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.
