This is the kind of winter weeknight bake I make almost on autopilot: raw chicken cubes and raw dry penne tucked together in a glass roasting pan, then brightened with just three fresh ingredients—lemon, garlic, and parsley. Everything bakes in one dish, the pasta soaking up the chicken juices and lemony broth as it softens. It’s loosely inspired by classic Mediterranean lemon chicken and the American love of baked casseroles, but streamlined to five ingredients and minimal prep. If you can slice a lemon and mince a bit of garlic, you can get this into the oven in under 10 minutes.
Serve this lemon chicken pasta straight from the glass roasting pan with a big green salad—something crisp and slightly bitter like arugula or romaine with a simple vinaigrette to balance the richness. A side of roasted broccoli or green beans works nicely if you want more vegetables in the mix. I like to put a small bowl of extra lemon wedges on the table for anyone who wants a sharper citrus hit, and if you enjoy wine, a light, zesty white like Sauvignon Blanc or Pinot Grigio pairs well with the bright, garlicky flavors.
Oven-Baked 5-Ingredient Lemon Chicken PastaServings: 4
Ingredients
8 oz (about 2 heaping cups) dry penne pasta
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
2 large lemons, zested and juiced (about 1/4 cup juice)
4 cloves garlic, finely minced
1/4 cup chopped fresh flat-leaf parsley, plus more for serving
3 cups low-sodium chicken broth
3 tbsp extra-virgin olive oil
1 1/4 tsp kosher salt, divided, plus more to taste
1/2 tsp freshly ground black pepper, divided, plus more to taste
Directions
Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch glass roasting pan (or any similar glass baking dish) with a teaspoon of the olive oil to prevent sticking.
Add the dry penne to the glass roasting pan, spreading it into an even layer. This is your base; the pasta will cook as it absorbs the broth and chicken juices in the oven.
Pat the chicken cubes dry with a paper towel. In a medium bowl, toss the chicken with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper until evenly coated.
With clean hands, nestle the seasoned raw chicken cubes amongst the raw dry penne in the glass roasting pan. Tuck some pieces down into the pasta and leave some on top so they brown lightly as they bake. This close contact is what flavors the pasta as everything cooks together.
In a small bowl or measuring cup, whisk together the chicken broth, lemon zest, lemon juice, minced garlic, remaining olive oil, remaining kosher salt, and remaining black pepper. Taste the mixture—it should be pleasantly bright and well seasoned; adjust salt or lemon as needed, remembering the flavors will soften a bit once absorbed by the pasta.
Pour the lemon-garlic broth evenly over the chicken and penne in the pan, making sure as much of the pasta as possible is submerged. Gently shake the pan or use a spoon to nudge any very dry pieces of pasta down into the liquid.
Cover the glass roasting pan tightly with foil, crimping the edges so steam is trapped inside. Transfer to the preheated oven and bake for 25 minutes, allowing the pasta to soften and the chicken to cook through in the steamy environment.
After 25 minutes, carefully remove the pan from the oven and take off the foil, watching out for hot steam. Stir gently from the bottom to redistribute the pasta and chicken, checking that the pasta is mostly tender and the chicken is opaque and firm.
Sprinkle the chopped fresh parsley over the top and stir it in lightly, reserving a little for garnish if you like. Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is al dente, most of the liquid has been absorbed into a glossy sauce, and the chicken is fully cooked (165°F/74°C in the center of the largest piece).
Remove the pan from the oven and let the pasta rest for 5 minutes; this allows the sauce to thicken slightly and the flavors to settle. Taste and adjust with a pinch more salt, pepper, or a squeeze of lemon if desired.
Serve the lemon chicken pasta straight from the glass roasting pan, garnished with the remaining parsley. Spoon some of the bright, lemony pan juices over each portion so the pasta is well coated.
Variations & Tips
For a creamier version, stir in 1/3 to 1/2 cup of heavy cream or half-and-half during the final 10–15 minutes of baking, just after you remove the foil and add the parsley; this turns the bright broth into a silky sauce. To lean into a more Mediterranean profile, add a teaspoon of dried oregano or thyme to the lemon-garlic broth, and finish with a scattering of crumbled feta or shaved Parmesan when serving (this technically adds an ingredient, but it’s an easy embellishment). If you prefer dark meat, boneless, skinless chicken thighs work beautifully; they stay juicy even if you overshoot the cook time a bit. You can also swap penne for another short, sturdy pasta like rigatoni or rotini—just avoid very tiny shapes, which may overcook in the same time frame. For extra vegetables without complicating the prep, tuck a couple of handfuls of cherry tomatoes or thinly sliced kale amongst the pasta and chicken before pouring on the broth; they’ll soften and contribute flavor as they bake. Finally, if you like a bit of crunch, top the finished dish with toasted breadcrumbs mixed with a little olive oil and lemon zest right before serving.
