Creamy Lemon-Basil Chicken Rigatoni
with Dark Meat Chicken & Zucchini
- Wheat
- Milk
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
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Zucchini
10 ounce
Diced Skinless Dark Meat Chicken
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
2 unit
Scallions
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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 ½-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 ¾ 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 ¼ cup pasta cooking water (½ 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.
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.
