Spicy Lemon Rigatoni with Chicken and Vegetables

"A Lemony, cheesy, spicy pasta with tender chicken and crisp veggies makes this the perfect weeknight meal."
-- @marquitosway
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4-6

Recipe Card


  • 1 pound dry mezzi rigatoni pasta
  • 1 1/2 pounds thinly sliced chicken breast
  • 1 pound roughly chopped asparagus
  • 1 diced green squash
  • 1 red bell pepper, seeds removed and diced
  • 8 ounces sliced baby bella mushrooms
  • 1 medium diced yellow onion
  • 3 each peeled and minced garlic cloves
  • 1 lemon, zested and juiced
  • 1 cup grated parmigiano reggiano (plus more to garnish)
  • 1/4 cup Chopped flat leaf italian parsley
  • 1 teaspoons Crushed red pepper flakes (more or less)
  • Salt and pepper to taste,
  • 1/2 tablespoon grape seed oil
  • 1/4 cup extra virgin olive oil, to finish
  • 1/4 cup dry white wine


  • Step 1

    Start boiling the pasta water and heat a large sauté pan over medium high heat.

  • Step 2

    Season chicken breasts with salt and pepper (you can also use your favorite dried spice blend). Add any high burning cooking oil to the pan and cook the chicken breast 2-3 minutes on each side until browned & cooked through. Remove chicken to the side.

  • Step 3

    Salt the pasta water and add the pasta. Give it a good stir and cook until all Dente.

  • Step 4

    Add the mushrooms to the same pan the chicken cooked in, adding more oil as needed. Cook until mushrooms have lightly browned and then add the chopped onions. Season with salt and pepper And stir. Sauté until onions are soft and translucent.

  • Step 5

    Add the diced red bell pepper to the mushrooms & onions and cook for 2 minutes to heat through. Season with salt and pepper.

  • Step 6

    Cut the bottom 1 inch off the asparagus sprigs and roughly chop in 1/2 inch pieces. Add asparagus, squash and minced garlic, sauté for 2 - 3 minutes until tender crisp. Add the white wine to deglaze the pan and stir veggies until the alcohol burns off. DO NOT OVERCOOK the squash or asparagus so they stay green.

  • Step 7

    Reserve 1 cup of pasta water. Add cooked pasta to the sauté pan. Add 1 cup of grated parmigiano, zest and juice of 1 lemon and crushed red chili flakes on top.

  • Step 8

    Turn off the heat. Gently stir the pasta with 2 big wooden spoons, mixing everything together until we’ll incorporated. If the mixture is too dry, add pasta water slowly and mix until a light, cheesy sauce forms.

  • Step 9

    Add chopped chicken breasts on top along with any of the chicken juices.

  • Step 10

    Finish with extra virgin olive oil and fresh parsley. Mix all together, adjust seasoning if needed. Enjoy!