Lemon Chicken Pasta
This Lemon Chicken Pasta is a bright, flavorful one skillet meal! Tender chicken, al dente pasta, and sautéed zucchini and squash are tossed in a creamy lemon butter parmesan sauce. Ready in 30 minutes!
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.