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Lemon Chicken Pasta Recipe

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4.2 from 1 review

  • Author: Eve
  • Total Time: 25 minutes
  • Yield: 5 servings

Description

This Lemon Chicken Pasta is a quick and flavorful dish combining tender chicken breasts, bite-sized pasta, fresh vegetables, and a tangy lemon butter sauce. Perfect for a weeknight dinner, it features a bright and creamy parmesan coating with savory herbs and garlic, topped with fresh parsley for a vibrant finish.

Ingredients

Pasta

  • 16 oz (454 g) mini farfalle pasta, or any 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
  • ½ teaspoon onion powder

Cooking Oils and Sauce

  • 3 tablespoons olive oil, divided
  • 4 tablespoons butter (57 g)
  • ¼ cup fresh lemon juice (60 g)

Vegetables and Flavorings

  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 3 cloves garlic, minced

Finishing Touches

  • 1 cup freshly grated parmesan cheese (95 g)
  • ¼ cup fresh parsley, chopped (15 g)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
  2. Season and Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, freshly ground black pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3–5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and loosely cover with foil to keep warm.
  3. 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 remaining ½ teaspoon Italian seasoning. Cook the vegetables for about 2 minutes until they begin to soften. Add the minced garlic and sauté for another 30 seconds until fragrant.
  4. Combine Everything: Return the cooked pasta to the skillet with the vegetables. Add the butter and fresh lemon juice, tossing everything until the butter melts and coats the pasta evenly. Stir in the grated parmesan cheese and toss again to combine thoroughly.
  5. Add Chicken and Finish: Slice the cooked chicken into strips or bite-sized pieces. Return the chicken to the skillet and toss everything together to evenly distribute the chicken and sauce.
  6. Serve: Garnish the pasta with freshly chopped parsley and additional parmesan cheese if desired. Serve immediately for the best flavor and texture.

Notes

  • You can substitute mini farfalle with any bite-sized pasta like penne or rotini.
  • For extra zest, add a bit more lemon juice or zest to the sauce.
  • Ensure the chicken is cooked through but juicy by not overcooking; use a meat thermometer to check for 165°F internal temperature.
  • Leftovers keep well in the refrigerator for up to 3 days; reheat gently to prevent drying.
  • To make this recipe gluten-free, substitute the pasta with gluten-free pasta varieties.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://everecipes.com/lemon-chicken-pasta-recipe/