Easy Creamy Lemon Chicken Pasta Bake
Creamy Lemon Chicken Pasta Bake is a comforting, better-than-takeout dinner ready in just 30 minutes. After making this many times, I’ve perfected the creamy lemon sauce that makes this dish irresistible. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Refreshing Spring Celery Apple Juice Recipe and Easy Lemon Curd Chia Pudding for a Refreshing Breakfast.
Why This Easy Creamy Lemon Chicken Pasta Bake Is Pure Comfort
- Better than takeout taste at home
- Creamy lemon sauce that's irresistible
- Easy and ready in just 30 minutes
- Perfect for busy weeknights and meal prepping
What You'll Need for Easy Creamy Lemon Chicken Pasta Bake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- pasta
- lemon
- heavy cream
- parmesan cheese
- garlic
- onion
- chicken broth
- dijon mustard
- salt
- pepper
- Optional: fresh parsley
- Optional: red pepper flakes
đź“ť Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Good quality pasta — Better texture and taste → See on Amazon
How to Make Easy Creamy Lemon Chicken Pasta Bake
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Season chicken breasts with salt, pepper, and garlic powder. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Make Sauce: In the same skillet, sauté onion and garlic until softened. Add chicken broth, lemon juice, heavy cream, Dijon mustard, salt, and pepper. Simmer until slightly thickened. Stir in parmesan cheese until melted.
- Assemble Pasta Bake: In a large baking dish, combine cooked pasta, chicken, and sauce. Mix well to combine. Top with more parmesan cheese and breadcrumbs if desired.
- Bake: Bake in a preheated 375°F oven for 20-25 minutes, or until bubbly and golden.
Cook's Tips for Perfect Easy Creamy Lemon Chicken Pasta Bake
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the oven. If it's too soft, your pasta bake will be mushy.
- Tip: Use fresh lemon juice for the best flavor. Bottled lemon juice just doesn't compare.
- Tip: For a healthier version, use whole wheat pasta and reduce the amount of heavy cream.
Storing & Reheating Easy Creamy Lemon Chicken Pasta Bake
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the pasta bake ahead of time and store it in the fridge for up to 24 hours before baking.
Freezing Easy Creamy Lemon Chicken Pasta Bake
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For an extra layer of flavor, add a teaspoon of dried oregano to the sauce.
- Best substitution: You can substitute the heavy cream with half and half for a lighter version.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to reduce and thicken. If it's too thick, add a little more chicken broth or milk.
Want to level up this recipe?
Good quality non-stick skillet — Even cooking and easy cleanup → Check price on Amazon
Easy Creamy Lemon Chicken Pasta Bake
Ingredients
Main Ingredients
- chicken breasts
- pasta
- lemon
- heavy cream
- parmesan cheese
Seasonings
- garlic
- onion
- chicken broth
- dijon mustard
- salt
- pepper
Optional Toppings
- fresh parsley
- red pepper flakes
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Season chicken breasts with salt, pepper, and garlic powder. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Make Sauce: In the same skillet, sauté onion and garlic until softened. Add chicken broth, lemon juice, heavy cream, Dijon mustard, salt, and pepper. Simmer until slightly thickened. Stir in parmesan cheese until melted.
- Assemble Pasta Bake: In a large baking dish, combine cooked pasta, chicken, and sauce. Mix well to combine. Top with more parmesan cheese and breadcrumbs if desired.
- Bake: Bake in a preheated 375°F oven for 20-25 minutes, or until bubbly and golden.
Notes
- Chef tip: For an extra layer of flavor, add a teaspoon of dried oregano to the sauce.
- Best substitution: You can substitute the heavy cream with half and half for a lighter version.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to reduce and thicken. If it's too thick, add a little more chicken broth or milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: You can assemble the pasta bake ahead of time and store it in the fridge for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 25g
- Carbs: 65g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 130mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Lemon Chicken Pasta Bake FAQs
Yes, you can assemble the pasta bake ahead of time and store it in the fridge for up to 24 hours before baking.
Overcooking the pasta and not adding enough sauce can cause the pasta bake to turn out dry. Be sure to cook the pasta just until al dente and use enough sauce to coat the pasta and chicken.
Yes, you can freeze individual portions of this dish for up to 2 months. Thaw in the fridge overnight before reheating.
While you can cook the chicken in the air fryer, the pasta bake is best cooked in the oven to ensure even cooking and a golden crust.
You can substitute the heavy cream with half and half for a lighter version. For a non-dairy version, you can use canned coconut milk or a dairy-free cream alternative.
A Warm Final Note
I can’t wait for you to try Easy Creamy Lemon Chicken Pasta Bake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
