CREAMY LEMON CHICKEN PASTA BAKE
This creamy lemon chicken pasta bake can be served either as a bake with a cheesy crust or made as a quicker, creamy dish. Either way, it's filled with delicious comfort factor!
Provided by Caroline's Cooking
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- If you will be making into a bake, preheat oven to 400F/200C.
- Set the pasta to cook according to packet instructions. Drain once al dente and set aside.
- Meanwhile, dice the chicken into a small bite-sized dice. Melt half the butter in a medium skillet/frying pan and cook the chicken until just cooked through. Remove from pan and set aside.
- Add the rest of the butter to the skillet and soften the onion and garlic.
- Deglaze the pan with the wine, add the lemon juice and zest, tarragon and cream. Warm but don't boil the sauce.
- Wilt the spinach in the sauce and add back the chicken.
- Add the cooked pasta, mix through and remove from heat.
- You can serve at this point, or else to make as a bake, add the mozzarella, mix through and transfer to baking dish. Top with parmesan and bake for approx 20 minutes until lightly brown on top.
Nutrition Facts : Calories 783 kcal, Carbohydrate 62 g, Protein 37 g, Fat 41 g, SaturatedFat 21 g, Cholesterol 156 mg, Sodium 493 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CREAMY LEMON CHICKEN PASTA BAKE
This easy pasta bake is creamy and hearty without being heavy, and a bright lemon flavor makes it even more delicious.
Provided by Cindy Rahe
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.
- Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package -- pasta should still be undercooked in center. Drain; pour into bowl. Set aside.
- While 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.
- Cook 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 broth 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; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.
Nutrition Facts : ServingSize 1 Serving
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
CREAMY LEMON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, cut the chicken breasts in half, widthwise.
- Lay chicken flat and season both sides with salt and pepper.
- Gently coat the chicken pieces in the flour, shaking off any excess.
- Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
- Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
- Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- Add the rest of the stock and the cream and stir.
- Season with salt and pepper, and add the lemon juice.
- Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
- Spoon the sauce over the chicken.
- Remove from heat. Sauce will thicken as it cools.
- Serve with parsley and extra sauce.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
BAKED CREAMY LEMON & CHICKEN PASTA
The added lemon juice and zest give this creamy pasta dish a nice pop of flavor!
Provided by Christine Hadden
Categories Pasta
Time 35m
Number Of Ingredients 11
Steps:
- 1. To see full recipe please visit: http://foodyschmoody.blogspot.com/2013/12/baked-creamy-lemon-chicken-pasta.html
LEMON CREAM PASTA WITH CHICKEN
This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.
Provided by Lisa Ramos
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
- Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
- Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 49 g, Cholesterol 137.4 mg, Fat 25 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 954.6 mg, Sugar 3.6 g
CREAMY LEMON CHICKEN PASTA
This creamy lemon chicken pasta combines bright and tangy creamy pasta, crunchy baked chicken cutlets, garlicky burst cherry tomatoes, and savory Parmesan cheese.
Provided by The Chunky Chef
Categories Main Course
Time 50m
Number Of Ingredients 35
Steps:
- Preheat oven to 450°F and line a large rimmed baking sheet with foil.
- Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
- Combine mayonnaise and dijon mustard in a small bowl and set aside.
- Combine breading ingredients together in a shallow bowl and set aside.
- While oven is preheating, bring a large pot of water to a boil, add a generous amount of salt, then boil spaghetti, a minute or so shy of the time the package suggests for al dente. Reserve 1 cup of the pasta cooking water, then drain and toss with a bit of oil to prevent sticking.
- Season chicken breasts halves, on both sides, with the salt, pepper, paprika, onion powder, and Italian seasoning.
- Spread approximately 1 Tbsp of the mayo/mustard mixture over the top of a piece of chicken, then press (mayo side down) firmly into the panko mixture. Place chicken on one side of the prepared baking sheet and repeat with remaining chicken pieces. You'll only be breading the top side of the chicken breasts.
- Bake chicken for about 10 minutes in preheated oven.
- While chicken is cooking, in a small mixing bowl, combine garlic tomato ingredients, stirring well.
- After the chicken has been baking for 10 minutes, remove the baking sheet from the oven and add garlic tomatoes to the other side of the baking sheet. Return to the oven and bake another 10 minutes.
- While tomatoes and chicken are cooking, make the sauce.
- In a large deep skillet, add 3 Tbsp of butter and heat over MED heat. Once melted, add garlic and cook for about a minute, stirring often to prevent burning.
- Pour in white wine and cook for about another minute or so.
- Add remaining 5 Tbsp butter, cream cheese, lemon zest, salt, pepper, and Italian seasoning.
- Whisk to combine, then slowly whisk in the reserved pasta water, a little at a time, whisking as you pour. Use about 1/2 a cup for now, keeping the rest in case you need it later.
- Stir in lemon juice and Parmesan cheese, whisking well to really get everything combined.
- Add drained pasta to the skillet and toss to combine. If pasta looks a little dry, feel free to add in the pasta water you kept, a little a time, and stirring well as you pour, until it reaches the saucy consistency you'd like.
- Slice cooked chicken into thin strips.
- Serve pasta hot, with sliced chicken and some of the burst tomatoes on top, garnished with some minced fresh basil, a sprinkle of Parmesan cheese, a sprinkle of lemon zest, and a sprinkle of black pepper.
Nutrition Facts : Calories 1347 kcal, Carbohydrate 119 g, Protein 68 g, Fat 62 g, SaturatedFat 33 g, TransFat 1 g, Cholesterol 207 mg, Sodium 2809 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 24 g, ServingSize 1 serving
ONE-POT CHEESY LEMON CHICKEN PASTA RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, chicken breast, salt, pepper, garlic, penne pasta, chicken broth, lemon juice, spinach, cream cheese, shredded mozzarella cheese, parmesan cheese, lemon zest
Provided by Dhruv Vohra
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
- Add chicken, season with salt and pepper, and cook until browned.
- Stir in garlic and cook for an additional minute.
- Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
- Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
- Enjoy!
Nutrition Facts : Calories 915 calories, Carbohydrate 83 grams, Fat 43 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams
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