Lemon Chicken Pasta Bake Recipe

Introduction

This Lemon Chicken Pasta Bake combines tender chicken, zesty lemon, and creamy sauce for a comforting, flavorful meal. Perfect for busy weeknights, it’s an easy one-dish recipe that pleases the whole family.

Ingredients

• 1 lb chicken breast, cubed (uncooked)
• 2 tsp dried parsley
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp onion powder
• 1 tbsp olive oil
• 8 oz gluten-free fusilli pasta (uncooked)
• 2 3/4 cup chicken broth
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/4 cup coconut cream
• Zest of one lemon
• 2 tbsp chopped parsley

Instructions

1. Step 1: Preheat the oven to 400°F and lightly grease a 9×13” baking dish.
2. Step 2: In a bowl, season the cubed chicken with dried parsley, dried basil, onion powder, salt, and pepper. Toss well, then drizzle with olive oil to coat evenly.
3. Step 3: Place the uncooked fusilli pasta and the seasoned chicken into the prepared baking dish. Pour in the chicken broth and lemon juice, then gently toss everything together. Cover the dish with a lid or foil.
4. Step 4: Bake for 15 minutes, then remove the cover and add the minced garlic. Toss gently, cover again, and bake for an additional 20-22 minutes. The pasta should be al dente, and the chicken cooked through to 165°F.
5. Step 5: Remove from the oven and stir in the chopped spinach and coconut cream. Stir vigorously until the sauce thickens and becomes creamy.
6. Step 6: Sprinkle the top with lemon zest and chopped parsley before serving. Enjoy your bright and creamy lemon chicken pasta bake!

Tips & Variations

• For extra richness, add a handful of shredded mozzarella or Parmesan on top before baking.
• Swap spinach for kale or Swiss chard if preferred—just chop finely for easy incorporation.
• Use fresh herbs instead of dried for a more vibrant flavor.
• If coconut cream isn’t available, substitute with heavy cream or plain Greek yogurt, stirring gently at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, regular pasta works well. Adjust the baking time slightly if needed, as different pasta shapes and brands may cook at different rates.

Is it possible to prepare this recipe ahead of time?

You can assemble the dish up to step 3 and refrigerate it covered overnight. When ready, bake following the remaining instructions, adding a few extra minutes if baking from cold.

Lemon Chicken Pasta Bake Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

A bright and creamy Lemon Chicken Pasta Bake featuring tender chicken breast, gluten-free fusilli, and a luscious lemon-infused sauce made with coconut cream and fresh spinach. This oven-baked dish is perfect for a comforting yet light dinner with a burst of fresh, zesty flavor.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 37 minutes
• Total Time: 47 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 lb chicken breast, cubed (uncooked)
• 2 tsp dried parsley
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp onion powder
• 1 tbsp olive oil

Main Ingredients

• 8 oz gluten-free fusilli pasta (uncooked)
• 2 3/4 cups chicken broth
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/4 cup coconut cream
• Zest of one lemon
• 2 tbsp chopped parsley

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13” baking dish to prevent sticking.
2. Season Chicken: Place cubed chicken breast in a bowl. Add dried parsley, dried basil, onion powder, salt, and pepper. Toss to coat evenly, then drizzle with olive oil to help keep the chicken moist during baking.
3. Combine Pasta and Chicken: Add the uncooked gluten-free fusilli pasta to the greased baking dish. Layer the seasoned chicken pieces on top. Pour the chicken broth and lemon juice evenly over the pasta and chicken. Gently toss to combine all ingredients, ensuring the pasta is mostly submerged.
4. First Bake: Cover the dish with a lid or aluminum foil. Place it in the preheated oven and bake for 15 minutes.
5. Add Garlic and Continue Baking: Carefully remove the cover, sprinkle minced garlic over the dish, toss gently to mix, then cover again. Return the dish to the oven and bake for an additional 20-22 minutes or until the chicken reaches an internal temperature of 165°F and the pasta is al dente.
6. Finish with Spinach and Coconut Cream: Take the dish out of the oven, then add chopped spinach and coconut cream. Stir thoroughly while warm; the sauce will thicken and become creamy as you mix.
7. Garnish and Serve: Sprinkle the lemon zest and chopped fresh parsley over the top for a wonderful fresh aroma. Serve immediately while warm and creamy.

Notes

• Make sure the chicken is cooked through to an internal temperature of 165°F for safety.
• Use gluten-free pasta to keep this dish gluten-free friendly.
• The coconut cream adds rich creaminess and a subtle sweetness that balances the lemon juice.
• You can substitute fresh herbs for dried if available, but adjust quantities accordingly.
• This dish reheats well and can be stored in the fridge for up to 3 days.

Keywords: lemon chicken pasta bake, gluten free pasta bake, creamy lemon chicken, baked chicken pasta, coconut cream pasta, healthy chicken dinner