Lemon Chicken Pasta
A delightful dish that combines zesty lemon flavors with tender chicken and al dente pasta, perfect for any occasion.
Ingredients
For the Pasta
- 16 oz mini farfalle pasta, or any bite-size pasta
For the Chicken
- 2-3 pieces boneless, skinless chicken breasts Pat dry before seasoning.
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon onion powder
- 3 tablespoons olive oil, divided
For the Vegetables
- 1 piece zucchini, chopped
- 1 piece yellow squash, chopped
- 3 cloves garlic, minced
For the 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)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
Season and Cook the Chicken
- Pat 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 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.
- Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.
Combine Everything
- Add the cooked pasta to the skillet along with 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
For an elevated touch, drizzle with high-quality olive oil or an additional squeeze of lemon juice before serving. Can be stored in the refrigerator for up to three days.