Recipe

A fresh and comforting Italian-inspired pasta combining golden chicken, tender zucchini, lemon, garlic, and Parmigiano-Reggiano in a light, silky sauce.

Ingredients (Serves 4)

• 400g rigatoni
• 400g chicken breast, cut into bite-sized pieces
• 2 medium zucchini, sliced into half-moons
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, finely minced
• Zest of 1 lemon
• 1–2 tbsp fresh lemon juice
• 80g Parmigiano-Reggiano, finely grated
• 2 tbsp fresh parsley, chopped
• 8 fresh basil leaves
• 1 cup reserved pasta water
• Salt, to taste
• Freshly ground black pepper

Instructions

1. Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken with salt and black pepper. Add it to the skillet and cook for 5–7 minutes, turning occasionally, until golden and completely cooked through.

Transfer the chicken to a plate and set aside.

2. Cook the Zucchini

Add the remaining olive oil to the same skillet.

Add the zucchini and cook for 5–6 minutes, until tender and lightly golden around the edges.

Add the garlic and cook for another 30 seconds, just until fragrant.

3. Cook the Rigatoni

Bring a large pot of well-salted water to a boil.

Cook the rigatoni until al dente.

Before draining, reserve about 1 cup of the starchy pasta water.

4. Combine

Return the chicken to the skillet with the zucchini.

Add the drained rigatoni and about ½ cup of reserved pasta water.

Toss over medium-low heat for 1–2 minutes, allowing the starch from the pasta water and olive oil to form a light sauce.

5. Finish the Sauce

Remove the skillet from direct heat.

Gradually add the Parmigiano-Reggiano while tossing continuously, adding additional pasta water as needed until the sauce becomes smooth and glossy.

Add the lemon zest and lemon juice, followed by the fresh basil and parsley.

6. Serve

Divide the pasta among warm bowls.

Finish with extra Parmigiano-Reggiano, freshly ground black pepper, a little lemon zest, and fresh basil.

Chef’s Tip 🇮🇹

Add the lemon juice and Parmigiano away from strong direct heat. This helps the cheese emulsify smoothly while keeping the lemon flavor bright and fresh.

Don’t overcook the zucchini — it should be tender while still retaining some texture.

Final result: Al dente rigatoni with juicy golden chicken and tender zucchini, coated in a light Parmesan sauce with fresh lemon, garlic, basil, and extra virgin olive oil. 🍋🌿🍝