In a small mixing bowl add all the vinaigrette ingredients and mix well to combine and set aside.
Toast the pine nuts in a small sauté pan on low for a few minutes until golden and set aside.
Next, in a large mixing bowl add the chopped chicken, toasted pine nuts, and arugula.
Then cook the pasta to package instructions and drain but do not rinse and add the warm pasta to the chicken mixture.
Next, add in the lemon vinaigrette and toss to coat everything completely. I like to add parmesan at this point and toss again to combine - check for seasoning to see if it needs salt and pepper and enjoy!