Lemon Chicken Pasta Bake

Lemon Chicken Pasta Bake

This meal is just about as straight-forward as it gets. It's actually so excessively simple.

It wasn't until I was truly reviewing this formula and blog entry, that I wished I would have added toasted bread scraps to the highest point of this magnificent little dish. Despite the fact that the highest point of this lemon chicken pasta prepare crisps up pleasantly toward the end, it truly could have utilized some bread pieces. Knowing the past is dependably 20/20 however, and I would not like to hold on to share this formula…

… in this way, toast up some bread pieces and toss them on top! You can't be blamed under any circumstance with that additional goody, and it will take you actually all of 60 seconds.

Things being what they are, does everybody have enormous designs during the current end of the week? Valentine's Day is tomorrow what not. Do you folks as a rule remain in or go out? We are certainly "remain in" individuals, and with Zach working behind the stove, I'm basically the most joyful individual on the planet at the present time. We don't run insane with Valentine's Day. We both aren't huge fanatics of the occasion, however I won't get into that now. I would prefer not to cut off any ties with my kindred perusers. ;)

We are superbly content going through the night at home playing rounds and adjusts of Catan and stuffing our faces brimming with heavenly home-prepared sustenance. I truly trust you folks do have a great end of the week however. Include this lemon chicken pasta heat to your menu one week from now and pair it with a citrusy IPA!


Lemon Chicken Pasta Bake


  • 1 pound dry small pasta
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 medium yellow onion, diced small
  • 3 cloves of garlic, finely minced
  • salt and black pepper
  • 2 14.5oz cans cream of chicken soup
  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 2 tablespoons parmesan cheese, finely grated
  • fresh parsley, chopped, for garnish
  • 1/2 of a small lemon, sliced, garnish


  1. Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta, and cook for 5 minutes ONLY. Drain and set aside.
  3. To a large bowl, combine the partially cooked pasta, chicken, onion, garlic and a heavy dose of salt and black pepper. Toss. Set aside.
  4. In a small saucepan, combine the soup and milk. Whisk over low heat until heated though and creamy. Pour the sauce over the pasta mixture and drizzle on the lemon juice. Stir to evenly coat.
  5. Pour the mixture into your prepared baking dish, cover with foil and bake for 1 hour. After it has baked, remove the foil, and sprinkle the parmesan cheese on top. Place the dish under the broiler until the cheese is melty. Remove from heat.
  6. Garnish with fresh parsley and slices of lemon. Enjoy hot.

For more detail : bit.ly/2BdzprU


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