Description
This Zesty Lemon Chicken Pasta offers a vibrant, citrus-infused twist on classic chicken pasta dishes. Tender chicken bites are seared to golden perfection and combined with al dente farfalle, sautéed zucchini and yellow squash, and a silky lemon-butter sauce. Finished with freshly grated parmesan and bright parsley, this dish balances freshness and richness for a comforting yet lively meal perfect for weeknight dinners.
Ingredients
Scale
For the Chicken
- 3 boneless chicken breasts, cut into 1-inch pieces
- 1.5 tsp freshly grated lemon zest
- 3/4 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 2.5 tbsp olive oil (preferably extra virgin)
- Salt, to taste
- Black pepper, to taste
For the Pasta and Vegetables
- 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 fresh lemon juice
- 1 cup grated parmesan cheese
For the Garnish
- 1/4 cup fresh parsley, chopped
- Additional parmesan cheese, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch pieces and place them in a bowl. In a separate small dish, mix salt, black pepper, lemon zest, 3/4 tsp garlic powder, onion powder, and 1/2 tsp Italian seasoning. Toss the chicken pieces with this seasoning mix until evenly coated to allow flavors to meld.
- Cook the Chicken: Heat 2.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook for 3-5 minutes per side until golden brown and fully cooked. Work in batches if necessary to avoid overcrowding. Transfer cooked chicken to a plate.
- Cook the Pasta: While the chicken cooks, bring salted water to a boil and cook farfalle according to the package directions until al dente. Drain and set aside.
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil and sauté the zucchini and yellow squash slices for about 2 minutes until they start to soften.
- Add Garlic and Seasonings: Add freshly minced garlic cloves, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and 1/4 tsp red pepper flakes to the vegetables. Cook for 30 seconds until fragrant, being careful not to let the garlic brown.
- Create the Sauce: Immediately add 4 tablespoons of unsalted butter and 1/3 cup lemon juice, stirring constantly until the butter melts completely and a bright, silky sauce forms.
- Toss Pasta and Chicken: Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce and vegetables. Chop the cooked chicken into bite-sized pieces and stir it into the skillet.
- Add Parmesan: Stir in the 1 cup of grated parmesan cheese until fully incorporated, creating a creamy, cohesive dish. Adjust seasoning with salt and black pepper as needed.
- Serve and Garnish: Divide the lemon chicken pasta among plates or bowls. Garnish generously with chopped fresh parsley and a sprinkle of additional parmesan cheese. Serve immediately while warm and creamy.
Notes
- Use freshly grated lemon zest and lemon juice for the best citrus flavor.
- Don’t overcrowd the skillet when cooking chicken to ensure even browning.
- Adding garlic later in the sauté process prevents it from burning and turning bitter.
- Adding parmesan at the end helps maintain a creamy texture without graininess.
- Feel free to substitute farfalle with other pasta shapes like penne or rotini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: lemon chicken pasta, easy chicken pasta, farfalle pasta recipe, lemon butter sauce, sautéed vegetables, quick dinner recipe
