Step 1

Heat the avocado oil in a large, deep skillet over medium-high heat.

Step 2

Sprinkle the chicken evenly with the lemon-garlic seasoning, paprika, Italian seasoning, and salt and pepper to taste. Add the chicken to the skillet, and cook, stirring occasionally, until browned on all sides, 4-5 minutes. Add the garlic, and cook, stirring constantly, until fragrant, about 30 seconds.

Step 3

Stir in the rigatoni, chicken stock, heavy cream, and cream cheese. Bring the mixture to a boil. Cover and reduce the heat to medium-low. Simmer, stirring occasionally, for 10-12 minutes, until the pasta is al dente.

Step 4

Stir in the Parmesan cheese and lemon juice, mixing until smooth and creamy. Season with salt and pepper to taste.

Step 5

Top with parsley and more Parmesan before serving.

Step 6

Enjoy!