Lemon Chicken Pasta

Looking for a quick, fresh, and ridiculously delicious dinner?

This Lemon Chicken Pasta is your answer! Juicy, seasoned chicken, sautéed summer veggies, and a bright lemon-butter sauce all come together in just 20 minutes.

It’s light yet satisfying, packed with flavor, and perfect for busy weeknights.

Bonus? You can easily swap in your favorite veggies or pasta.

One bite, and you’ll be making this on repeat!

For Lemon Chicken Pasta

Pasta – Use 16 oz mini farfalle or your favorite bite-size pasta.
Chicken – 2-3 boneless, skinless chicken breasts. Season with salt, pepper, lemon zest, and spices.
Seasonings –
- Lemon Zest – Adds a refreshing citrus flavor.
- Garlic Powder – A mild yet flavorful seasoning that pairs well with the chicken.
- Italian Seasoning – For that Italian-inspired flavor.
- Onion Powder – Adds depth to the seasoning blend.
Vegetables –
- Zucchini – Chopped, adds a fresh crunch and mild flavor.
- Yellow Squash – Complementary to zucchini, brings a soft texture.
- Garlic – Minced, for a punch of aromatic flavor in the dish.
Cooking Oil & Butter –
- Olive Oil – For cooking the chicken and vegetables.
- Butter – Adds richness and helps the pasta come together in the sauce.
Lemon Juice – Freshly squeezed for a tart and fresh zing in the sauce.
Parmesan Cheese – Freshly grated for a creamy, salty finish.
Fresh Parsley – Chopped, for garnish and a hint of freshness.

Lemon Chicken Pasta

A bright and flavorful garlic lemon chicken pasta, perfect for summer! Ready in just 20 minutes, it's a great way to use fresh garden vegetables.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Lemon Chicken Pasta

Prep Time: 10

Cook Time: 15

Total Time: 24

Servings:

Calories: 685kcal

Ingredients

Pasta:

16 oz mini farfalle (or preferred bite-size pasta)

Chicken:

2-3 boneless, skinless chicken breasts

Seasoning

Salt & freshly ground black pepper
1 tsp lemon zest
1 tsp garlic powder, divided
1 tsp Italian seasoning, divided
½ tsp onion powder

Cooking Oil & Butter:

3 tbsp olive oil, divided
4 tbsp butter

Vegetables:

1 zucchini, chopped
1 yellow squash, chopped
3 cloves garlic, minced

Finishing Touches:

¼ cup fresh lemon juice
1 cup freshly grated Parmesan cheese
¼ cup fresh parsley, chopped

Instructions

Cook the Pasta:

Prepare pasta according to package instructions. Drain and set aside.

Prepare & Cook the Chicken:

Season chicken on both sides with salt, pepper, lemon zest, ½ tsp garlic powder, ½ tsp Italian seasoning, and onion powder.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Cook chicken for 3-5 minutes per side until fully cooked. Remove, cover with foil, and let rest.

Sauté the Vegetables:

Add 1 tbsp olive oil to the skillet.
Sauté zucchini and squash with salt, pepper, remaining garlic powder, and Italian seasoning for 2 minutes.
Stir in minced garlic and cook for 30 seconds.

Combine Everything:

Add hot pasta to the skillet with butter and lemon juice. Toss until butter melts.
Stir in Parmesan cheese and mix well.

Serve:

Slice the chicken and add it back to the skillet.
Garnish with fresh parsley and extra Parmesan if desired.

Notes

Parmesan: Use freshly grated for the best texture and flavor.
Lemon Juice: Freshly squeezed makes a difference!
Vegetables: Swap in broccoli, asparagus, or spinach.
Pasta: Works well with any short pasta shape.

Nutrition

Save

Can I use pre-cooked chicken to save time?
Of course! Pre-cooked or rotisserie chicken is a great shortcut. Just chop or shred it, and add it to the pan during the veggie step to heat through.
What if I don’t have mini farfalle pasta?
No worries! You can swap it with any bite-sized pasta you love—penne, shells, or even spaghetti. Just follow the cooking instructions for whatever pasta you choose.
Do I really need fresh lemon juice and zest?
Fresh is best for the brightest flavor, but if you’re in a pinch, bottled lemon juice will work fine. It won’t quite match the zest, but it’ll still give that citrusy pop.
Can I throw in other veggies?
Absolutely! Feel free to add broccoli, spinach, or bell peppers—just toss them in with the zucchini and squash. You can’t go wrong with more veggies!
5. How can I make it spicier? If you like a bit of heat, add red pepper flakes while you sauté the veggies or sprinkle them on top before serving. Just adjust to your taste—spicy goodness in every bite!