Italian🍜 Noodles & pasta

Lemony Chicken Pasta Bake

Name: Lemony Chicken Pasta Bake
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 Boneless skinless chicken breasts; to taste Salt; to taste Garlic powder; to taste Cracked black pepper; 4 tbsp Olive oil; ½ Sweet onion; 2 Zucchini; 2 Lemons; 1 tbsp Fresh rosemary; ½ cup White wine; 4 cups Chicken stock; 1 Short pasta; ½ cup Cherry tomatoes; ½ cup Ricotta cheese; to taste Flaky salt

⏱ 65 min

An easy and delicious one-pot dish featuring chicken and pasta cooked together, flavored with bright lemon, fresh rosemary, and creamy ricotta for a stress-free dinner.

Adapted from a video by Preppy Kitchen

EASY Lemony Chicken Pasta Bake

Watch on YouTube

Ingredients

Boneless skinless chicken breasts4
Saltto taste
Garlic powderto taste
Cracked black pepperto taste
Olive oil2 tbsp for searing chicken, then 2 tbsp more for cooking onions, plus additional for finishing4 tbsp
Sweet onionlarge, sliced½
Zucchinisliced into quarter-inch thick half-moons2
Lemonsone sliced into rounds, one juiced and zested2
Fresh rosemarychopped, plus 3 whole sprigs for garnish1 tbsp

Steps

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1
Season the four chicken breasts all over with salt, garlic powder, and black pepper. Meanwhile, preheat the oven to 350°F.
2
Heat 2 tablespoons of olive oil in an oven-safe Dutch oven or pot over medium heat until the oil is shimmery.
3
Add the seasoned chicken to the hot oil and let it cook undisturbed for about 8 minutes until golden and releases from the pan. Flip and cook the other side for about 5 more minutes until both sides are beautifully browned.
4
While the chicken cooks, slice half a large sweet onion and cut the two zucchini into quarter-inch thick half-moons. Zest one lemon into a small bowl, then cut it in half and juice it.
5
Add 2 more tablespoons of olive oil to the pot along with the sliced onion. Cook over medium heat for about 3 minutes, stirring frequently, until the onion softens and absorbs the chicken flavor.
6
Add the zucchini and cook for about 5 minutes, stirring occasionally, until the zucchini begins to brown. The released moisture from the zucchini will prevent the onions from burning.
7
Pour in half a cup of white wine to deglaze the pan and add lovely flavor.
8
Add 1 teaspoon of salt, about half a teaspoon of cracked black pepper, 4 cups of chicken stock, the lemon zest, and lemon juice. Bring to a boil.
9
Add 1 pound of short pasta and cook, stirring occasionally, for about 5 minutes until the pasta begins to soften but is not fully cooked, as it will continue cooking in the oven.
10
Remove from heat and stir in half a cup of ricotta to create a creamy texture, then add the halved cherry tomatoes.
11
Arrange the browned chicken breasts on top of the pasta mixture. Optionally add a handful of whole cherry tomatoes, 3 sprigs of fresh rosemary, and lemon slices as garnish.
12
Cover the pot with a lid or foil and bake in the 350°F oven for about 30 minutes until the chicken is cooked through. You can check the temperature if unsure.
13
Remove from the oven and let rest for about 10 minutes. The pasta will continue to absorb water and the chicken will finish resting.
14
Finish by adding beautiful dollops of ricotta, a sprinkle of flaky salt and more pepper, and a light drizzle of olive oil.

Lemony Chicken Pasta Bake

Ingredients

Steps

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