Creamy Lemon Chicken Penne with Zucchini and Toasted Garlic

Bright, tangy and utterly comforting, this lemon chicken penne is a pasta lover’s dream. A luscious cream sauce infused with lemon zest and juice, Parmesan and butter coats every piece of penne, while sautéed zucchini and tender chicken strips add heartiness. Toasted garlic brings a nutty depth and fresh herbs finish the dish with a pop of color and flavor.

Best of all, this stunner comes together in a single pan in under 30 minutes. Serve with lemon wedges for an extra squeeze of citrus-it’s the perfect balance of rich and fresh. Whether you’re cooking for family or impressing guests, this recipe is sure to become a favorite.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and thinly slice garlic. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon. Mince chives. Finely chop parsley.
2. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, about 1 minute. Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color. Using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan.
3. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside. While pasta cooks, heat a drizzle of oil in the pan used for garlic over medium-high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper. Transfer to a plate.
4. While zucchini cooks, pat chicken dry with paper towels; season with salt and pepper. Once zucchini is done, heat a drizzle of oil in the same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat to medium.
5. Stir in cream sauce base, ¼ cup reserved pasta cooking water (½ cup for 4 servings) and a big squeeze of lemon juice; cook, stirring occasionally, until thickened, 2-3 minutes. If sauce seems too thick, stir in another splash or two of pasta cooking water.
6. Add drained penne, toasted garlic, zucchini, half the Parmesan, half the herbs, 2 tablespoons butter (3 tablespoons for 4 servings) and half the lemon zest (use all the zest if desired) to pan with sauce. Toss to combine. Season with salt and pepper. If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce. Divide pasta between bowls. Top with remaining Parmesan and herbs. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli, rigatoni or farfalle works well. Adjust cooking time according to package directions.

How can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative, use a dairy-free cream sauce base or coconut cream and omit Parmesan or use a vegan Parmesan.

Can I add other vegetables?

Absolutely! Bell peppers, spinach or cherry tomatoes would be great additions. Sauté them along with the zucchini.