Creamy Lemon Chicken Penne with Zucchini and Toasted Garlic

When life gives you lemons, skip the lemonade and make this luscious lemon chicken penne instead! A rich, tangy sauce comes together in minutes with fresh lemon zest and juice, Parmesan, butter and a touch of cream sauce base. Toasted garlic adds depth, while sautéed zucchini brings a pop of green.

Tossed with al dente penne and juicy chicken strips, this dish is finished with fresh herbs and extra Parmesan. Serve with lemon wedges for an extra squeeze of brightness. It’s the best of the zest!

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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

1 unit Green Herb BlendView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView 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 before draining.
2. While pasta cooks, trim the ends of the zucchini and cut it into half-moons. Mince the garlic clove. Zest and juice the lemon. Finely chop the green herb blend (chives).
3. Pat the chicken breast dry and season with salt and pepper. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and let rest.
4. In the same skillet, add 1 teaspoon olive oil and the remaining 1 teaspoon cooking oil. Add zucchini and cook until tender and lightly browned, about 3-4 minutes. Season with salt and pepper. Remove zucchini from skillet and set aside.
5. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook until fragrant, about 30 seconds. Stir in the cream sauce base, lemon zest and lemon juice. Bring to a gentle simmer.
6. Add the cooked penne, zucchini and any accumulated juices from the chicken to the skillet. Toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Slice the chicken breast into strips. Divide pasta among bowls, top with chicken strips, sprinkle with Parmesan cheese and chopped herbs. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or farfalle 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 to refresh the sauce.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add extra vegetables like bell peppers or mushrooms. You can also add a can of chickpeas for protein.