If you are looking for a dish that perfectly balances bright citrus flavors with comforting pasta and succulent chicken, this Lemon Chicken Pasta Recipe is an absolute game changer. Imagine tender chicken breasts, lightly seasoned and infused with lemon zest, tossed with mini farfalle pasta that’s dressed in a luscious lemon-butter sauce and studded with vibrant zucchini and yellow squash. The freshly grated parmesan and a sprinkle of parsley elevate this dish into something truly special. Quick to prepare and irresistibly delicious, this recipe brings sunshine to your plate and joy to your dinner table.
Ingredients You’ll Need
Every ingredient in this Lemon Chicken Pasta Recipe has a crucial role, combining simple pantry staples with fresh produce to create a dish that’s colorful, flavorful, and perfectly textured.
- 16 ounces mini farfalle pasta: The perfect bite-sized pasta to soak up the lemony sauce and carry the flavors with each twirl.
- 2-3 boneless skinless chicken breasts: Provides tender, juicy protein with a mild flavor that pairs beautifully with lemon.
- Salt and freshly ground black pepper: Essential seasonings to enhance every element in the dish.
- 1 teaspoon lemon zest: Adds an intense, aromatic lemon punch right in the seasoning.
- 1 teaspoon garlic powder, divided: Gives a warm, savory depth with a gentle garlic note balanced throughout the dish.
- 1 teaspoon Italian seasoning, divided: Brings herbaceous notes that complement the chicken and vegetables perfectly.
- 1/2 teaspoon onion powder: Adds subtle sweetness and complexity to the bite.
- 3 Tablespoons olive oil, divided: Used first for cooking the chicken and later to sauté the vegetables, adding richness without overpowering.
- 1 zucchini, chopped: Provides fresh texture and a mild sweetness that pairs naturally with lemon.
- 1 yellow squash, chopped: Adds bright color and a tender bite, echoing the soft vegetable crunch.
- 3 cloves garlic, minced: Imparts that irresistible garlic aroma and flavor burst when sautéed.
- 4 Tablespoons butter: Adds a silky, luxurious mouthfeel and helps bind the sauce.
- 1/4 cup fresh lemon juice: The star ingredient providing the fresh, zesty essence that defines this pasta dish.
- 1 cup freshly grated parmesan cheese: Brings savory, salty richness that melts beautifully into the sauce.
- 1/4 cup fresh chopped parsley: A fresh, herbaceous finish that brightens every forkful.
How to Make Lemon Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a vigorous boil, then add your mini farfalle pasta. Cooking it until al dente ensures you get that ideal firm bite, perfect for holding onto the bright, buttery sauce that comes later. Once cooked, drain well and set it aside—your pasta base is all ready to soak up flavor.
Step 2: Season the Chicken
While the pasta is working its magic, season your chicken breasts generously. Salt and freshly ground black pepper provide the basic seasoning canvas, but the addition of lemon zest, half the garlic powder, Italian seasoning, and all of the onion powder kick up the taste to a new level. These juices and spices create a fragrant, savory layer that pairs so well with the lemon pasta.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering and hot, add the chicken breasts, letting them develop a gorgeous golden crust. Cook for about 3-5 minutes per side, flipping once to get even color. The result is juicy, flavorful chicken that will later be chopped into satisfying bite-sized pieces.
Step 4: Sauté the Vegetables
After removing the chicken, add the remaining olive oil to the skillet and toss in the chopped zucchini and yellow squash. Season with salt, pepper, remaining garlic powder, and Italian seasoning to build flavor. Sauté just long enough for the vegetables to soften slightly while maintaining a lovely fresh crunch. Toss in the minced garlic last, cooking briefly until fragrant—it’s an aroma moment you won’t want to miss.
Step 5: Combine Pasta, Sauce, and Cheese
Add the hot pasta back to the skillet with the sautéed vegetables. Stir in the butter and freshly squeezed lemon juice, tossing everything until the butter has melted into a glossy, flavorful sauce coating each farfalle piece. Sprinkle in the freshly grated parmesan cheese; as it melts, it creates a luscious, savory finish to the lemony base.
Step 6: Add the Chicken and Serve
Slice the rested chicken breasts into bite-sized pieces and return them to the skillet. Gently toss to incorporate evenly and make sure every bite gets a piece of that tender chicken with pasta and vegetables. Serve immediately, topped with a shower of fresh parsley and extra parmesan for that perfect final flourish.
How to Serve Lemon Chicken Pasta Recipe
Garnishes
Fresh parsley works wonders as a garnish, adding a pop of green and light herbaceousness that balances the rich, buttery lemon sauce. A little extra parmesan sprinkled over the top is always a winner for enhancing cheesy goodness and providing a savory touch.
Side Dishes
This pasta dish stands out as a satisfying main meal on its own, but pairing it with a crisp green salad dressed in a lemon vinaigrette or roasted asparagus enhances the fresh, light vibe beautifully. Garlic bread also makes a delightful companion if you’re craving something to scoop up every last bit of sauce.
Creative Ways to Present
For a fun twist, serve this Lemon Chicken Pasta Recipe in individual shallow bowls topped with a lemon wheel or zest curls to emphasize the citrus theme. If you want to impress guests, a drizzle of high-quality olive oil or a sprinkle of toasted pine nuts adds texture and a gourmet feel that’s stunning and delicious.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors mellow beautifully, so the next-day meal is just as delicious, especially if you let the pasta sit in the sauce overnight.
Freezing
While freezing is possible, keep in mind that delicate vegetables like zucchini and yellow squash may become mushy after thawing. If you do freeze, omit the vegetables, and add fresh ones when reheating to preserve texture. Store the pasta and chicken in a sealed container for up to 2 months.
Reheating
To reheat, gently warm your pasta on the stove over low heat, adding a splash of water or chicken broth if it seems dry. Avoid the microwave for best texture, though it works in a pinch—just be sure not to overheat to keep the chicken tender and the sauce creamy.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While mini farfalle is recommended for its size and ability to hold sauce, other bite-sized pastas like penne, rotini, or orzo can also work beautifully in the Lemon Chicken Pasta Recipe.
How do I know when the chicken is cooked through?
Chicken breasts are cooked through when their internal temperature reaches 165°F (74°C), or when the juices run clear, and the meat is no longer pink inside. Cutting into the thickest part safely shows you if it’s ready.
Is it possible to make this recipe dairy-free?
Yes! Simply replace the butter with a dairy-free alternative like olive oil or vegan butter, and substitute the parmesan cheese with a plant-based cheese or nutritional yeast to maintain that umami flavor.
Can I prepare any parts of this recipe ahead of time?
You can chop your vegetables and season the chicken a few hours before cooking to streamline the process when it’s time to cook. Cooking and combining everything fresh, however, always delivers the best texture and flavor.
What if I don’t have fresh lemon juice?
While fresh lemon juice is best for bright, vibrant flavor, freshly bottled lemon juice can be used in a pinch. Just use it sparingly, as bottled juice can sometimes be more acidic or less fresh-tasting.
Final Thoughts
This Lemon Chicken Pasta Recipe has quickly become one of my absolute favorites because it feels like a little celebration of spring and summer in every bite. Bright, creamy, and packed with fresh ingredients, it’s perfect for busy weeknights or impressing friends at dinner. I hope you give it a try and experience the same happy belly and smiles it consistently brings to my table.
Print
Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A bright and flavorful Lemon Chicken Pasta combining tender chicken breasts, bite-size farfalle pasta, sautéed zucchini and yellow squash, and a zesty lemon butter sauce finished with fresh parmesan and parsley. This quick and easy skillet meal is perfect for a satisfying weeknight dinner with a fresh, tangy twist.
Ingredients
Pasta
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
Chicken Seasoning
- 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
Vegetables and Sauce
- 3 Tablespoons olive oil, divided
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
- Season Chicken: While pasta cooks, season both sides of the chicken breasts with salt, freshly ground black pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and all of the onion powder.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add the seasoned chicken breasts and cook for 3-5 minutes per side until golden brown and cooked through. Remove chicken from the pan and tent with foil to keep warm.
- Sauté Vegetables: Add remaining 1 tablespoon olive oil to the skillet. Once hot, add chopped zucchini and yellow squash. Season with salt, pepper, remaining 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook for about 2 minutes over medium-high heat. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Create Sauce and Combine Pasta: Add the hot cooked pasta to the skillet with vegetables. Add butter and freshly squeezed lemon juice. Toss everything well until butter is melted and ingredients are thoroughly combined. Stir in grated parmesan cheese, tossing again until evenly distributed.
- Add Chicken and Serve: Chop the rested chicken into bite-sized pieces and add back to the skillet. Toss gently to combine all ingredients evenly. Serve immediately, garnished with fresh chopped parsley and extra parmesan cheese if desired.
Notes
- Ensure chicken is cooked through with no pink inside before chopping and serving.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Adjust seasoning to taste, adding more salt, pepper, or parmesan as desired.
- You can substitute farfalle with any small pasta shape like penne, rotini, or shells.
- For a creamier sauce, add a splash of cream or milk with the butter and lemon juice.
