Creamy Lemon Chicken Penne with Zucchini and Garlic

When life gives you lemons, skip the lemonade and make this creamy lemon chicken penne instead. This dish brings together tender chicken strips, sautéed zucchini and al dente penne in a rich, tangy sauce made with lemon zest, juice, Parmesan and butter. Toasted garlic adds a nutty depth, while fresh herbs and extra Parmesan finish each bowl with a burst of flavor.

Perfect for busy weeknights, this recipe comes together in under 30 minutes using simple ingredients. The sauce is quick to prepare and easily adjustable-just add a splash of pasta water if it gets too thick. Serve with lemon wedges for an extra zing and watch this become a new 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 tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, peel and thinly slice the garlic. Trim the zucchini, quarter it lengthwise, then cut crosswise into ½-inch pieces. Zest the lemon and quarter it. Mince the chives and finely chop the parsley.
2. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Add the garlic and cook, stirring, until golden and fragrant, about 1 minute. Watch closely to avoid burning; remove from heat as soon as it turns pale gold. Use a slotted spoon to transfer the garlic to a paper-towel-lined plate. Wipe out the pan.
3. Once the water boils, add the penne and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta water, then drain the pasta. While the pasta cooks, heat a drizzle of oil in the same pan over medium-high heat. Add the zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper, then transfer to a plate.
4. Pat the chicken strips dry with paper towels and season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat to medium.
5. Stir in the cream sauce base, ¼ cup of the reserved pasta water and a big squeeze of lemon juice. Cook, stirring, until the sauce thickens, 2-3 minutes. If the sauce seems too thick, add more pasta water a splash at a time.
6. Add the drained penne, toasted garlic, zucchini, half the Parmesan, half the herbs, half the lemon zest (or all if desired) and 2 tablespoons of butter to the pan. Toss to combine. Season with salt and pepper. If needed, add more pasta water until everything is coated in a creamy sauce. Divide among bowls, top with remaining Parmesan and herbs and 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 can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free cream sauce base or coconut cream. Omit the 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 or add them in the last few minutes of cooking.