Creamy Chicken and Zucchini Rigatoni with Pink Sauce and Arugula Salad

This creamy rigatoni rosa is a delightful twist on classic pasta, featuring tender chicken, sautéed zucchini and a luscious pink sauce made with cream cheese and Parmesan. The name “rosa” means pink in Italian and this sauce gets its beautiful hue from a savory base with a hint of chili flakes for warmth.

Paired with a bright lemony arugula salad, this dish balances richness with freshness. It comes together in just 20 minutes, making it an ideal choice for busy weeknights when you crave something comforting yet quick.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.
2. Meanwhile, trim and halve zucchini lengthwise, then slice crosswise into ¼-inch half-moons. Peel and mince garlic. Quarter lemon.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper and cook until browned and tender, 5-6 minutes. Transfer to a plate.
4. Heat another drizzle of oil in the same pan. Add chopped chicken breast and cook, breaking it up, until almost cooked through, 3-4 minutes.
5. Stir in garlic and tomato paste; cook until fragrant, 1-2 minutes. Add cream cheese, stock concentrate, ½ cup reserved pasta water, butter, sugar and a pinch of chili flakes. Stir until smooth. Remove from heat.
6. Add drained rigatoni and zucchini to the pan. Stir in half the Parmesan. Season with salt and pepper. If needed, add more pasta water a splash at a time for a creamy sauce.
7. In a large bowl, whisk together juice from half the lemon, 1 tablespoon olive oil, salt and pepper. Add arugula and toss to coat.
8. Divide pasta between bowls, top with remaining Parmesan and serve with arugula salad and lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well in this recipe.

How can I make this dish vegetarian?

Omit the chicken and use vegetable stock concentrate instead of chicken. You can add extra zucchini or mushrooms.

Can I prepare this dish ahead of time?

The pasta is best served fresh, but you can prep the zucchini and garlic in advance. Store leftovers in the fridge for up to 2 days.