When life gives you lemons... This Creamy Lemon Chicken Pasta Bake is creamy, lemony and light. It's the perfect weeknight meal!
Prep: 25 mins
Cook: 45 mins
Yields: 6 Servings
Ingredients
1 pound bow-tie pasta
2 boneless skinless chicken breasts, cut into bite-size pieces
Salt and pepper
3 tablespoons olive oil
½ onion, diced
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1½ cups chicken stock
1 cup heavy cream or milk
1 tablespoon lemon zest
½ cup parmesan cheese, grated
4 medium green onions, sliced
Directions
1Heat oven to 400° F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.
2Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package. Drain; pour into bowl. Set aside.
3While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.
4Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in stock and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel and parmesan; stir to coat pasta and chicken.
5Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.