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Close-up shot of a golden brown Lemon Chicken Pasta Bake, showcasing its cheesy top and creamy sauce.

Easy Lemon Chicken Pasta Bake

This Lemon Chicken Pasta Bake is a comforting and flavorful casserole perfect for a weeknight meal. It features tender chicken, al dente pasta, and a creamy lemon sauce, topped with a blend of cheeses and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rigatoni, or farfalle
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine optional
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup grated Pecorino Romano cheese, plus more for topping
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/2 cup shredded mozzarella cheese

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Measuring cups and spoons
  • 9x13 inch baking dish
  • Grater
  • Lemon zester
  • Mixing Spoon
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  3. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken in a single layer until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  4. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  5. If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
  6. Pour in chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  7. Stir in Parmesan cheese, Pecorino Romano cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
  8. Add cooked pasta and chicken to the skillet. Toss to coat. Add a little of the reserved pasta water if needed to create a creamy sauce.
  9. Stir in parsley and basil.
  10. Pour the pasta mixture into a greased 9x13 inch baking dish.
  11. Top with mozzarella cheese, Parmesan cheese, and Pecorino Romano cheese.
  12. Bake for 20-25 minutes, or until golden brown and bubbly.
  13. Let cool for 5-10 minutes before serving.

Notes

For a richer flavor, use freshly grated Parmesan and Pecorino Romano cheeses. You can substitute other types of pasta, such as rotini or shells. To store leftovers, let cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven or microwave. Add a pinch of red pepper flakes for a little spice.