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Creamy Lemon Chicken Pasta Bake featured in a delicious and comforting casserole dish.
Lady Maria

Creamy Lemon Chicken Pasta Bake

This Creamy Lemon Chicken Pasta Bake is a comforting and flavorful dish perfect for weeknights or entertaining. The bright lemon sauce complements the savory chicken and pasta, creating a balanced and satisfying meal. It's easy to customize with different cheeses, vegetables, or proteins to suit your preferences.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or farfalle
  • 1.5 pounds boneless, skinless chicken breasts, cooked and shredded or diced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tablespoon lemon zest, from one lemon
  • 1/2 cup Parmesan cheese, grated, plus more for topping
  • 1 cup mozzarella cheese, shredded, plus more for topping
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large Pot
  • Colander
  • Large skillet or Dutch oven
  • measuring cups and spoons
  • Cutting board
  • knife
  • 9x13 inch baking dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
  4. Add garlic and cook for another minute, until fragrant.
  5. Pour in chicken broth and bring to a simmer.
  6. Stir in heavy cream, lemon juice, lemon zest, Italian seasoning, salt, and pepper.
  7. Reduce heat to low and let simmer for about 5 minutes, allowing it to thicken slightly.
  8. Add cooked pasta, shredded or diced chicken, and Parmesan cheese to the skillet with the sauce. Stir well to combine.
  9. Taste and adjust seasonings as needed.
  10. Pour the pasta mixture into a greased 9x13 inch baking dish. Spread evenly.
  11. Sprinkle mozzarella cheese evenly over the top of the pasta. Add more Parmesan cheese if desired.
  12. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  13. Remove from oven and let rest for 5-10 minutes before serving.
  14. Garnish with fresh parsley, if desired.

Notes

Don't overcook the pasta; al dente is key. Use fresh lemon juice and zest for the best flavor. Experiment with different cheeses like provolone or Gruyere. Add vegetables like sautéed spinach or broccoli. The pasta bake can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Use rotisserie chicken to save time. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. Freeze for up to 2-3 months before baking.