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–+ servings
Lemon Chicken Pasta

Lemon Chicken Pasta Bursting with Flavor in Just 30 Minutes

Lemon Chicken Pasta is a quick and flavorful dish that combines tender chicken, buttery pasta, and vibrant veggies, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 16 oz Mini Farfalle Pasta Feel free to choose any bite-sized pasta you prefer.
For the Chicken
  • 2-3 pieces Boneless, Skinless Chicken Breasts Can substitute with pre-cooked chicken for quicker prep.
  • Salt Essential for enhancing flavors; adjust to taste.
  • Pepper Essential for enhancing flavors; adjust to taste.
  • 1 tsp Garlic Powder You could also use fresh minced garlic for more punch.
  • 1 tsp Italian Seasoning Feel free to tweak it based on your liking.
  • ½ tsp Onion Powder Optional if you’re light on spices.
For the Sauce & Veggies
  • 3 tbsp Olive Oil Vital for sautéing; swap with any cooking oil if desired.
  • 1 Zucchini Chopped, introduces freshness.
  • 1 Yellow Squash Chopped, enhances color and flavor.
  • 3 cloves Garlic Minced, elevates the fresh flavor.
  • 4 tbsp Butter Delivers creaminess to the sauce.
  • ¼ cup Fresh Lemon Juice Adjust to taste for preferred acidity.
  • 1 cup Freshly Grated Parmesan Cheese Nutritional yeast works as a dairy-free substitute.
  • ¼ cup Fresh Parsley Chopped, adds color and freshness as a garnish.

Equipment

  • Large Pot
  • large skillet
  • colander

Method
 

Step-By-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook until al dente, about 10-12 minutes. Drain and set aside, reserving some pasta water.
  2. Season the Chicken: Pat the chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.
  3. Sauté the Chicken: Heat 1 tbsp of olive oil in a skillet. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through. Remove and let rest before slicing.
  4. Sauté the Vegetables: In the same skillet, add 2 tbsp of olive oil, zucchini, yellow squash, and minced garlic. Sauté for about 4-5 minutes until tender.
  5. Prepare the Sauce: Add butter to the skillet with veggies and let melt. Then add lemon juice and parsley and simmer for 2 minutes.
  6. Combine Pasta and Chicken: Add the cooked pasta and chicken to the skillet, tossing to combine. If dry, add reserved pasta water.
  7. Serve and Garnish: Serve the pasta hot, topped with Parmesan and additional parsley.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Timing is key for a quick meal.

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