Sunny Lemon Chicken Rigatoni
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Sunny Lemon Chicken Rigatoni

Sunny Lemon Chicken Rigatoni

plus Roasted Broccoli, Parmesan & Parsley

Think you’ve had every possible combination of chicken and pasta? Think again—our decadent spin on “chicken riggies” is one exciting shake-up in a bowl! A bright, tangy cream sauce made with seared lemon slices and Parmesan cheese coats juicy sautéed Italian-seasoned chicken. The saucy chicken is tossed with rigatoni, then topped with charred lemon slices and fresh parsley. A side of roasted broccoli rounds out this sunny dinner idea.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

8 ounce

Broccoli Florets

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

1 clove


2 unit


¼ ounce


6 ounce

Rigatoni Pasta

(Contains Wheat)

4 ounce

Cream Sauce Base

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Italian Seasoning

1 unit

Chicken Stock Concentrate

Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories870 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber8 g
Protein53 g
Cholesterol175 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan



• Bring a large pot of salted water to a boil. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Thinly slice one lemon; quarter remaining lemon (for 4 servings, thinly slice two lemons; quarter remaining lemons). Peel and mince or grate garlic. Roughly chop parsley.

Roast Broccoli

• 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. TIP: If needed, cover broccoli with foil to keep warm until ready to serve.

Cook Pasta

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.

Cook Chicken

• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.

Sear Lemon & Make Sauce

• Heat a drizzle of oil in same pan over medium-high heat. Add lemon slices in a single layer; cook, stirring occasionally, until fragrant and lightly browned, 1-2 minutes. Transfer to a plate. • Add garlic to same pan and cook, stirring, until fragrant, 30-60 seconds. • Whisk in reserved pasta cooking water, cream sauce base, stock concentrate, Parmesan, and juice from two lemon wedges (four wedges for 4 servings). Cook, whisking, until slightly thickened, 2-4 minutes. • Reduce heat to medium low. Whisk in sour cream and 1 TBSP butter (2 TBSP for 4) until smooth. • Slice chicken crosswise. Add chicken to pan and toss to coat.

Finish & Serve

• Divide drained rigatoni between shallow bowls; top with saucy chicken. Spoon any remaining sauce from pan over everything. Garnish with seared lemon slices and parsley. • Serve with roasted broccoli and remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.