Chicken Lemon and Summer Squash Pasta

When summer squash and zucchini start showing up faster than you can cook them, this is the dish I come back to. It is bright, lemony, and loaded with tender vegetables, and it comes together without much fuss for an easy weeknight dinner that still feels a little special.

The secret here is our Delfino Kitchen artisan pasta, which we carry at Whitt’s Place. It is a small-batch, slow-dried pasta made with pasture-raised eggs, and it soaks up all that lemon, garlic, and Parmesan beautifully. Add some herb-marinated chicken and you have a complete meal. This one serves 4.

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 1 tablespoon Italian seasoning
• 1 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 3 lemons (zest of 2, juice of 2), divided
• 1 bag (about 1 pound) Delfino Kitchen artisan pasta, available at Whitt’s Place
• 2 tablespoons butter
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 pound zucchini, sliced into half-moons
• 1 pound yellow summer squash, sliced into rounds
• 2 tablespoons chopped fresh herbs (thyme, oregano, and basil)
• ¼ cup chopped fresh parsley
• ¾ cup freshly grated Parmesan cheese, plus more for serving

Directions

Slice each chicken breast in half lengthwise so they are thinner and will cook more quickly, then toss with 1 tablespoon of the olive oil, the Italian seasoning, salt, pepper, and the zest of 1 lemon. Let the chicken marinate for at least 15 minutes while you prep the rest of your ingredients.

Zest 2 of the lemons and set the zest aside. Slice the onion, cut the zucchini and yellow squash into rounds and half-moons, mince the garlic, and finely chop the fresh thyme, oregano, and basil.

Heat the Blackstone to medium-high and lightly oil it with 1 tablespoon of the olive oil. Cook the chicken 4 to 5 minutes per side, until browned and cooked through to 165°F. Transfer the chicken to a cutting board and set it aside.

Bring a large pot of salted water to a boil and cook the Delfino pasta according to the package directions, 8 to 10 minutes, until al dente. Before draining, scoop out ½ cup of the pasta water, then drain.

In the same skillet, melt the butter with the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 3 to 4 minutes, until softened, then stir in the garlic and cook for 1 minute more, until fragrant.

Add the zucchini and yellow squash and cook, stirring now and then, for 8 to 10 minutes, until the vegetables are tender and lightly golden.

Stir in the chopped fresh herbs, the lemon zest, and the juice of the remaining lemon. Taste and season with a little more salt and pepper.

Cut the cooked chicken into bite-size pieces and add it back to the skillet along with any juices from the board.

Add the drained pasta, the parsley, and the Parmesan. Toss everything together, adding splashes of the reserved pasta water until the pasta is glossy and lightly coated. Cook for 1 to 2 minutes, just to warm everything through.

Serve right away, topped with extra Parmesan, a little more chopped parsley, and a final grating of lemon zest.

Chef Ali’s Tips

• Save that pasta water. The starchy water is what turns the olive oil, lemon, and Parmesan into a light sauce that clings to every noodle.
• Add the lemon zest off the heat at the very end so it stays bright — cooking it too long dulls that fresh citrus punch.
• You can use chicken thighs if you prefer that to chicken breasts.

This is summer on a plate — the kind of meal that uses up a whole basket of garden squash and still has everyone asking for seconds. Serve it with a simple green salad and a glass of white wine, and dinner is done.

Enjoy!

Chef Ali