Lemon Chicken Pasta Made Easy in Your Pressure Cooker
This bright and flavorful lemon chicken pasta comes together quickly in your pressure cooker, giving you juicy chicken, sautéed veggies, and creamy parmesan-coated pasta in every bite.
Equipment
- 1 Skillet Large
- 1 Pot For boiling pasta
Ingredients
Main Ingredients
- 16 ounces mini farfalle pasta or other bite-size pasta
- 2-3 boneless skinless chicken breasts seasoned well
- Salt and freshly ground black pepper to taste
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder divided
- 1 teaspoon Italian seasoning divided
- ½ teaspoon onion powder
- 3 tablespoons olive oil divided
- 1 zucchini chopped
- 1 yellow squash chopped
- 3 cloves garlic minced
- 4 tablespoons butter
- ¼ cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- ¼ cup fresh chopped parsley
Instructions
Instructions
- Cook pasta to al dente according to package instructions. Drain and set aside.
- Season chicken with salt, pepper, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, lemon zest, and onion powder.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sear chicken 5-7 minutes per side until golden and cooked through. Let rest.
- Add remaining olive oil, zucchini, and yellow squash to pan. Add remaining garlic powder and Italian seasoning. Sauté 5 minutes.
- Add garlic and sauté 30 seconds more.
- Slice rested chicken into strips.
- Add pasta back to pan with veggies. Add lemon zest and chicken. Stir to combine.
- Add butter, lemon juice, and parmesan cheese. Toss until melted. Serve with fresh parsley.
Notes
Use fresh parmesan and lemon juice for the brightest flavor. Letting the chicken rest before slicing helps keep it juicy. Pre-chopped veggies save time, and you can swap in any pasta or vegetable you love.