Lemon Arugula Pasta with Chicken
This Lemon Arugula Pasta with Chicken is a quick and easy meal perfect for busy evenings! Top each bowl of lemony pasta with parmesan crusted chicken pan-fried to crispy perfection to complete this incredibly comforting dish!
We’ve been making this lemon arugula pasta almost once a week for a while now. The pasta might be the easiest recipe we have on regular rotation — just butter, garlic, lemon and parmesan along with a few handfuls of prosciutto and arugula (or spinach and bacon, maybe some kale — really whatever we have on hand)!
Key ingredients
- Pasta: I use spaghetti, but you can choose your favorite pasta shape. Short pastas like penne or rigatoni will also work well.
- Lemon: You’ll use both the zest and juice of one lemon.
- Arugula: Baby arugula is tender and milder in flavor, perfect for this dish. Regular arugula will add a peppery kick.
- Prosciutto: If you don’t have prosciutto, bacon is a great substitute. You’ll need to crisp it up and crumble it beforehand.
- Chicken Breasts: You’ll need to slice each chicken breast in half horizontally to get two thin cutlets from each breast. To save time, you can buy pre-cut chicken cutlets.
- Panko: Japanese-style panko breadcrumbs are lighter and crispier than regular breadcrumbs, perfect for a crunchy crust.
- Parmesan: Freshly grated parmesan is added to both the chicken crust and pasta. Make sure to have extra on hand for serving!
Expert tips and tricks
- Preparing the chicken: For evenly cooked chicken, slice each breast in half horizontally and gently pound them to about ¼ inch (6 mm) thick. This ensures the cutlets cook quickly and stay juicy while achieving that golden crust.
- The perfect crispy coating: Use a three-step breading process for the ultimate crunch. Dredge the chicken in seasoned flour, dip it in lightly beaten eggs, and coat it with a mixture of panko and parmesan. Press the breadcrumbs lightly onto the chicken to help them stick, and fry in a hot skillet with a thin layer of olive oil for a perfectly crisp finish.
- Pay attention to timing: Start with the chicken, as it takes a little longer to prepare. Once the first batch is frying, bring the pasta water to a boil—this way, everything finishes around the same time.
Storage
The lemon arugula pasta will keep in an airtight container in the fridge for up to 3 days. When reheating, use a skillet over medium heat and add a splash of water or broth to loosen the sauce. Toss in some fresh arugula just before serving.
The parmesan crusted chicken will stay fresh in the fridge for up to 3 days, but if you want to keep them longer, wrap each cutlet individually in plastic wrap or foil and store them in a freezer-safe bag or container. They will last for up to 2 months in the freezer.
When it’s time to reheat, bake the chicken in a 375°F (190°C) oven for 10-15 minutes, or pan-fry on low heat to keep that golden crispiness intact.
FAQs
Absolutely! You can substitute spaghetti for any type of pasta you have on hand. I prefer long pasta, such as linguine or bucatini, but short pastas will also work.
Yes! If you’re not up for breading and pan-frying the chicken, lemon arugula pasta is also wonderful on its own or with any type of seafood. I personally love it tossed with garlicky shrimp!
One of the great things about making this recipe is that you really don’t need to serve it with anything — it’s an entire meal by itself! Sometimes to add more veggies I like to toss more greens (usually kale or spinach) directly into the pasta or serve roasted broccoli or brussels sprouts on the side. And if you want to add a little something extra, garlic bread is always a great idea.
Lemon Arugula Pasta with Chicken
- Total Time: 40 minutes
- Yield: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Parmesan Crusted Chicken
- 1 pound (450 grams) chicken breasts
- kosher salt to taste
- 1/2 cup (60 grams) all purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 large eggs
- 1 cup (80 grams) panko bread crumbs
- 1/2 cup (45 grams) parmesan, grated
- 2 tablespoons olive oil
Lemon Arugula Pasta
- 8 ounces (220 grams) spaghetti
- 3 tablespoons (40 grams) unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 1/4 cup (20 grams) parmesan, grated
- 4 slices (50 grams) prosciutto
- 2 handfuls baby arugula
- kosher salt to taste
Instructions
Parmesan Crusted Chicken
- Cut the chicken breasts in half horizontally to make two thin cutlets out of each breast. Place each cutlet between two layers of plastic wrap and pound with the flat side of a meat tenderizer or the bottom of a pan until about ¼ inch (6 mm) thick.
- Generously season the chicken with salt and pepper on each side.
- Mix together the flour, garlic powder and oregano in a shallow dish. In a separate dish, whisk the eggs until lightly beaten. In a third dish, mix together the panko and parmesan.
- Dredge the cutlets in flour and shake off the excess. Next, coat in the egg mixture and then in the breadcrumb mixture, lightly pressing the breadcrumbs and parmesan into the chicken.
- Heat two tablespoons of olive oil (or enough to coat the bottom of the pan) in a skillet over medium heat.
- Working in batches, cook the chicken for approximately 3 minutes on each side or until golden brown and cooked through.
Lemon Arugula Pasta
- Cook the spaghetti according to package instructions in salted boiling water. Reserve the pasta water.
- Melt the butter in a large skillet over medium heat. Add the garlic and lemon zest. Cook until fragrant (1-2 minutes).
- Add the spaghetti and ⅓ cup (80 ml) of pasta water. Add lemon juice to taste. Stir to combine.
- Remove from heat, stir in the grated parmesan and add salt to taste. Roughly tear the prosciutto and add to the pasta along with the arugula.
Notes
Storage: Store leftover chicken and pasta in separate airtight containers in the refrigerator for up to 3 days.
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