Lemon Chicken Pasta
A creamy and zesty one-pot meal that combines tender chicken, al dente pasta, and fresh vegetables for a healthy family dinner.
Ingredients
Pasta & Protein
- 8 oz mini farfalle pasta Bite-sized and perfect for absorbing flavor.
- 1 lb boneless, skinless chicken breasts Lean protein for a filling meal.
Seasonings & Flavorings
- 1 tsp salt Essential for seasoning and flavor enhancement.
- 1 tsp freshly ground black pepper
- 1 tsp lemon zest Adds a bright, fragrant citrus note.
- 1 tsp garlic powder Enhances the savory depth of the dish.
- 1 tsp Italian seasoning Blend of herbs that adds complexity.
- 1 tsp onion powder Provides a subtle sweetness and richness.
- 2 tbsp olive oil Offers a healthy fat, enhances flavor, and aids cooking.
Vegetables
- 1 cup zucchini Adds moisture, color, and nutrients.
- 1 cup yellow squash Complements the zucchini for a delightful garden-fresh taste.
- 2 cloves fresh garlic Provides a robust and aromatic flavor.
Finishing Touches
- 2 tbsp butter Contributes to a rich, creamy texture.
- 2 tbsp fresh lemon juice Brings brightness and acidity that balances the dish.
- 1/2 cup freshly grated parmesan cheese Adds a savory, cheesy finish.
- 1/4 cup fresh parsley A touch of color and a pop of herbal freshness.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth cooking process.
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Chop the zucchini and yellow squash into bite-sized pieces for even cooking.
- Grate the parmesan cheese and chop the parsley for serving later.
- Bring a large pot of salted water to a boil for the pasta.
Cooking
- Cook mini farfalle pasta in boiling water according to package instructions until al dente, about 8–10 minutes.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the seasoned chicken breast to the skillet. Cook for 6–7 minutes on each side until golden and cooked through.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- In the same skillet, add chopped zucchini and yellow squash. Sauté for 3–4 minutes until just tender.
- Add minced garlic and cook for an additional minute until fragrant.
- Return sliced chicken to the skillet, adding butter, lemon juice, and cooked pasta. Toss to combine and melt the butter.
Serving
- Remove skillet from heat and stir in grated parmesan cheese, allowing it to melt and coat the pasta.
- Add lemon zest and fresh parsley, mixing gently.
- Serve warm, garnishing with additional parmesan cheese and parsley if desired.
Notes
For deeper flavor, marinate the chicken in lemon juice and spices for up to an hour before cooking. Use fresh herbs for garnishing to elevate the dish. Consider using a one-pan method to cook pasta directly in the skillet with other ingredients. Store leftovers in airtight containers for up to 3 days.