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Lemon Chicken Pasta

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A vibrant and flavorful dish that combines lemon, chicken, and pasta, perfect for a cozy meal.

Ingredients

Scale
  • 16 oz (454 g) mini farfalle 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 (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

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
  2. Season the chicken: Season chicken breasts with salt, pepper, garlic powder, Italian seasoning, and onion powder.
  3. Sauté the chicken: Heat 2 tablespoons of olive oil in a skillet. Sear chicken for 5-7 minutes per side until cooked through. Remove and slice.
  4. Sauté the veggies: In the same skillet, add remaining olive oil and sauté zucchini and yellow squash for 3-4 minutes. Add minced garlic and cook for 1 more minute.
  5. Create the sauce: Add butter to the pan, then lemon juice and reserved pasta water. Simmer for 1 minute to combine flavors.
  6. Combine it all: Toss in cooked pasta, sliced chicken, and grated parmesan. Mix well, adding more pasta water if needed.
  7. Garnish and serve: Top with chopped parsley and serve in a bowl with extra parmesan.

Notes

Feel free to substitute chicken with shrimp or tofu for a different protein. This recipe is adaptable to seasonal vegetables.

Nutrition

Keywords: Lemon Chicken Pasta, Italian Pasta, Comfort Food, Quick Dinner, Family Recipe

Find it online: https://butteredtable.com/one-pan-lemon-chicken-pasta-15-minute-dinner/