Lemon Butter Chicken with Pasta


Lemon Butter Chicken with Pasta

Recipe by Julia Pacheco Course: RECIPES


Prep time


Cooking time




  • 16 oz 16 rotini pasta

  • 1 1 Zucchini, cubed

  • 1 1 yellow squash, cubed

  • 1 tbs 1 olive oil

  • 5 tbs 5 butter, divided

  • 1 lb 1 chicken breast, cubed

  • 1 tsp 1 salt

  • 1/2 tsp 1/2 pepper

  • 1 tsp 1 garlic powder

  • 1 tsp 1 onion powder

  • 1 tsp 1 Italian seasoning

  • 1 tsp 1 Oregano

  • 1 1 lemon

  • 1 tbs 1 minced garlic

  • 1 cup 1 parmesan cheese


  • Fill a large pot with water then place it on the stove, bring the water up to a boil, add in the pasta and cook the pasta according to the package instructions. Once the pasta is cooked through remove about 1/2 cup of the water that the pasta is cooking in and set it to the side we will use it in the sauce. Drain the pasta and set it to the side.
  • To the same pot that the pasta was cooked in on the stove, add the pot back to the stove then add in the olive oil and 1 tbs of the butter. Once the butter has melted, add in the chicken and half of the seasonings. Cook the chicken through then remove it to a plate and set the plate to the side.
  • In the same pot that we just cooked the chicken in add the zucchini and squash then add in the rest of the seasonings. Stir well and cook for 3-4 minutes stirring occasionally.
    Now add in the rest of the butter, the juice from the lemon, minced garlic, and reserved pasta water stir well and let the butter melt down.
  • Now add back in the cooked chicken, cooked drained pasta and give it a stir. Let this cook together for 2 to 3 minutes. Stir in the Parmesan cheese once the Parmesan has melted serve and enjoy!

Recipe Video


  1. My family and I JUST finished eating this for dinner and we liked it a lot! I added the juice of 2 lemons after reading Midwest Cook’s comment and liked the extra lemon flavor. May try toasted pine nuts next time. The recipe is great without them though.

  2. Made this and it came out great!! So easy and everyone loved it. Definitely adding to the easy dinner rotation list!

  3. Midwest Cook

    A bit too tame for us – needed some zing (saying a lot since we’re spice-wimps). Very good texture with the cooked zucchini and summer squash, and cleanup was easy. I made a quarter-recipe, since just cooking for 2, and got about 5 adult-sized servings from that. For the 2nd/reheat night I used ideas from a NYT pasta recipe and added crumbled cooked bacon, toasted pinenuts with melted butter, another T of lemon juice and more Parm cheese.

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