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Baked Lemon-Basil Pasta

Baked Lemon-Basil Pasta

Name: Baked Lemon-Basil Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 3 cups bow tie pasta; 1 skinless, boneless chicken breast half - cut into bite-size pieces; 1 teaspoon lemon pepper; ¼ cup margarine; 2 tablespoons olive oil; 2 cloves garlic, minced; ¼ cup white wine; 2 cups sour cream; 1 tablespoon chopped fresh basil; 1 lemon, zested and juiced; ¼ cup grated Parmesan cheese; ¼ cup grated mozzarella cheese; 1 tablespoon chopped fresh parsley; ½ cup torn fresh spinach

Rating: 4.25 stars

161 Ratings
124 Reviews
7 Photos

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!

By Brennan Cartwright

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 2

Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

398 calories; protein 11.5g; carbohydrates 20g; fat 30.7g; cholesterol 49.4mg; sodium 299.2mg. Full Nutrition

Reviews (124)

Most helpful positive review

KRISTIE1

07/28/2009

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! Read More

Helpful

(128)

Most helpful critical review

mcusce

01/07/2012

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. Read More

Helpful

(35)

161 Ratings

5 star values: 93
4 star values: 37
3 star values: 18
2 star values: 4
1 star values: 9

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KRISTIE1

07/28/2009

Helpful

(128)

ADZELL

06/28/2010

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!:) Read More

Helpful

(89)

bpg542

08/04/2009

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! Read More

Helpful

(66)

shaenon

08/05/2009

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. Read More

Helpful

(48)

mcusce

01/06/2012

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. Read More

Helpful

(35)

Scott Summers

08/26/2011

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

Helpful

(35)

Briana Bird Pastorino

08/25/2009

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. Read More

Helpful

(35)

Amy D'Errico Gregoryan

04/25/2011

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. Read More

Helpful

(30)

carliej01

08/10/2009

This was excellent. I didn't follow the recipe exactly: I used penne instead of bow-tie and cream cheese instead of sour cream because it was all I had. I also upped the white wine. Was excellent. My boyfriend loved it and keeps asking when I'll be making it again. Great recipe! Read More

Helpful

(25)

More Reviews

Back to Baked Lemon-Basil Pasta

All Reviews for Baked Lemon-Basil Pasta

- of Reviews

Baked Lemon-Basil Pasta

Servings Per Recipe: 6
Calories: 398.3

% Daily Value *

protein: 23 %

carbohydrates: 7 %

dietary fiber: 7 %

sugars:

fat: 47 %

saturated fat: 66 %

cholesterol: 17 %

vitamin a iu: 27 %

niacin equivalents: 32 %

vitamin b6: 8 %

vitamin c: 28 %

folate: 14 %

calcium: 19 %

iron: 6 %

magnesium: 11 %

potassium: 7 %

sodium: 12 %

thiamin: 5 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.