Baked Lemon-Basil Pasta Recipe - Allrecipes.com
Baked Lemon-Basil Pasta Recipe
  • READY IN 1 hr

Baked Lemon-Basil Pasta

Recipe by  

"I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
  2. Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
  3. Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
  4. To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
  5. Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2009

Yum!! I made this dish exactly as directed and it came out perfectly. No one flavor/ingredient overpowered the other - they all blended together perfectly. My 8-year-old daughter loved it too. I plan to make this part of our regular weeknight dinners and won't change a thing!

 
Most Helpful Critical Review
Aug 25, 2009

This recipe was tasty, but a little dry. Also, this is for well more than 4 people. Adding milk to the leftovers improved the dish. I also added auteed onions in the butter/oil after cooking the chicken. I put the spinach in the sauce and used more than it called for. At least a full cup of spinach is better for this, would be great adding other veggies as well.

 
Jun 28, 2010

This was a hit tonight! I did double the chicken, , subbed butter for margarine, added extra garlic, and used just ground black pepper instead of lemon pepper. It came out tasting great - I subbed in multi grain pasta and no fat sour cream to feel a little less guilty. Thank you for sharing! :)

 
Aug 04, 2009

Such a great tasting dish, for any of those folks who love Bertucci's lemon creme penne rigate this is the perfect substitute. Definetley add more chicken, cheese and think about doubling the spinich and mixing it through out the mix not just on top. So tasty!

 
Aug 05, 2009

yummy recipe, i used it a a dinner party and everyone loved it. however, i added more basil and parmesan. otherwise, stayed with the recipe.

 
Jan 06, 2012

I liked the concept of this dish but the pasta came out really dry. Next time I think I will add more sour cream and perhaps even some cream cheese.

 
Aug 26, 2011

it was good....i think it should have all been blended together before cooking....i added more spinach and chicken

 
Apr 25, 2011

I followed this recipe almost to a T, and it was fabulous! I used butter instead of margarine and just added a little extra lemon when I put the cheese on, and it was superb. My family really enjoyed it (including my husband who detests sour cream.) Great dish, will certainly be making again.

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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