Description
Craving a bright, flavorful meal that’s both comforting and refreshing? Lemon Chicken Pasta is the perfect answer! This dish combines juicy, seasoned chicken breasts with tender pasta, vibrant zucchini, and yellow squash, all tossed in a zesty lemon butter sauce and finished with nutty Parmesan cheese.
Ingredients
This recipe uses fresh, simple ingredients to create a vibrant, flavorful dish. Each component is key to building the dish’s bright taste and satisfying texture. Here’s the list, with why each matters and substitution ideas.
- Mini Farfalle Pasta (16 ounces, 454g): The hearty base.
- Why it’s important: Bite-sized pasta holds onto the sauce and mixes well with the veggies and chicken.
- Substitutions: Use penne, fusilli, rotini, or gluten-free pasta. For low-carb, try zucchini noodles.
- Boneless, Skinless Chicken Breasts (2–3): The protein star.
- Why it’s important: Juicy chicken adds heartiness and absorbs the lemony, herbaceous flavors.
- Substitutions: Use chicken thighs for richer flavor, shrimp for a seafood twist, or tofu for a vegetarian option.
- Salt and Freshly Ground Black Pepper (to taste): Enhances all flavors.
- Why it’s important: Seasons the chicken and veggies to bring out their natural taste.
- Substitutions: Use sea salt or kosher salt, or add a pinch of red pepper flakes for heat.
- Lemon Zest (1 teaspoon): Adds bright, citrusy flavor.
- Why it’s important: Intensifies the lemony taste without adding extra acidity.
- Substitutions: Use orange zest or a pinch of dried lemon peel in a pinch.
- Garlic Powder (1 teaspoon, divided): Boosts savory flavor.
- Why it’s important: Adds depth to the chicken and veggies.
- Substitutions: Use fresh minced garlic (1 clove per ½ teaspoon powder) or onion powder.
- Italian Seasoning (1 teaspoon, divided): Adds earthy, herbaceous notes.
- Why it’s important: Gives the dish a classic Italian flavor that complements the lemon.
- Substitutions: Use dried oregano, basil, or a mix of fresh herbs (double the amount).
- Onion Powder (½ teaspoon): Adds savory sweetness.
- Why it’s important: Enhances the chicken’s seasoning with a subtle oniony note.
- Substitutions: Use garlic powder or finely minced fresh onion.
- Olive Oil (3 tablespoons, divided): For cooking and flavor.
- Why it’s important: Prevents sticking and adds richness to the chicken and veggies.
- Substitutions: Use avocado oil, vegetable oil, or melted butter.
- Zucchini (1, chopped): Adds tender, fresh texture.
- Why it’s important: Provides a mild, slightly sweet veggie component that balances the dish.
- Substitutions: Use yellow squash, eggplant, or asparagus.
- Yellow Squash (1, chopped): Adds color and texture.
- Why it’s important: Complements the zucchini with a similar tender bite and vibrant look.
- Substitutions: Use more zucchini, bell peppers, or broccoli.
- Garlic (3 cloves, minced): Adds bold, aromatic flavor.
- Why it’s important: Infuses the dish with a savory, garlicky punch.
- Substitutions: Use ¾ teaspoon garlic powder or pre-minced garlic in a pinch.
- Butter (4 tablespoons, 57g): Creates a rich, silky sauce.
- Why it’s important: Melts into the lemon juice for a smooth, flavorful coating.
- Substitutions: Use margarine, olive oil, or a vegan butter alternative.
- Fresh Lemon Juice (¼ cup, 60g): Brings zesty brightness.
- Why it’s important: Adds a tangy, refreshing flavor that defines the dish.
- Substitutions: Use bottled lemon juice or lime juice for a different citrus note.
- Freshly Grated Parmesan Cheese (1 cup, 95g): Adds nutty, cheesy depth.
- Why it’s important: Melts into the sauce for a creamy, savory finish.
- Substitutions: Use Pecorino Romano, Asiago, or a vegan Parmesan alternative.
- Fresh Parsley (¼ cup, 15g, chopped): Adds freshness and color.
- Why it’s important: Brightens the dish with a herbaceous, colorful garnish.
- Substitutions: Use fresh basil, cilantro, or skip for a simpler presentation.
Pro Tip: Use freshly grated Parmesan for the best melt and flavor—pre-shredded cheese may not blend as smoothly due to anti-caking agents.
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook 16 ounces mini farfalle pasta according to package instructions until al dente (usually 8–10 minutes). Drain and set aside.
- Tip: Reserve ½ cup pasta water to adjust sauce consistency later if needed.
- Prepare the Chicken:
- Season 2–3 boneless, skinless chicken breasts on both sides with salt, pepper, 1 teaspoon lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and ½ teaspoon onion powder.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–5 minutes per side, until golden and cooked through (internal temperature of 165°F/74°C).
- Remove chicken to a plate and tent with foil to keep warm. Let rest while preparing the veggies.
- Tip: Use a meat thermometer for perfect doneness. Slice or chop the chicken after resting for easier mixing.
- Cook the Veggies:
- Add 1 tablespoon olive oil to the same skillet over medium-high heat. Add 1 chopped zucchini and 1 chopped yellow squash. Season with salt, pepper, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.
- Cook for 2 minutes, stirring occasionally. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Tip: Don’t overcook the veggies—they should be tender but still have a slight bite for texture.
- Combine Ingredients:
- Add the cooked pasta, 4 tablespoons butter, and ¼ cup fresh lemon juice to the skillet with the veggies. Toss until the butter melts and everything is well coated.
- Sprinkle in 1 cup freshly grated Parmesan cheese and toss to combine, creating a light, creamy sauce.
- Chop or slice the rested chicken and return it to the skillet, tossing to combine.
- Tip: If the sauce is too thick, add a splash of reserved pasta water or chicken broth to loosen it.
- Serve:
- Serve hot, garnished with ¼ cup chopped fresh parsley and extra Parmesan cheese, if desired.
- Tip: Serve in shallow bowls to show off the colorful veggies and golden chicken.
Cooking Tip: Work quickly when tossing the pasta with the butter and lemon juice to keep everything warm and ensure the sauce coats evenly.