Lemon Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
683 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Pasta
Description
This recipe features mini farfalle or other small pasta cooked until tender according to package instructions. Chicken breasts are seasoned with salt, pepper, lemon zest, garlic powder, Italian seasoning, and onion powder, then pan-fried in olive oil until cooked through and rested to preserve juiciness. Meanwhile, chopped zucchini and yellow squash are sautéed with additional seasoning and minced garlic to develop flavor and soften slightly while retaining texture.
The cooked pasta is added to the skillet along with butter and fresh lemon juice, creating a moist sauce that coats the ingredients. Freshly grated Parmesan cheese enriches the sauce, melting into a creamy finish. Diced chicken returns to the skillet, and the dish is garnished with fresh parsley for herbal brightness and visual contrast.
This pasta is suited as a main dish for lunch or dinner, offering a balance of protein, vegetables, and carbohydrate with a light citrus note. The fresh ingredients and straightforward seasoning yield a clean flavor profile with complementary textures from pasta, chicken, and squash.
Use freshly grated Parmesan rather than pre-shredded for better melting and flavor. Freshly squeezed lemon juice is important for a vibrant taste. Parsley adds a fresh herbal note not achievable with dried flakes. Vegetables can be swapped for other favorites such as broccoli or spinach according to preference, and pasta shape can be changed based on choice.
Ingredients
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
- 2-3 chicken breast boneless skinless
- salt freshly ground
- black pepper freshly ground
- 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 lemon juice fresh
- 1 cup Parmesan Cheese freshly grated
- 1/4 cup parsley chopped, fresh chopped
Instructions
- Cook pasta according to package instructions.
- While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with lemon zest, and 1/2 tsp EACH of garlic powder, Italian seasoning and onion powder.
- Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.
- Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.
- Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine.
- Chop the chicken and return to the pan. Serve, garnished with parsley and additional parmesan cheese, if desired.
Notes
- Use freshly grated Parmesan cheese for better flavor and melting texture compared to pre-shredded or powdered varieties.
- Freshly squeezed lemon juice provides a brighter and more vibrant taste than bottled lemon juice.
- Fresh parsley adds better flavor and appearance than dried parsley flakes.
- Vegetables like zucchini and yellow squash can be swapped for broccoli, asparagus, or spinach based on preference.
- Use a favorite bite-size pasta such as mini farfalle or similar shapes for even cooking and easy eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Serving | 5g | |
| Calories | 683kcal | 34% |
| Carbohydrates | 74g | 25% |
| Protein | 42g | 84% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 505mg | 21% |
| Potassium | 814mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 25mg | 28% |
| Calcium | 294mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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