Lemon, Basil and Chicken Pasta Bake recipe
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- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. Here is what we came up with!
135 people made this
- 110g farfalle pasta
- 1 skinless, boneless chicken breast fillet - cut into bite-size pieces
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter or margarine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 60ml white wine
- 450ml soured cream
- 1 tablespoon chopped fresh basil
- 1 lemon, zested and juiced
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons grated mozzarella cheese
- 1 tablespoon chopped fresh parsley
- 25g torn fresh spinach
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the pasta; return to the boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
- Preheat oven to 190 C. Season chicken with pepper.
- Melt the margarine with the olive oil in a frying pan over medium heat; cook and stir the chicken pieces until no longer pink in the centre. Remove the chicken pieces, and place them in the bottom of a baking dish.
- To the same pan, add the garlic, white wine, soured cream, basil, lemon zest and 1/2 of the lemon juice. Bring the mixture to the boil, stirring constantly. Remove the pan from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
- Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley and spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
Reviews & ratingsAverage global rating:(158)
Reviews in English (121)
Yum!! I made this dish exactly as directed and it came out perfectly. No one flavor/ingredient overpowered the other - they all blended together perfectly. My 8-year-old daughter loved it too. I plan to make this part of our regular weeknight dinners and won't change a thing!-27 Jul 2009
This was a hit tonight! I did double the chicken, , subbed butter for margarine, added extra garlic, and used just ground black pepper instead of lemon pepper. It came out tasting great - I subbed in multi grain pasta and no fat sour cream to feel a little less guilty. Thank you for sharing!-27 Jun 2010
Such a great tasting dish, for any of those folks who love Bertucci's lemon creme penne rigate this is the perfect substitute. Definetley add more chicken, cheese and think about doubling the spinich and mixing it through out the mix not just on top. So tasty!-03 Aug 2009
This Lemon Basil Chicken Recipe is crazy juicy from an easy marinade of olive oil, lemon juice, basil, oregano, garlic, onion, and red pepper flakes! It’s super easy and super flavorful and perfect to toss in pasta, salad, wraps, pitas, etc. You will LOVE having this Lemon Basil Chicken on hand!
I originally made this Lemon Basil Chicken Recipe for a summer roasted garden vegetable linguine I was making, and it was so tasty, I just couldn’t leave it alone. Since then, I’ve also used in my Chicken Caesar Salad – and on a daily basis!
I started cooking this Lemon Basil Chicken to have on hand so I could toss it any pasta, salad, wrap or sandwich I was making – SO convenient, SO delicous! My favorite lunch is a wheat wrap of lemon basil chicken, brown rice, lettuce and ranch yogurt sauce. Mmmmm, I eat that more than anything else – thanks to this healthy Lemon Basil Chicken Recipe!
Grilled Chicken with Lemon Basil Pasta
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
I have another lemon pasta recipe on this site, and it&rsquos always been a summertime favorite of mine. If you haven&rsquot traveled to the land of mixing lemon and pasta, it can seem a little foreign at first. But the fact is, it&rsquos a dreamy and delicious pairing that knocks my socks off every time.
I added some grilled chicken to the top of this pasta dish at the end&hellipbut the grilled chicken is really secondary. It&rsquos the pasta here&mdasha creamy concoction of lemon, cream, and basil&mdashthat deserves top billing.
I&rsquod pounded some chicken breasts until they were uniform thickness, then marinated them for about 24 hours in the following concoction:
Juice of four lemons
A tiny bit of honey
A dash of salt
Grill &rsquoem up, set &rsquoem aside and kept &rsquoem warm.
Boil some pasta. I used penne because penne is my life.
Oh, you didn&rsquot know penne was my life? It is. It&rsquos true. I live for it. Make all my important decisions because of it.
This is important: When you drain the pasta (cook until al dente), be sure to reserve a good cup of the hot pasta water. We&rsquoll need it in a bit to help the consistency of the sauce.
You&rsquoll need another four lemons and a bunch of basil. Cut the lemons in half and have them ready!
Also grate up a good cup (more if you&rsquore a rebel like me) of either Parmesan of Romano cheese. (I used the latter it&rsquos all I had!)
In the same pot you used to boil the pasta, melt 1/2 stick of butter over medium heat.
Use your mutant alien hand to squeeze in the juice of 3 to 4 lemons.
Let this all heat up, whisking it together to combine.
Pour in a mix of 1/2 cup of cream and 1/2 cup of half-and-half.
Half-and-half, because I&rsquom a health nut like that.
When the cream is heated, dump in the cheese.
Whisk it together until the cheese melts, and add a dash of salt and some freshly ground pepper.
Dump in the cooked pasta and stir it around until it&rsquos totally coated. Now&mdashthis is the important part!&mdashif the consistency seems a little thick and gloopy (which it certainly can, because of the amount of cheese), drizzle in as much of the hot pasta water as you need in order to loosen it up a bit. I&rsquove always used the hot pasta water trick and it&rsquos always worked fine for me&hellipso if this culinary trick has been refuted somewhere along the line, I don&rsquot want to know about it.
Once the pasta/sauce is perfect, give the basil a rough chop, and add half of it to the pasta. Stir it together&hellip
And pour it into a heated serving bowl.
Sprinkle the rest of the chopped basil over the top. And don&rsquot skimp on the basil, my friends! The more the better&mdashit&rsquos such a yummy complement to the bright lemon flavor.
Finally, slice up the grilled chicken and lay it all over the top. Yummy! Garnish the whole thing with lemon halves&hellip
And a pretty cluster of basil leaves.
Doesn&rsquot this look a little like marywanna?
This really is a treat. The lemon flavor definitely shines through, and is a different experience than a pasta sauce with wine or chicken broth in the base. You can add grilled chicken like I did, or (even better) a bunch of grilled shrimp. How delicious would that be?
Enjoy this! It&rsquos a little outside of the norm&hellipa refreshing (and ridiculously easy) summer meal.
Why You’ll Love this Lemon Basil Pasta:
- Made with simple ingredients (and nothing out of a can). Love that! You’ll need pasta, olive oil, chicken, asparagus, butter, garlic, half and half, cream cheese, pesto, Parmesan, and lemon.
Katya’s TIP: I highly recommend you skip the jarred pesto from the store and make your own. It will seriously transform your entire dish.
- Takes about 30 minutes to make. Start off with cooking the pasta and while that’s cooking, cook the chicken, asparagus, and make the sauce. It will come together in no time.
- Made entirely in one pan. Who doesn’t love less clean up?! For best results use a large heavy-duty sauté pan or skillet.
Creamy pastas are best when made and served immediately. Reheating creamy pastas can be tricky as the sauce tends to separate. If you need to reheat the pasta, do it low and slow.
Another way to get a head start making this dish is to sauté the chicken and the onions and deglaze the pan with the broth. After this mixture has cooled completely, store it in the fridge overnight.
If you have any leftovers, you can keep them in the refrigerator in an airtight container for up to 3-4 days
Reheating should be done over low heat, making sure the pasta doesn’t get too hot (boiling point) or the sauce will separate and look oily. If needed, you can add a bit of chicken broth to make the pasta a bit creamy.
How to Make It
PASTA. Cook pasta as directed on box. Reserve one cup water, set pasta aside.
SAUCE. In same pot, melt butter over medium heat. Squeeze in juice of lemon(s) and whisk together. Pour half & half and cream together and whisk until hot. Dump in cheese and whisk until melted. Add salt pepper to taste. Check consistency and add hot pasta water until you reach your desired thickness. Stir in half of your basil.
GARNISH. Pour pasta and sauce into a large bowl. Add chicken, sprinkle remaining basil on top. ENJOY with some garlic bread. Yum!
To make this you need a handful of basic ingredients:
- Pasta– We use spaghetti for it but you could substitute almost any other pasta. I would avoid angel hair though since it is so thin.
- Chicken– Make it easy on yourself and used shredded rotisserie chicken.
- Alfredo sauce– Use your favorite brand of prepared sauce.
- Pesto– Go for basil pesto over another variety for this.
- Lemon juice– Fresh lemon juice tastes the best, but you could use bottled lemon juice too.
- Sun dried tomatoes– You could skip this if you prefer but they do add lots of sweet flavor. Chop them up.
- Cheese– Three different kinds of cheese make this so indulgent. You’ll need ricotta, shredded Parmesan romano and shredded mozzarella.
- Oregano– Dried oregano finishes everything off.
A tastier cream sauce
Now I know others may not agree but I have to say I'm not generally that big a fan of a basic cream sauce. At least not on it's own. It's naturally a great base for other dishes, but it needs some additions, in my mind.
The tarragon lemon cream sauce here has just the right amount of additions without being overly complicated, and they all work so well together. It uses a combination of garlic, wine, tarragon, cream and a little softened onion as the base.
HELPFUL TIPS LEMON CHICKEN PASTA
Lemon Herb Chicken is super easy to make! But here are a few tips and tricks to ensure the BEST chicken pasta every time:
- Pound the chicken to an even thickness. This not only helps the chicken cook more evenly but tenderizes it as well. If you don’t have a meat mallet, you can use the side of a can. I place my chicken in the ziploc bag I’m going to marinate it in for convenience.
- Don’t marinate too long. The marinade for this Lemon Chicken Pasta is highly acidic so the chicken shouldn’t be marinated longer than 12 hours.
- There will be a generous amount of olive oil. Don’t be worried about what seems like a lot of olive oil for the veggies. This olive oil gets infused with garlic as it roast the veggies and will all get added to the pasta.
- Thicker zucchini. Slice zucchini on the thicker side so it doesn’t cook too quickly.
- Use asparagus as a gauge. Base the doneness of the vegetables on the asparagus as the tomatoes and zucchini have a wider range in which they are enjoyable whereas overcooked asparagus are sad.
- Bring chicken to room temperature before cooking. You always want to let chicken sit at room temperature for 15-30 minutes before cooking. Room temperature chicken cooks more quickly and evenly so you aren’t left with an overcooked exterior and cold interior.
- Don’t overcook chicken. If you’ve been following me for long, you know I highly recommend a meat thermometer so you can cook your chicken perfectly. Over-cooked chicken means dry chicken.
- Cream or butter option. Reserved pasta water is used at the end to thin the pasta and to create the garlic olive oil sauce. If you want to get fun and flirty, you can use a little melted butter or heavy cream instead or in combination with reserved pasta water.
- Make spicy Lemon Chicken Pasta. I like a little kick to my pasta so I’ll often add additional red pepper flakes at the end of cooking. Just taste first and make the call. You can also go less fiery with additional black pepper.
- Up the lemon flavor. If you would like a stronger lemon flavor, you can either add additional lemon juice or I recommend the zest of one lemon, just make sure to not get the white pith as it is bitter instead of tangy.
- Extra herb solution. If you have extra fresh herbs, mix them with some softened butter to create a herb butter spread.
- Half recipe. This Lemon Chicken Pasta makes A LOT. If you don’t like leftovers, you may wish to halve the recipe.
How to make 30-Minute Creamy Lemon Chicken Pasta:
- Start by boiling water in a large pot. Add a generous amount of salt to the pot of water. This will help to season the pasta. Cook pasta according to package instructions. Drain.
- In a large skillet, heat butter and olive oil over medium heat. Add onion and saute for 5-6 minutes. Turn up the heat to medium-high and add chicken breast. Saute for 7-8 minutes. Add garlic and saute for 1 minute. Garlic can easily burn so watch it carefully. Season with salt, pepper, and red pepper flakes.
- Add chicken broth and heavy cream or half-n-half. Let simmer for 5 minutes. Stir in lemon juice and lemon zest. If you want more lemon flavor, add more lemon zest. It gives the most bang for the buck!
- Toss cooked pasta with sauce. Top with freshly grated parmesan cheese and fresh basil ribbons.
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