Creamy Lemon Chicken Farfalle Pasta (Easy Weeknight Dinner)
There’s something about a creamy pasta dish that instantly feels like comfort food—but when you add fresh lemon and vibrant vegetables, it becomes something even better. This creamy lemon chicken farfalle pasta is the perfect balance of rich and refreshing, with tender chicken, sautéed zucchini and yellow squash, and a silky Parmesan sauce brightened with lemon juice.
This is one of those recipes that feels a little fancy but is secretly super simple to make. It comes together in about 40 minutes, making it perfect for busy weeknights, family dinners, or even a casual date night at home. Plus, it’s an easy way to sneak in extra vegetables while still serving up a creamy, satisfying pasta everyone will love.
Why You’ll Love This Recipe
Quick and easy: Ready in about 40 minutes.
Bright and flavorful: Fresh lemon adds a deliciously zesty finish to the creamy sauce.
Rich and comforting: Butter, Parmesan, and half-and-half create a smooth, creamy sauce.
Packed with vegetables: Zucchini, yellow squash, onion, and spinach add color and flavor.
Family-friendly: A comforting pasta dinner that's easy to customize.
Great for leftovers: Reheats easily for lunch or dinner the next day.
Creamy Lemon Chicken Farfalle Pasta
This creamy lemon chicken farfalle pasta combines tender chicken, farfalle pasta, zucchini, yellow squash, spinach, and a silky Parmesan sauce with fresh lemon. It’s an easy, flavorful weeknight dinner that comes together in about 40 minutes.
Recipe Details
Category: Dinner, Pasta
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
12 ounces farfalle pasta
1/2 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 teaspoons salt, divided
1 teaspoon black pepper, divided
2 1/2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
2 tablespoons olive oil, divided
1 zucchini, chopped
1 yellow squash, chopped
1/2 yellow onion, diced
6 cloves garlic, minced
4 tablespoons salted butter
1/4 cup lemon juice
1 cup fresh spinach
1 cup grated Parmesan cheese
1/4 cup half-and-half
2 teaspoons fresh parsley, chopped, for garnish
Extra Parmesan, for serving, optional
How to Make Creamy Lemon Chicken Farfalle Pasta
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the farfalle and cook according to the package directions, usually about 10 minutes, until tender and al dente.
Before draining, reserve a little pasta water in case you need to loosen the sauce later.
Drain the pasta and toss it with a small amount of olive oil to help prevent the noodles from sticking together. Set aside.
2. Season and Cook the Chicken
Add the cubed chicken to a bowl. Toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons Italian seasoning, and the garlic powder.
Heat a large skillet over medium heat. Add the seasoned chicken and cook for about 8–10 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
Using the same skillet, add the remaining 1 tablespoon olive oil.
Add the zucchini, yellow squash, and diced onion. Season with the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.
Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables are tender but still have a little texture.
4. Add the Garlic and Lemon
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the butter and lemon juice. Stir until the butter has completely melted and everything is well combined.
5. Make the Sauce Creamy
Add the fresh spinach to the skillet and cook until it wilts.
Reduce the heat to low, then stir in the Parmesan cheese and half-and-half. Continue stirring until the Parmesan melts and the sauce becomes smooth and creamy.
If the sauce is too thick, add a small splash of reserved pasta water until it reaches your desired consistency.
6. Combine Everything
Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce.
Add the cooked farfalle and gently toss everything together until the pasta is evenly coated in the creamy lemon Parmesan sauce.
7. Garnish and Serve
Top with fresh parsley and additional Parmesan cheese, if desired.
Serve warm and enjoy!
Tips for the Best Creamy Lemon Chicken Pasta
Salt your pasta water well. This seasons the pasta from the inside and adds flavor to the finished dish.
Don't overcook the chicken. Cook it just until it's done to keep it tender and juicy.
Use fresh lemon juice when possible. Freshly squeezed lemon gives the sauce a brighter flavor, although bottled lemon juice works in a pinch.
Reserve some pasta water. A splash of starchy pasta water can help loosen the sauce and bring everything together.
Keep the heat low when adding Parmesan. This helps the cheese melt smoothly into the sauce without becoming grainy.
Serve it right away. Creamy sauces naturally thicken as they cool, so this pasta is best served warm.
Variations and Substitutions
This creamy lemon pasta is easy to customize based on what you have on hand.
Swap the chicken for shrimp: Use cooked shrimp for a lighter seafood version.
Use heavy cream: Substitute heavy cream for the half-and-half if you want an extra-rich sauce.
Add cherry tomatoes: Fresh cherry tomatoes add a pop of sweetness and color.
Try different pasta: Penne, rotini, fettuccine, or another pasta shape can be used in place of farfalle.
Add more vegetables: Broccoli, mushrooms, or bell peppers would also work well in this dish.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave. Add a splash of milk, half-and-half, or cream while reheating to help loosen the sauce and bring back its creamy consistency.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Farfalle works especially well, but you can substitute penne, fettuccine, rotini, spaghetti, or another pasta you have on hand.
Can I use heavy cream instead of half-and-half?
Yes. Heavy cream will make the sauce richer and thicker. If using heavy cream, you may want to add a little reserved pasta water to reach your preferred consistency.
Can I make this with shrimp instead of chicken?
Yes! Shrimp is a great substitute for chicken. Season and cook the shrimp separately, then add it back to the skillet when you combine the pasta and sauce.
Can I make this pasta ahead of time?
This pasta is best served fresh, but leftovers keep well for up to 3 days in the refrigerator. Reheat gently with a splash of milk or cream to loosen the sauce.
Final Thoughts
This creamy lemon chicken farfalle is the kind of dinner that checks all the boxes: creamy, comforting, flavorful, and packed with vegetables, but still easy enough for a weeknight.
The combination of tender chicken, colorful vegetables, Parmesan sauce, and fresh lemon makes this pasta feel special without requiring a lot of extra work. It's a great family dinner, and the leftovers make an easy lunch the next day.