Creamy Lemon Chicken Penne with Zucchini and Toasted Garlic

This creamy lemon chicken penne brings together tender chicken, sautéed zucchini and al dente pasta in a rich, tangy sauce. Toasted garlic and Parmesan add savory depth, while fresh parsley and lemon wedges provide a bright finish. It’s a satisfying meal that comes together quickly, perfect for busy weeknights.

The sauce is made by combining cream sauce base with lemon zest and juice, then tossing with pasta and vegetables. Each bite is balanced with creamy, tangy and savory flavors. Serve with extra lemon wedges for an extra zing.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, trim and dice zucchini into 1/2-inch pieces. Mince garlic. Zest and juice the lemon. Chop parsley leaves finely.
3. Season chopped chicken breast with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Cook chicken until golden and cooked through, about 5-7 minutes. Transfer to a plate.
4. In the same skillet, add a little more oil if needed. Sauté zucchini until tender and lightly browned, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
5. Reduce heat to medium-low. Stir in cream sauce base, lemon zest and lemon juice. Simmer gently for 1-2 minutes until slightly thickened.
6. Add cooked pasta, chicken and half the Parmesan to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if needed for consistency. Season with salt and pepper.
7. Divide among bowls. Garnish with remaining Parmesan and parsley. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.

Can I make this dish dairy-free?

You can substitute the cream sauce base with a dairy-free alternative and use nutritional yeast instead of Parmesan, though the flavor will differ.