Lemony Chicken Arugula Pasta

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Shredded chicken and farfalle pasta with freshly squeezed lemon juice and peppery arugula. Finish off with cracked pepper and parmesan cheese.

Sometimes it's nice to enjoy pasta without a heavy sauce. I find myself craving light pasta and pasta salad recipes throughout the summer months. It's really simple to do. You just need lemon juice, olive oil, and maybe a few herbs.

With arugula just about to come into season, I've been throwing it into some of my recipes and I think the spiciness compliments the lemon really well. Can you go wrong with lemon and pepper? I think not.

Because I mostly do gluten free, I used gluten free pasta for this recipe. However, you can totally make this recipe with regular pasta. If you are using gluten free pasta, make sure you follow my tips below.

Tips for Gluten Free Pasta

When cooking the pasta for this recipe, I recommend undercooking gluten free pasta. This is because it will cook more once it is added to the pot. Gluten free pasta tends to fall apart easily, especially when overcooked. I also like to add a little olive oil when I set the pasta aside to reduce sticking.

What You Will Need

1 lb chicken breasts

½ tbsp dried oregano

½ tbsp dried basil

1 tbsp garlic powder

1 tbsp onion powder

salt and pepper to taste

½ tbsp coconut oil

large bunch baby arugula

12 oz farfalle pasta (cooked, I use gluten free)

¼ cup olive oil

½ cup water

2-3 lemons cut into wedges

1-2 tbsp freshly cracked pepper

½ cup parmesan cheese shredded

How to Make Lemony Chicken Arugula Pasta

Place the chicken in a bowl with the dried basil, dried oregano, garlic powder, onion powder, salt and pepper. Toss the chicken in the spices and let it marinate for 30 minutes.

Warm the dutch oven to medium heat. Add coconut oil and then the chicken. Brown each side and cook until the chicken is 165°F.

Remove the chicken and shred it before adding it back to the pot.

Then add the cooked pasta, pasta water, and olive oil. Stir to combine.

Mix the arugula into the pasta and cover the pot to let the arugula wilt slightly.

Remove the dutch oven from the heat and serve the pasta onto plates.

Top each plate with freshly cracked pepper, 1-2 lemon wedges, and parmesan cheese. I tend to add extra lemon juice to bring out the flavor.

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