- Bring 2 quarts water to boil in large saucepan. Add 12 ounces rigatoni and 1½ teaspoons table salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.
- Meanwhile, melt 1 tablespoon unsalted butter in 12-inch skillet over medium-high heat. Add 1 pound chicken breasts, trimmed and sliced crosswise ¼ inch thick; ½ teaspoon salt; and ¼ teaspoon pepper and cook until chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to bowl.
- Reduce heat to medium; add 1 minced large shallot, 1 tablespoon minced garlic, ⅛ teaspoon red pepper flakes, and remaining ½ teaspoon salt and 3 tablespoons butter to now-empty skillet. Cook, stirring frequently, until shallot is softened, about 2 minutes. Stir in ¼ cup lemon juice, scraping up any browned bits. Stir in ½ cup chicken broth and bring to simmer. Reduce heat to medium-low and whisk in 4 ounces ⅓ less fat cream cheese (neufchatel), softened and cut into 12 pieces, until melted and smooth, about 1 minute. Off heat, stir in chicken and any accumulated juices.
- Add chicken-sauce mixture, ¼ cup capers, ¼ cup minced parsley, and ½ cup reserved cooking water to pasta. Cook over low heat, stirring constantly, until pasta is coated in lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Transfer to platter. Garnish with extra parsley and serve, passing extra pepper separately.
29 Comments