Lemon Parmesan Chicken Pasta

This delicious Lemon Parmesan Chicken Pasta is a simple meal with the fresh flavors of summer that we love. Delicious seasoned and sauteed chicken and summer veggies, parmesan, lemon and pasta. The perfect easy, flavorful, 20-minute meal.

Sometimes I run out of dinner ideas (I know, crazy right 😉 ) and browse some of my favorite bloggers recipes for inspiration. This recipe was completely inspired by Jacklyn from Cooking Classy. Last week I was looking for something to use my summer squash and zucchini, and something that was light and fresh, but also filling. This lemon parmesan chicken pasta completely hit the spot! I’ve made 3 times in the last two weeks, and even “meal prepped” it for lunch for me and my husband. SOO GOOD!

I serve the chicken and veggies over mini farfalle noodles, with fresh parmesan cheese, a squeeze of lemon juice, and a sprinkle of fresh parsley. Have you tried mini farfalle noodles before? They’re adorable (can pasta be adorable?). Well, they are. I thought they really added to the dish and made it “pretty” too. You could really use any type of pasta you like, or even serve the chicken and veggies in a lettuce cup.

Some tips for this recipe:

Use FRESH ingredients.

Since the flavors of this dish are so simple, you really have to make them count! Use fresh parmesan cheese. The powdered stuff is no good at all, and even packaged, pre-shredded parmesan cheese doesn’t have the same great flavor and texture as freshly shredded parm. Also, freshly shredded parmesan melts better, which works great when you sprinkle it over the warm pasta and on the chicken.

Fresh lemon juice and fresh parsley also make a big difference in flavor. Fresh parsley, especially, adds a great extra touch of flavor that you really can’t get with dried parsley flakes.

5 from 2 votes

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Lemon Parmesan Chicken Pasta

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This delicious Lemon Parmesan Chicken Pasta is a simple meal with the fresh flavors of summer that we love. Delicious seasoned and sauteed chicken and summer veggies, parmesan, lemon and pasta. The perfect easy, flavorful, 20-minute meal.

Course: Main Course

Servings: 5

Calories: 858 kcal

Author: Lauren Allen

Ingredients

• 16 oz mini farfalle pasta (or your favorite bite-size pasta)
• 1 1/2  lbs  boneless skinless chicken tenders or about 2-3 chicken breasts, washed, pat dry
• Salt and freshly ground black pepper
• 1  tsp garlic powder divided
• 1  tsp  Italian seasoning divided
• 1/2  tsp  onion powder
• 2  Tbsp  olive oil divided
• 2  Tbsp  butter divided
• 1  tsp  lemon zest
• 2 small zucchini sliced
• 2 small yellow squash sliced
• 1 1/4  cups  finely shredded parmesan divided
• 2  Tbsp  fresh lemon juice
• 1/4 cup  chopped fresh parsley

Instructions

1. Cook pasta according to package instructions.

2. While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with 1/2 tsp EACH of garlic powder, Italian seasoning and onion powder.

3. Add 1 Tbsp olive oil and 1 Tbsp butter to a large skillet over medium-high heat. Swirl to coat the pan and melt the butter. Add seasoned chicken and cook for 2-3 minutes or until golden brown on the bottom. Flip to the other side and cook for an additional 2-3 minutes or until the chicken is cooked through. (If you’re cooking chicken breasts, it may take a few minutes longer).
4. Remove chicken to a plate and tent with tinfoil to keep warm.
5. Add another tablespoon of both olive oil and butter to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning. Cook, tossing occasionally, until tender, about 3 minutes.
6. Chop the chicken into pieces.
7. Divide the warm, cooked pasta into serving bowls. Sprinkle a small handful of fresh parmesan cheese on top of the pasta. Add a spoonful of the veggies and chicken on top. Sprinkle with a little additional parmesan cheese, and a squirt of fresh lemon juice. Top with fresh parsley. Enjoy!