Bright and flavorful, this Lemon Parmesan Chicken Pasta is a fresh summer favorite that comes together in just about 20 minutes. With tender seared chicken, crisp zucchini and yellow squash, a light garlic-lemon-butter sauce, and a generous sprinkle of Parmesan and parsley, it’s a wholesome, satisfying dish perfect for weeknight dinners or entertaining. 

Ingredients

(Makes about 5 servings)

• 16 oz mini farfalle or any small pasta
  
  

• 2–3 boneless, skinless chicken breasts
  
  

• Salt & freshly ground black pepper
  
  

• 1 tsp lemon zest
  
  

• 1 tsp garlic powder, divided
  
  

• 1 tsp Italian seasoning, divided
  
  

• ½ tsp onion powder
  
  

• 3 Tbsp olive oil, divided
  
  

• 1 zucchini, chopped
  
  

• 1 yellow squash, chopped
  
  

• 3 cloves garlic, minced
  
  

• 4 Tbsp butter
  
  

• ¼ cup fresh lemon juice 

• 1 cup freshly grated Parmesan cheese
  
  

• ¼ cup fresh parsley, chopped
  
  

Directions

1. Cook pasta according to package directions; drain and set aside.
   
   

2. Season chicken both sides with salt, pepper, lemon zest, ½ tsp garlic powder, ½ tsp Italian seasoning, and onion powder.
   
   

3. Sear chicken: In a large skillet over medium-high, heat 2 Tbsp olive oil. Cook chicken 3–5 minutes per side until done. Remove and tent to keep warm.
   
   

4. Sauté veggies: Add remaining 1 Tbsp oil; sauté zucchini and squash for ~2 minutes, then add remaining garlic and seasoning; cook 30 seconds.
   
   

5. Combine pasta and sauce: Return hot pasta to skillet. Add butter and lemon juice; toss until butter melts. Stir in Parmesan cheese until evenly coated.
   
   

6. Add chicken: Chop the rested chicken and fold into pasta.
   
   

7. Garnish and serve: Sprinkle fresh parsley and extra Parmesan on top.
   
   

Nutrients (per serving, approx.)

• Calories: 680 kcal
  
  

• Carbohydrates: 74 g
  
  

• Protein: 42 g
  
  

• Fat: 27 g
  
  

• Saturated Fat: 11 g
  
  

• Cholesterol: 100 mg
  
  

• Sodium: 505 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 2 g