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This easy Lemon Chicken Pasta recipe is bright, fresh, and packed full of flavor, but most importantly is uses your favorite summer vegetables and is ready in less than 30 minutes!
Lemon Chicken Pasta Is What Summer Would Cook for Dinner.
It has fresh zucchini and squash, parmesan cheese, and fresh lemon, and it's just plain EASY and QUICK, which is a must for me during the summer. I love how this lemon chicken pasta recipe isn't weighed down by a heavy sauce and tastes light and fresh.
My only request – please use fresh ingredients! NO powdered or packaged parmesan cheese, por favor! Ignore your bottled lemon juice in the fridge and buy a fresh lemon to squeeze – it makes a big difference! Finally the fresh parsley, don't be tempted to shake some dried parsley flakes on top; the fresh adds a flavor you can't get with dried. It's all just BETTER FROM SCRATCH!
And for all your busy summer nights save these 30-minute meal ideas like Burrata Pizza, Lemon Chicken Piccata, Mexican Pizza, Thai Basil Chicken, or a Patty Melt.
How to make Lemon Chicken Pasta:
Cook Chicken seasoned with salt, pepper, lemon zest, garlic powder, onion powder, and Italian seasoning.
Cook Vegetables: Add zucchini and squash and season with salt, pepper, garlic powder, and Italian seasoning.
Finish: Add hot cooked pasta, butter and lemon juice and mix until butter has melted. Sprinkle fresh parm on top and toss to combine. Add chopped chicken and garnish with parsley and extra parmesan cheese then serve this healthy lemon chicken pasta recipe with a side of crusty bread. Enjoy!
More Zucchini Recipes:
- Zucchini Brownies
- Chocolate Chip Zucchini Muffins
- Zucchini Cake with Cream Cheese Frosting
- Zucchini Bread
- Hawaiian Bowls
- Roasted Vegetables
Lemon Chicken Pasta
Equipment
Ingredients
- 16 ounces mini farfalle pasta, (454g), 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, (57g)
- 1/4 cup fresh lemon juice, (60g)
- 1 cup freshly grated parmesan cheese, (95g)
- 1/4 cup fresh chopped parsley, (15g), chopped
Instructions
- Cook pasta according to package instructions.16 ounces mini farfalle pasta
- Season chicken on both sides, with salt and pepper, 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.2-3 boneless skinless chicken breasts, Salt and freshly ground black pepper, 1 teaspoon lemon zest
- Cook Veggies: 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.1 zucchini, 1 yellow squash, 3 cloves garlic
- Finish: 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.4 Tablespoons butter, ¼ cup fresh lemon juice, 1 cup freshly grated parmesan cheese
- Serve garnished with parsley and additional parmesan cheese, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe August 2017. Updated May 2021 and June 2025.
Penny,
It was so tasty and amazing. I’ll be making this again.
Delicious and light! I wanted something healthy and light for dinner, and this was perfect! I added asparagus along with the zucchini and yellow squash. I think I will try adding a bit more lemon juice and crushed red peppers next time, as another reviewer had mentioned. Great recipe!
This is so delicious!! My whole family loves it.
Hi Lauren! Your recipes are always spot on. I’m wondering about the macro adaptations for this one? It looks like the section where you comment on that is incomplete. Wondering how I could adapt this one to be a bit more macro friendly!
The only macro adjustment needed for this recipe is to use 1 lb of chicken breasts—everything else stays the same. You’ll find the macros for one serving listed just below the recipe card.
I’m always looking for quick, easy and healthy dinner recipes for my family. This one definitely hit the mark across the board. Plus it was delicious – even my 11 yo picky eater liked it. It will be going into our regular dinner rotation!
Love your easy one pot recipes !
I haven’t cooked in 20,years and now I am moving near my grandsons I need some quick,and easy and tasty recipes! Thank you so much
Made this for dinner the other night and it was so yummy. It was fresh, filling, and super flavorful. Only thing I did different from the recipe was I added 5 cloves of garlic (I love garlic) and added asparagus. I loved how the squash and zucchini absorbed a lot of the lemon flavor. I used a good quality pasta that didn’t have any extra ingredients besides flour, so this meal left me full and wanting more. I should of added a bit of pasta water as others suggested to help stretch the moisture, but regardless it was super yummy and recommend if you’re wanting something fresh and healthier meal.
Fresh and delicious! Even my 2 year old loves it.
Made this recipe as written except added a bit of pasta water. Was very flavorful. Will add more veggies next time (mushrooms, peppers, onions) but just me. Very flavorful recipe.
Fantastic fresh and easy! Family loved it. Have made it twice in two weeks. We added more lemon juice and a little crushed red pepper flakes! Partner said this is in his top 5 of favorite dinners!