Description
This delicious meal combines tender chicken, firm rigatoni, and a creamy Parmesan sauce, brightened with fresh lemon and garlic.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium lemon, zested and juiced (yielding 2 tablespoons juice)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 12 ounces dry rigatoni pasta
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 1/2 cup reserved pasta cooking water
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into 4 wedges for serving
Instructions
- Marinate the chicken. Place the chicken in a medium bowl. Add the olive oil, garlic, lemon zest, 2 tablespoons lemon juice, oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss thoroughly and marinate at room temperature for 15 minutes while you begin the pasta.
- Boil the rigatoni. Bring a large pot of water to a rolling boil. Add the remaining 1/2 teaspoon kosher salt, followed by the rigatoni. Cook according to the package directions until al dente, usually 10 to 12 minutes. Before draining, scoop out 1/2 cup pasta water. Drain the pasta without rinsing it.
- Brown the chicken. Heat a 12-inch skillet over medium-high heat. Add the chicken and its marinade in a single layer. Cook for 6 to 8 minutes, turning the pieces occasionally, until browned and their centers reach 165°F. Transfer the chicken to a clean plate, leaving the flavorful drippings in the skillet.
- Deglaze the skillet. Reduce the heat to medium and add the butter. Once melted, pour in the chicken broth. Scrape the browned bits from the bottom with a wooden spoon, then simmer for 3 to 4 minutes, until the broth reduces by roughly one-third.
- Build the cream sauce. Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 2 minutes without allowing it to boil rapidly. Gradually stir in the Parmesan until melted and smooth.
- Combine everything. Add the drained rigatoni and cooked chicken to the skillet. Toss over low heat for 2 to 3 minutes. Add the reserved pasta water a few tablespoons at a time until the sauce generously coats the pasta.
- Finish and serve. Stir in the remaining 1/4 teaspoon black pepper and 1 tablespoon parsley. Divide the Lemon & Garlic Chicken Bites with Creamy Rigatoni Parmesan among four bowls. Garnish with the remaining parsley and serve each portion with a lemon wedge.
Notes
For variations, add vegetables like broccoli or spinach, substitute chicken thighs, or intensify the lemon flavor with extra zest at serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 serving
- Calories: 930
- Sugar: 3g
- Sodium: 800mg
- Fat: 53g
- Saturated Fat: 28g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 200mg
Keywords: chicken, pasta, creamy, lemon, garlic, rigatoni