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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the short pasta according to package directions until al dente. Drain well and set aside.

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.

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.

Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

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.

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.

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.

Pour the mixture into the prepared baking dish, spreading it evenly.

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.

Bake for 25-30 minutes, or until the pasta bake is bubbly around the edges and the topping is golden brown and crisp.

Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the short pasta according to package directions until al dente. Drain well and set aside.

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.

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.

Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

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.

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.

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.

Pour the mixture into the prepared baking dish, spreading it evenly.

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.

Bake for 25-30 minutes, or until the pasta bake is bubbly around the edges and the topping is golden brown and crisp.

Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
