"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!" — Brennan
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bow tie pasta
skinless, boneless chicken breast half - cut into bite-size pieces
chopped fresh basil
lemon, zested and juiced
grated Parmesan cheese
grated mozzarella cheese
chopped fresh parsley
torn fresh spinach
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!
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.
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! :)
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!
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.
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.
it was good....i think it should have all been blended together before cooking....i added more spinach and chicken
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Lemon-Basil Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 276
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