Spicy Lemon Herb Chicken Penne Bake
Spicy Lemon Herb Chicken Penne Bake
Ingredients
For the Chicken and Pasta
- 12 ounces penne pasta
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Topping
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375
- 2
While the pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce heat to medium. Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Pour in the chicken broth, heavy cream, lemon zest, and lemon juice. Bring the mixture to a simmer, stirring occasionally. Season with salt and black pepper.
⏱️ 5 min
- 5
Stir in the cooked penne pasta, cooked chicken, fresh parsley, fresh basil, and 1/2 cup grated Parmesan cheese. Toss to combine everything thoroughly.
⏱️ 3 min
- 6
If your skillet is not oven-safe, transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. If desired, sprinkle with additional grated Parmesan cheese.
⏱️ 3 min
- 7
Bake for 15-20 minutes, or until the cheese is melted and bubbly and lightly golden brown. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Spicy Lemon Herb Chicken Penne Bake
For the Chicken and Pasta
- 12 ounces penne pasta
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Topping
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375 - 2
While the pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce heat to medium. Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Pour in the chicken broth, heavy cream, lemon zest, and lemon juice. Bring the mixture to a simmer, stirring occasionally. Season with salt and black pepper.
⏱️ 5 min - 5
Stir in the cooked penne pasta, cooked chicken, fresh parsley, fresh basil, and 1/2 cup grated Parmesan cheese. Toss to combine everything thoroughly.
⏱️ 3 min - 6
If your skillet is not oven-safe, transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. If desired, sprinkle with additional grated Parmesan cheese.
⏱️ 3 min - 7
Bake for 15-20 minutes, or until the cheese is melted and bubbly and lightly golden brown. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375