Description
Tender, juicy chicken bites, coated in a garlicky lemon butter sauce, served over creamy Parmesan rigatoni—this dish is rich, comforting, and bursting with flavor. Perfect for a weeknight dinner or a cozy meal!
Ingredients
Scale
For the Lemon & Garlic Chicken Bites:
- 2 large chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Creamy Rigatoni Parmesan:
- 12 oz rigatoni pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for extra depth)
- 1/2 cup reserved pasta water (as needed, to adjust sauce thickness)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Make the Lemon & Garlic Chicken Bites
- In a bowl, toss the chicken bites with Italian seasoning, paprika, salt, black pepper, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side, until golden brown and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium, melt butter, and sauté garlic for 30 seconds.
- Add chicken broth, lemon juice, and lemon zest, scraping up any browned bits. Simmer for 2 minutes.
- Return the chicken bites to the pan, tossing to coat in the sauce. Keep warm.
Step 3: Make the Creamy Parmesan Sauce
- In another skillet, melt butter over medium heat. Add garlic and cook for 30 seconds.
- Stir in heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Simmer for 2-3 minutes, until thickened.
- Add the cooked rigatoni and toss to coat, adding reserved pasta water as needed for a smooth, creamy sauce.
Step 4: Serve & Enjoy!
- Plate the Creamy Rigatoni Parmesan, then top with Lemon & Garlic Chicken Bites.
- Garnish with fresh parsley and extra Parmesan cheese. Serve warm!
Notes
- Make It Spicy: Add more red pepper flakes or a drizzle of hot honey.
- Cheese Options: Swap Parmesan for Asiago or Pecorino Romano.
- Lighten It Up: Use half-and-half instead of heavy cream for a lighter sauce.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.