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Baked Lemon-Basil Pasta

I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 2987.8 kcal

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Large Skillet For cooking chicken and sauce
  • 1 Casserole Dish Oven-safe, approximately 9x13 inches
  • 1 Lemon Zester/Juicer For fresh lemon zest and juice
  • 1 Heat-proof spatula or wooden spoon For stirring and combining ingredients

Ingredients
  

Main

  • 3 cups bow tie pasta
  • 1 skinless boneless chicken breast half - cut into bite-size pieces
  • 1 teaspoon lemon pepper
  • ¼ cup margarine
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ¼ cup white wine
  • 2 cups sour cream
  • 1 tablespoon chopped fresh basil
  • 1 lemon zested and juiced
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated mozzarella cheese
  • 1 tablespoon chopped fresh parsley
  • ½ cup torn fresh spinach

Instructions
 

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
  • Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
  • Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
  • To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
  • Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

Notes

For optimal flavor and texture, consider swapping margarine for unsalted butter when cooking the chicken. Ensure chicken is cut uniformly for even cooking; avoid overcooking in the skillet as it will bake further. When preparing the sauce, incorporate sour cream gradually into the simmering wine base, stirring continuously to prevent curdling. The fresh basil, parsley, and lemon zest are crucial for the dish's vibrant character—use them generously. For the spinach, adding it closer to the end of the baking cycle or even after removing from the oven will preserve its color and tender texture, integrating with the residual heat. A final drizzle of high-quality olive oil before serving can enhance richness.