Lemon Garlic Chicken Bites with Creamy Rigatoni
Want to master Lemon Garlic Chicken Bites with Creamy Rigatoni in under 30 minutes? This dish combines tender chicken, zesty lemon, garlic, and a creamy sauce with rigatoni for a quick, flavorful meal perfect for busy weeknights.
Equipment
- Large Skillet
- Pot
- Colander
- Cutting Board
- Knife
- Wooden Spoon
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1 lb chicken breasts cut into bite-sized pieces (swap with chicken thighs or tofu)
- 8 oz rigatoni pasta swap with gluten-free pasta or zucchini noodles
- 3 tbsp butter swap with olive oil for dairy-free
- 3 cloves garlic minced (swap with 1 tsp garlic powder)
- 2 tbsp lemon juice freshly squeezed (swap with bottled)
- 1 cup heavy cream swap with half-and-half for lighter sauce
- 0.5 cup parmesan cheese grated (swap with dairy-free alternative)
- to taste salt
- to taste black pepper
- optional fresh parsley chopped for garnish
Instructions
- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- Season chicken with salt and pepper. Heat 1 tbsp butter in a skillet over medium-high heat. Sear chicken for 5-7 minutes until golden. Remove and set aside.
- Melt 1 tbsp butter in the skillet. Add garlic and sauté for 30 seconds until fragrant.
- Pour in lemon juice and heavy cream. Stir in parmesan until melted and smooth (2-3 minutes).
- Return chicken and pasta to the skillet. Toss to coat in sauce. Add pasta water if needed.
- Garnish with parsley and serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.
Variations: Add red pepper flakes for heat, spinach for veggies, or swap rigatoni for zucchini noodles.
Variations: Add red pepper flakes for heat, spinach for veggies, or swap rigatoni for zucchini noodles.
