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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
