the pasta that feels like home

When I was growing up, my mom would always ask me, “If you could have absolutely anything for dinner, anything in the world, what would it be?”

As a kid, that kind of freedom felt so exciting. The possibilities seemed endless. But somehow, I almost always came back to the same answer.

Her lemony, garlicky chicken pasta.

Her version was made with bowtie pasta, little broccoli florets, and an unapologetic amount of Parmesan. It wasn’t fancy, but to me, it was perfect. Bright, creamy, comforting, and the kind of meal that made home feel like home.

Now here I am as an adult, still craving those exact flavors and textures together. Funny how certain meals have a way of staying with you. I guess that’s nostalgia.

This isn’t my mom’s exact recipe, but it’s my adaptation of it. I swapped in rigatoni and spinach, added sun-dried tomatoes, and added just a splash of cream to bring everything together into a silky sauce.

It’s become one of our favorite weeknight staples because it comes together in about 30 minutes, feels a little elevated, and is packed with ingredients I always have on hand. And now Wilder loves it too, which makes it all feel a little full circle. Watching him enjoy a dish inspired by one of my favorite childhood dinners is one of those sweet reminders that food has a way of carrying memories from one generation to the next.

Let’s get to it!

Serves: 4
Time: 30 minutes

• 12 oz rigatoni

• 2 boneless, skinless chicken breasts, cubed

• 2 tbsp olive oil

• 3 to 4 garlic cloves, minced

• 4 to 5 cups fresh spinach

• Zest of 1 lemon

• Juice of 1 lemon

• ½ cup freshly grated Parmesan, plus more for serving

• ¼ cup heavy cream

• ¾ to 1 cup reserved pasta water

• Salt and freshly cracked black pepper

• Optional: pinch of red pepper flakes

Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente, reserving about 1 cup of the pasta water before draining.

Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Cook until golden and cooked through, about 6 to 8 minutes, then remove from pan.

Build the sauce: Reduce the heat to medium. Add the garlic and sauté for about 30 seconds until fragrant. Stir in the spinach and cook until wilted. Add the lemon zest, lemon juice, Parmesan, heavy cream, and about ¾ cup of the reserved pasta water. Stir until the cheese melts into a smooth, glossy sauce.

Bring it together: Add the cooked rigatoni and chicken back to the skillet. Toss everything together, adding more pasta water as needed until the sauce lightly coats every piece of pasta.

Finish: Taste and season with additional salt and pepper. Sprinkle with extra Parm, a little more fresh lemon zest, and red pepper flakes if you like some heat.

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• Go for the freshly grated Parmesan- it melts best and creates the smoothest sauce.

• The reserved pasta water is the key to achieving that silky, restaurant-style finish.

• For an even richer sauce, stir in a tablespoon of butter just before serving!

• This recipe is just as delicious with shrimp if you want to switch things up.

I hope this one becomes a weeknight staple in your home, too.

Hii I’m Jen — a full-time content creator (and mama) living in Franklin, Tennessee.

I cook a lot, host whenever I can, and care deeply about finding little moments of joy throughout the day—especially in the rhythms that feel the most ordinary.

This space is where I expand on what lights me up:

the meals, the mood, the company, the mindset…

You can expect little pieces of all of the above here, shared through weekly notes sent straight to your inbox. 💌

I’m so glad you found your way here.

xx, Jen

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