Ingredients
– 16 ounces mini farfalle pasta or bite-size pasta Holds the sauce perfectly, bite-sized for easy eating.
– 2-3 boneless skinless chicken breasts Lean protein base, seasons up quick for juicy bites.
– salt and freshly ground black pepper Basics to bring out all flavors, season to taste.
– 1 teaspoon lemon zest Adds intense citrus pop without extra liquid.
– 1 teaspoon garlic powder divided Half for chicken, half for veggies; builds savory depth.
– 1 teaspoon onion powder divided Same split; gives subtle sweetness.
– 1 teaspoon Italian seasoning divided Herbs for that classic pasta vibe, divided for layers.
– 3 tablespoons olive oil divided For cooking chicken and veggies; healthy fat shine.
– 1 zucchini chopped Fresh summer veggie for crunch and lightness.
– 1 yellow squash chopped Pairs with zucchini for color and mild taste.
– 3 cloves garlic minced Fresh garlic burst after quick cook.
– 4 tablespoons butter Melts into creamy sauce without heavy cream.
– 1/4 cup fresh lemon juice Squeeze it yourself! Brightens everything up.
– 1 cup freshly grated parmesan cheese Melts like a dream, way better than pre-shredded.
– 1/4 cup fresh chopped parsley Garnish that adds color and freshness.
Instructions
1-First Step: Cook the pasta
Boil 16 ounces mini farfalle pasta (or your fave bite-size) per package directions. Drain but save a splash of pasta water if needed for sauce. This base soaks up all the lemony goodness. Takes about 8-10 minutes.
2-Second Step: Season and cook the chicken
Pat 2-3 chicken breasts dry. Season both sides with salt, pepper, 1 teaspoon lemon zest, and 1/2 teaspoon each garlic powder, onion powder, Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high. Cook chicken 3-5 minutes per side until done (165°F inside). Remove, tent with foil to rest. Juicy every time! For low-cal, grill instead.
3-Third Step: Sauté the vegetables
In the same skillet, add 1 tablespoon olive oil. Toss in chopped zucchini and yellow squash, seasoned with salt, pepper, remaining 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning. Cook 2 minutes to soften. Add 3 minced garlic cloves, stir 30 seconds till fragrant. No sogginess here, fresh crunch stays!
4-Fourth Step: Combine pasta and sauce
Dump hot pasta into skillet with veggies. Add 4 tablespoons butter and 1/4 cup fresh lemon juice. Toss till butter melts, about 1 minute. Sprinkle 1 cup freshly grated parmesan, toss to coat creamy. Chop rested chicken, stir back in. Vegan? Use plant-based swaps here.
5-Final Step: Garnish and serve
Top with 1/4 cup fresh chopped parsley and extra parmesan. Serve hot with crusty bread. 5 servings ready! Pairs great as a light meal for food enthusiasts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Squeeze fresh lemon juice—avoid bottled for true bright citrus zing.
🧀 Grate parmesan fresh; pre-shredded won’t melt smoothly.
🥒 Swap zucchini/squash for broccoli, asparagus, or spinach seasonally.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1/5
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 487mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.4g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg