This easy Lemon Chicken Pasta recipe is bright, fresh, and packed full of flavor, but most importantly is uses your favorite summer vegetables and is ready in less than 30 minutes!
Lemon Chicken Pasta Is What Summer Would Cook for Dinner.
It has fresh zucchini and squash, parmesan cheese, and fresh lemon, and it's just plain EASY and QUICK, which is a must for me during the summer. I love how this lemon chicken pasta recipe isn't weighed down by a heavy sauce and tastes light and fresh.
My only request – please use fresh ingredients! NO powdered or packaged parmesan cheese, por favor! Ignore your bottled lemon juice in the fridge and buy a fresh lemon to squeeze – it makes a big difference! Finally the fresh parsley, don't be tempted to shake some dried parsley flakes on top; the fresh adds a flavor you can't get with dried. It's all just BETTER FROM SCRATCH!
And for all your busy summer nights save these 30-minute meal ideas like Burrata Pizza, Lemon Chicken Piccata, Mexican Pizza, Thai Basil Chicken, or a Patty Melt.
How to make Lemon Chicken Pasta:
Cook Chicken seasoned with salt, pepper, lemon zest, garlic powder, onion powder, and Italian seasoning.
Cook Vegetables: Add zucchini and squash and season with salt, pepper, garlic powder, and Italian seasoning.
Finish: Add hot cooked pasta, butter and lemon juice and mix until butter has melted. Sprinkle fresh parm on top and toss to combine. Add chopped chicken and garnish with parsley and extra parmesan cheese then serve this healthy lemon chicken pasta recipe with a side of crusty bread. Enjoy!
More Zucchini Recipes:
- Zucchini Brownies
- Chocolate Chip Zucchini Muffins
- Zucchini Cake with Cream Cheese Frosting
- Zucchini Bread
- Hawaiian Bowls
- Roasted Vegetables
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Lemon Chicken Pasta
Equipment
Ingredients
- 16 ounces mini farfalle pasta (454g), or your favorite bite-size pasta
- 2-3 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder , divided
- 1 teaspoon Italian seasoning , divided
- 1/2 teaspoon onion powder
- 3 Tablespoons olive oil , divided
- 1 zucchini chopped
- 1 yellow squash chopped
- 3 cloves garlic , minced
- 4 Tablespoons butter (57g)
- 1/4 cup fresh lemon juice (60g)
- 1 cup freshly grated parmesan cheese (95g)
- 1/4 cup fresh chopped parsley (15g), chopped
Instructions
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Cook pasta according to package instructions.16 ounces mini farfalle pasta
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Season chicken on both sides, with salt and pepper, lemon zest, and ½ tsp EACH of garlic powder, Italian seasoning and onion powder. Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.2-3 boneless skinless chicken breasts, Salt and freshly ground black pepper, 1 teaspoon lemon zest
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Cook Veggies: Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, ½ tsp garlic powder and ½ tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.1 zucchini, 1 yellow squash, 3 cloves garlic
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Finish: Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine. Chop the chicken and return to the pan.4 Tablespoons butter, ¼ cup fresh lemon juice, 1 cup freshly grated parmesan cheese
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Serve garnished with parsley and additional parmesan cheese, if desired.
Video
Notes
Nutrition
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I originally shared this recipe August 2017. Updated May 2021 and June 2025.
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