CHEF Challenge with Guest Chef Nelly Farra: Cooking Chicken al Limone and Spaghetti Aglio Oglio

On February’s episode of the CHEF Challenge, sponsored by GlobalPro, guest Chef Nelly Farra taught Camillus families living in permanent supportive housing how to prepare a delicious meal on a budget. The meal consisted of Chicken Limone and spaghetti aglio olio, and it was a huge hit with the families.

Chicken Limone is a traditional Italian dish that combines tender chicken breasts with a creamy lemon sauce, and when served with spaghetti aglio olio, it becomes a flavorful delight.

We appreciate Chef Nelly Farra’s contribution to the CHEF Challenge, and we urge you to try this delicious recipe for Chicken Limone and Spaghetti Aglio Olio at home!

Here’s Chef Nelly Farra’s recipe for Chicken Limone:


  1.  4 medium size Chicken breasts with bone and skin. (Publix all-natural Split breastbone with skin and ribs) You can buy a tray with 4 breasts.
  2. 1  pound of Linguine pasta (Barilla or DeCecco)
  3. 1 large or 2 medium size lemons.
  4. 2 cups Chicken Broth (Campbells can 10.5 oz. for $1.99 or Publix brand for 14.5 ounces for $1.15)
  5. 1 whole head of Garlic (large bulb)
  6. 3 oz Butter, unsalted
  7. Extra virgin Olive oil (any brand but Extra virgin is important) 
  8. 1 oz Capers  
  9. Salt and pepper
  10. Garlic powder
  11. Grated Parmesan Cheese 
  12. 1 oz Fresh Basil 


  1. Wash four chicken breasts and pad them dry.
  2. In large deep skillet, that will fit the four chicken breasts, pour about two tablespoons of olive oil and warm to medium high 
  3. Once oil is hot, lightly Brown the chicken on both sides. Do two pieces at a time.  Once the first two are browned on both sides, remove from pot and set aside on a plate. Continue with the next two pieces.   
  4. Once all four chicken pieces are browned, put the four pieces back in pot skin side up at medium low temperature.  Cover it and cook for 10 minutes.  This will give you the beginning of the chicken broth.
  5. Take out the 4 pieces and place skin side up on a Pyrex baking dish and place in oven at 375 degrees for 20-25 minutes.  While this cooks we will be doing the sauce for the chicken and the pasta.


  1. Take the pot we used to brown the chicken, add 2 teaspoons of olive oil, add 2 cups of chicken broth.
  2. Zest one lemon and add it to the pot along with the juice of the lemon (if the lemons are small use 2 lemons).
  3. Add 2 teaspoons of capers
  4. Add 3 ounces of butter
  5. Add about a quarter teaspoon of pepper
  6. Cover and cook at medium low for 10 minutes.


  1. Fill pot with enough water so that it will cover the pasta.  When water reaches boiling temperature add 1 tablespoon of salt.
  2. Add pasta to boiling water.  It will be ready in 10 – 12 minutes.  For al Dente take a noodle after 10 minutes and bite it.  If it is firm and not chalky when bitten it is Al Dente.  (Not hard nor chalky).


  1. Chop 10 to 12 cloves of garlic depending on size
  2. Wash and pat dry the basil and cut each leaf in half
  3. In a large skillet, Add 2 tablespoons of olive oil and warm to  medium low temperature
  4. Add the  garlic and cook until it looks tender (you do not want to brown the garlic)
  5. Pasta should be ready.  Add a drizzle of olive oil and move it around.  Add pasta to skillet with garlic.  
  6. Add a pinch of salt and pepper.  Mix it in.
  7. Add a little of the pasta water and keep stirring.
  8. Add the fresh basil and you are ready for plating
  9. When pasta is plated add Parmesan cheese to pasta 


  1. Take chicken out of the oven.
  2. Warm the sauce with medium low temperature
  3. Plate the chicken on same plate as pasta
  4. Add sauce generously over chicken
  5. Enjoy!

Special Thanks to FIU’s Chaplin School of Hospitality & Tourism Management for allowing us to

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