Go Back
Homemade Creamy Lemon Chicken Penne Bake recipe photo
Print Recipe Save it for later

Creamy Lemon Chicken Penne Bake

This Creamy Lemon Chicken Penne Bake is a luscious, comforting pasta loaded with tender chicken, fresh spinach, and a bright, garlicky lemon cream sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 12 ounces penne pasta perfectly shaped to hold the creamy sauce
  • 1 lb chicken breast diced, tender and juicy protein
  • 1 tablespoon olive oil for sautéing
  • 3 cloves garlic minced, aromatic flavor base
  • 1 cup heavy cream rich and velvety sauce
  • 1 cup chicken broth adds depth and moisture
  • 1 cup grated Parmesan cheese salty, nutty goodness
  • 1 lemon zested and juiced, bright citrus punch
  • 1 teaspoon dried thyme earthy herbal note
  • Salt and pepper to taste
  • 1 cup fresh spinach adds color and nutrition
  • 1/2 cup breadcrumbs crunchy topping
  • 1 tablespoon parsley chopped, fresh garnish

Instructions

Directions: Creamy Lemon Chicken Penne Bake

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 9-11 minutes. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and season with salt, pepper, and dried thyme. Cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth, heavy cream, lemon zest, and lemon juice. Stir well and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes to thicken slightly.
  • Reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce is creamy and smooth. Add the cooked penne, sautéed chicken, and fresh spinach to the skillet. Toss everything together to coat evenly and wilt the spinach.
  • Preheat your oven to 375°F (190°C). Transfer the creamy mixture into a greased baking dish. Sprinkle the breadcrumbs evenly over the top for a crispy golden crust.
  • Bake uncovered for 20-25 minutes until the top is golden and bubbly. Remove from the oven and sprinkle with chopped parsley before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (about 9x13 inches)
  • Mixing spoon and spatula
  • Grater
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
  • Swap spinach for kale or swiss chard for a heartier green variation.
  • Add roasted cherry tomatoes or sun dried tomatoes to boost flavor and texture.