Easy Lemon Arugula Pasta with Chicken

My Lemon Arugula Pasta with Chicken Recipe has become my weeknight savior! I love how the bright lemon brings everything together while you get that perfect crispy parmesan crust on tender chicken.

It’s fresh, comforting, and ready in just 30 minutes when you need dinner fast.

Why This Lemon Arugula Pasta with Chicken Is a Weeknight Favorite

What makes this recipe special is how it balances fresh and indulgent flavors perfectly.

The peppery arugula pairs beautifully with bright lemon, while my parmesan-crusted chicken adds that satisfying crunch we all crave.

I’ve made this countless times, and it never gets old!

After making this Lemon Arugula Pasta with Chicken, why not treat yourself to something equally tasty? My Tomato Spinach Shrimp Pasta and Marry Me Chicken Pasta Bake are two recipes I always come back to.

The Ingredients for This Lemon Arugula Pasta with Chicken Recipe

For the Parmesan Crusted Chicken:

• 1 pound chicken breasts – I prefer organic when possible for the best flavor
• Kosher salt to taste – Don’t skip this step for seasoning
• 1/2 cup all-purpose flour – This helps the coating stick perfectly
• 1/2 teaspoon garlic powder – Adds that savory depth
• 1/2 teaspoon dried oregano – Fresh herbs work too if you have them
• 2 large eggs – Room temperature eggs mix easier
• 1 cup panko breadcrumbs – The secret to extra crispiness
• 1/2 cup grated parmesan cheese – Freshly grated melts better than pre-shredded
• 2 tablespoons olive oil – For that golden, crispy finish

For the Lemon Arugula Pasta:

• 8 ounces spaghetti – You can substitute with linguine or angel hair
• 3 tablespoons unsalted butter – European-style butter makes a difference
• 2 cloves garlic, minced – Fresh garlic is always better than jarred
• 1 lemon, zested and juiced – Choose a lemon that feels heavy for its size
• 1/4 cup grated parmesan cheese – Save some extra for serving
• 4 slices prosciutto – Adds a lovely salty, savory element
• 2 handfuls baby arugula – Look for bright green leaves without yellowing
• Kosher salt to taste

How to Make Lemon Arugula Pasta with Chicken

Preparing the Parmesan Crusted Chicken

1. Prep your chicken: Slice each chicken breast horizontally to create thin cutlets. Place them between plastic wrap and gently pound to about 1/4 inch thickness. This ensures even cooking and tender results.
2. Season generously: I always season both sides of the chicken with kosher salt and pepper. Don’t be shy here – proper seasoning makes all the difference.
3. Set up your breading station: In three separate shallow dishes, place your flour mixed with garlic powder and oregano, beaten eggs, and panko combined with parmesan. This assembly line method keeps things organized.
4. Bread the chicken: Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly with the panko-parmesan mixture. Press gently to help the coating adhere.
5. Cook to golden perfection: Heat olive oil in a large skillet over medium heat. Cook chicken for about 3 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.

Making the Lemon Arugula Pasta

1. Cook the pasta: Bring a large pot of salted water to boil and cook spaghetti according to package directions. Reserve 1/2 cup pasta water before draining – this starchy water helps bind everything together.
2. Build your sauce: In a large skillet, melt butter over medium heat. Add minced garlic and lemon zest, cooking until fragrant, about 1-2 minutes. Your kitchen will smell amazing!
3. Combine pasta and sauce: Add the drained spaghetti to the skillet with about 1/3 cup of reserved pasta water. Toss everything together, adding fresh lemon juice to taste.
4. Finish with flair: Remove from heat and stir in grated parmesan. Season with salt, then fold in torn prosciutto pieces and fresh arugula. The arugula will wilt slightly from the heat.
5. Serve immediately: Slice your crispy chicken and serve over the lemon arugula pasta. I like to add an extra sprinkle of parmesan on top.

Key Tips for Perfectly Balanced Lemon Arugula Pasta with Chicken

The key to perfect lemon arugula pasta with chicken is timing. I always start the chicken first, then keep it warm while making the pasta.

Don’t overcook the arugula – it should just barely wilt. Taste as you go with the lemon juice; you want bright flavor without overwhelming tartness.

Save that pasta water – it’s liquid gold for creating silky sauce!

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What can I substitute for arugula?

Baby spinach works wonderfully, or you could use chopped fresh basil for a different flavor profile.

The peppery bite of arugula is special, but these alternatives work well too.

How do I prevent the chicken coating from falling off?

Make sure your chicken is completely dry before breading, and let the breaded cutlets rest for 5 minutes before cooking.

This helps the coating set properly.

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Can I use a different pasta shape?

Absolutely! Linguine, angel hair, or even penne work beautifully with this sauce. Just adjust the cooking time according to package directions.

How do I know when the chicken is done?

The chicken should be golden brown and reach an internal temperature of 165°F. If you don’t have a thermometer, the juices should run clear when pierced.

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How I Love to Serve Lemon Arugula Pasta with Chicken

I love serving this Lemon Arugula Pasta with Chicken for casual weeknight dinners or when entertaining friends.

It pairs beautifully with a crisp white wine and a simple green salad. Sometimes I’ll add cherry tomatoes for extra color and freshness.

This dish works wonderfully for date nights at home too – it feels fancy but comes together so easily!