There’s something about a creamy pasta dish that instantly feels like comfort—but when you add fresh lemon and vibrant vegetables, it turns into something even better. This Creamy Lemon Chicken Farfalle Pasta is the perfect balance of rich and refreshing, with tender chicken, sautéed zucchini and squash, and a silky parmesan sauce brightened with lemon juice.
This is one of those recipes that feels a little fancy but is secretly super simple to make. It comes together in about 40 minutes, making it perfect for busy weeknights, family dinners, or even a casual date night at home. Plus, it’s a great way to sneak in some extra veggies while still delivering that creamy, satisfying pasta everyone loves.
Why You’ll Love This Recipe
- Quick & easy: Ready in about 40 minutes
- Bright flavor: Lemon juice adds a fresh, zesty finish
- Comforting & creamy: Butter, parmesan, and half and half create the perfect sauce
- Veggie-packed: Zucchini, squash, onion, and spinach add color and nutrition
- Great for leftovers: Reheats beautifully for lunch the next day
Creamy Lemon Chicken Farfalle Pasta (Easy Weeknight Dinner)
Ingredients
- 12 oz farfalle pasta
- 1/2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tsp salt, divided
- 1 tsp black pepper, divided
- 2 1/2 tsp Italian seasoning, divided
- 1 tsp garlic powder
- 2 tbsp olive oil, divided
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1/2 yellow onion, diced
- 6 cloves garlic, minced
- 4 tbsp salted butter
- 1/4 cup lemon juice (fresh or bottled)
- 1 cup fresh spinach
- 1 cup grated parmesan cheese
- 1/4 cup half and half
- 2 tsp parsley (fresh chopped or dried, for garnish)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions (about 10 minutes). Drain and set aside. Add a little olive oil to the drained pasta to help them not stick to each other.
Season and Cook the Chicken
- In a bowl, toss the cubed chicken with: 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 2 tsp Italian seasoning, 1 tsp garlic powder.
- Heat a large skillet over medium heat and cook the chicken for about 8–10 minutes, or until fully cooked and lightly golden. Remove from the pan and set aside.
Sauté the Vegetables
- In the same skillet, add the remaining 1 tbsp olive oil. Add the zucchini, yellow squash, and diced onion. Season with: 1 tsp salt, 1/2 tsp pepper, 1/2 tsp Italian seasoning.
- Cook on medium heat for about 5 minutes, stirring occasionally, until vegetables are tender.
Add Garlic & Build the Sauce
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the butter and lemon juice, stirring until the butter is fully melted.
Make it Creamy
- Add the spinach and cook until wilted. Reduce heat to low, then stir in: 1 cup parmesan cheese, 1/4 cup half and half.
- Mix until the sauce is smooth and creamy.
Combine Everything
- Return the cooked chicken to the pan and stir to combine. Add the drained pasta and toss everything together until evenly coated in the sauce.
Garnish & Serve
- Top with parsley and extra parmesan if desired. Serve warm and enjoy!
Tips for Success
- Salt your pasta water well—this builds flavor from the start
- Don’t overcook the chicken to keep it juicy
- Fresh lemon juice gives the best flavor, but bottled works in a pinch
Variations & Substitutions
- Swap chicken for shrimp for a lighter, seafood version
- Use heavy cream instead of half and half for a richer sauce
- Add cherry tomatoes for a pop of sweetness and color
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to bring the sauce back to life.