Rigatoni pasta tossed with grilled chicken in a light, creamy lemon pepper sauce topped with Pecorino Romano cheese.
Not only is pasta delicious, it's an inexpensive way to add variety to your weekly meal planning.
Pasta is also versatile in that you can add so many options like meat, poultry, seafood, vegetables and flavors to create a different meal every day of the week if you wish.
This Lemon Pepper Rigatoni was super simple to make and can be ready in 30 minutes. We added some grilled chicken, but you can leave it out completely or add your favorite protein. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Rigatoni: This is one of my favorite pasta shapes, but you can use any pasta you like.
Kosher Salt
Extra Virgin Olive Oil
Lemon Pepper Seasoning
Garlic
Pecorino Romano Cheese: I added some grated cheese to the pasta itself; then topped with a little shaved cheese prior to serving.
Chopped Parsley
Milk
Boneless Chicken: You can use any pre-cooked chicken whether it's grilled, roasted or rotisserie or add shrimp instead!
Cooking Spray(optional): If using an indoor grill pan
Cook the Chicken
If grilling the chicken, season it with lemon pepper seasoning, spray the grill pan with cooking spray and heat over high heat. Cook the chicken until no longer pink and the internal temperature reaches 170 degrees F.
I used an indoor grill pan and it took approximately 8 minutes; however, cooking time may vary depending on the thickness of the chicken. Allow to rest; then slice or dice into pieces.
If using pre-cooked chicken that has been refrigerated, bring to room temperature while the pasta is cooking; then slice or dice.
How do you make Lemon Pepper Rigatoni?
Start by filling a large pot with water, add some salt; then bring to a rolling boil. Add the pasta to the pot and cook al dente; approximately 12 minutes; then drain the pasta in a colander.
If using a different pasta shape, follow the box instructions for cooking time. Add the olive oil to the pot along with the garlic, then saute for 1 minute.
Next, add the pasta, the cooked chicken, lemon pepper seasoning, salt, grated cheese, parsley and milk; then toss to coat. Place the pasta in a serving bowl; then garnish with more cheese.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Rigatoni Pasta Recipes
- Chicken Marsala Rigatoni (Low Fat)
- Savory Rigatoni with Italian Meat Sauce
- Rigatoni Martino {Carrabba's Copycat}
- Pasta with Portobello Mushrooms and Spinach
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Lemon Pepper Rigatoni with Grilled Chicken
Ingredients
- 1 pound rigatoni pasta
- 1 pound boneless chicken
- cooking spray (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped garlic
- 1 tablespoon lemon pepper seasoning
- ¼ cup pecorino romano cheese (grated or shaved)
- ¼ cup fresh chopped parsley (or 2 tablespoons dried)
- 1 teaspoon kosher salt (divided)
- ¼ cup milk
Instructions
Cook the Chicken
- If grilling the chicken, season it with lemon pepper seasoning; then grill until no longer pink and the internal temperature reaches 170 degrees F.
- Cooking time may vary depending on the thickness of the chicken. Allow to rest; then slice or dice into pieces.
- If using pre-cooked chicken that has been refrigerated, bring to room temperature while the pasta is cooking; then slice or dice.
Prepare the Pasta
- Start by filling a large pot with water, add some salt; then bring to a rolling boil. Add the pasta to the pot and cook al dente; approximately 12 minutes; then drain the pasta in a colander.
- Add the olive oil to the pot along with the garlic, saute for 1 minute; then add the pasta back to the pot.
- Next, add the chicken, lemon pepper seasoning, salt, grated cheese, parsley and milk; then toss to coat. Place the pasta in a serving bowl; then garnish with more cheese.
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