A bright and flavorful garlic lemon chicken pasta, perfect for summer! Ready in just 20 minutes, it's a great way to use fresh garden vegetables.
Pasta:
- 16 oz mini farfalle (or preferred bite-size pasta)
Chicken:
- 2-3 boneless, skinless chicken breasts
Seasoning
- Salt & freshly ground black pepper
- 1 tsp lemon zest
- 1 tsp garlic powder, divided
- 1 tsp Italian seasoning, divided
- ½ tsp onion powder
Cooking Oil & Butter:
- 3 tbsp olive oil, divided
- 4 tbsp butter
Vegetables:
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
Finishing Touches:
- ¼ cup fresh lemon juice
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Prepare & Cook the Chicken:
Season chicken on both sides with salt, pepper, lemon zest, ½ tsp garlic powder, ½ tsp Italian seasoning, and onion powder.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Cook chicken for 3-5 minutes per side until fully cooked. Remove, cover with foil, and let rest.
Sauté the Vegetables:
Add 1 tbsp olive oil to the skillet.
Sauté zucchini and squash with salt, pepper, remaining garlic powder, and Italian seasoning for 2 minutes.
Stir in minced garlic and cook for 30 seconds.
- Parmesan: Use freshly grated for the best texture and flavor.
- Lemon Juice: Freshly squeezed makes a difference!
- Vegetables: Swap in broccoli, asparagus, or spinach.
- Pasta: Works well with any short pasta shape.