Description
Zesty lemon & garlic chicken bites dance through this creamy rigatoni parmesan, creating a Mediterranean-inspired pasta dream. Succulent chicken nestles perfectly among cheesy rigatoni, promising a quick, luxurious dinner you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 large chicken breasts (cut into bite-sized pieces)
Chicken Seasoning:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (for garnish)
Pasta and Sauce Ingredients:
- 12 ounces (340 grams) rigatoni pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for extra depth)
- ½ cup reserved pasta water (as needed, to adjust sauce thickness)
Instructions
- Prepare a large pot with salted water and bring to a rolling boil. Submerge rigatoni and cook until tender yet firm, following package guidelines. Drain thoroughly and reserve.
- In a mixing vessel, coat chicken pieces with a blend of salt, black pepper, fiery red pepper flakes, and aromatic Italian herbs, ensuring comprehensive coverage.
- Warm a skillet with olive oil and butter, creating a sizzling surface over medium-high temperature. Introduce seasoned chicken, allowing each morsel to transform into a golden-brown delicacy, approximately 5-7 minutes.
- Incorporate minced garlic into the chicken, releasing its pungent essence for one minute. Drizzle fresh lemon juice and scatter zest, gently tossing to distribute flavors evenly. Remove from heat and set aside.
- Utilize the same skillet to melt butter, then sauté garlic until its fragrance permeates the kitchen.
- Stream heavy cream and chicken broth into the pan, whisking to create a harmonious liquid. Allow the mixture to simmer gently for two minutes.
- Introduce grated Parmesan, complementing with salt, black pepper, and a whisper of nutmeg. Stir continuously until the sauce achieves a smooth, luxurious consistency.
- Fold cooked rigatoni into the creamy sauce, ensuring each pasta tube is lavishly coated.
- Arrange the sauced rigatoni on serving plates, crowning with the lemon-infused chicken bites.
- Elevate the presentation by scattering freshly chopped parsley, delicate basil leaves, and an additional sprinkle of Parmesan, then serve immediately.
Notes
- Ensure chicken is cut into uniform bite-sized pieces for even cooking and consistent flavor distribution.
- Pat chicken dry before seasoning to achieve a perfect golden-brown exterior and enhance caramelization.
- Use fresh lemon zest and juice for a brighter, more vibrant citrus flavor that elevates the entire dish.
- Opt for freshly grated Parmesan cheese instead of pre-packaged for a more robust and authentic taste.
- Create a gluten-free version by substituting rigatoni with zucchini noodles or gluten-free pasta alternatives.
- Control sauce thickness by adjusting cream and cheese quantities – add more broth for a lighter consistency or more cheese for a thicker sauce.
- Experiment with protein variations like shrimp, tofu, or turkey for diverse dietary preferences and nutritional needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg