Lemon Chicken Pasta


  • 1 pound dried penne
  • 2 boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 1/2 cup Poppy seed dressing
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons roughly chopped fresh parsley, for garnish
  • 2 lemons
  • 1/2 cup grated Parmesan


  1. Place about 1/2 cup of poppy seed dressing into a plastic zip-top bag. Add the zest of one lemon. Place chicken in bag and marinate for 2 to 4 hours.
  2. Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
  3. Remove chicken and discard marinade. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and allow chicken to rest for a few minutes before slicing.
  4. Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.
  5. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with parmesan.

Recipe and Photo: Whole Lotta Oven / CC BY

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