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A close-up of Lemon Chicken Pasta with Zucchini, featuring grilled chicken, sliced zucchini, and lemon wedges on fettuccine pasta.

Lemon Chicken Pasta with Zucchini

This lemon chicken pasta is a fresh and vibrant meal combining juicy chicken, tender vegetables, and a light citrus butter sauce. Perfect for quick dinners, it is colorful, simple, and highly appealing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 16 ounces mini farfalle pasta
For the chicken
  • 2 large boneless skinless chicken breasts about 8 ounces each
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
For the vegetables and sauce
  • 1 tablespoon olive oil
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice
  • 1 cup grated Parmesan cheese
For garnish
  • 1/4 cup fresh parsley chopped

Equipment

  • Large pot
  • Large skillet
  • Plate

Method
 

  1. Boil salted water in a large pot and cook the pasta until al dente according to package directions. Drain and set aside.
  2. Pat the chicken dry and season both sides with lemon zest, salt, black pepper, garlic powder, Italian seasoning, and onion powder.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden and the internal temperature reaches 165 degrees Fahrenheit. Transfer to a plate and rest for 5 minutes.
  4. In the same skillet, add 1 tablespoon olive oil. Add zucchini and yellow squash, season lightly with salt and pepper, and cook for 3 to 4 minutes until slightly tender.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add the cooked pasta to the skillet along with butter and lemon juice. Toss until the butter melts and coats the pasta evenly.
  7. Stir in the Parmesan cheese and mix until a light creamy sauce forms.
  8. Slice the rested chicken and return it to the skillet. Toss everything together until well combined.
  9. Remove from heat and sprinkle with fresh parsley. Serve immediately. Ensure chicken is cooked to an internal temperature of 165 degrees Fahrenheit for safe consumption.

Notes

For extra brightness, add a small squeeze of fresh lemon juice just before serving.