Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts

Name: Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken breasts; 3 tbsp Extra-virgin olive oil; 2 large Lemons (zest + juice); 3 clove Garlic cloves, minced; 2 tsp Dried oregano; 12 oz Pasta (penne or farfalle); 0.25 cup Pine nuts; 4 cup Arugula; 0.5 cup Grated Parmesan cheese; 2 tsp (total) Kosher salt and freshly ground black pepper

A bright, grill-forward pasta entree that pairs lemon-herb grilled chicken with al dente pasta, peppery arugula and crunchy toasted pine nuts. Perfect for warm-weather grilling — it’s light enough for weeknight dinners yet substantial as a main-course pasta salad for outdoor meals.

0.0(0 reviews)

Prep: 20m · Cook: 25m · Total45 mins

DifficultyMedium

Serves4

AuthorJake

Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts

Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts is a summer-forward main that balances bright citrus, smoky grill marks and peppery greens. The formula is straightforward: lemon, garlic and oregano penetrate the chicken, high heat creates caramelized edges, and thin-sliced, rested breast yields tender bites that play against al dente penne or farfalle. Toasted pine nuts add a buttery crunch while a scattering of Parmesan brings savory depth; served warm or at room temperature it reads as both a composed pasta and a sturdy pasta salad.

What makes this version work are three small, intentional choices: reserve a tablespoon of the dressing to toss with the pasta (it concentrates flavor and avoids cross-contamination), toast the pine nuts separately to protect their delicate oils, and always let the chicken rest before slicing so the juices don’t pool onto the pasta. The peppery arugula brightens each forkful without weighing the dish down, making it perfect for weeknight grilling, backyard dinners, or a make-ahead entrée for al fresco gatherings.

Plan your timing

Enter your target meal time:

6:07 pm–6:15 pm→Make the lemon-herb marinade

6:15 pm–6:23 pm→Cook the pasta

6:23 pm–6:31 pm→Toast the pine nuts

6:31 pm–6:39 pm→Grill the chicken

6:39 pm–6:47 pm→Assemble the pasta salad

6:47 pm–6:55 pm→Slice the chicken and serve

Ingredients

Yield

Instructions

Make the lemon-herb marinade

In a bowl whisk together olive oil, juice and zest of the lemons, minced garlic, dried oregano and about three-quarters of the salt-and-pepper. Reserve 1 tablespoon of the dressing for the pasta before adding the chicken to avoid cross-contamination. Place the chicken in a shallow dish or zip-top bag, pour the remaining marinade over it, and refrigerate for at least 20 minutes (up to 2 hours) to develop flavor.

For this step

1 lbBoneless skinless chicken breasts
3 tbspExtra-virgin olive oil
2 largeLemons (zest + juice)
3 cloveGarlic cloves, minced
2 tspDried oregano
2 tsp (total)Kosher salt and freshly ground black pepper

Cook the pasta

Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and toss immediately with a tiny drizzle of olive oil to prevent sticking. Let the pasta cool slightly while you finish the next steps so it’s warm but not steaming.

For this step

12 ozPasta (penne or farfalle)

Toast the pine nuts

Heat a small dry skillet over medium heat and add the pine nuts, stirring frequently until they are fragrant and golden, about 2–3 minutes. Transfer them to a plate to stop the cooking so they don’t burn. Toasting early frees up the grill timing and adds a crunchy, nutty contrast to the finished dish.

For this step

0.25 cupPine nuts

Grill the chicken

Preheat the grill to medium-high and oil the grates. Grill the marinated chicken 5–7 minutes per side, or until an instant-read thermometer registers 165°F (74°C) at the thickest part; timing will vary by thickness. Transfer the chicken to a cutting board and let rest 5–8 minutes before slicing thinly against the grain.

Assemble the pasta salad

In a large bowl combine the warm pasta, arugula, toasted pine nuts and grated Parmesan. Add the reserved tablespoon of dressing and a splash of the reserved pasta water if needed to loosen the mixture, then toss gently to coat. Taste and adjust with the remaining salt and pepper or an extra squeeze of lemon if you want a brighter finish.

For this step

4 cupArugula
0.5 cupGrated Parmesan cheese

Slice the chicken and serve

Slice the rested chicken and arrange on top of or mixed into the pasta salad, then finish with a drizzle of olive oil and a sprinkle of additional Parmesan if desired. Serve warm or at room temperature for an ideal light entrée that’s perfect for outdoor dinners and grilling season.

Tips from the kitchen

Marinate briefly and cold

Marinate the chicken in the refrigerator for 20 minutes to 2 hours—longer will start to 'cook' the meat with the lemon juice and can make it mealy.

Oil the grill grates

Rub oiled paper towel over hot grates or use a high-smoke-point spray to prevent sticking and get clean grill marks without tearing the chicken.

Reserve pasta water

Save 1/4 cup of the cooking water and use a splash to loosen the dressing so it clings to pasta and greens without becoming watery.

Toast pine nuts carefully

Watch pine nuts closely and stir constantly in a dry pan over medium heat—remove them as soon as they’re fragrant to avoid bitter, burnt flavors.

Slice against the grain

Let the chicken rest 5–8 minutes, then slice thinly against the grain for the most tender, easy-to-chew pieces.

Variations & substitutions

Use chicken thighs

Boneless skinless thighs tolerate longer grilling and yield juicier, more forgiving meat; increase cook time slightly and aim for 165°F internal temperature.

Vegetarian: grill halloumi

Substitute thick slices of halloumi or firm grilled tofu for the chicken and brush with the same lemon-herb marinade for a salty, satisfying vegetarian option.

Swap the pine nuts

Toast slivered almonds, chopped walnuts, or pumpkin seeds if pine nuts are unavailable or expensive—each gives a different texture and flavor profile.

Add bright vegetables

Toss in halved cherry tomatoes, roasted red peppers, or blanched asparagus for extra color and a seasonal vegetable boost.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; separate the chicken from the pasta if possible to preserve textures. Reheat gently in a skillet over medium-low heat with a splash of water or reserved pasta water to loosen the sauce, or enjoy cold/right from the fridge as a pasta salad.

What to serve with it

Serve with lemon wedges for extra brightness and a drizzle of good extra-virgin olive oil for sheen. Pair with a crisp, dry white wine like Vermentino or a Sauvignon Blanc and a simple green salad or grilled vegetables to round out the meal.

Frequently asked questions

Can I use chicken thighs instead of breasts?

Yes—boneless skinless thighs are more forgiving on the grill and stay juicier; cook until they reach 165°F and allow a slightly longer grill time than breasts.

How long can I marinate the chicken safely?

Refrigerate and marinate for 20 minutes up to 2 hours; the lemon’s acidity will begin to change the texture after a few hours, making the meat denser.

How do I prevent the arugula from wilting?

Toss the warm pasta with the arugula briefly just before serving so it softens slightly but retains peppery bite, and avoid pouring very hot dressing directly over the greens.

What if I don’t have pine nuts?

Use toasted almonds, walnuts, or pumpkin seeds—toast them the same way to bring out their oils and add crunch without changing the assembly.

Can I make this ahead for a picnic?

Yes—grill and slice the chicken ahead, toast the pine nuts, and cook the pasta; combine everything an hour before serving and let rest at room temperature, or pack components separately and assemble on site for best texture.

What's the best way to reheat leftovers?

Warm gently in a skillet over medium-low with a splash of reserved pasta water or olive oil to prevent drying, or microwave briefly and stir to redistribute juices; serving at room temperature also works well.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the lemon-herb marinade

Boneless skinless chicken breasts1 lb
Extra-virgin olive oil3 tbsp
Lemons (zest + juice)2 large
Garlic cloves, minced3 clove
Dried oregano2 tsp
Kosher salt and freshly ground black pepper2 tsp (total)

Step 2: Cook the pasta

Pasta (penne or farfalle)12 oz

Step 3: Toast the pine nuts

Pine nuts0.25 cup

Step 5: Assemble the pasta salad

Arugula4 cup
Grated Parmesan cheese0.5 cup

Nutrition Facts

Per serving: 4 oz breast

Calories654

Total Fat23.3g

Saturated Fat4.3g

Trans Fat0.1g

Polyunsaturated Fat10g

Monounsaturated Fat5.2g

Total Carbohydrates75.9g

Dietary Fiber5.5g

Total Sugars9.6g

Protein39.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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