Creamy lemon chicken pasta bake
This creamy lemon chicken pasta bake can be served either as a bake with a cheesy crust or made as a quicker, creamy dish. Either way, it's filled with delicious comfort factor!
Servings: 3 approx
Calories: 783kcal
Save
Ingredients
- 8 oz pasta (I used penne but as you prefer)
- 8 oz chicken (white or brown meat fine)
- 1 tablespoon butter
- ¼ onion finely diced
- 1 clove garlic
- 2 tablespoon white wine
- 2 tbsp lemon juice
- ½ lemon zest (ie from ½ lemon)
- 2 tablespoon tarragon chopped fresh
- ½ cup cream suggest heavy/double but as you prefer)
- 2 oz spinach (2oz is about 2 cups, fairly well packed), roughly chopped if larger leaves
- 4 oz mozzarella cut/broken into small pieces (omit if not baking)
- ¼ cup parmesan (approx, omit if not baking)
Instructions
- 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.
Nutrition
Calories: 783kcal | Carbohydrates: 62g | Protein: 37g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 156mg | Sodium: 493mg | Potassium: 525mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2950IU | Vitamin C: 13.3mg | Calcium: 372mg | Iron: 2.8mg