Lemon Chicken Rigatoni with Roasted Broccoli and Parmesan

This lemon chicken rigatoni brings together tender pasta, juicy chicken and a bright, tangy cream sauce for a satisfying dinner that feels both comforting and fresh. Seared lemon slices add a burst of citrus flavor, while Parmesan cheese lends a savory richness that ties everything together.

Roasted broccoli seasoned with garlic powder makes a perfect side, offering a healthy crunch that balances the creamy pasta. Whether you’re looking for a weeknight meal or a dish to impress guests, this recipe is sure to become a favorite.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Thinly slice one lemon; quarter the remaining lemon. Mince or grate garlic. Roughly chop parsley.
2. Toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. If needed, cover with foil to keep warm.
3. Once water is boiling, add rigatoni and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta water, then drain.
4. Pat chicken dry and place between two large pieces of plastic wrap. Pound to about ½-inch thickness. Season with Italian seasoning, salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board; wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add lemon slices in a single layer and cook until fragrant and lightly browned, 1-2 minutes. Transfer to a plate. Add garlic to pan and cook until fragrant, 30-60 seconds. Whisk in reserved pasta water, cream sauce base, stock concentrate, Parmesan and juice from two lemon wedges. Cook until slightly thickened, 2-4 minutes. Reduce heat to medium-low; whisk in sour cream and butter until smooth. Slice chicken and add to pan; toss to coat.
6. Divide rigatoni among bowls; top with saucy chicken and remaining sauce. Garnish with seared lemon slices and parsley. Serve with roasted broccoli and remaining 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.

Can I substitute the cream sauce base?

You can use heavy cream mixed with a little chicken broth as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.