Breakfast & Brunch Chicken Comfort Food Grill Kitchen Main Dish Pasta Pasta

Shakin’ the Butterflies Lemon Chicken Pasta

By Zippylip

A good friend, Marc who goes by “zippylip” on cooking forums, is one of the most creative cooks I know. He is a big Dizzy Pig fan, and definitely cooks from the right side of the brain. Marc comes up with the most amazing recipes using Dizzy Pig, and was generous enough to provide several recipes for us to post!

This lemon chicken pasta is a great summertime dish, it can be served hot, warm, room temperature or even cold. It’s light and fresh tasting and best of all, very easy to make.


Print Recipe
  • 1 1/2 lbs Farfalle (butterfly) pasta, cooked al dente
  • 6 lemons and zest
  • 1 cup extra virgin olive oil
  • Hot pepper flakes
  • Fresh basil
  • 1/2 to 1 cup Pecorino cheese
  • 1 Tbsp Dizzy Pig® Shakin’ the Tree seasoning
  • 10 Boneless/Skinless Chicken thighs


Make the pasta:

  1. Zest lemons. Juice lemons then add the zest to the juice.
  2. Add about a cup of good extra virgin olive oil.
  3. Add a few shakes of hot pepper flakes, salt and pepper, and about a tablespoon of Shakin’ the Tree seasoning. Set aside.
  4. Clean a bunch of fresh basil (I use about 1/2 a plant for this, the more the better). Chop roughly and set aside.
  5. Grate Pecorino cheese.
  6. Cook pasta al dente and drain.
  7. Add the seasoned lemon and oil to the pasta along with the basil. Mix well and let sit, uncovered, to cool.
  8. Be sure all of the pasta is completely coated.

Make the chicken:

  1. Rub chicken with olive oil and coat generously with Dizzy Pig® Shakin’ the Tree.
  2. Cook indirect at about 400°F until browned and cooked through.
  3. While the chicken is hot, pull it apart into smaller bite-sized pieces.
  4. Add to the pasta along with the grated cheese.
  5. This goes disturbingly well with chilled white wine. Enjoy, Marc.