Dice the onion, cut the basil into ribbons and cut the broccoli into bite-sized florets. Combine the cream, milk and parmesan in a small bowl and set aside.
Season the chicken thighs with salt and pepper on each side. Heat 2 Tbsp. of oil in a large skillet over medium heat. Add the chicken and cook until done all the way through, about 5-6 minutes on each side. Remove the chicken from the pan and set aside. At this point, you can begin cooking the pasta according to package directions.
Add the onion to the pan (you can also add more oil if you need it) and cook for 3-4 minutes until soft. Add the garlic and cook for another 30 seconds. Add the broccoli to the pan, along with ¼ cup water (this helps it steam a bit and stay green and crisp). Cook the broccoli until tender.
Add the tomatoes, lemon zest and juice, and basil and cook about 2 more minutes until everything is incorporated and heated through. Turn the heat to low. Add the cream, milk and parmesan mixture and stir until a thick sauce forms. Add the chicken back to the pan (you can cut into strips if you’d like) and coat with the sauce.
Serve over the rigatoni and enjoy!
If you are vegetarian, you can simply leave the chicken out and this dish will be just as delicious!