Description
Lemon Chicken Pasta is a bright, flavorful dish combining tender chicken breasts, fresh lemon juice, and sautéed vegetables with bite-size pasta, finished with Parmesan cheese and parsley for a delicious, easy meal perfect for weeknights.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta (454g), or your favorite bite-size 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
- 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)
- 1 tablespoon olive oil
Instructions
- Cook Pasta: Cook the mini farfalle pasta according to the package instructions until al dente. Drain and set aside.
- Season Chicken: Season both sides of the chicken breasts with salt, freshly ground black pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook 3-5 minutes per side until cooked through. Remove the chicken, place on a plate, and tent with foil to keep warm while it rests.
- Cook Vegetables: Add 1 tablespoon of olive oil to the skillet. Once hot, add chopped zucchini and yellow squash. Season with salt, black pepper, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Sauté on medium-high heat for 2 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the hot cooked pasta to the skillet with the vegetables, then add butter and fresh lemon juice. Toss everything together until the butter melts and the pasta is well coated.
- Add Cheese and Chicken: Sprinkle freshly grated Parmesan cheese over the pasta and toss to combine. Chop the cooked chicken breasts into bite-size pieces and return them to the skillet, mixing everything together evenly.
- Garnish and Serve: Garnish the dish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately.
Notes
- Use freshly grated Parmesan cheese for better flavor and melting texture compared to pre-shredded cheese.
- Freshly squeezed lemon juice significantly enhances the dish’s brightness and flavor.
- Fresh parsley adds fresh flavor; dried parsley flakes won’t have the same impact.
- Vegetables can be swapped for broccoli, asparagus, spinach, or your preferred veggies.
- Use any bite-size pasta you like instead of mini farfalle.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
