This garlic Lemon Chicken Pasta is easy and packed with flavor! It’s the perfect fresh summer meal made in 20 minutes, with seasonal vegetables.
Looking for more 30 minute meals? Try our Creamy Pesto Tortellini or Baked Tacos!
We live off of easy dinners during the summer months and this Lemon Chicken Pasta if light and refreshing and the perfect way to use your fresh zucchini, yellow squash, and parsley.
How to make Lemon Chicken Pasta:
- Cook pasta according to package instructions.
- Prepare chicken by seasoning with salt, pepper, lemon zest, garlic powder, Italian seasoning, and onion powder. Cook in skillet with oil for 3-5 minutes per side, until cooked through. Remove and keep warm.
- Sauté zucchini and squash in skillet. Season with salt, pepper, garlic powder, and Italian seasoning. Add garlic.
- Combine hot pasta to the pan with butter and lemon juice. Mix until butter has melted. Sprinkle with parmesan cheese and toss to combine. Chop chicken and add to pasta.
- Serve, garnished with parsley and additional parmesan cheese.
Use Fresh Ingredients:
- Parmesan Cheese: The powdered stuff, and even packaged, pre-shredded parmesan cheese doesn’t have the same great flavor and texture as freshly shredded parmesan. Also, freshly shredded parmesan melts better, which works great when you sprinkle it over the warm pasta and on the chicken.
- Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor!
- Parsley: adds a great extra touch of flavor that you can’t get with dried parsley flakes.
Recipe Variations:
- Vegetables: Swap out the zucchini and squash for broccoli, asparagus, spinach or another favorite vegetable!
- Pasta: Use your favorite bite-size pasta.
More Zucchini Recipes:
- Zucchini Bread
- Zucchini Brownies
- Zucchini Muffins
- Zucchini Cake with Cream Cheese Frosting
- Lemon Zucchini Bread
- Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
- Roasted Vegetables
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Recipe
Lemon Chicken Pasta
This garlic Lemon Chicken Pasta is easy and packed with flavor! It's the perfect Summer meal to use fresh vegetables from your garden and ready in 20 minutes!
Ingredients
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
- 2-3 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 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
- 1 yellow squash chopped
- 3 cloves garlic , minced
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley leaves , chopped
Instructions
- Cook pasta according to package instructions.
- While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with lemon zest, and ½ tsp EACH of garlic powder, Italian seasoning and onion powder.
- Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.
- Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, ½ tsp garlic powder and ½ tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.
- Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine.
- Chop the chicken and return to the pan. Serve, garnished with parsley and additional parmesan cheese, if desired.
Notes
Parmesan Cheese: The powdered stuff, and even packaged, pre-shredded parmesan cheese doesn’t have the same great flavor and texture as freshly shredded parmesan. Also, freshly shredded parmesan melts better, which works great when you sprinkle it over the warm pasta and on the chicken.
Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor!
Parsley: adds a great extra touch of flavor that you can’t get with dried parsley flakes.
Vegetables: Swap out the zucchini and squash for broccoli, asparagus, spinach or another favorite vegetable!
Pasta: Use your favorite bite-size pasta.
Nutrition
Serving: 5gCalories: 683kcalCarbohydrates: 74gProtein: 42gFat: 27gSaturated Fat: 11gTrans Fat: 1gCholesterol: 100mgSodium: 505mgPotassium: 814mgFiber: 1gSugar: 2gVitamin A: 897IUVitamin C: 25mgCalcium: 294mgIron: 5mg
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I originally shared this recipe August 2017. Updated May 2021 with process photos.
This was delicious! Thank you for also adding in recipe we can use any pasta and veggies
I made this dish, and it is so tasty! I love how simple yet delicious it is! Also, I am a big fan of the lemon!
A new favorite. So light and fresh but flavorful and satisfying. Added mushrooms and asparagus. Will try with spinach and chili pepper flakes.
Easy to make, healthy, and delicious.