Lemon Chicken Pasta

The bright, zesty aroma of lemon fills the air as you prepare a delightful Lemon Chicken Pasta that’s both pleasing to the eye and satisfying to the palate. Within just 30 minutes, this dish combines tender chicken, fresh vegetables, and perfectly cooked pasta into a creamy, flavorful meal that works for any night of the week.

This recipe is perfect for busy weeknights or when you’re craving something quick yet delicious. It can be made ahead and stored, so you can enjoy the leftovers throughout the week without fuss.

Why You’ll Love This Recipe

• The combination of lemon and garlic creates a bright, refreshing flavor.
• It’s a one-pan meal, minimizing cleanup time and effort.
• The pasta’s al dente texture pairs perfectly with tender chicken and sautéed vegetables.
• Freshly grated Parmesan adds richness and depth to each bite.

What You’ll Need

Gather these ingredients to make a delightful Lemon Chicken Pasta:

For the Pasta

• 16 oz (454 g) mini farfalle pasta, or any bite-size pasta

For the 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
• ½ teaspoon onion powder
• 3 tablespoons olive oil, divided

For the Vegetables

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced

For the Sauce

• 4 tablespoons butter (57 g)
• ¼ cup fresh lemon juice (60 g)
• 1 cup freshly grated Parmesan cheese (95 g)
• ¼ cup fresh parsley, chopped (15 g)

Use any small pasta shape if farfalle is unavailable.

Substitutions & Swaps

• Chicken can be substituted with shrimp.
• Zucchini and yellow squash can be replaced with bell peppers.
• Parmesan cheese can be swapped for Pecorino Romano.
• Fresh parsley can be exchanged for basil or cilantro.

How to Make It

Create a delicious Lemon Chicken Pasta with these simple steps:

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Season and Cook the Chicken

Pat chicken dry and season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm.

Cook the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.

Combine Everything

Add the cooked pasta to the skillet along with butter and lemon juice. Toss until the butter melts and everything is evenly coated. Stir in the Parmesan cheese and toss to combine.

Add Chicken and Finish

Slice the cooked chicken and return it to the pan. Toss well to combine all ingredients.

Serve

Garnish with chopped parsley and extra Parmesan cheese before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta texture changes.
Reheat: Warm on the stovetop over low heat for 5–7 minutes with a splash of water.

Tips for Best Results

• Make sure the pasta is cooked al dente to avoid mushiness.
• Allow the chicken to rest before slicing for juiciness.
• Fresh lemon juice enhances flavor; avoid bottled if possible.
• Grate your Parmesan cheese fresh for the best melt and flavor.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with crusty garlic bread for an Italian feast.
• Perfect for a cozy dinner or casual get-togethers.