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Lemon Chicken Pasta

Lemon Chicken Pasta

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Lemon Chicken Pasta is a vibrant and flavorful dish that effortlessly combines tender chicken, zesty lemon, and colorful veggies with delightful mini farfalle pasta. This recipe is perfect for those seeking a comforting, yet refreshing meal. The bright citrus notes from the lemon zest and juice enhance the richness of the buttery sauce, while the sautéed zucchini and yellow squash provide a satisfying crunch. Whether for a cozy family dinner or to impress guests, this Lemon Chicken Pasta is sure to be a hit at your table!

Ingredients

Scale
  • 16 oz mini farfalle pasta
  • 23 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 3 cloves garlic, minced
  • 4 tablespoons butter
  • ¼ cup fresh lemon juice
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup fresh parsley, chopped

Instructions

  1. Cook mini farfalle in salted boiling water according to package directions until al dente. Drain and set aside.
  2. Season chicken breasts with salt, pepper, lemon zest, garlic powder, and Italian seasoning. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear chicken for about 3–5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate to rest.
  3. In the same skillet, add remaining olive oil and sauté chopped zucchini and yellow squash for about 2 minutes. Add minced garlic and cook for an additional 30 seconds.
  4. Combine cooked farfalle with sautéed veggies in the skillet. Stir in butter and fresh lemon juice until well combined.
  5. Mix in freshly grated Parmesan cheese until melted and creamy.
  6. Slice the rested chicken into strips and fold it into the pasta mixture. Garnish with fresh parsley before serving.

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