Pasta with creamy chicken-lemon sauce

  • cooking icon 35 minutes


For 4 persons

  • 375 g

  • 200 ml


  • 350 g

    minced chicken

  • 300 g

    cherry tomatoes

  • 1

    onion (finely chopped)

  • 2

    cloves of garlic (finely chopped)

  • 1


  • 1


  • 2 tbsp

    rosemary (dried)

  • 3 tbsp


  • olive oil

  • salt and pepper

Pipe rigate

Pipe Rigate

Soubry Pipe Rigate has a hollow, ribbed structure and is like an enlarged version of a small horn. It used to be called Macaronelli. Get creative and try a delicious combination of Soubry macaronelli with pork. Pink fish or a slice of beef also pair well with Soubry Pipe Rigate.


  1. Preheat the oven to 200°C.
  2. Cut the courgette into half-moon shapes, spread them on a sheet of baking paper and sprinkle with salt, pepper, olive oil and rosemary. Roast in the oven for 20–30 minutes until tender.
  3. Meanwhile, sauté the onion and garlic in olive oil.
  4. After 2 minutes, add the minced chicken and mash it with a wooden spoon. Allow to cook for a further 4–5 minutes.
  5. Cut the cherry tomatoes into 4. Add the cherry tomatoes and let them heat up.
  6. Add the cream, the zest and juice of 1 lime and 2 tablespoons of Parmesan. Season with salt and pepper.
  7. Cook pasta al dente as directed on packaging and drain.
  8. Add the pasta and courgette (keep some for garnishing) to the sauce.
  9. Serve in a bowl topped with the remaining Parmesan and courgette.

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