Description
A comforting and zesty pasta bake featuring tender chicken, creamy lemon sauce, and melted cheese, perfect for a hearty family dinner. This Creamy Lemon Chicken Pasta Bake is easy to make and packed with flavor.
Ingredients
Scale
- 12 oz (340 g) penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 lb (450 g) boneless, skinless chicken breasts, cubed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 3 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- Zest and juice of 1 large lemon
- 1 cup (100 g) freshly grated Parmesan cheese
- 1 ½ cups (170 g) shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just al dente (about 9 minutes). Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt, pepper, garlic powder, and Italian herbs. Add chicken to the skillet and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to scrape up any browned bits. Mix in lemon zest, lemon juice, and Parmesan cheese. Simmer for 3-4 minutes until slightly thickened.
- Add cooked pasta and browned chicken to the skillet, stirring to coat everything in the creamy lemon sauce. Stir in 1 cup of mozzarella cheese. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle remaining ½ cup mozzarella evenly over the top.
- Bake uncovered for 20-25 minutes or until the cheese is melted and lightly golden. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve warm!
Notes
- Use freshly grated Parmesan for the creamiest sauce.
- If you prefer a richer sauce, substitute half the cream with cream cheese.
- Check your pasta after 8 minutes to avoid overcooking.
- For a seafood version, replace chicken with cooked shrimp or crab meat.
- For a vegetarian option, omit chicken and add roasted broccoli, bell peppers, and mushrooms.
- You can use rotisserie chicken; just shred and add to the sauce before baking.
- This recipe is freezer-friendly.
- Make it gluten-free by swapping in your favorite gluten-free pasta.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 28g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 0mg