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This Lemon & Courgette Chicken Pasta is one of my favourite lighter summer pasta dishes — creamy, zesty and full of sunshine flavours. It’s fresh, high in protein, packed with tender chicken and sautéed courgettes, and comes together in under 25 minutes.
Light, bright and satisfying… the perfect warm-weather midweek dinner or alfresco meal.
Why you'll love this recipe
High-protein: 39g protein per serving
Light, creamy, lemony and fresh
Perfect for spring/summer dinners
Easy one-pan sauce + pasta on the side
Under 500 calories
This is one of those pasta recipes that feels indulgent but still fresh — creamy from the soft cheese, bright from the lemon, and full of flavour thanks to the courgettes and herbs.
Recipe Info
10 minutes
15 minutes
4
One Pan • Pasta • High Protein • Summer Dinners
Italian Inspired
Delicious Lemon & Courgette Chicken Pasta Recipe
Ingredients
Juice of 1 lemon
Zest of ½ lemon
2 tbsp Italian herbs
1 onion, finely chopped
1 tsp olive oil
3 garlic cloves, minced
2 courgettes, sliced
150 g lighter soft cheese
600 g chicken thighs, diced
Handful fresh parsley, chopped
150 g uncooked penne pasta
Salt & pepper
Instructions
Sauté aromatics.
Heat 1 tsp olive oil in a medium pan. Add onion, garlic, salt and pepper. Cook for 5 minutes until soft.Cook chicken.
Add diced chicken thighs and 1 tbsp Italian herbs. Cook for 10 minutes until browned and cooked through.Add courgettes.
Add courgette slices and the remaining herbs. Cook until softened.Boil pasta.
Cook penne in salted boiling water until al dente.Make the sauce.
Create a well in the pan. Add soft cheese + splash of pasta water to loosen into a sauce.Combine.
Add cooked pasta, lemon zest, lemon juice, parsley and extra pasta water if needed.Finish.
Mix until glossy and silky. Finish with parmesan and a drizzle of olive oil.
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This pasta is creamy, zesty, fresh and unbelievably satisfying — the perfect summer bowl.
Why choose Lemon & Courgette Chicken Pasta Recipe
High-Protein
Perfect Summer Dish
Delicious and nutritious!
SWAPS + UPGRADES
Swap chicken thighs: Use chicken breast for lower fat.
Make it vegetarian: Use chickpeas or tofu.
Extra veg: Add asparagus, spinach or broccoli.
Creamier: Add extra soft cheese or a touch of cream.
Gluten-free: Use GF pasta.
Lighter option: Use low-fat soft cheese and skip olive oil drizzle.
More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes — it will reduce calories and fat. Just don’t overcook it.
Can I make this dairy-free?
Yes — swap soft cheese for a dairy-free cream cheese alternative.
My sauce is too thick — what should I do?
Add more pasta water gradually until it becomes silky and glossy.
Can I freeze it?
I wouldn’t recommend freezing due to dairy + courgette texture.
Can I meal prep this?
Yes! It keeps for 2–3 days. Add a splash of water when reheating.
Can I make it spicier?
Add more red chilli, chilli flakes or a drizzle of chilli oil.
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