Lemon Pepper Pasta with Chicken and Vegetables

Lemon Pepper Pasta with Chicken and Vegetables

Chris I.

"This easy and hearty dish was inspired by a selection that was on the Olive Garden® menu a number of years ago."
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45 m servings 528 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.
  3. Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.
  4. Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.


  • Cook's Note:
  • You can use a prepared lemon-pepper sauce or marinade instead of the lemon juice and pepper. These prepared products are fairly strong, so start by adding a tablespoon or two, then taste and adjust.
  • For a vegetarian version, skip the chicken, use a mild vegetable stock, and double the zucchini and yellow squash.


Read all reviews 3
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Great recipe! It's very versatile. I used zucchini, squash, broccoli and carrots. I also substituted fettuccine for the bow tie pasta since I didn't have any. I used a rotisserie chicken and jus...

I thought this was awesome! Only changed veggies since I don't care for zucchini or squash so I used stir fry veggies . Great flavor, consistency and seasoning....I even uploaded a picture of wh...

If I were to make this again, I would not use the cornstarch. I think I would flour the chicken and use a bit of pasta h2o. I need to rate it just ok purely on the weird consistency of the sauce...

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