Caramelized Lemon & Chicken Pasta
Caramelized Lemon & Chicken Pasta: A Bright and Flavorful Delight
Get ready for a pasta dish that’s both vibrant and comforting! This Caramelized Lemon Chicken & Zucchini Pasta is a celebration of bright, zesty flavors balanced by the subtle sweetness of caramelized lemon and the tender bite of zucchini and yellow squash. It’s a meal that’s sophisticated enough for a special occasion yet simple enough for a satisfying weeknight dinner.
The key to this dish lies in the caramelized lemon. Searing lemon slices until they develop a beautiful golden-brown hue brings out a unique sweetness that complements the tangy juice. Combined with juicy, pan-seared chicken and tender bites of zucchini and yellow squash, all tossed in perfectly cooked pasta, this dish is a harmonious blend of textures and tastes. A touch of fresh herbs and a sprinkle of Parmesan cheese finish it off, creating a light yet satisfying meal that will leave you wanting more. Prepare for a burst of sunshine on your plate!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Ingredients
- 1.5 lbs boneless skinless chicken breast or thighs cut into 1 inch cubes
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp italian seasoning
- 4 Tbs olive oil divided
- 2 tbs butter, divided
- 2 lemons, 1 thinly sliced, seeds removed, 1 zested and juiced
- 16 oz. pasta of choice
- 1 medium to large zucchini, halved and sliced
- 1 medium to large yellow squash, halved and sliced
- 1 shallot, thinly sliced
- 3 cloves garlic, finely minced
- 2 tsp fresh thyme leaves
- 1/4 tsp red pepper flakes
- 1/2 cup chicken broth or white wine
- 1 1/2 – 2 cups heavy cream
- 1 cup finely grated parmesan plus more for serving.
- 1/4 cup reserved pasta water
Instructions
1 – Bring a large pot of water to a boil and add lemon slices cooking until they are softened, about 2 minutes. Transfer the lemon slices to a paper towel and pat dry then set aside. To the same pot, over high heat, season the water with salt and return to a boil. Cook pasta until al dente according to the package directions. Reserve ¼ cup of pasta water then drain. Add a drizzle of olive oil to the cooked pasta and cover to prevent drying out then set aside.
2 – In a large skillet over medium heat, heat 2 Tbs oil then add the lemon slices and cook stirring occasionally until both sides are golden brown and carmelized, about 5 minutes. Transfer to a cutting board and cut each slice into quarters and set them aside.
3 – Prepare chicken by seasoning with salt, pepper, garlic powder, onion powder and paprika. aIn the same skillet you used to cook the lemons over medium heat, heat 2 Tbs oil and 2 Tbs butter. Add seasoned chicken to the skillet and cook chicken until cooked through and golden brown on all sides (internal temperature of 165F/74C). Remove chicken from skillet and set aside.
4 – In the skillet over medium head now add 2 Tbs butter then add shallot and stir until browned about 2 minutes then add zucchini and squash and cook until golden brown. Add garlic, thyme & red pepper flakes cooking a minute more until fragrant. Season with salt and pepper.
5 – Add either white wine or chicken broth and continue to cook until evaporated and reduced in half. Add heavy cream, parmesan, lemon zest and lemon juice and cook until cheese is melted and sauce is thickened, about 5-8 minutes. Add pasta back into the skillet with the sauce followed by reserved pasta water cooking for 3 more minutes. Add chicken and toss everything together to coat.
6 – Divide pasta among bowls and top with more parmesan cheese & enjoy!
Notes
Feel free to use any vegetables you love in this if you are not a fan of zucchini or yellow squash!
Keywords: Main Dish, Dinner, Chicken, Pasta, Zucchini, Lemon
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