This is the kind of pasta you’ll want to make every summer evening. Tender chicken, zucchini, feta, and penne tossed in a bright lemon sauce. Light, easy, and ready in about 30 minutes.
This is one of those pastas that feels exactly right when summer kicks in. The zucchini softens into the sauce, the feta melts just enough to turn everything a little creamy, and the lemon keeps it bright. Simple, light but still satisfying.
If you’re after more summer dinner ideas, try my coconut basil chicken tenders, salmon quinoa bowls with creamy soy dressing, cowboy pasta salad, or roasted eggplant feta salad next.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Ingredients
This recipe is easy, but it still has a lot going on. Chicken and zucchini are the main players, while garlic and lemon bring everything together into a sauce that feels fresh. Feta finishes it off with a creamy, salty edge that works really well with the lemon.
Helpful swaps
- Swap the feta for Pecorino Romano or Parmesan if you prefer.
- Use boneless/skinless chicken tenders or turkey fillets.
- If you need to use up yellow squash, use the same amount instead of the zucchini.
- You can also switch the pasta shape. Orecchiette, orzo and rigatoni work well, and longer noodles like fettuccine or linguine are great too.
Serving tips
Serve with garlic bread and a leafy salad, tomato salad, or roasted broccoli.
How to store leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.
Lemon Chicken Zucchini Pasta
Ingredients
- 10 ounces penne
- 1 ½ pounds chicken breast fillets - or boneless/skinless chicken thighs
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 zucchinis - diced
- 2 garlic cloves - minced
- 1 tsp dried oregano
- 2 tbsp lemon juice
- ¾ cup crumbled feta
Instructions
- Slice the chicken fillets and season with salt, pepper, paprika, and garlic powder. Set aside.
- Meanwhile, dice the zucchini and mince the garlic.
- Bring a large pot of generously salted water to a boil. Cook the penne until al dente. Drain, reserving 1 cup of the cooking water.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for 2 minutes per side, or until cooked through. Remove from the skillet.
- Add the zucchini to the same skillet and cook for 5 minutes, until soft and lightly browned. Stir in the garlic, oregano, and lemon juice, then cook for 2 minutes more.
- Deglaze with ¼ cup of the reserved pasta water and simmer for 2 minutes.
- Add the penne, chicken, and feta, then toss to combine. Taste and adjust the salt, adding a little more pasta water if needed to loosen the sauce. Enjoy!
Video
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