This chicken dish with baked lemon pasta is to die for! It’s the ideal comfortable dish, full of flavor, that everyone adores. It’s the perfect evening supper when served with roasted vegetables on the side.
This meal is hearty, filling, and COMPLETE. This is a complete supper, and you may add some roasted veggies. Pasta with a creamy, lemony sauce that has been cooked till soft. You’ll appreciat the supper that comes with it—juicy, delicious chicken slices.
Even fighting over the leftovers is possible.
I frequently hear from you folks asking me to post more “full meals”. meals that are complete with an entree and a side dish but may not be prepared in a single pot, sheet pan, etc. And I enjoy doing it since I frequently seek for the same things. especially when I’m attempting to streamline my weekly food planning.
We frequently eat this spaghetti and chicken dish, so I’m excited to share it with you today.
It has a vague air of flair, but it isn’t.
Without being overly substantial or opulent, it is snug and welcoming.
And it has great versatility! Change the cheese in the spaghetti, add some veggies, season the chicken differently, and more.
Please note the brown butter specks in the pasta in the P.S. Sriously, oh my word.
Start by toasting the pasta in butter and garlic, much like I do with my parmesan orzo. like a risotto, sort of! Of course, this requires an additional step, but it is SO worthwhile. It gives the flavor a depth that would not otherwise be present. We use a little cut of pasta because of this. Farfallini was used in this dish, but I’m having trouble locating it these days. Orzo and ditalini might also work. Additionally, the toasted tiny pieces that form while the pasta cooks are simply amazing. Then I add stock and bake it for a little while. Then add the parmesan and fresh lemon zest, which are both delicious.
I cook a quick chicken breast in my cast iron pan while the pasta bakes. I enjoy cooking chicken this way because it is straightforward but tasty. Because of the beautiful brown crust that the cast iron produces, I like to use butter in this recipe. You get that browned butter, a chicken breast that is really golden on the exterior, and so.much.flavor. It’s entirely worthwhile.
I also enjoy baking my chicken to perfection. I find that this is infallible, you know. Depending on the thickness of the chicken, I sear it for a solid five minutes on all sides before putting it in the oven for five to 10 minutes. Every single time, the chicken is incredibly moist and tender. Aside from grilling, this is how I prefer to prepare chicken breast.
Just observe how almost in pieces it is.
I usually always make parmesan roasted broccoli as an extra side dish. In addition to baking the pasta with veggies, I periodically just toss some vegetables into the spaghetti for the kids. Additionally, you may prepare broccoli or Brussels slaw, hot honey brussels sprouts, cacio e pepe cauliflower, and hot honey brussels sprouts. They are all appropriate for this lunch.
Heck, in a pinch even a package of frozen steamfresh veggies would do! On hectic weeknights, I’m all about making things simple and easy.
Almost anything would go well with this citrus pasta. It’s a fantastic side dish for both seafood and steak.
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INGREDIENTS
BAKED LEMON PASTA
- 3 tablespoons unsalted butter
- 16 ounces tiny-cut pasta, like orzo, ditalini, farfallini, etc
- 2 garlic cloves, minced
- kosher salt and pepper
- 32 ounces chicken or vegetable stock
- ½ cup finely grated parmesan cheese
- 1 to 2 tablespoons freshly grated lemon zest, depending on how lemony you like it
- 3 tablespoons chopped fresh parsley or herbs
SEARED CAST IRON CHICKEN BREAST
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 tablespoons unsalted butter
INSTRUCTIONS
BAKED LEMON PASTA
- Preheat the oven to 375 degrees F.
- Melt the butter in an oven-safe saute pan, skillet, braiser or dutch oven over medium heat. Stir in the pasta and cook for a few minutes, stirring often, so the pasta toasts. Stir in the garlic and a pinch of salt and pepper.
- Pour in 3 ½ cups of the stock, stirring to combine. Place the skillet in the oven, uncovered, and cook for 12 to 15 minutes, until the liquid is mostly absorbed and the pasta is tender.
- Remove the pan from the oven and stir in the remaining stock, the parmesan and the lemon zest. Place it back in the oven for 5 minutes. Don’t worry if it seems too liquidy – the pasta soaks up all the stock quickly! Stir in the chopped parsley.
SEARED CAST IRON CHICKEN BREAST
- While the pasta is in the oven, heat the cast iron skillet over medium heat. Pat the chicken breast dry with a paper towel and season it all over with the salt, pepper, garlic powder and oregano.
- Add the butter to the skillet. Once melted and sizzling, add in the chicken. Cook it on one side until deeply golden brown, about 5 minutes. Flip it and cook for an additional 5 minutes, not moving it so it gets that golden brown
- Place the skillet in the oven for 5 to 10 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 minutes, then slice and serve with the pasta!