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Lemon Basil Pasta

Lemon Basil Chicken Pasta Bake

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Chicken and bow tie pasta baked with a creamy lemon basil sauce, topped with cheese, spinach, and fresh herbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • - 3 cups bow tie pasta
  • - 1 skinless boneless chicken breast, cut into bite-size pieces
  • - 1 teaspoon lemon pepper
  • - 1/4 cup margarine
  • - 2 tablespoons olive oil
  • - 2 cloves garlic minced
  • - 1/4 cup white wine
  • - 2 cups sour cream
  • - 1 tablespoon chopped fresh basil
  • - Zest and juice of 1 lemon
  • - 1/4 cup grated Parmesan cheese
  • - 1/4 cup grated mozzarella cheese
  • - 1 tablespoon chopped fresh parsley
  • - 1/2 cup torn fresh spinach

Equipment

  • Pot

Method
 

  1. In a large pot of lightly salted boiling water, cook bow tie pasta until al dente, about 10 minutes. Drain.
  2. Preheat oven to 375°F (190°C). Season chicken with lemon pepper.
  3. In a skillet, melt margarine with olive oil over medium heat. Cook and stir chicken until no longer pink. Remove chicken and place in a casserole dish.
  4. In the same skillet, add garlic, white wine, sour cream, basil, lemon zest, and half of the lemon juice. Bring to a boil, stirring constantly. Remove from heat and stir in the cooked pasta. Spoon mixture over the chicken in the casserole dish. Cover with foil.
  5. Bake for 15 minutes until heated through. Uncover, sprinkle with Parmesan and mozzarella cheese, parsley, spinach, and drizzle with remaining lemon juice. Bake, uncovered, for an additional 10 minutes.

Notes

- Ensure chicken is cooked through before adding pasta and sauce.
- Customize by adding additional vegetables such as cherry tomatoes or bell peppers.
- Let cool slightly before serving to avoid burning.
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