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Lemon Chicken Pasta

Lemon chicken pasta with mini farfalle, sliced golden seared chicken, zucchini, yellow squash, and freshly grated parmesan in a skillet
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A bright and satisfying pasta dish featuring golden seared chicken, tender zucchini and yellow squash, and mini farfalle tossed in a buttery lemon parmesan sauce. Fresh, flavorful, and ready in just 25 minutes.

Ingredients

Scale
  • 16 oz (454g) mini farfalle pasta, or any bite-size 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
  • 1/2 teaspoon onion powder
  • 3 tablespoons olive oil, divided
  • 1 zucchini, chopped into bite-size pieces
  • 1 yellow squash, chopped into bite-size pieces
  • 3 cloves garlic, minced
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (60g) fresh lemon juice
  • 1 cup (95g) freshly grated parmesan cheese
  • 1/4 cup (15g) fresh parsley, chopped

Instructions

  1. Fill a large pot with salted water and bring to a boil. Cook mini farfalle according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
  2. While water heats, pat chicken breasts completely dry with paper towels. Season both sides with salt, pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and onion powder.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 3-5 minutes per side without moving until deep golden and cooked through to 165 degrees F. Transfer to a plate and tent loosely with foil.
  4. Add remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Add chopped zucchini and yellow squash. Season with salt, pepper, remaining 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook 2 minutes until tender with a slight bite. Do not overcook.
  5. Add minced garlic and saute 30 seconds until fragrant. Move immediately to the next step.
  6. Add drained pasta, butter, and fresh lemon juice to the skillet. Toss until butter melts and pasta is evenly coated, about 1-2 minutes. Add parmesan and toss until sauce is smooth. Add reserved pasta water one splash at a time if sauce seems dry.
  7. Slice cooked chicken on the bias and return to the skillet. Toss well to combine everything evenly.
  8. Top with fresh chopped parsley and extra parmesan. Serve immediately.

Notes

  • Start the pasta water first and run it alongside the chicken prep to keep total time at 25 minutes.
  • Use fresh lemon juice only – bottled will taste flat and slightly bitter in this sauce.
  • Always use freshly grated parmesan – pre-shredded bags contain anti-caking agents that prevent smooth melting.
  • Pat chicken completely dry before seasoning to ensure a proper golden sear.
  • Reserve pasta water before draining – add a splash if the sauce feels dry after adding parmesan.
  • Do not overcook the zucchini and squash – 2 minutes keeps them tender with a slight bite.

Nutrition

Find it online: https://www.benefitiany.com/lemon-chicken-pasta/