In a pan, heat avocado oil until it just begins to shimmer (about 2 minutes).

Season chicken with ¼ teaspoon pepper and salt.

Sear seasoned chicken for 6-8 minutes over medium high heat. Flip and sear for an additional 5-6 minutes- or until the chicken is golden brown. (Avocado oil is best for searing chicken because of it’s high smoke point)

While the chicken is cooking, chop garlic and onion.

Once chicken is browned, remove from the pan and set aside.

Bring a separate small pot of water to a boil for your pasta.

While the water boils, add an additional tablespoon of avocado oil to the same pan you seared the chicken in. The brown bits in the pan will add more flavor to the sauce- no need to clean the pan! Heat oil, and add in minced onion. Sauté until fragrant and translucent, about 5 minutes.

Stir in garlic and sauté for an additional 2-3 minutes.

While onion/garlic cook, cook pasta according to package directions. Important: while pasta is cooking, reserve ½ cup of starchy pasta water before draining.

Once garlic is cooked, shut off the heat. Add lemon juice, lemon zest and Parmesan cheese. Stir to combine.

Add cooked pasta and toss to combine again. Stir in pasta water and arugula.