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Lemon-Herb Chicken with Fresh Pasta Salad

Lemon and oregano season quickly grilled chicken, while fresh fettuccine and crisp greens keep this supper light and generous with vegetables.

Sliced lemon-herb chicken is served with lightly dressed fettuccine and a crisp cucumber and greens salad.

A short lemon-garlic marinade gives chicken a bright, savory flavor without requiring a long lead time. Fresh pasta cooks in minutes, so the greens can stay chilled until everything else is ready.

Use a brief, bright marinade

Lemon zest, juice, garlic, and oregano season the chicken in 15 minutes, enough time to prepare the salad and bring water to a boil. Scraping away excess marinade before grilling helps the surface brown instead of steaming.

Keep the pasta lightly dressed

Fresh fettuccine needs only a few minutes in boiling water, so cook it near the end rather than letting it sit. Olive oil, lemon, Parmesan, and parsley make a modest coating; a little reserved water helps the cheese cling if the noodles tighten.

Lemon-herb chicken sears in a hot pan as fresh fettuccine cooks in salted water. — Lemon-herb chicken browns on the grill while fresh pasta cooks briefly in salted water.

Make the greens a real part of supper

Arugula and spinach bring a tender, peppery contrast to the savory chicken and Parmesan. Cucumber adds a cool crunch, and lightly dressing the leaves preserves their freshness rather than weighing them down.

Adjust for dried pasta

If fresh fettuccine is unavailable, use 8 ounces dried fettuccine and follow its package timing, starting it earlier than the fresh version. Reserve some cooking water and add it a spoonful at a time if the drained pasta needs help loosening.

Juicy chicken, lemony fettuccine strands, and crisp cucumber are shown in close detail. — Juicy sliced lemon-oregano chicken sits beside lightly coated fettuccine and crisp greens with cucumber.

Lemon-Herb Chicken with Fresh Pasta Salad

4 servings

45 minutes total

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts or thighs
• 2 medium lemons
• 3 garlic cloves, finely grated
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp dried oregano
• 3/4 tsp kosher salt, divided
•
• 1/3 cup finely grated Parmesan cheese
• 3 oz baby arugula
• 3 oz baby spinach
• 1 medium English cucumber, thinly sliced
• 2 tbsp chopped fresh parsley
• 1/4 tsp freshly ground black pepper

Method

Marinate the chicken
Finely zest one lemon and squeeze both lemons. Whisk 2 tbsp lemon juice, the zest, garlic, 1 tbsp olive oil, oregano, 1/2 tsp salt, and pepper; coat the chicken and let it stand 15 minutes while you prep the salad.
Look for: The chicken is evenly coated and the marinade smells fragrant with lemon and oregano.
Prepare the greens
Put the arugula, spinach, and cucumber in a large serving bowl and refrigerate while the chicken cooks; keep the leaves dry so they stay crisp.
Look for: The cucumber is thinly sliced and the greens remain crisp and dry.
Cook the fresh pasta
Bring a large pot of salted water to a boil and cook the fresh fettuccine until tender but still springy, usually 2 to 4 minutes. If using the dried-pasta alternative, boil the 8 oz dried fettuccine until just al dente according to its package timing, then drain.
Look for: The pasta is tender with a slight bite and is not waterlogged.
Dress the pasta
Drain the pasta, reserving 1/4 cup cooking water. Toss the fresh fettuccine with 1 tbsp olive oil, 2 tbsp lemon juice, Parmesan, and parsley; if using dried fettuccine, loosen it with 1 to 2 tbsp reserved water as needed.
Look for: The Parmesan lightly coats the strands and the pasta remains loose rather than clumped.
Heat the grill or skillet
Heat a grill or large skillet over medium-high until a drop of water sizzles. Scrape excess marinade from the chicken so it browns instead of steaming.
Look for: The cooking surface is hot and the chicken has no thick pools of marinade.
Cook the chicken
Grill or sear the chicken for 5 to 7 minutes per side, depending on thickness, turning once, until the center reaches 165 F. Transfer to a board and rest for 5 minutes so the juices settle.
Look for: The thickest part reaches 165 F and the surface has browned grill or skillet marks.
Season the salad
Whisk the remaining 1 tbsp lemon juice with the remaining 1 tbsp olive oil and 1/4 tsp salt. Toss just enough dressing with the greens and cucumber to lightly gloss them, keeping the salad fresh and vegetable-forward.
Look for: Leaves are lightly coated but no dressing pools at the bottom of the bowl.
Slice and serve
Slice the rested chicken across the grain and serve it beside modest portions of lemon-Parmesan pasta and the crisp salad. Finish with any remaining lemon dressing at the table rather than saturating the greens.
Look for: Chicken slices are juicy and each plate has a generous proportion of greens and cucumber.