This lemon pasta recipe with grilled chicken and peppery arugula is bright, fresh, and ready in minutes! It's a delicious, satisfying weeknight dinner.
I love lemons and I love pasta and this recipe is my version of Italian pasta al limone. It’s creamy, buttery, and bright with citrus, and super easy to make. For added protein I added grilled chicken and an extra nutrient boost I added arugula.
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Origins of Pasta al Limone
Pasta al Limone is a classic Italian pasta dish that originates from Campania, a region surrounding the Sorrento peninsula and the Amalfi coast in Southern Italy. These areas are famous for their abundance of large lemons with high juice content. Pasta al limone is popular during the hot summer months.
While there are many variations, the basic ingredients are fresh lemons, butter or olive oil, heavy cream, cheese, and long cuts of pasta.
Ingredients
![Shot of ingredients for lemon pasta recipe.](https://thewholeserving.com/wp-content/uploads/2024/05/Shot-of-ingredients-for-lemon-pasta-recipe.jpg)
- Lemon zest and juice
- Butter and olive oil
- Cream
- Garlic
- Shallot
- Parmesan cheese
- Arugula
- Chicken breast
- Pasta
- Pasta water
See recipe card for quantities.
Instructions
![Overhead shot of chicken breast between parchment paper being pounded with metal mallet.](https://thewholeserving.com/wp-content/uploads/2024/05/Overhead-shot-of-chicken-breast-between-parchment-paper-being-pounded-with-metal-mallet.jpg)
Pound and Flatten Chicken
Cover a cutting board with parchment paper or plastic wrap. Place chicken breast on the parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. Using the flat side of a mallet or heavy frying pan pound the chicken breast using short strokes starting with the thickest part of the breast working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.
![Two chicken breast being seasoned with salt and pepper.](https://thewholeserving.com/wp-content/uploads/2024/05/Two-chicken-breast-being-seasoned-with-salt-and-pepper.jpg)
Season Chicken
Remove the top layer of the parchment or plastic wrap and season the chicken with salt and pepper on both sides of the chicken, cover and set aside.
![Two chicken breast cooking on grilled pan.](https://thewholeserving.com/wp-content/uploads/2024/05/Two-chicken-breast-cooking-on-grilled-pan.jpg)
Grill Chicken
Heat a grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and brush a bit of oil on the pan and make sure the entire pan is coated with oil.
Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for another 5-6 minutes. Remove from pan, wrap in foil and set aside in a warm oven.
![Overhead shot of pasta cooking in boiling water.](https://thewholeserving.com/wp-content/uploads/2024/05/Pasta-cooking-in-boiling-water.jpg)
Cook Pasta
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions, reducing the cooking time by 2 minutes to assure that the pasta is al dente before adding to the sauce.
![Shallots and garlic sauteing in pan.](https://thewholeserving.com/wp-content/uploads/2024/05/Shallots-and-garlic-sauteing-in-pan.jpg)
Sauté Shallots and Garlic
While the pasta is cooking, prepare the sauce. Heat a large skillet over medium high heat. Add oil and 1 tablespoon of butter to the skillet. When the butter is all melted, add the shallots and sauté 1-2 minutes. Add the garlic and sauté 1 minute.
![Whisking butter and cream together in pan.](https://thewholeserving.com/wp-content/uploads/2024/05/Whisking-butter-and-cream-together-in-pan.jpg)
Combine Butter and Cream
Add the remaining butter to the skillet, when the butter has melted, slowly pour in the cream, whisking until the sauce emulsifies, about 2 ½ minutes.
Add the lemon zest to the sauce and stir to combine.
![Pasta added to pan with cream sauce.](https://thewholeserving.com/wp-content/uploads/2024/05/Pasta-added-to-pan-with-cream-sauce.jpg)
Toss Cooked Pasta in Sauce
Drain the pasta, reserving 2 cups of the pasta water. Add the pasta, lemon juice and 1 cup of the pasta water to the sauce, stirring to combine and coat the pasta.
![Adding cheese to pasta and cream sauce.](https://thewholeserving.com/wp-content/uploads/2024/05/Adding-cheese-to-pasta-and-cream-sauce.jpg)
Stir in Cheese
Sprinkle the cheese into the pasta and stir as it melts and coats the pasta. If pasta is too dry add a bit of the pasta water to thin the sauce.
![Sliced grilled chicken breast on cutting board.](https://thewholeserving.com/wp-content/uploads/2024/05/Sliced-grilled-chicken-breast-on-cutting-board.jpg)
Slice Chicken
Remove the chicken from the warm oven and slice.
![Rough chopped arugula on a black cutting board.](https://thewholeserving.com/wp-content/uploads/2024/05/Rough-chopped-arugula-on-a-black-cutting-board.jpg)
Chop Arugula
Rough chop the arugula.
![Close-upangle shot of pasta grilled chicken and arugula in white bowl.](https://thewholeserving.com/wp-content/uploads/2024/05/Close-up-angle-shot-of-pasta-grilled-chicken-and-arugula-in-white-bowl.jpg)
Plate and Serve Pasta
Transfer pasta from the skillet to serving bowls and add slices of the grilled chicken and chopped arugula to the top of the pasta. Sprinkle with cheese and serve.
Top Recipe Tips
- Use fresh lemons for this recipe, no bottled juice. Lemons are the star of this dish, so fresh is best.
- If your sauce is too thick, add more pasta water to thin it out.
How To Serve
![Overhead shot of lemon pasta with sliced grilled chicken and chopped arugula and a plate of more chopped arugula in the background.](https://thewholeserving.com/wp-content/uploads/2024/05/Overhead-shot-of-lemon-pasta-with-sliced-grilled-chicken-and-chopped-arugula-and-a-plate-of-more-chopped-arugula-in-the-background.jpg)
This pasta should be served soon after it’s made. Some crusty bread pairs well with this pasta dish.
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Substitutions and Variations
Chicken Breast: Instead of using chicken breast you can use boneless chicken thighs.
Butter: You can skip the butter and just use olive oil and pasta water to create a silky sauce.
Cream: Half and half is a good swap for the cream. If you use milk your sauce may not stay emulsified when you add the lemon juice.
Shallots: An easy swap for shallots are onions.
Cheese: Pecorino Romano can be used in place of Parmesan Reggiano
Arugula: Spinach can be used in place of Arugula or whatever green you want to use.
How To Store Leftovers
How to Store: This pasta dish is best just after it is made and in my home we don’t have any leftovers. But if you have any leftovers, store your leftovers in an airtight container in the refrigerator. Consume within 4 days.
How to Reheat: When ready to eat, reheat in the microwave or on the stovetop. Add a bit of water to loosen the sauce if needed.
FAQ
No, you can omit them both. The
combination of olive oil, starchy pasta water,
and cheese will create a silky sauce.
To make this dish vegetarian, skip the grilled chicken. For a vegan version, leave out the butter and cream.
You can easily trade the grilled chicken for shrimp or meatballs.
![Grilled chicken breast on grill pan.](https://thewholeserving.com/wp-content/uploads/2024/06/Marinated-grilled-chicken-on-grill-pan-150x150.jpg)
Grilled Chicken Breast Marinated in Chimichurri Chipotle Sauce
- Prep Time: 1 Hour
- Cook Time: 10
- Total Time: 1 hour 10 minutes
- Yield: 4 Servings 1x
- Category: Easy Dinners
- Method: Stovetop
- Cuisine: American
Description
This Chimichurri Chipotle Spice Grilled Chicken is tender, juicy and delicious. It’s super quick and easy with your grill pan.
Ingredients
¼ cup finely chopped chipotle chilies in adobo sauce
½ cup chimichurri sauce (store purchased)
juice of two limes
2-3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons chopped fresh cilantro
¼ cup olive oil
2 boneless chicken breast
Instructions
-
Mixing the Marinade: Finely chop the chipotle chilies, add them to the bowl with the remaining marinade ingredients and stir to combine. Cover and set aside.
-
Prepping the Chicken: Cover a cutting board with parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. (you can also use a plastic zip bag).
Using the flat side of a mallet, heavy pan, or rolling pin, pound the chicken breast using short strokes starting with the thickest part of the chicken working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.
-
Marinading the Chicken: Place the chicken into a gallon sized zip bag. Add ⅓ cup of the marinade sauce to the bag, zip the bag and massage to coat the chicken. If you prefer you can marinate the chicken breast in a large mixing bowl. Cover the remaining marinade and save for serving later.
Place the chicken in a flat rimmed baking sheet or pan so that the bag is flat. Allow the chicken to marinate for 1 hour or overnight in the fridge.
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Take the Chill Off: Take your chicken out of the fridge 20-30 minutes before grilling. Grilling ice cold chicken can lead to overcooking.
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Preparing the Grill Pan: Heat the grill pan on medium-high heat. When the grill pan is hot, brush a bit of oil on the pan, making sure to coat the entire pan with oil.
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Grilling the Chicken: Add the chicken breast to the grill pan and cook for 4-5 minutes on the first side without moving, until the underside develops dark grill marks. Flip the chicken using a pair of tongs or a fork and cook the other side another 4-5 minutes. (To make sure your chicken is safe to eat, use a thermometer to check the internal temperature reaches 165 degrees.). Remove from pan and allow chicken to rest and cool a bit before slicing and serving.
-
Serving Chicken: Serve your chicken with some of the remaining marinade sauce. You can leave your chicken breast whole or slice. This grilled chicken pairs well with vegetables, pastas, and salads. It also makes tasty chicken tacos.
Notes
See Top Recipe Tips
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