Lemon Chicken and Pasta Bake Oamc
Indulge in the zesty comfort of our Lemon Chicken and Pasta Bake OAMC—a crowd-pleasing, freezer-friendly dish perfect for busy weeknights or meal prepping. Juicy, golden-browned chicken breasts, tender penne pasta, and a velvety lemon-infused sauce come together for a flavor-packed casserole that's as vibrant as it is hearty. Topped with melted mozzarella and fresh parsley, this dish combines creamy richness with a citrusy kick for a refreshing twist on classic pasta bakes. Ready in just an hour, this make-ahead meal is ideal for batch cooking (OAMC: Once A Month Cooking) and serves six generous portions. Whether you're feeding the family or stocking up on freezer meals, this Lemon Chicken Pasta Bake is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1.5 cups milk
- 0.5 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups mozzarella cheese, shredded
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet, allow to rest for a few minutes, then cut into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Sprinkle the flour into the skillet and whisk for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and milk until the sauce is smooth and begins to thicken.
Stir in the lemon juice, lemon zest, grated Parmesan cheese, salt, and black pepper. Let the sauce simmer for 2-3 minutes, stirring constantly.
Combine the cooked pasta, chicken pieces, and sauce in a large mixing bowl, ensuring everything is evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle shredded mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
3538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.3 g | ||
| Protein | 241.1 g | 482% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2670 mg | 205% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2904 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
