Lemon Chicken Pasta Recipe

BySarah
Jump to Recipe· 4.5 from 24 reviews

If you’re craving a pasta dish that’s bright, flavorful, and surprisingly easy to throw together, this Lemon Chicken Pasta Recipe is going to be your new go-to. I promise, the balance of zesty lemon, tender chicken, and fresh veggies makes this a fan-freaking-tastic meal you’re going to want on repeat. Whether it’s a weeknight dinner or a casual get-together with friends, you’ll love just how effortlessly delicious it comes together.

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Why This Recipe Works

  • Simple, Fresh Ingredients: You don’t need anything fancy here—just good-quality chicken, fresh lemon, and vibrant veggies.
  • Quick & Family Friendly: It cooks up in about 25 minutes, perfect for busy nights when you want something tasty fast.
  • Balanced Flavors & Textures: Creamy butter, sharp parmesan, and zesty lemon bring the pasta and chicken to life without being overpowering.
  • Versatile & Customizable: The veggies and pasta shapes can easily be swapped to fit what you have on hand.
Lemon Chicken Pasta, quick lemon chicken pasta, easy chicken pasta recipes, healthy lemon pasta, simple weeknight pasta dinners - A white pan filled with farfalle pasta mixed with slices of yellow and green zucchini. The pasta and zucchini are covered with a thick layer of finely grated white cheese on top. The mix has a light sauce giving it a slightly shiny look. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All these ingredients complement one another beautifully, giving you layers of flavor without endless steps. I’ve picked a few essentials like lemon zest and fresh parsley to really brighten the dish, and a good parmesan cheese is a must for that perfect finish.

Lemon Chicken Pasta, quick lemon chicken pasta, easy chicken pasta recipes, healthy lemon pasta, simple weeknight pasta dinners - Flat lay of mini farfalle pasta piled loosely on a white ceramic plate, three raw boneless skinless chicken breasts with natural pink color, a whole fresh zucchini and a whole yellow squash, three whole uncracked garlic cloves with smooth pale skin, a small white bowl filled with bright yellow fresh lemon juice, a few fresh lemon halves with vibrant yellow rind and juicy pulp, a small white bowl with creamy yellow butter cubes, a small mound of freshly grated pale ivory parmesan cheese, a small white bowl filled with golden olive oil, a few sprigs of fresh bright green parsley, a small white bowl of mixed seasoning powders including garlic powder, Italian seasoning, onion powder with natural earth tones, coarse sea salt and black peppercorns scattered nearby—all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Mini farfalle pasta: Bite-sized pasta holds the sauce well and cooks evenly.
  • Boneless skinless chicken breasts: Quick to cook and easy to season.
  • Lemon zest and fresh lemon juice: Adds brightness and tang that wakes up the whole dish.
  • Garlic powder and onion powder: These pantry staples boost flavor without extra prep.
  • Italian seasoning: Brings herby, savory notes that pair beautifully with lemon and chicken.
  • Olive oil and butter: Olive oil for cooking and butter for richness—combining these is a small trick that gives great depth.
  • Zucchini & yellow squash: Light, fresh veggies that soften quickly and add subtle sweetness.
  • Garlic cloves: Fresh garlic aroma is a game-changer for that home-cooked smell and flavor.
  • Freshly grated parmesan cheese: Freshly grated melts better and offers nutty complexity you just can’t get with pre-shredded.
  • Fresh chopped parsley: The final pop of green and herbaceous flavor that lifts the entire dish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Lemon Chicken Pasta Recipe my own depending on the season or what’s in my fridge. It’s flexible enough for lots of tasty swaps, so don’t hesitate to experiment and find your favorite twist.

  • Vegetable swaps: Broccoli, asparagus, or spinach work beautifully depending on what you crave or have on hand—I’ve done all three and they’re great!
  • Spice level: Add a pinch of red pepper flakes if you like a little heat; it balances nicely with the lemon.
  • Herb choices: If parsley isn’t your favorite, try fresh basil or thyme for a different herbal note.
  • Chicken alternatives: Want to keep it vegetarian? Swap chicken for crispy tofu or add extra veggies instead.

Step-by-Step: How I Make Lemon Chicken Pasta Recipe

Step 1: Cook the pasta perfectly

Start by cooking your mini farfalle pasta according to the package instructions until al dente. I usually add a good pinch of salt to the boiling water—it seasons the pasta from the inside out. Once cooked, drain but save a small cup of pasta water just in case you want to loosen the sauce later. Keep that in your back pocket!

Step 2: Season and cook the chicken

While the pasta cooks, season your chicken breasts with salt, black pepper, lemon zest, and half the garlic powder, Italian seasoning, and onion powder. Heating olive oil in a large skillet over medium-high heat, cook the chicken 3 to 5 minutes per side. Don’t rush this part—you want a nice golden crust without drying out the inside. When done, transfer them to a plate and tent with foil to keep warm while you move on.

Step 3: Sauté the veggies and garlic

In the same pan (no need for extra cleaning!), add another tablespoon of olive oil. Toss in the chopped zucchini and yellow squash, seasoning with salt, pepper, the remaining garlic powder, and Italian seasoning. Cook those for about 2 minutes over medium-high heat until tender but still bright and crisp. Throw in the minced garlic and cook for just 30 seconds until fragrant—you don’t want to burn it!

Step 4: Bring everything together

Now add the hot pasta back into the skillet along with butter and that fresh lemon juice. Toss everything well until the butter has melted and coated every bit of pasta. Sprinkle in the parmesan cheese and toss again—this is when the magic happens and the sauce gets silky. Slice the rested chicken and stir it back into the pan so it takes on all those lovely flavors.

Step 5: Garnish and serve

Finish with a generous handful of chopped parsley and an optional extra sprinkle of parmesan. Serve immediately while it’s warm and soupy in the best way. The lemony aroma fills the kitchen, and every bite feels like a little celebration.

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Pro Tips for Making Lemon Chicken Pasta Recipe

  • Don’t overcook the chicken: Keep an eye on the chicken to avoid dryness; it should reach an internal temp of 165°F and still stay juicy.
  • Zest before juicing: Always zest the lemon before you cut it open for juice to maximize flavor and avoid waste.
  • Use freshly grated parmesan: It melts better and tastes way fresher than pre-shredded or powdered versions.
  • Add pasta water if needed: If your mixture seems dry, stir in a splash of reserved pasta water to loosen the sauce without watering it down.

How to Serve Lemon Chicken Pasta Recipe

Lemon Chicken Pasta, quick lemon chicken pasta, easy chicken pasta recipes, healthy lemon pasta, simple weeknight pasta dinners - The dish shows a white plate filled with three layers of food. The bottom layer is light green and white slices of cooked zucchini scattered across the plate. The second layer has light brown cubes of cooked tofu spread evenly on top of the zucchini pieces. The top layer consists of creamy beige farfalle pasta mixed throughout with some small green herb pieces sprinkled over everything. The food looks slightly shiny with some oil and herbs on the surface. The plate is sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about fresh parsley and a rain of parmesan cheese for this dish. Sometimes, I like to throw in a few lemon slices for a pop of color and extra zing. A sprinkle of crushed red pepper flakes adds a subtle heat that balances the dish if you’re feeling adventurous.

Side Dishes

This Lemon Chicken Pasta pairs wonderfully with a crisp green salad or garlic bread to soak up the sauce. For a heartier meal, steamed broccoli or roasted asparagus are fantastic sidekick veggies that complement the lemon flavors.

Creative Ways to Present

For a dinner party, I like serving this pasta in individual shallow bowls garnished with microgreens and lemon twists. It instantly elevates the presentation and feels special without any extra fuss. I’ve even served it alongside a glass of chilled Sauvignon Blanc for a light and refreshing pairing.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Chicken Pasta keeps well in an airtight container in the fridge for up to 3 days. I usually add a bit of olive oil on top before sealing to prevent the pasta from sticking together. It reheats nicely but can dry out if heated too long, so keep it gentle.

Freezing

Freezing this recipe is doable, but be mindful that the texture of the zucchini and squash may soften a bit upon thawing. If freezing, pack leftovers in freezer-safe containers without the parsley garnish and parmesan; add those fresh at reheating for best results.

Reheating

I like reheating in a skillet over medium-low heat with a splash of water or chicken broth to restore moisture. Stir gently and add a fresh sprinkle of parmesan and parsley at the end to brighten it up.

FAQs

  1. Can I use another type of pasta for this Lemon Chicken Pasta Recipe?

    Absolutely! While mini farfalle works perfectly here, any bite-sized pasta like penne, rotini, or orecchiette will work just as well. The key is to use a shape that holds the sauce and mixes well with the chicken and vegetables.

  2. What if I don’t have fresh lemons?

    Fresh lemon juice really makes a big difference in flavor, but in a pinch, you can use bottled lemon juice. Just be sure to taste as you go since bottled lemon juice can be more acidic or bitter. Avoid substituting lemon zest with dried lemon powder as the fresh zest brings essential oils that brighten the dish.

  3. Can I prepare this Lemon Chicken Pasta Recipe vegetarian?

    Yes! Simply omit the chicken and add hearty vegetables like mushrooms, artichokes, or tofu for protein. You can also boost the flavor with extra garlic and lemon. This keeps the dish light, fresh, and completely vegetarian-friendly.

  4. How do I know when the chicken is cooked properly?

    Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should be opaque all the way through with no pink inside. If you don’t have a thermometer, cut into the thickest part and ensure the juices run clear.

Final Thoughts

This Lemon Chicken Pasta Recipe holds a special place in my heart because it’s one of those meals that feels both comforting and refreshing at the same time. It’s perfect when you want something homemade but don’t want to spend hours in the kitchen. I hope you’ll enjoy cooking and eating it as much as I do—and I’d love to hear what tweaks you come up with!

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Lemon Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 24 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

This Lemon Chicken Pasta is a bright and flavorful dish combining tender chicken breasts, fresh vegetables, and bite-sized mini farfalle pasta tossed in a zesty lemon butter sauce with parmesan cheese and fresh parsley. Perfect for a quick and satisfying weeknight meal.

Ingredients

Pasta

  • 16 ounces mini farfalle pasta

Chicken

  • 2-3 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon Italian seasoning, divided
  • 1/2 teaspoon onion powder
  • 3 Tablespoons olive oil, divided

Vegetables & Aromatics

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

Sauce & Garnish

  • 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

  1. Cook Pasta: Boil water in a large pot and cook the mini farfalle pasta according to package instructions until al dente. Drain and set aside, keeping it warm.
  2. Season Chicken: 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 onion powder evenly.
  3. Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5 minutes on each side or until the chicken is cooked through and golden brown. Remove from skillet and tent with foil to keep warm.
  4. Cook Vegetables: Add remaining 1 tablespoon of olive oil to the skillet. When 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 2 minutes over medium-high heat, then add minced garlic and cook for an additional 30 seconds until fragrant.
  5. Combine Ingredients: Add the hot cooked pasta to the skillet with the vegetables. Add butter and fresh lemon juice. Toss everything together until the butter melts and coats the pasta evenly.
  6. Add Cheese and Chicken: Sprinkle freshly grated parmesan cheese over the pasta mixture and toss again to combine. Chop the cooked chicken breasts into bite-size pieces and return them to the skillet, stirring gently to combine.
  7. Garnish and Serve: Remove from heat. Sprinkle fresh chopped parsley over the pasta and add additional parmesan cheese if desired. Serve immediately while warm.

Notes

  • Parmesan Cheese: Use freshly grated parmesan cheese for the best flavor and melting texture instead of pre-shredded or powdered parmesan.
  • Lemon Juice: Freshly squeezed lemon juice enhances the bright, fresh flavor of the dish compared to bottled lemon juice.
  • Parsley: Fresh parsley adds a flavor and freshness that dried parsley cannot provide; feel free to adjust the amount based on taste preference.
  • Vegetables: You can swap zucchini and yellow squash with other vegetables like broccoli, asparagus, or spinach depending on what you have available or prefer.
  • Pasta: Use any bite-size pasta you enjoy such as penne, rotini, or shells instead of mini farfalle if preferred.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 3 g
  • Protein: 34 g
  • Cholesterol: 90 mg

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