Lemon Chicken Pasta Bake
A comforting and hearty Lemon Chicken Pasta Bake, perfect for fall with its creamy pasta, tender chicken, and zesty lemon flavor.
Ingredients
Main Ingredients
- 2 cups cooked pasta (penne or rotini)
- 2 cups cooked and diced chicken breast You can use rotisserie chicken for convenience.
- 1 cup Alfredo sauce Can be substituted with marinara or a homemade sauce.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped For garnish.
- 1 piece lemon (zest and juice) Use fresh lemon juice and zest for best flavor.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked pasta, diced chicken, Alfredo sauce, lemon zest, and lemon juice. Stir until everything is well-coated.
- Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
- Sprinkle the mozzarella and Parmesan cheeses over the pasta.
Baking
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbling and golden brown.
Serving
- Once baking is complete, remove it from the oven and let it cool for a few minutes.
- Garnish with chopped parsley before serving.
Notes
Use fresh ingredients for a brighter flavor. Cook pasta al dente to prevent mushiness. Feel free to add veggies like spinach, broccoli, or bell peppers for added flavor and nutrients. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for later use.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 2g
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