Name: One-Pan Creamy Lemon Chicken Pasta
Ingredients: 12 ounces uncooked whole wheat pasta (elbows or penne); 2¾ cups chicken broth or stock (reduce by ¼ cup if you are using plain white pasta); 1 pound boneless skinless uncooked chicken (cut into 1-inch pieces); 1 lemon (zested and juiced); 2 cloves fresh garlic cloves (minced); 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ¾ cup grated parmesan (divided); 1 8-ounce package cream cheese; ½ cup whole wheat panko breadcrumbs; fresh parsley (finely chopped, optional)

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One-Pan Creamy Lemon Chicken Pasta

Course: Main Course

Ingredients

12 ounces uncooked whole wheat pasta elbows or penne
2¾ cups chicken broth or stock reduce by ¼ cup if you are using plain white pasta
1 pound boneless skinless uncooked chicken cut into 1-inch pieces
1 lemon zested and juiced
2 cloves fresh garlic cloves minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
¾ cup grated parmesan divided
1 8-ounce package cream cheese
½ cup whole wheat panko breadcrumbs
fresh parsley finely chopped, optional

Instructions

Preheat oven to 350℉.
Dump the uncooked pasta in a 9×13-inch baking dish.
Add in the chicken broth and raw chicken. Stir to combine.
Add lemon zest, fresh garlic, salt, pepper, onion powder, paprika, and ½ cup parmesan. Stir to combine.
Nestle the block of cream cheese into the center of the pan.
Cover then dish tightly with foil and bake at 350℉ for 30 minutes.
Uncover, give it a good stir to get the cream cheese to melt, re-cover tightly, and return to oven for 15 more minutes until most of the liquid is absorbed.
Uncover again. Add the lemon juice and stir to fully incorporate the cream cheese. Top with breadcrumbs and remaining parmesan cheese.
Broil for a few minutes to crisp up the top.
Remove from oven. Sprinkle with a little fresh parsley. Allow to rest for 5 minutes.

Recipes from the Madhouses

Recipes from the Madhouses

One-Pan Creamy Lemon Chicken Pasta