Description
A bright and flavorful Lemon Chicken Pasta featuring tender chicken breasts, fresh lemon juice, and sautéed vegetables tossed with mini farfalle pasta and parmesan cheese. This recipe balances zesty citrus with savory herbs, perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta
Chicken
- 2-3 boneless skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- 1/2 teaspoon onion powder
- 3 tablespoons olive oil, divided
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
Sauce & Toppings
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook Pasta: Cook mini farfalle pasta according to package instructions until al dente. Drain and set aside.
- Season Chicken: Season both sides of the chicken breasts with salt, pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and onion powder.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 5 minutes on each side until cooked through. Remove chicken and tent with foil to keep warm.
- Cook Vegetables: Add remaining 1 tablespoon olive oil to the skillet. Add chopped zucchini and yellow squash and season with salt, pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook over medium-high heat for 2 minutes, then add minced garlic and cook for 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the hot cooked pasta to the skillet with vegetables, then add butter and fresh lemon juice. Toss everything together until the butter melts evenly.
- Add Cheese and Chicken: Sprinkle freshly grated parmesan cheese over the pasta and toss until combined. Chop the rested chicken and return it to the skillet, tossing to incorporate.
- Serve: Garnish the pasta with fresh chopped parsley and extra parmesan cheese if desired. Serve warm.
Notes
- Use freshly grated parmesan cheese for best flavor and melting quality instead of pre-shredded or powdered parmesan.
- Freshly squeezed lemon juice greatly enhances the flavor over bottled lemon juice.
- Fresh parsley adds vibrant flavor and color that dried parsley cannot replicate.
- Feel free to swap zucchini and yellow squash for veggies like broccoli, asparagus, or spinach based on preference or seasonality.
- Choose your favorite bite-size pasta shapes such as mini farfalle, rotini, or penne for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
