Description
A bright and flavorful Lemon Chicken Pasta recipe featuring tender chicken breasts, fresh vegetables, and a zesty lemon sauce tossed with mini farfalle pasta and topped with freshly grated parmesan cheese and parsley.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta
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
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, divided
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Sauce and 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 the Pasta: Prepare 16 ounces of mini farfalle pasta according to the package instructions until al dente. Drain and set aside.
- Season and Cook Chicken: Season the chicken breasts on both sides with salt, pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, cook the chicken for 3-5 minutes per side until fully cooked. Remove the chicken from the skillet and tent with foil to keep warm.
- Cook the Vegetables: Add the remaining 1 tablespoon olive oil to the same skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt, pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook over medium-high heat for 2 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the hot cooked pasta to the skillet with the vegetables. Stir in the butter and fresh lemon juice. Toss everything together until the butter has melted and the pasta is well coated.
- Add Cheese and Chicken: Sprinkle the freshly grated parmesan cheese over the pasta and toss to combine. Chop the cooked chicken and return it to the skillet, mixing gently to combine all ingredients evenly.
- Serve: Garnish the pasta with fresh chopped parsley and additional parmesan cheese if desired. Serve warm and enjoy!
Notes
- Use freshly grated parmesan cheese for the best flavor and texture; powdered or pre-shredded parmesan doesn’t melt as well and lacks depth of flavor.
- Freshly squeezed lemon juice is key to a bright, vibrant flavor in the dish.
- Fresh parsley adds a fresh touch; dried parsley cannot replicate this flavor well.
- Vegetable variations such as broccoli, asparagus, or spinach can be used instead of zucchini and yellow squash.
- Choose your favorite bite-size pasta if mini farfalle is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
