Creamy Lemon Chicken Pasta Bake – Quick, Comfortable, and Easy to Make

Some dinners make you feel as if you have been reset after a hard day, and this one is my go-to choice. Cozy and hearty enough to make everyone happy, this pasta bake has a freshness to it thanks to its lemony, juicy tomato and rosemary. All of this is done in just one pot – a true blessing in case you have to do dishes after work.

I started cooking versions of this chicken pasta bake when my life got extremely hectic, and I was craving something reliable, but still fresh and homemade. The very first time I cooked it, I made the mistake of cooking the pasta to the end, and it turned out soft and mushy. Since then, I stopped cooking it while it was still slightly al dente, and it turned out perfectly creamy.

All the smells that fill the air while this is baking are simply amazing – lemon, juicy chicken, sweet onion,s and rosemary all mixed with the richness of the broth. Ricotta melts into it, making everything smooth and velvety without being too rich. This pasta bake is creamy, lemony, comforting, ing and surprisingly easy to make – and I will tell you how.

Ingredients

For the Chicken

• 4 boneless skinless chicken breasts (2 lbs / 900g)
• 1 tsp salt (6g)
• 1 tsp garlic powder (3g)
• 1/2 tsp black pepper (1g)

For the Pasta Bake

• 4 tbsp olive oil (60ml), divided
• 1/2 large sweet onion, sliced (1 cup / 150g)
• 2 squash or zucchini, sliced (1 lb / 450g)
• 2 lemons
• 1 tbsp fresh rosemary, chopped (4g)
• 1/2 cup dry white wine (120ml)

White wine brings a little bit of brightness to the sauce and helps to deglaze the pan and get all those browned bits into the sauce. My favorites are sauvignon blanc and pinot grigio.

• 4 cups chicken stock (960ml)
• 1 lb fusilli pasta (450g)

Fusilli is especially suitable for this pasta bake as it grabs the sauce wonderfully due to its shape, but you may use any short pasta.

• 1 tsp salt (6g)
• 1/2 tsp cracked black pepper (1g)
• 1 pint cherry tomatoes, halved (2 cups / 300g)
• Extra whole cherry tomatoes for garnish (100g)
• 1/2 cup ricotta cheese, plus extra for serving (120g)

Ricotta softens the sharpness of the lemon and makes this sauce creamy without being too rich.

• 3 rosemary sprigs
• Flaky salt, for garnish
• Black pepper
• Olive oil

Season and Sear the Chicken

First, preheat the oven to 350°F (175°C). Pat the chicken breasts dry with paper towels and season them well with salt, garlic powder, water, and black pepper.

In a large oven-safe Dutch oven or deep skillet, heat 2 tbsp of olive oil over medium heat. As soon as it gets shimmery, add the chicken.

The first mistamadeI did while making this pasta bake was moving the chicken too early, as it stuck to the pan. In fact, chicken naturally releases from the pan once you let it form a crust. Now I don’t move the chicken at all and leave it for about 8 minutes – the result is perfectly crispy chicken.

When the chicken is ready to turn, it will lift easily from the pan and have a nice golden crust. Brown it on the other side for another 5 minutes.

Now the smell in the air is simply amazing – garlicky, slightly smoky, and savory.

Pro Tip: Undercooked chicken is exactly what you need as it finishes cooking in the oven and stays juicy.

Prepare the Vegetables and Lemons

While the chicken is cooking, slice the onion and cut the squash into 1/4 inch half moons. Slice one lemon into thin rounds.

Roll the second lemon several times on the counter before zesting and squeezing the juice. I always zest lemon before cutting it as it is way easier.

Freshly chopped rosemary fills the air with its aromatic scent. It’s like my kitchen signature – whenever I chop rosemary, I can’t help myself and smell it every single time.

In case you are going to be very busy tonight, you may prepare all the vegetables beforehand and keep them in the fridge.

Cook the Onion and Squash

Transfer the chicken to a plate temporarily. Add 2 tbsp of olive oil to the pot and toss the sliced onion into it.

Cook for about 3 minutes, stirring frequently, until onions become slightly translucent.

Add the squash and cook for another 5 minutes, stirring occasionally.

Initially, the squash looks very dry, but eventually it starts releasing moisture and softening. Its edges will turn golden-brown and caramelized, adding flavor to the final dish.

The sound of sizzling also changes – it gets softer.

Pro Tip: Don’t crowd the pot with extra squash,h as it will not brown and will not develop that savory flavor.

Build the Sauce

Add the wine to the pot and scrape the bottom of the pot with a wooden spoon. It will release all those savory juices.

The smell at this stage is amazing – wine combined with savory chicken drippings and rosemary.

Let it simmer for about a minute, then add:

• 1 tsp salt
• 1/2 tsp cracked black pepper
• Chicken stock
• Lemon zest
• Lemon juice

Bring everything to a boil.

The broth should be vividly savory with the brightness of lemon. If it tastes too bland, add some extra salt.

Cook the Pasta

Toss the pasta right into the simmering sauce and stir well.

Cook it for about 5 minutes, stirring occasionally. The pasta should be slightly softened, but not fully cooked yet. It will cook further in the oven.

I really like the fact that the pasta cooks in the broth and not in the water. Every bite will taste rich and flavorful.

As it cooks, the sauce will start thickening a little bit and becoming silky due to the release of starches.

Pro Tip: Remember to stir the pasta every minute or two. Short pasta tends to stick to the bottom of the pot.

Add the Ricotta and Tomatoes

Take the pot off the heat and stir in the ricotta cheese.

The sauce becomes smooth and silky right away. It is not very thick yet, and as it will thicken in the ovenwhen then pasta soaks up more sauce.

Stir in the cherry tomatoes.

Cherry tomatoes should be sweet and juicy as they burst a little in the oven and balance the flavor of lemon beautifully. Their aroma is really fruity and floral when you cut them.

Arrange the chicken on top of the pasta and tomatoes, and sprinkle with extra tomatoes.

Top with rosemary sprigs and lemon slices.

Bake Until Bubbling

Cover the pot with a lid or aluminum foil and bake for about 30 minutes or until the chicken is done (165°F / 74°C).

While the pasta is baking, the smell filling the air is simply amazing – creamy pasta, savory chicken, roasted lemon,n and rosemary all mixed.

After taking it out of the oven, let it rest for 10 minutes.

Resting time is important as it allows the pasta to absorb more liquid, the sauce to thicken, and the chicken to stay juicy after being cut.

Garnish with extra dollops of ricotta, flaky salt, extra black pepper, and a few drops of olive oil.

Now you will see how glossy and creamy the final dish is with those lemon slices on top.

Pro Tip: If you would like to add some color to the top, uncover the pot for the last 5 minutes of baking.

Mistakes to Avoid

Overcooking the Pasta Before Baking

This happens quite often because pasta appears to be slightly undercooked. In fact, it will continue cooking in the oven, so leaving it slightly al dente is important.

Moving the Chicken Too Soon

Initially, chicken naturally sticks to the pan. Trying to move it may damage the crust formed. Leave the chicken on the bottom for 8 minutes.

Using Flavorless Tomatoes

Tomatoes should be sweet and juicy because there are only a few flavors in the sauce. Cherry tomatoes will work best.

Not Letting the Pasta Bake Rest

The sauce looks quite runny immediately after baking. However, it will thicken a little when it rests for 10 minutes.

Not Seasoning the Broth Properly

Broth seasons the whole pasta. If the both doesn’t taste flavorful before the pasta, the final dish will be bland.

Ways to Change It Up

Vegetarian Version

Replace the chicken broth with vegetable broth and chicken with chickpeas, beans, or roasted butternut squash. Everything else works great.

Add More Greens

Sometimes I stir in a few handfuls of fresh spinach before baking. The heat left in the pot wilts it perfectly into the sauce.

Use Another Cheese

In addition to ricotta, goat cheese adds a tartness and works great with lemon and tomatoes.

How to Store and Serve

Leftovers should be stored in an airtight container in the fridge for up to 4 days. The flavors intensify overnight, and I honestly find it tastier the next day.

In order to reheat, just add a splash of chicken broth or water. It allows the pasta to absorb more liquid.

It can be frozen for up to 2 months. The texture of pasta will soften after freezing.

I like to serve it with crusty bread and salad. A little extra ricotta and fresh black pepper add to the presentation of this dish.

This pasta bake is cozy and comforting without being too heavy. There is something both refreshing and creamy in it at the same time. Don’t forget to add lemon slices on top – they will melt and add lots of flavor.