Directions:

• 1.

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

• 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.

• 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.

• 4.

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

• 5.

  Top with parsley and more Parmesan before serving.

• 6.

  Enjoy!