Lemon Garlic Chicken Bites with Creamy Rigatoni Parmesan - Easy Recipes with Rotisserie Chicken
There's something kind of magical about a skillet that sizzles, especially when it’s tossing around juicy, golden chicken bites laced with garlic and lemon. If you're like me and the clock somehow speeds up the moment you're hungry, this quick rigatoni recipe might just become your go-to. I mean, who has time for complicated steps or ten different pans to clean up afterward?
I often grab rotisserie chicken when I'm short on time (which is, frankly, most days). It's a lifesaver. Toss it into this creamy rigatoni situation, and boom—dinner's sorted with flavors that taste like they’ve been simmering all day. The tangy lemon, a little buttery garlic, and creamy parmesan sauce hug each pasta curve just right. Plus, I get my protein fix, a little green from some optional broccolini, and that warm comfort food vibe we all secretly crave.
So, whether you're cooking for yourself or roping in a hungry crew, this recipe gives you the feel of a restaurant dish—without the price tag or the wait. And it’s forgiving, too. Don't have fresh herbs? Skip ‘em. Want to toss in mushrooms? Go wild. This dish is your canvas.
Servings: 4 servings
Ingredients
- 2 cups cooked rotisserie chicken, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 8 oz rigatoni pasta
- Fresh parsley or basil, chopped (optional)
Instructions
- Cook the rigatoni in salted water according to package directions. Drain, but save about 1/2 cup of the pasta water just in case you need to loosen things up later.
- In a large skillet over medium heat, warm the olive oil and butter together until the butter’s melted and foamy.
- Toss in the garlic and cook for about 30 seconds until fragrant—don’t walk away here, garlic burns fast!
- Add the chopped rotisserie chicken, lemon juice, zest, salt, pepper, and crushed red pepper flakes. Stir to coat the chicken and warm everything through, around 2–3 minutes.
- Reduce the heat to low. Pour in the cream and parmesan cheese, stirring until smooth and dreamy. Let it bubble for a minute or two, just until it thickens a bit.
- Add the cooked rigatoni into the sauce and toss everything together. If the sauce looks too thick, add a splash of that reserved pasta water.
- Top with fresh herbs if you have them. Serve warm and prepare for quiet bites followed by someone asking, 'Wait, you made this?!'