Description
This creamy lemon pepper chicken rigatoni recipe combines tender chicken breast with a luscious Parmesan and cream cheese sauce, infused with fresh spinach and lemon juice. Perfectly seasoned and tossed with pasta, this dish offers a comforting and flavorful meal ready in just 35 minutes.
Ingredients
Scale
Chicken and Pasta
- 1 lb. boneless, skinless chicken breast, cut into bite-size cubes
- 1 ½ teaspoons lemon pepper seasoning
- ½ pound Mezzi rigatoni (or penne/ziti)
- 1 tablespoon olive oil
Sauce and Seasoning
- ½ cup dry white wine (or chicken broth)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 tablespoons softened cream cheese
- ¾ cup Parmesan cheese, grated
- 3 cups packed baby spinach (or up to 4 oz.)
- 2 teaspoons fresh lemon juice
Sauce Mix
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon mustard powder
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon parsley
- ¼ teaspoon garlic salt
- 1 pinch red pepper flakes
Instructions
- Prepare the sauce mixture: Combine all sauce ingredients—including half and half, chicken broth, hot sauce, soy sauce, mustard powder, herbs, garlic salt, and red pepper flakes—in a measuring cup and set aside to ensure all flavors meld together evenly.
- Season the chicken: Pat the bite-sized chicken cubes dry to promote browning, then evenly coat them with lemon pepper seasoning for a zesty flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear each side for 2-3 minutes until they develop a golden-brown crust. Remove the chicken and set aside to keep warm.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the mezzi rigatoni according to package directions until al dente, then drain and set aside.
- Deglaze the pan: In the same skillet, pour in the white wine (or chicken broth if substituting) and scrape up any browned bits from the bottom. Simmer the liquid until it reduces by half, about 4 minutes, concentrating the flavors.
- Add garlic: Stir in the minced garlic and cook for 1 more minute to release its aroma without burning.
- Make the roux: Melt the butter in the skillet, then sprinkle the flour over it, stirring continuously for 1-2 minutes to create a smooth roux which will thicken the sauce.
- Incorporate sauce mixture: Gradually add the prepared sauce mixture in small splashes, stirring constantly to prevent lumps and achieve a smooth, creamy consistency. Bring the sauce to a simmer.
- Add cheeses: Reduce the heat to low, then incorporate the softened cream cheese and grated Parmesan into the sauce, stirring until both are completely melted and the sauce is rich.
- Wilt the spinach and add lemon: Stir in the packed baby spinach and allow it to wilt gently in the sauce. Finish by adding fresh lemon juice for brightness.
- Combine pasta and chicken: Add the cooked pasta and seared chicken back into the skillet, tossing everything to evenly coat in the creamy, flavorful sauce.
- Serve: Dish out the pasta hot for a comforting and delicious meal.
Notes
- You can substitute dry white wine with chicken broth if you prefer a non-alcoholic version.
- Use mezzi rigatoni, penne, or ziti pasta depending on what you have available.
- For a lighter dish, reduce the amount of butter and cream cheese.
- Adjust the amount of hot sauce and red pepper flakes to your preferred level of spiciness.
- If you prefer, fresh herbs can replace dried ones for a more vibrant flavor.
