Name: Creamy Lemon Chicken Bake recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbs extra virgin olive oil; 8 chicken thigh fillets small; 1 red onion cut into thin wedges; 2 cloves garlic finely chopped; 3 zucchinis medium cut into 4cm pieces; 3 1/2 cups spiral pasta large dried; 750.00 ml chicken stock (liquid); 1 cup thickened cream; 2 sprigs rosemary large; 1 lemon cut into slices; 2 cups baby spinach leaves; 1 pinch salt and pepper *to taste

by Australia's Best Recipes Team Last updated on 05/05/2025

Need an easy dinner? This chicken pasta bake takes just 10 minutes to prep.

- Australia's Best Recipes Team

Ingredients

1 tbs extra virgin olive oil
8 chicken thigh fillets small
1 red onion cut into thin wedges
2 cloves garlic finely chopped
3 zucchinis medium cut into 4cm pieces
3 1/2 cups spiral pasta large dried
3 cups chicken stock (liquid)
1 cup thickened cream
2 sprigs rosemary large
1 lemon cut into slices
2 cups baby spinach leaves
1 pinch salt and pepper *to taste

Method

Step 1

Preheat oven to 200C/180C fan-forced. Heat the oil in a large ovenproof, flameproof baking dish over high heat. Season the chicken with salt and pepper. Cook the chicken for 8 minutes, turning halfway, or until golden. Transfer to a plate.
Step 2

Add the onion and garlic to the baking dish. Cook, stirring, for 2 minutes or until aromatic. Add the zucchini and cook, turning occasionally, for 2 minutes. Add the pasta and stir to coat. Add the stock, cream and rosemary and bring to the boil.
Step 3

Return the chicken to the dish. Place a slice of lemon on each pieces of chicken. Bake for 30 minutes or until the pasta is tender. Cover with foil and set aside for 10 minutes to rest. Serve scattered with spinach leaves.