Hey y'all! If you're looking for a dish that's creamy, zesty, and packed with flavor, this Creamy Lemon Chicken Pasta Bake is your new go-to. It's perfect for busy weeknights, lazy weekends, or even when you're entertaining guests and want something both easy and impressive. With tender chicken, tangy lemon, and a cheesy golden crust, this pasta bake is pure comfort in every bite. Let's get cooking!
Why You'll Love This Creamy Lemon Chicken Pasta Bake
- Bright lemon flavor perfectly balances the creamy sauce for a refreshing twist on comfort food.
- Simple ingredients and minimal prep make it a great weeknight dinner option.
- Feeds a crowd and is easy to make ahead for meal prep.
- Versatile—use your favorite pasta or protein for endless variations.
- Family-friendly and guaranteed to impress at any potluck or gathering.
Creamy Lemon Chicken Pasta Bake Ingredients
- 12 oz (340 g) penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 lb (450 g) boneless, skinless chicken breasts, cubed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 3 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- Zest and juice of 1 large lemon
- 1 cup (100 g) freshly grated Parmesan cheese
- 1 ½ cups (170 g) shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Creamy Lemon Chicken Pasta Bake
1. Prep and Cook the Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just al dente (about 9 minutes). Drain and set aside.
2. Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt, pepper, garlic powder, and Italian herbs. Add chicken to the skillet and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
3. Make the Creamy Lemon Sauce
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to scrape up any browned bits. Mix in lemon zest, lemon juice, and Parmesan cheese. Simmer for 3-4 minutes until slightly thickened.
4. Assemble the Pasta Bake
Add cooked pasta and browned chicken to the skillet, stirring to coat everything in the creamy lemon sauce. Stir in 1 cup of mozzarella cheese. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle remaining ½ cup mozzarella evenly over the top.
5. Bake to Perfection
Bake uncovered for 20-25 minutes or until the cheese is melted and lightly golden. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve warm!
Notes for the Best Creamy Lemon Chicken Pasta Bake
- Use freshly grated Parmesan for the creamiest sauce—pre-shredded cheese may not melt as smoothly (learn why here).
- If you prefer a richer sauce, substitute half the cream with cream cheese for extra tang.
- Check your pasta after 8 minutes to avoid overcooking; it will finish in the oven.
Creamy Lemon Chicken Pasta Bake Variations
- Spinach & Artichoke: Stir in 2 cups fresh spinach and ½ cup chopped artichokes before baking.
- Seafood Twist: Replace chicken with cooked shrimp or crab meat for a seafood version.
- Vegetarian: Omit chicken and add roasted broccoli, bell peppers, and mushrooms.
Required Equipment for Creamy Lemon Chicken Pasta Bake
- Large pot for boiling pasta
- Large oven-safe skillet or separate skillet plus baking dish
- Measuring cups and spoons
- Cheese grater
- Mixing spoon or spatula
Storage Instructions for Creamy Lemon Chicken Pasta Bake
Allow leftovers to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions until hot. For longer storage, freeze tightly wrapped for up to 2 months (see freezing tips).
Serving & Pairings for Creamy Lemon Chicken Pasta Bake
- Pair with a crisp green salad tossed in a simple vinaigrette.
- Serve alongside roasted asparagus or steamed broccoli for balanced nutrition.
- Enjoy with a glass of chilled Sauvignon Blanc or sparkling lemonade.
Pro Tips for Creamy Lemon Chicken Pasta Bake Success
- For extra flavor, marinate the chicken in lemon juice and olive oil for 30 minutes before cooking (easy marinade ideas).
- Let the baked pasta rest 5-10 minutes before serving to allow the sauce to thicken.
- Don’t skip the fresh herbs—they elevate the flavors and add gorgeous color.
Creamy Lemon Chicken Pasta Bake FAQ
- Can I use rotisserie chicken?
- Absolutely! Just shred and add to the sauce right before baking.
- Is this recipe freezer-friendly?
- Yes, assemble and freeze before baking or freeze leftovers for up to 2 months.
- Can I make it gluten-free?
- Yes, swap in your favorite gluten-free pasta and ensure all other ingredients are gluten-free.
Ingredients
- 2 cups cooked penne pasta
- 2 cups cooked chicken breast, diced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
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3Stir in heavy cream, lemon zest, lemon juice, salt, and black pepper. Simmer for 2-3 minutes, then add Parmesan cheese and mix until smooth.
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4Add cooked pasta and diced chicken to the skillet. Toss to coat evenly with the creamy lemon sauce.
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5Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
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6Bake for 25-30 minutes until bubbly and golden. Garnish with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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