Description
A bright and flavorful Lemon Chicken Pasta featuring tender chicken breasts, fresh zucchini and yellow squash, tossed with mini farfalle pasta in a buttery lemon sauce, finished with freshly grated parmesan and parsley for a delicious weeknight meal.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta
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
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, divided
Vegetables and Sauce
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 Tablespoons butter (57g)
- 1/4 cup fresh lemon juice (60g)
- 1 cup freshly grated parmesan cheese (95g)
- 1/4 cup fresh chopped parsley (15g)
Instructions
- Cook Pasta: Prepare the mini farfalle pasta according to package instructions until al dente. Drain and set aside.
- Season Chicken: Season both sides of the chicken breasts with salt, pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and onion powder.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5 minutes on each side or until fully cooked through and browned. Remove chicken from the skillet and tent with foil to keep warm.
- Cook Vegetables: Add 1 tablespoon olive oil to the same skillet. Add chopped zucchini and yellow squash, season with salt, pepper, remaining 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning. Cook over medium-high heat for 2 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the vegetables. Stir in the butter and fresh lemon juice, tossing to coat until the butter is melted and everything is well mixed.
- Add Cheese and Chicken: Sprinkle the pasta with freshly grated parmesan cheese and toss again to combine. Chop the rested chicken breasts into bite-size pieces and add back to the pan, mixing gently to combine.
- Garnish and Serve: Serve the pasta garnished with fresh chopped parsley and additional parmesan cheese if desired.
Notes
- Use freshly grated parmesan cheese for best flavor and meltability; pre-shredded or powdered parmesan does not melt or taste as good.
- Freshly squeezed lemon juice enhances the brightness and flavor of the sauce.
- Fresh parsley adds a vibrant flavor and color that dried parsley flakes cannot match.
- You can swap zucchini and yellow squash with other vegetables like broccoli, asparagus, or spinach as preferred.
- Use any of your favorite bite-sized pasta shapes if mini farfalle is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
