Lemon Chicken Pasta

A delightful aroma fills the kitchen as you sauté tender chicken, fresh vegetables, and buttery pasta, creating a meal that’s both comforting and invigorating. This Lemon Chicken Pasta is a light yet satisfying dish, taking just about 30 minutes from start to finish, perfect for those busy weeknights. The bright flavors of lemon and garlic come together to elevate the simplicity of this pasta.

This recipe is ideal for families looking for a quick dinner solution or for anyone wanting to impress guests with minimal effort. It can easily be made ahead of time and stored, making it a great option for meal prep for the week.

Why You’ll Love This Recipe

• It’s a one-pan dish, which means easy cleanup.
• The combination of savory chicken and bright lemon zest brings a fresh taste.
• Mini farfalle pasta adds a delightful bite-sized texture.
• Ready in just 30 minutes, perfect for any weeknight.

What You’ll Need

Here’s everything you need to whip up this delicious dish.

For the Pasta

• 16 oz (454 g) mini farfalle pasta or any bite-size pasta

For the 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
• ½ teaspoon onion powder
• 3 tablespoons olive oil, divided

For the Vegetables

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

For the Sauce

• 4 tablespoons butter (57 g)
• ¼ cup fresh lemon juice (60 g)
• 1 cup freshly grated parmesan cheese (95 g)
• ¼ cup fresh parsley, chopped (15 g)

Note: Use your favorite bite-sized pasta for variation.

Substitutions & Swaps

• Chicken breast can be swapped for thighs.
• Zucchini and squash can be replaced with any seasonal veggies.
• Fresh lemon juice may be substituted with lemon zest and vinegar.
• Parmesan can be exchanged for pecorino or a non-dairy cheese.

How to Make It

Here’s how to prepare this delightful meal in no time.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Season and Cook the Chicken

Pat chicken dry and season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm.

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 ½ teaspoon Italian seasoning. Cook for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.

Combine Everything

Add the cooked pasta to the skillet along with butter and lemon juice. Toss until the butter melts and everything is evenly coated. Stir in the parmesan cheese and toss to combine.

Add Chicken and Finish

Slice the cooked chicken and return it to the pan. Toss well to combine all ingredients.

Serve

Garnish with chopped parsley and extra parmesan cheese before serving.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, the pasta may become mushy.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• For extra crispiness, let the chicken rest before slicing.
• Make sure the skillet is hot enough when cooking the chicken for a nice sear.
• Use freshly squeezed lemon juice for the best flavor.
• Adjust the seasoning according to your preference for fullness.

Serving Suggestions

• Pair with a crisp garden salad.
• Serve alongside garlic bread for a hearty meal.
• Enjoy with a light white wine for a perfect dinner pairing.