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Lemon Chicken Pasta – Quick Comfort Food with Zesty Flavor
Emily

Lemon Chicken Pasta – Quick Comfort Food with Zesty Flavor

A 30-minute zesty pasta dish with chicken, zucchini, and parmesan, combining buttery richness and citrus brightness for weeknight perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 16 oz (454g) mini farfalle pasta
  • 2-3 boneless skinless chicken breasts
  • 3 tbsp olive oil (extra virgin for flavor)
  • 3 cloves garlic (fresh, not jarred)
  • 1/4 cup fresh lemon juice (no bottles)
  • 1 cup grated Parmigiano Reggiano (or asiago/pecorino)
  • 1 cup chopped zucchini or yellow squash (optional)
  • 1 tbsp butter
  • fresh parsley (for garnish)
  • salt and black pepper
  • garlic/Italian seasoning blend

Method
 

  1. Pat chicken dry with paper towels
  2. Season chicken with salt, pepper, lemon zest, garlic/Italian seasoning
  3. Heat 1 tbsp olive oil in skillet until shimmering
  4. Sear chicken 4 minutes per side; transfer to plate
  5. Boil pasta with 1 tsp salt until al dente; drain
  6. Toss skillet with 1 tbsp oil, add zucchini/squash; sauté 2 minutes
  7. Sprinkle salt/pepper, garlic/Italian seasoning; cook 30 seconds
  8. Add cooked pasta to pan with veggies; mix
  9. Stir in butter and lemon juice until glossy
  10. Fold in parmesan cheese
  11. Return chicken to skillet, combine gently
  12. Garnish with fresh parsley

Notes

Tested with mini farfalle but works with rotini or shells
Replace zucchini with broccoli or cauliflower
Omit cheese for a lighter version
Chicken thighs yield juicier results
Pasta boiling water salt enhances flavor
Parmesan coating works for fussy eaters
Use halal-certified cheese if required