Lemon Garlic Chicken Pasta Bake
Lemon Garlic Chicken Pasta Bake
Ingredients
For the Pasta Bake
- 12 ounces penne pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375
- 2
While the pasta is cooking, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 1 minute until fragrant, being careful not to burn it. Stir in the chicken broth, heavy cream, lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 4
Remove the skillet from the heat. Stir in the cooked pasta, cooked chicken, and 1/2 cup of grated Parmesan cheese until everything is well combined.
⏱️ 3 min
- 5
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. You can also add a little extra grated Parmesan cheese if desired.
⏱️ 1 min
- 6
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish before adding the cheese and baking.
⏱️ 20 min•🌡️ 375
- 7
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Chicken Pasta Bake
For the Pasta Bake
- 12 ounces penne pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375 - 2
While the pasta is cooking, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 1 minute until fragrant, being careful not to burn it. Stir in the chicken broth, heavy cream, lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 4
Remove the skillet from the heat. Stir in the cooked pasta, cooked chicken, and 1/2 cup of grated Parmesan cheese until everything is well combined.
⏱️ 3 min - 5
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. You can also add a little extra grated Parmesan cheese if desired.
⏱️ 1 min - 6
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish before adding the cheese and baking.
⏱️ 20 min•🌡️ 375 - 7
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 2 min