Creamy Lemon Chicken Pasta

Chicken Pasta Bake

This creamy chicken pasta bake combines tender chicken, pasta, and a rich sauce, baked to perfection. Its perfect for a family meal or a dinner party. Heres how to make it:

Ingredients

• 2 skinless, boneless chicken breast halves
• teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 (16 ounce) package farfalle pasta
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• cup dry white wine (Optional)
• 3 cloves garlic, minced, or more to taste
• 1 lemon, zested and juiced, divided
• (8 ounce) package cream cheese
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 2 cups chicken stock, or more as needed
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• teaspoon crushed red pepper, or to taste
• Salt and ground black pepper to taste
• cup grated Parmesan cheese, divided

Directions

Step 1: Preheat the oven to 375F (190C). Grease a casserole dish or a 9x13-inch pan and set aside.

Step 2: Slice or cube the chicken breasts and season lightly with teaspoon salt and 1 teaspoon pepper.

Step 3: Bring a large pot of lightly salted water to a boil. Add the farfalle pasta and cook for 6 minutes, stirring occasionally. Drain the pasta, cover, and set aside.

Step 4: Heat the butter and olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook until lightly browned, about 5 minutes.

Step 5: Add the wine (if using) to the pan and cook for 1 to 2 minutes. Then add the garlic and lemon juice and cook for another 1 to 2 minutes. Be careful not to let the garlic brown.

Step 6: Reduce the heat to medium-low. Add the cream cheese, stirring until melted and well combined. Then, add the flour to the sour cream, mix well, and stir the sour cream mixture into the pan.

Step 7: Add the chicken stock, parsley, thyme, crushed red pepper, and additional salt and pepper. Bring the mixture to a simmer, allowing it to thicken slightly. If the sauce gets too thick, add more chicken stock to reach your desired consistency.

Step 8: Remove the pan from the heat. Stir in cup of the grated Parmesan cheese and the lemon zest. Taste the sauce and adjust seasoning if necessary.

Step 9: Add the partially cooked pasta to the sauce and blend well to coat. Pour the mixture into the prepared baking dish and top with the remaining Parmesan cheese.

Step 10: Cover the dish with foil and bake in the preheated oven for 15 minutes. Afterward, uncover the dish and continue baking for an additional 7 to 10 minutes, or until the top is lightly browned and bubbly.

Cooks Note

You can use any pasta of your choice. If you prefer, substitute Neufchatel cheese for the cream cheese, light or fat-free sour cream, and white pepper instead of black. If you're not using wine, use 2 cups of chicken stock. To make this dish even heartier, feel free to add vegetables like asparagus or broccoli after the wine step.

Nutrition Facts (per serving)

• Calories: 611
• Total Fat: 29g (37% Daily Value)
• Saturated Fat: 15g (73% Daily Value)
• Cholesterol: 78mg (26% Daily Value)
• Sodium: 703mg (31% Daily Value)
• Total Carbohydrate: 63g (23% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 3g
• Protein: 25g (50% Daily Value)
• Vitamin C: 16mg (17% Daily Value)
• Calcium: 218mg (17% Daily Value)
• Iron: 4mg (21% Daily Value)
• Potassium: 363mg (8% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.