Lemon Chicken Pasta
A bright and zesty noodle dish, combining tender chicken, vibrant lemon flavors, and fresh vegetables, all tossed with pasta for a comforting meal.
Ingredients
Pasta
- 16 oz mini farfalle pasta, or any bite-size pasta
Chicken
- 2–3 pieces boneless, skinless chicken breasts Pat dry and season before cooking.
Seasonings
- to taste Salt and freshly ground black pepper
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided ½ teaspoon for the chicken, ½ teaspoon for vegetables.
- 1 teaspoon Italian seasoning, divided ½ teaspoon for the chicken, ½ teaspoon for vegetables.
- ½ teaspoon onion powder
Cooking oil
- 3 tablespoons olive oil, divided 2 tablespoons for chicken, 1 tablespoon for vegetables.
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
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) For garnish.
Instructions
Preparation
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Season and Cook the Chicken: Pat the 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 of 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, seasoning with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for about 2 minutes, then add the minced garlic and sauté for another 30 seconds until fragrant.
Combine and Serve
- Combine Everything: Add the cooked pasta to the skillet along with the 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.
Notes
This dish can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or water. Fresh ingredients enhance the flavor, and you can customize the dish by adding seasonal vegetables or using shrimp instead of chicken.