Baked Creamy Lemon Chicken Pasta Recipes

BAKED CREAMY LEMON GARLIC CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• While the oven is pre-heating, place chicken in a 12 inch enameled cast iron dutch oven. (You could also use a 9x13 baking pan, but it will probably take about 5 minutes or so longer because it doesn't conduct heat as well.)
• Combine the herb sauce ingredients in a bowl and mix with a basting brush.
• Brush the herb sauce evenly over the top of the chicken. Place in the oven. If frozen, cook for 20 minutes. If not, cook for 10 minutes.
• While the chicken is cooking, peel all the garlic cloves, then throw them randomly in the pan at the end of the 10 or 20 minutes mentioned above.
• Put the chicken back in the oven for 10 more minutes while you prepare the lemon cream sauce in the same bowl you used for the herb sauce.
• Dump the lemon cream sauce in the pan over the garlic but not over the chicken.
• Cook for another 20 minutes. (I usually take a 5 minute break, then start the rice cooking in my Instant Pot * so it will be done at the same time as the chicken). Cream should be bubbling and slightly thicker.
• Serve with cooked rice, pasta, zoodles *, quinoa * or cauliflower rice - depending on your diet.
• Chicken can be served as is (if doing so, add the butter to the sauce and stir until melted and combined, then serve), or, if a thicker sauce is desired, you can pour the sauce from the baking dish into a saucepan and bring to a boil over high heat. Let cook down for 2-3 minutes, or just until the sauce thickens to the degree you want it to and becomes glossy. Whisk the butter into the sauce until melted and combined. Pour over the chicken and serve.
• Garnish with the lemon slices and basil.

CREAMY LEMON CHICKEN RECIPE BY TASTY

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!

BAKED LEMON-BASIL PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
• Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
• To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
• Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

EASY CREAMY LEMON CHICKEN

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.

CREAMY LEMON CHICKEN PASTA RECIPE

Steps:

• Prepare chicken by squeezing lemon over both sides and seasoning with 1 teaspoon garlic powder and ¾ teaspoon pepper. Bake at 350 for about 40 minutes, or until chicken is cooked through.
• Meanwhile, in a large saucepan, add remaining teaspoon of garlic powder and pepper to chicken broth. Bring to a boil and add lemon juice and pasta. Cook over medium heat until all liquid is absorbed, stirring occasionally, approximately 25 minutes.
• Cut up your chicken into bite-sized pieces and stir in to your pasta, along with the whipping cream and lemon zest. Cook over low heat for 5 minutes, stirring every minute. Remove from heat. Let stand about 5 minutes before stirring and serving. (Sprinkle shredded or grated cheese on top if desired)

LEMON CREAM PASTA WITH CHICKEN

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.

CREAMY LEMON CHICKEN PASTA BAKE

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.

CREAMY LEMON CHICKEN PASTA BAKE

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.

BAKED CREAMY LEMON & CHICKEN PASTA

Steps:

• 1. To see full recipe please visit: http://foodyschmoody.blogspot.com/2013/12/baked-creamy-lemon-chicken-pasta.html

CREAMY LEMON CHICKEN PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
• Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
• Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
• Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
• Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

OUR 50+ BEST BAKED CHICKEN RECIPES (+OVEN BAKED CHICKEN FINGERS)

Steps:

• Dredge the chicken tenders in the egg and then the panko breadcrumbs.
• Bake for 20 minutes at 390°F or until crispy.