Friday, February 5, 2016

Creamy Lemon Chicken Pasta Bake!


This "Creamy Lemon Chicken Pasta Bake" is a recipe you will probably want to put in your rotation of favorites.  It's easy and the flavors are delicious.  I like lemon in anything and even though you might not think of it in a pasta dish, it's fairly subtle in this!   The other great thing about this recipe is that you usually have the ingredients on hand.  This will feed quite a few people also!  Here is what you will need:

4 boneless skinless chicken breasts
2 tsp. lemon pepper seasoning (divided)
1 tsp. Greek seasoning, divided
1 lb. bow tie pasta, cooked according to the package directions for al dente (could use penne, rotinni, or ziti)
1/2 cup (1 stick) butter, divided
2 (10 ounce) cans of cream of chicken soup
1 (12 ounce) can evaporated milk
2 cups sour cream
1/2 cup grated Parmesan cheese, divided
1 Tbs. lemon juice
1 Tsp. lemon zest
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 cup shredded cheddar cheese
1 sleeve of buttery crackers, crushed  (I used Ritz)

Preheat over to 375 degrees.  

Sprinkle both sides of the chicken with half of the lemon pepper seasoning and half of the Greek seasoning. Place on a baking sheet.  Bake in the oven until done, about 40-45 minutes depending on the size. 

Cook the pasta according to the package directions, shy of about a minute or two, since you will be baking this also.  Drain and return to the warm pot, but off of the heat.  Add 1/2 of the butter or 4 Tablespoons.  Let the butter melt most of the way.   Add the cream of chicken soups, evaporated milk, sour cream, 1/2 of the Parmesan cheese, lemon juice, lemon zest, 1/4 teaspoon garlic powder, 1/4 tsp. black pepper, the other half of the Greek seasoning and the rest of the lemon pepper seasoning.   Toss to mix all and get all of the pasta coated.    

Dice the chicken in small bites and add to the pasta and toss.  Pour into a 2  1/2 to 3 quart casserole dish.   Sprinkle the rest of the Parmesan cheese over the top.  Sprinkle with the cup of shredded cheddar cheese then sprinkle the crushed crackers over all.  Dot with pats of the rest of the butter. Place in the oven at 350 degrees and bake for 35-40 minutes or until its bubbly and just browning. 

See the bubbly around the edges and how it's just starting to brown and get yummy!

Serve this with a green vegetable or a nice salad and dinner is served!

2 comments: