Dinner
Lemon Parmesan Chicken Pasta
A bright, restaurant-inspired pasta with fresh lemon, garlic, roasted zucchini, and grilled chicken.
15 min prep · 25 min cook
6 servings
48g
Ingredients
Pasta
- 16 oz Spaghetti
- 3 Medium Zucchini, quartered
- 4 oz Grilled Chicken Breast per serving (24 oz total)
Lemon Parmesan Sauce
- 2 tsp Minced Garlic
- Zest of 1 Lemon · Juice of 1 Lemon
- ¾ cup Reserved Pasta Water
- 1 cup Chicken Broth (1 tbsp Better Than Bouillon Chicken Base)
- ¼ cup Salted Butter
- ⅓ cup Freshly Grated Parmesan Cheese
- Salt, black pepper, fresh parsley to garnish
Instructions
- 1
Boil salted water and cook spaghetti al dente. Reserve ¾ cup pasta water before draining.
- 2
Toss zucchini with avocado oil spray, salt, and pepper. Air fry at 390°F for 15 min, shaking every 5 min.
- 3
Grill or cook the chicken until fully done, then slice.
- 4
In a large skillet over medium heat, cook garlic 30 seconds. Add lemon zest, lemon juice, broth, and pasta water. Simmer 3–5 min.
- 5
Reduce heat to low, whisk in butter until melted, then gradually stir in Parmesan until smooth.
- 6
Add pasta and zucchini and toss to coat. Divide into 6 servings and top each with 4 oz grilled chicken.
Nutrition · per serving (approx.)
Calories
570
Protein
48g
Fat
15g
Carbs
61g
Fiber
4g
💛 Meal Prep Tip
Store pasta and chicken together. Reheat with a splash of broth or water to bring the sauce back to life.