# Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts > 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. Canonical URL: https://www.topshelf.recipes/recipes/grilled-lemon-herb-chicken-pasta-arugula-pine-nuts ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 45 minutes - Servings: 4 - Difficulty: Medium - Category: Dinner ## Ingredients ### Make the lemon-herb marinade - 1 lb Boneless skinless chicken breasts - 3 tbsp Extra-virgin olive oil - 2 large Lemons (zest + juice) - 3 cloves Garlic cloves, minced - 2 tsp Dried oregano - 2 tsp (total) Kosher salt and freshly ground black pepper ### Cook the pasta - 12 oz Pasta (penne or farfalle) ### Toast the pine nuts - 1/4 cup Pine nuts ### Assemble the pasta salad - 4 cups Arugula - 1/2 cup Grated Parmesan cheese ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 668 kcal - Protein: 43.4 g - Carbohydrates: 70 g - Fat: 23.8 g - Saturated Fat: 4.8 g - Fiber: 4.2 g - Sugar: 4.1 g - Added Sugars: 0 g - Cholesterol: 91.4 mg - Sodium: 423.5 mg - Potassium: 705.8 mg - Calcium: 238 mg - Iron: 2.9 mg - Vitamin D: 0.2 mcg ## Tips ### 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 and 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. ## Notes ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Marinades & Brines for 2026: Enzyme, Ferment & Acid Techniques to Transform Grilled Proteins](https://www.topshelf.recipes/articles/trending-marinades-brines-2026-enzyme-ferment-acid-techniques) - [Grilled & Campfire Seasonal Sweets: 12 Crowd‑Favorite Desserts and How to Make Them Year‑Round](https://www.topshelf.recipes/articles/grilled-campfire-seasonal-sweets-12-recipes-year-round) - [Popular Seasonal Recipes for Every Diet: Grilled & Campfire Adaptations for Vegetarian, Keto, Paleo, and Family-Friendly Menus](https://www.topshelf.recipes/articles/seasonal-grill-campfire-adaptations-every-diet)