Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless thighs work great and stay extra juicy. Just cook them a little longer if needed.

What pasta works best for Lemon Chicken Pasta?

Mini farfalle is adorable and perfect for bite-size eating, but any short pasta works—penne, rotini, shells, or bowties.

Can I add more veggies?

Yes! Spinach, broccoli, asparagus, or peas all fit right in. Toss spinach in at the end so it wilts gently.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat gently on the stove or microwave with a splash of water or broth to loosen the sauce.

You can cook the chicken and chop veggies ahead of time. For best texture, cook the pasta and finish the sauce right before serving.

Lemon Chicken Pasta: Bright, Irresistible 30-Minute Win

Description

This Lemon Chicken Pasta is a bright, buttery 30-minute dinner made with tender chicken, zucchini, bowtie pasta, fresh lemon juice, and parmesan cheese. It’s an easy weeknight recipe that feels light yet comforting—perfect for busy families who want big flavor without complicated steps.

Ingredients

Scale

16 oz (454 g) mini farfalle pasta (or any bite-size pasta)
2–3 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 teaspoon lemon zest
1 teaspoon garlic powder, divided
1 teaspoon Italian seasoning, divided
½ teaspoon onion powder
3 tablespoons olive oil, divided
1 zucchini, chopped
1 yellow squash, chopped
3 cloves garlic, minced
4 tablespoons butter
¼ cup fresh lemon juice
1 cup freshly grated parmesan cheese
¼ cup fresh parsley, chopped

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Instructions

Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Season the chicken:
Pat chicken dry. Season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
Cook the chicken:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3–5 minutes per side until golden and cooked through (internal temp 165°F). Remove from skillet and cover loosely with foil.
Cook the vegetables:
In the same skillet, add remaining 1 tablespoon olive oil. Add zucchini and yellow squash. Season with salt, pepper, remaining garlic powder, and remaining Italian seasoning. Cook 2 minutes. Add garlic and sauté 30 seconds until fragrant.
Combine everything:
Add cooked pasta to the skillet. Stir in butter and lemon juice until butter melts. Add parmesan cheese and toss until coated.
Finish:
Slice chicken and return to skillet. Toss everything together. Garnish with parsley and extra parmesan before serving.

Notes

Use freshly grated parmesan for the smoothest sauce.
If the sauce seems thick, add 2–3 tablespoons of reserved pasta water to loosen it.
Chicken thighs can be substituted for extra juiciness.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 540 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg