Lemon Chicken Pasta Bake


Well we made it. It’s finally Friday, and I couldn’t be happier. My couch, my jammies, a good craft beer and the book I’m currently obsessed with are all calling my name. I think it sounds like the perfect way to spend my Friday night. Don’t you? I know right…living large. I’m not sad about it. But first, we have to talk about this lemon chicken pasta bake and why it is just so darn delicious. The perfect weeknight dinner recipe, this pasta bake requires half the work of regular old lemon chicken with just as much flavor!

Lemon Chicken Pasta Bake is the perfect casserole for dinner! | www.cookingandbeer.com

This casserole is just about as straight-forward as it gets. It’s really so super easy.

It wasn’t until I was literally writing up this recipe and blog post, that I wished I would have added toasted bread crumbs to the top of this delightful little dish. Although the top of this lemon chicken pasta bake crisps up nicely at the end, it really could have used some bread crumbs. Hindsight is always 20/20 though, and I didn’t want to wait to share this recipe…

…so, toast up some bread crumbs and throw them on top! You can do no wrong with that added tidbit, and it will take you literally all of 60 seconds.

So, does everyone have big plans for this weekend? Valentine’s Day is tomorrow and all. Do you guys usually stay in or go out? We are definitely “stay in” people, and with Zach working behind the stove, I’m pretty much the happiest person in the world right now. We don’t go crazy with Valentine’s Day. We both aren’t big fans of the holiday, but I won’t get into that now. I don’t want to burn any bridges with my fellow readers. ;)

We are perfectly content spending the night at home playing rounds and rounds of Catan and stuffing our faces full of delicious home-cooked food.

I really hope you guys do have a wonderful weekend though. Add this lemon chicken pasta bake to your menu next week and pair it with a citrusy IPA!

Lemon Chicken Pasta Bake is the perfect casserole for dinner! | www.cookingandbeer.com

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Lemon Chicken Pasta Bake is the perfect casserole for dinner! | www.cookingandbeer.com

Lemon Chicken Pasta Bake

Yields 8

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Save Recipe


  • 1 pound dry small pasta
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 medium yellow onion, diced small
  • 3 cloves of garlic, finely minced
  • salt and black pepper
  • 2 14.5oz cans cream of chicken soup
  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 2 tablespoons parmesan cheese, finely grated
  • fresh parsley, chopped, for garnish
  • 1/2 of a small lemon, sliced, garnish


  1. Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta, and cook for 5 minutes ONLY. Drain and set aside.
  3. To a large bowl, combine the partially cooked pasta, chicken, onion, garlic and a heavy dose of salt and black pepper. Toss. Set aside.
  4. In a small saucepan, combine the soup and milk. Whisk over low heat until heated though and creamy. Pour the sauce over the pasta mixture and drizzle on the lemon juice. Stir to evenly coat.
  5. Pour the mixture into your prepared baking dish, cover with foil and bake for 1 hour. After it has baked, remove the foil, and sprinkle the parmesan cheese on top. Place the dish under the broiler until the cheese is melty. Remove from heat.
  6. Garnish with fresh parsley and slices of lemon. Enjoy hot.

Lemon Chicken Pasta Bake is the perfect casserole for dinner! | www.cookingandbeer.com


Categories: Chicken, Food and Beer Pairings, Main Course, Meat and Fish, Recipes
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33 thoughts on “Lemon Chicken Pasta Bake

  • March 10, 2015 at 9:12 am

    Is the chicken cooked or uncooked when you mix it with the ingredients?

  • March 10, 2015 at 9:57 am

    Hi Hannah. The chicken will be uncooked when you mix it in. If you wish to cook the chicken beforehand then you may, but it may dry out and overcook when you go to bake it. I hope this helps! Thanks for stopping by!

  • March 26, 2015 at 2:26 pm

    Making this tonight

  • April 4, 2015 at 8:50 am

    You can definitely use condensed cream of chicken, Cherice. That is what I meant as the ingredient for “cream of chicken soup” in the recipe above. Thank you!

  • June 15, 2015 at 9:21 pm

    This was amazing!!!! Thank you!

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  • June 23, 2015 at 12:11 pm

    YUMMM I loved this dish, so tasty and easy to make

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  • September 10, 2015 at 6:58 am

    Just tried this recipe last night. It was great! And there is enough leftovers so I don’t have to cook tonight !!! :)

  • December 28, 2015 at 4:56 pm

    Was pretty good but I think that baking it for an hour was too long. It made the noodles get mushy. Over all, I liked the flavors, just next time I am going to bake it for a shorter period of time.

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  • February 17, 2016 at 9:13 am

    can you freeze the leftovers?

  • February 17, 2016 at 9:23 am

    I think it would be OK to freeze the leftovers. The pasta texture might be a little off, but I think if you were to reheat it it in a very hot oven it would work. Thanks. I hope it works out for you!

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  • October 8, 2016 at 1:04 pm

    Can you prep this and freeze it and cook it when your ready to eat it?

  • October 8, 2016 at 6:04 pm

    Can this be prepared and frozen to be cooked at a later time?

  • October 9, 2016 at 10:16 am

    Hi Florence! Yes, you can prep this ahead of time. It can be frozen for about a month and then let it thaw overnight in the refrigerator before baking it according to the directions above. I hope this helps! Enjoy!

  • October 22, 2016 at 7:47 am

    Can I freeze this meal before I bake it. In giving it to a friend and they only will bake next week

  • October 22, 2016 at 3:13 pm

    Yes, you can definitely freeze this before you bake it. My only word of advice would be to allow it to thaw completely in the refrigerator for 24 hours before baking according to the directions. I hope this helps!

  • November 17, 2016 at 2:55 pm

    Divine. I made my own version of cream of chicken soup: chicken stock, butter, flour and then added the milk. Love the addition of lemon. Thank you!

  • January 2, 2017 at 4:22 pm

    My family loves this! Thanks for a new favorite!

  • January 3, 2017 at 8:37 am

    Yay! I’m so happy everyone enjoyed the recipe! Thanks!

  • January 9, 2017 at 2:08 pm

    What kind of wine goes with this pasta?

  • January 10, 2017 at 9:49 am

    If I were to pair this dish with a wine, I’d go with a Chardonnay. Hope this helps!

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  • June 20, 2017 at 5:40 pm

    Question for you! I am going to make this for a group, and I wanted to know what size baking pan do you normally use. I have a 13 1/2″ x 9 1/2″ foil pan and I was wondering if the measurements of the ingredients in this recipe would cover it, or should I double up?

  • June 20, 2017 at 9:22 pm

    Hi, I was wondering how big a baking pan you need for this recipe? I have a a 13 1/2″ x 9 1/2″ pan and I’m wondering if I need to double the recipe?

  • June 21, 2017 at 8:48 am

    You should be perfectly fine with a 13.5×9.5 baking dish for this recipe. I made it in a two smaller dishes when I posted this recipe, but I normally make it in a larger baking dish. I hope this helps! – Justine

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