Ingredients

3 boneless chicken breasts, cut into 1-inch pieces

1.5 tsp fresh lemon zest

3/4 tsp garlic powder

1/2 tsp Italian seasoning

1/2 tsp onion powder

2.5 tbsp olive oil

Salt and black pepper, to taste

16 oz farfalle pasta

1 zucchini, sliced into 1/4-inch half-moons

1 yellow squash, sliced into 1/4-inch half-moons

1 tbsp olive oil

3 garlic cloves, freshly minced

1/2 tsp garlic powder

1/2 tsp Italian seasoning

1/4 tsp red pepper flakes

4 tbsp unsalted butter

1/3 cup lemon juice

1 cup parmesan cheese

1/4 cup fresh parsley, chopped

Instructions

Step 1: Combine salt, black pepper, lemon zest, 3/4 tsp garlic powder, onion powder, and 1/2 tsp Italian seasoning in a small bowl. Toss the chicken pieces with this mixture until evenly coated. Slice the zucchini and yellow squash into half-moons and set aside.

Step 2: Heat 2.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 3-5 minutes per side until golden and cooked through. Work in batches if needed to avoid crowding. Remove chicken and keep warm.

Step 3: Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.

Step 4: In the same skillet, add 1 tablespoon olive oil and sauté zucchini and yellow squash for 2 minutes until slightly softened. Add minced garlic, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.

Step 5: Immediately add the butter and lemon juice to the skillet. Stir constantly until the butter melts and creates a bright, silky sauce.

Step 6: Add the cooked pasta to the skillet and toss gently to coat with the sauce and vegetables. Chop the cooked chicken into bite-sized pieces and return it to the skillet.

Step 7: Stir in parmesan cheese until the dish is creamy and cohesive. Taste and adjust seasoning with salt and pepper as needed.

Step 8: Serve the pasta garnished with chopped parsley and additional parmesan. Enjoy immediately while warm and creamy.

Tips & Variations

Use freshly grated lemon zest and juice for the best bright citrus flavor.

Swap farfalle with penne or rotini if preferred for a different pasta shape.

Add a splash of white wine to the sauce for extra depth.

For a creamier sauce, stir in a splash of heavy cream with the butter and lemon juice.

If you prefer less spice, reduce or omit the red pepper flakes.

FAQs

Can I use other types of chicken cuts?

Yes, boneless, skinless chicken thighs can be used as a juicier alternative, though cook time may vary slightly. Just cut them into similar-sized pieces to cook evenly.

Is this recipe suitable for gluten-free diets?

To make it gluten-free, substitute the farfalle pasta with a gluten-free variety available at most stores. The other ingredients are naturally gluten-free.