Lemon Garlic Chicken Pasta Bake

Ingredients

For the Chicken and Pasta

1 pound chicken breasts, boneless, skinless, cooked and shredded
8 ounces short pasta, such as penne or rotini, uncooked
1 1/2 cups frozen mixed vegetables, such as peas, carrots, and corn

For the Lemon Garlic Sauce

2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1/4 cup lemon juice, freshly squeezed
1/2 cup Parmesan cheese, grated, plus more for topping
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional

For the Binding and Topping

2 large eggs, beaten
1/2 cup Panko breadcrumbs
2 tablespoons unsalted butter, melted

For Garnish

2 tablespoons fresh parsley, chopped

Instructions

1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
2
Cook the short pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
3
If your chicken is not already cooked, season the chicken breasts with salt and pepper, then cook in a skillet over medium-high heat until cooked through. Shred the chicken using two forks or dice into small pieces.
⏱️ 10 min
4
In a large saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
6
Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
7
Remove the sauce from the heat. Stir in the fresh lemon juice, 1/2 cup of grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
⏱️ 2 min
8
In a very large mixing bowl, combine the cooked pasta, shredded chicken, frozen mixed vegetables, the lemon garlic sauce, and the beaten large eggs. Stir gently until all ingredients are well combined and coated.
⏱️ 3 min
9
Pour the mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min
10
In a small bowl, combine the Panko breadcrumbs with the melted unsalted butter. Sprinkle this mixture evenly over the top of the pasta bake. If desired, sprinkle an additional 1/4 cup of grated Parmesan cheese over the breadcrumbs.
⏱️ 2 min
11
Bake for 25-30 minutes, or until the pasta bake is bubbly around the edges and the topping is golden brown and crisp.
⏱️ 30 min•🌡️ 375
12
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min