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Creamy Lemon Chicken Pasta Bake

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  • Prep 25 min
  • Total 45 min
  • Servings 6
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This easy pasta bake is creamy and hearty without being heavy, and a bright lemon flavor makes it even more delicious.
By Cindy Ensley
Updated Aug 31, 2017
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  • 1 lb farfalle (bow-tie) pasta
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup milk
  • 1 tablespoon grated lemon peel
  • 4 medium green onions, sliced
Make With
Progresso Broth


  • 1
    Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.
  • 2
    Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package -- pasta should still be undercooked in center. Drain; pour into bowl. Set aside.
  • 3
    While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.
  • 4
    Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in broth and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Whole milk will give the dish a creamier flavor, but it’s great with 2% as well.
  • tip 2
    Use any short pasta you like for this dish; just be sure to undercook it a bit since it will soak up the sauce and finish cooking in the oven.


Nutrition Facts are not available for this recipe
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