1 week Ago
Every household has a go-to cuisine they come back to again and again. In ours, it’s always Italian. We do Pizza Friday, Pasta Sunday, and have a few weeknight staples we never get tired of.
We also really, really love garlic. How to Make It Start by heating the avocado oil in a large, deep skillet over medium-high heat. While that warms up, sprinkle the chicken with your seasonings .
Add it to the skillet and cook for about four to five minutes , stirring occasionally, until it’s nicely browned on all sides. Toss in the garlic and stir constantly for about 30 seconds , at which point it will begin to smell amazing. Next, stir in the rigatoni, chicken stock, heavy cream, and cream cheese .
Bring everything to a boil, then cover and reduce the heat to medium-low. Let it simmer for 10–12 minutes , stirring occasionally, until the pasta is perfectly al dente. Finish by stirring in the Parmesan and lemon juice until the sauce is smooth, creamy, and well combined.
Taste and season with a little more salt and pepper, if needed, and top with a sprinkle of parsley and extra Parmesan just before serving. Easy Swaps and Substitutions Although this dish is delightful as-is, here are some of my go-to variations: Add blue cheese — Feeling wild? Go bold by stirring in a sprinkle of crumbled blue cheese. Swap the chicken for shrimp or sausage — I love using a mix of sweet and spicy Italian chicken sausage.
Give it a Tuscan summer vibe — Because I’m perpetually daydreaming of Tuscany, I sometimes toss in basil and sun-dried tomatoes, especially as the summer season nears. Go green — Add a handful of spinach, arugula, or kale for a bit of color, crunch, and extra nutrients. Zest it, baby — Brighten the dish up even more by grating in some lemon zest.
It’s a wonderful way to utilize every part of that lemon you’ve just juiced. Pack it with veggies — Sauté some sliced mushrooms with your chicken to give this dish that umami oomph, or add chopped zucchini. Switch up your pasta — Penne, ziti, fusilli, or even wide, flat pappardelle work beautifully with this dish.
Just adjust the simmer time as needed. What To Serve It With Garlic bread — Dare I say, you can pair this garlic pasta with homemade garlic bread? Plus, it promises the perfect vessel for scooping up every last bit of your extra sauce. Arugula salad — A bowl of peppery arugula and a simple lemon vinaigrette is delicious.
I often toss in toasted pine nuts and shaved parmesan, too. Roasted broccolini — Just drizzle with olive oil, roast until crispy, and add a little lemon zest before serving. Artichokes — Artichoke everything! Serve marinated artichokes alongside your antipasti platter or throw them on the grill with even more lemon and garlic.
Wine Pairings, Please! Albariño — A white grape variety grown in Spain and Portugal, Alberiño has a crisp acidity and slight salinity that goes well with garlic (I especially love this one when I do the shrimp swap mentioned above). Pinot Noir — For a red, Pinot Noir won’t overpower the flavors and acts as your “palate cleanser” before bites. Prosecco — Of course, there’s nothing like a crisp, bubbly Prosecco — always light and celebratory.
And For Dessert? If you’re turning this into a full evening affair, the dessert options are plentiful. I opt for a lemon olive oil cake to keep the theme or a simple scoop of citrus sorbet, though I can’t resist sweet berries with whipped mascarpone in the summertime. And sometimes, just a square of dark chocolate with sea salt is all you need to seal the deal.
Have you tried this dish yet? What do you pair with it? Share your culinary creativity with us in the comments below!.
