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Lemon Chicken Pasta

Delicious Zesty Lemon Chicken Pasta recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings 4 servings
Calories 2900 kcal

Ingredients
  

For the chicken:

  • 3 boneless chicken breasts (cut into 1-inch pieces for even cooking)
  • 1.5 tsp lemon zest (freshly grated for the best citrus aroma)
  • 3/4 tsp garlic powder
  • 1/2 tsp italian seasoning
  • 1/2 tsp onion powder
  • 2.5 tbsp olive oil (I use Bertolli Extra Virgin)
  • salt
  • black pepper

For the pasta and vegetables:

  • 16 oz farfalle (I always use Barilla for the best al dente texture)
  • 1 zucchini (sliced into 1/4-inch half-moons)
  • 1 yellow squash (sliced into 1/4-inch half-moons)
  • 1 tbsp olive oil
  • 3 garlic cloves (freshly minced for best flavor)
  • 1/2 tsp garlic powder
  • 1/2 tsp italian seasoning
  • 1/4 tsp red pepper flakes
  • 4 tbsp butter (I prefer Kerrygold unsalted butter for this)
  • 1/3 cup lemon juice
  • 1 cup parmesan cheese

For the garnish:

  • 1/4 cup parsley

Instructions
 

  • To ensure effective cooking, gather all ingredients and measure them out. After cutting the chicken breasts into 1-inch pieces, put them in a basin. Put the salt, black pepper, lemon zest, onion powder, garlic powder (3/4 tsp), and Italian seasoning (1/2 tsp) in a small bowl. Allow the spices to seep into the meat by tossing the chicken pieces with this seasoning mixture until they are well coated. Cut the yellow squash and zucchini into 1/4-inch half-moons and save.
  • Cook the chicken as the pasta water comes to a boil. In a big skillet, heat 2.5 teaspoons of olive oil over medium-high heat until it shimmers. Working in batches if necessary to prevent crowding, add the seasoned chicken pieces in a single layer and fry for 3–5 minutes on each side until golden brown and cooked through. Place the cooked chicken onto a dish. In the meantime, cook the pasta as directed on the package until it is al dente, drain, and set aside.
  • Add one tablespoon of olive oil to the same skillet and cook the yellow squash and zucchini slices for two minutes, or until they start to soften. Add the freshly chopped garlic cloves, Italian seasoning (1/2 tsp), red pepper flakes, and garlic powder (1/2 tsp). Cook for 30 seconds until aromatic. The fast sauté properly releases the fresh flavor of the garlic, so I prefer to use it now rather than earlier to prevent it from browning and becoming bitter. Add the butter and lemon juice straight away, stirring continuously until the butter melts completely and forms a smooth sauce.
  • Toss carefully to coat everything equally after adding the prepared pasta from Step 2 to the skillet with the sauce and vegetables. Return to the skillet after chopping the cooked chicken that was set aside into small pieces. When the dish is cohesive and creamy, add the parmesan cheese and stir until completely absorbed. Season with salt and pepper to taste and adjust as necessary. In order to prevent it from clumping or becoming gritty from extended heat, I like to add the parmesan right at the end.
  • The lemon chicken spaghetti should be divided among serving dishes or bowls. For brightness and richness, add a small handful of more parmesan cheese and a big amount of freshly chopped parsley. As soon as the sauce is creamy and the pasta is warm, serve.