Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
65 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.

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  • Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.

  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.

  • Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.

  • Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.

  • Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.

  • Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Cook's Notes:

You can use any pasta of your choice, Neufchatel instead of cream cheese, light or fat-free sour cream instead of regular, and white pepper instead of black.

Use 2 1/4 cups of chicken stock if not using wine.

Can substitute 1 pound peeled and deveined shrimp for chicken, or keep meat free. If adding veggies, add to the pan after wine. Asparagus and broccoli make great additions.

Nutrition Facts

611 calories; protein 25.2g; carbohydrates 62.6g; fat 28.7g; cholesterol 78.2mg; sodium 703mg. Full Nutrition
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Reviews (2)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/08/2021
My family and I absolutely loved this dish! We like our casseroles creamy, so I doubled the sauce recipe and used about 3/4 cup of lemon juice. I will be making this often! Read More
Rating: 5 stars
08/01/2021
I used stuffed ravioli instead of orzo, and I used chopped veggies (zucchini, peppers, onion) in place of the chicken bc I didn’t have any, and followed the rest of the recipe as stated. When it got to the Parmesan cheese, I only had the shaker kind (and I assume the recipe means shredded) so I used that bc it’s what I had. Then, instead of baking, I just spooned the veggies and sauce on top of the drained pasta. I thought it was very good, even without chicken! Hubby however- loves meat more than veggies and thinks it was good but would be better with chicken. Lol Read More