When the aroma of lemon and garlic fills your kitchen, you know something delicious is on the way. This Lemon Chicken Pasta is a bright and satisfying dish that comes together in about 30 minutes, offering the perfect balance of flavors. The creamy texture from the butter and cheese richly envelops the pasta and chicken, making each bite a pleasure.
This recipe is ideal for busy weeknights or casual gatherings with friends and family. You can easily make it ahead of time; just store it in the fridge and reheat before serving.
Why You’ll Love This Recipe
- Each bite bursts with fresh lemon flavor and savory garlic.
- It uses simple techniques that yield impressive results.
- The dish is ready in just 30 minutes, perfect for busy nights.
- You can customize it with your favorite vegetables.
What You’ll Need
To make this Lemon Chicken Pasta, gather the following ingredients:
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 tsp lemon zest
- 1 tsp garlic powder, divided
- 1 tsp Italian seasoning, divided
- ½ tsp onion powder
For the Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
For the Sauce
- 3 tbsp olive oil, divided
- 4 tbsp 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)
Use your favorite pasta shape for variety.
Substitutions & Swaps
- Chicken can be swapped for shrimp.
- Zucchini can be replaced with bell peppers.
- Fresh parsley can be substituted with basil or cilantro.
- Parmesan cheese can use nutritional yeast for a vegan option.
How to Make It
Follow these simple steps to prepare your Lemon Chicken Pasta.
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, ingredients will become mushy.
Reheat: Microwave for 1–2 minutes until heated through.
Tips for Best Results
- Ensure the chicken is allowed to rest before slicing to retain juiciness.
- Sauté the vegetables until just tender for a crisp texture.
- Always reserve some pasta water to loosen the sauce if needed.
- Use freshly grated parmesan for the best flavor and texture.
Serving Suggestions
- Pair it with a side salad for a refreshing contrast.
- Serve it with crusty bread for sopping up the sauce.
- Enjoy it as a hearty meal for outdoor gatherings.
