Creamy Lemon-Basil Chicken Rigatoni
with Dark Meat Chicken & Zucchini
- Milk
- Wheat
The bright, fresh flavor of basil balances a rich, creamy sauce in this cozy bowl of pasta that's perfect for any night of the week. Garlicky ground pork joins tender zucchini in a lemon-infused basil cream sauce that coats rigatoni pasta. A final garnish of crisp scallion greens ties this quick and comforting meal together.
Ingredients
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
Garlic Powder
1 unit
Lemon
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Zucchini
2 unit
Scallions
2 tablespoon
Cream Cheese
(Contains: Milk)
1 ounce
Basil Paste
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Zest and quarter lemon.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water, then drain.
• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add pork*, scallion whites, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes. • Add zucchini and continue to cook, stirring constantly, until zucchini is tender and pork is cooked through, 2-3 minutes more. • Stir in cream sauce base, cream cheese, basil paste, and 1⁄4 cup pasta cooking water (1⁄2 cup for 4 servings). Simmer until slightly thickened, 1-2 minutes.
• Reduce heat to low. To pan with sauce, add drained rigatoni and as much lemon juice and lemon zest as you like (we used the juice from one wedge and a pinch of zest; two wedges and a large pinch of zest for 4 servings). Toss to coat. (TIP: If needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Taste and season with salt and pepper if desired. • Divide pasta between shallow bowls. Top with scallion greens. Serve with any remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemon flavor, though some found it needed a boost. Adding extra lemon juice and red pepper flakes enhanced the taste 🍋.
- Ease of prep: Instructions were clear, but preparation took longer than suggested. The sauce didn't thicken as much as expected for some.
- Suggestions: Consider adding more fresh basil for extra flavor. Some found success incorporating red pepper flakes for a kick.
- Portions: Not enough sauce for the pasta according to some; others mentioned receiving a small zucchini.
