If you’re looking for a dinner that feels fancy enough for a weekend dinner party but comes together quickly enough for a busy Tuesday night, you’ve found it. This Lemon Chicken Pasta is the perfect balance of bright, fresh flavors and comforting, cheesy goodness. It’s one of those recipes that hits all the right notes; tender chicken, al dente pasta, a creamy lemon butter sauce, and a generous shower of freshly grated parmesan cheese.
The addition of sautéed zucchini and yellow squash adds a pop of color and a subtle sweetness that complements the tangy lemon perfectly. Everything comes together in one skillet (plus a pot for the pasta), making cleanup a breeze.
I’m so excited to share this recipe with you today. It’s become a staple in my home, and I know it will in yours too. The best part? It’s incredibly flexible; swap in your favorite vegetables, use any bite size pasta you have on hand, and feel free to add a little extra lemon if you’re a citrus lover like me.
Let’s get cooking!
Why You’ll Love This Recipe
- Bright & Flavorful: Fresh lemon juice and zest add a vibrant, refreshing taste that pairs beautifully with the savory chicken and parmesan.
- One Skillet Wonder: Everything cooks in a single skillet (plus a pot for pasta), so cleanup is quick and easy.
- Creamy Without Cream: The butter, lemon juice, and freshly grated parmesan create a luscious sauce that clings to every piece of pasta; no heavy cream needed!
- Veggie Packed: Zucchini and yellow squash add nutrition and a lovely texture.
- Ready in 30 Minutes: Perfect for busy weeknights when you want something delicious and satisfying.
- Customizable: Swap in your favorite vegetables or pasta shape.
Ingredients
- 16 ounces mini farfalle pasta (or your favorite bite size pasta)
- 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
- ½ teaspoon onion powder
- 3 tablespoons olive oil, divided
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- ¼ cup fresh chopped parsley, for garnish
Equipment
- Large pot (for pasta)
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Grater (for parmesan and lemon zest)
Instructions
1Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
2Season the Chicken: Season the chicken on both sides with salt, pepper, lemon zest, and ½ teaspoon each of garlic powder, Italian seasoning, and onion powder.
3Cook the Chicken: Add 2 tablespoons of olive oil to a large skillet over medium high heat. Once hot, add the seasoned chicken and cook for 3–5 minutes on each side, flipping once, until cooked through (internal temperature reaches 165°F). Remove the chicken to a plate and tent with foil to keep warm.
4Cook the Veggies: Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt, pepper, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook on medium high heat for 2 minutes. Add the minced garlic and cook for 30 seconds more.
5Finish the Dish: Add the hot cooked pasta to the skillet, along with the butter and lemon juice. Toss everything to combine until the butter has melted. Sprinkle with parmesan cheese and toss to combine. Chop the chicken and return it to the pan.
6Serve: Garnish with fresh parsley and additional parmesan cheese, if desired. Serve hot and enjoy!
Expert Tips for Success
- Use Freshly Grated Parmesan: The pre shredded stuff in a bag just doesn’t melt the same way. Freshly grated parmesan has better flavor and creates a smoother, creamier sauce.
- Fresh Lemon Juice is Key: Bottled lemon juice can’t compare to the bright, zesty flavor of freshly squeezed lemon. It makes a huge difference in this recipe!
- Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken reaches 165°F without drying out. Let it rest before chopping.
- Reserve Pasta Water: Before draining the pasta, save about ½ cup of the starchy cooking water. If the sauce seems too thick, add a splash to loosen it up.
- Fresh Parsley Adds a Pop: Don’t skip the fresh parsley; it adds a bright, fresh finish that dried parsley just can’t match.
Variations
- Vegetable Swap: Replace the zucchini and squash with broccoli, asparagus, spinach, or cherry tomatoes.
- Pasta Shape: Use any bite size pasta you love; penne, rotini, fusilli, or shells all work great.
- Add Some Heat: Sprinkle in a pinch of red pepper flakes with the garlic for a little kick.
- Extra Creamy: For an even richer sauce, add a splash of heavy cream or a dollop of cream cheese along with the butter and lemon juice.
- Gluten Free: Use your favorite gluten free pasta.
How to Store Leftovers
Store leftover lemon chicken pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium heat. If the pasta seems dry, add a splash of water, chicken broth, or a little extra butter to bring back the creamy texture.
Freezing: This dish is best enjoyed fresh, but you can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and stay extra juicy. Adjust the cooking time as needed since thighs may take a few minutes longer.
Can I make this without parmesan?
Parmesan is a key flavor in this dish, but you could substitute with Pecorino Romano or another hard, salty cheese. For a dairy free version, use a vegan parmesan alternative.
What if I don’t have mini farfalle?
Any bite size pasta works! Penne, rotini, fusilli, shells, or even bowties are all great choices.
Can I add white wine?
Yes! After cooking the veggies, pour in ¼ cup of dry white wine and let it simmer for a minute before adding the pasta. It adds a lovely depth of flavor.
Lemon Chicken Pasta
Ingredients
- 16 ounces mini farfalle pasta or favorite bite size pasta
- 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
- 3 tablespoons olive oil divided
- 1 zucchini chopped
- 1 yellow squash chopped
- 3 cloves garlic minced
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken on both sides with salt, pepper, lemon zest, and 1/2 tsp each garlic powder, Italian seasoning, and onion powder.
- Add 2 tbsp olive oil to a large skillet over medium high heat. Cook chicken 3-5 minutes per side until cooked through. Remove to a plate and tent with foil.
- Add 1 tbsp oil to skillet. Add zucchini and squash; season with salt, pepper, 1/2 tsp garlic powder, and 1/2 tsp Italian seasoning. Cook 2 minutes. Add garlic and cook 30 seconds.
- Add cooked pasta, butter, and lemon juice to the skillet. Toss until butter melts. Sprinkle with parmesan and toss. Chop chicken and return to pan.
- Garnish with parsley and additional parmesan. Serve hot.
Notes
- Freshly grated parmesan and fresh lemon juice make a big difference in flavor.
- Swap vegetables for broccoli, asparagus, spinach, or cherry tomatoes.
- Use any bite size pasta shape.
- Storage: Refrigerate up to 4 days. Reheat with a splash of water or broth.
