Lemon Chicken Pasta

A zesty aroma fills the kitchen as you sauté golden chicken and vibrant vegetables, bringing to life a comforting dish perfect for any day. This Lemon Chicken Pasta combines the brightness of lemon with tender chicken and perfectly cooked pasta in about 30 minutes, ensuring a delightful and delicious dinner experience. With a refreshing and savory flavor profile, this recipe effortlessly transforms simple ingredients into a satisfying meal.

This recipe is perfect for families, weeknight dinners, or meal prep enthusiasts. You can make it ahead of time and store it in the fridge, making it a great option for busy days.

Why You’ll Love This Recipe

• The bite-sized pasta creates a delightful texture that pairs perfectly with the chicken and veggies.
• Bright lemon juice offers a refreshing punch that elevates the entire dish.
• It’s a one-pan meal, making clean-up quick and easy.
• Ready in just 30 minutes, perfect for busy nights.

What You’ll Need

Gather the following ingredients to create your 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 fresh herbs for the best flavor.

Substitutions & Swaps

• Chicken breasts can be swapped for thighs.
• Pasta types can vary; use gluten-free if needed.
• Olive oil can be replaced with butter for richer flavor.
• Leeks can substitute garlic for a milder taste.

How to Make It

Start cooking this scrumptious pasta dish by following these 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 the 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 for up to 3 days in an airtight container.
Freezer: No, the pasta texture may degrade.
Reheat: Microwave for 1–2 minutes, stirring halfway.

Tips for Best Results

• Don’t overcook the chicken; aim for golden-brown on both sides.
• Use freshly grated parmesan for superior flavor and texture.
• Adjust lemon juice based on your tang preference.
• Ensure the skillet is hot before adding chicken for a nice sear.

Serving Suggestions

• Pair with a simple green salad for a fresh side.
• Serve alongside crusty bread to soak up the sauce.
• This dish is excellent for a cozy family gathering or casual entertaining.