Description
A quick, delicious dish featuring tender chicken, zesty lemon, and fresh vegetables that turns an ordinary weeknight dinner into something special.
Ingredients
Scale
- 16 oz 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
Instructions
- Boil the pasta: Start by bringing a large pot of salted water to a boil. Once the water is bubbling away, toss in the pasta and cook it until al dente. This usually takes about 8-10 minutes. When it’s done, drain the pasta and set it aside.
- Prepare the chicken: Pat the chicken dry with paper towels. This step is crucial because it helps the seasoning stick better. Then, season the chicken with salt, pepper, lemon zest, garlic powder, Italian seasoning, and onion powder, ensuring every inch gets love from those seasonings!
- Cook the chicken: Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Sear the chicken for about 3–5 minutes per side until it turns a beautiful golden color and is cooked through. Once done, transfer the chicken to a plate and cover it with foil to keep it warm.
- Sauté the veggies: Next, in the same skillet, add the remaining tablespoon of olive oil and throw in the chopped zucchini and yellow squash. Season them lightly and cook for about 2 minutes. Then add the minced garlic and sauté it until fragrant—just a minute or so will do!
- Combine pasta and veggies: After the vegetables are cooked, return the drained pasta to the skillet. Mix in the butter and fresh lemon juice. Stir until the butter melts and coats everything beautifully. Now, add the parmesan cheese, allowing it to melt and create a lovely creamy texture.
- Add chicken and serve: Slice the chicken and return it to the skillet. Toss everything together until it’s well mixed. Serve it right away, garnished with chopped parsley and extra parmesan if you like!
Notes
Store leftover pasta in an airtight container in the fridge for 3–4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Lemon, Chicken, Pasta, Quick Dinner, Italian