Lemon Basil Chicken Pasta Bake
Chicken and bow tie pasta baked with a creamy lemon basil sauce, topped with cheese, spinach, and fresh herbs.
Equipment
- Pot
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
Instructions
- In a large pot of lightly salted boiling water, cook bow tie pasta until al dente, about 10 minutes. Drain.
- Preheat oven to 375°F (190°C). Season chicken with lemon pepper.
- 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.
- 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.
- 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.
- Customize by adding additional vegetables such as cherry tomatoes or bell peppers.
- Let cool slightly before serving to avoid burning.