Instant Pot Buttery Lemon Chicken Pasta with Zucchini and Squash
This Instant Pot buttery lemon chicken pasta is worth making. It's a dish including pasta with zucchini and squash as well as chicken. This Instant Pot pasta dinner with chicken, zucchini, squash and parmesan will become a family favourite.
Servings: 9
Equipment
Ingredients
- 1 Pound pasta cavatappi
- 2 Cups chicken broth
- 1 Tablespoons lemon juice
- 1 Pound chicken tenderloins cut into 1 inch pieces
- 1 Tablespoon olive oil divided
- 1 Teaspoon salt
- 1 Teaspoon lemon zest
- 1/2 Teaspoon black pepper
- 2 squash yellow, chopped
- 2 zucchini chopped
- 3 Cloves garlic minced
- 1/2 Cup unsalted butter
- 1 lemon juiced
- 1 Pinch red pepper flakes
- 1 Teaspoon onion powder
- 1/4 Cup Parmesan grated
- parsley optional garnish
Instructions
- Add noodles, broth, and 1 tbsp lemon juice to the instant pot. Seal and set to manual high pressure. Cook for 4 minutes then allow natural release for 5. Quick release remaining steam and set noodles aside.
- Set instant pot to sauté.
- Add chicken to a mixing bowl and toss with ½ tbsp olive oil, salt, lemon zest, and black pepper.
- Add remaining olive oil and chicken to the instant pot and cook for 5 minutes, turning frequently.
- Add the butter to the instant pot with the chicken.
- Cut squash and zucchini into ½” pieces. Add to a mixing bowl and combine with lemon juice, red pepper, onion powder, and minced garlic.
- Add the squash and zucchini to the instant pot and sauté for 5 to 7 minutes to soften.
- Turn off the instant pot. Stir in the parmesan and noodles.
Nutrition
Calories: 276kcal | Carbohydrates: 26g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 829mg | Potassium: 1128mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18382IU | Vitamin C: 58mg | Calcium: 142mg | Iron: 2mg
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