One-Bag Lemon Chicken and Pasta
There’s something incredibly satisfying about a meal that comes together in one bag, especially when it’s as delicious as this One-Bag Lemon Chicken and Pasta. This recipe not only simplifies cleanup but also infuses the chicken and pasta with a bright, zesty flavor that makes for a delightful dinner any night of the week. With minimal prep time and a handful of ingredients, you can create a refreshing dish that everyone will love. Let’s dive into the details!
Why This Recipe Is Reliable
This One-Bag Lemon Chicken and Pasta recipe is reliable for several reasons. First, it requires minimal effort; simply toss your ingredients in a Reynolds Large Oven Bag and let the oven work its magic. Second, the flavors meld beautifully, thanks to the enclosed cooking environment of the bag, ensuring juicy chicken and perfectly cooked pasta. Finally, it’s versatile—feel free to swap in your favorite veggies or pasta shapes to customize it just the way you like!
What You’ll Gather
- 1 Reynolds Large Oven Bag
- 1 tablespoon all-purpose flour
- 1 pound uncooked pasta (rotini, bowtie, ziti, small shells recommended)
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- ½ cup olive oil
- ½ cup lemon juice
- 1 medium lemon, sliced into thin rounds
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon dried thyme
- 4 cups water
- 3 to 4 tablespoons fresh parsley, Italian or flat-leaf, finely minced
- Freshly grated Parmesan cheese, optional for serving
Appliances & Accessories
- Oven – You’ll need a preheated oven for this recipe.
- Large Baking Sheet – To catch any drips from the oven bag.
- Mixing Bowl – For combining ingredients before placing them in the bag.
- Measuring Cups and Spoons – For accurate ingredient measurements.
- Knife and Cutting Board – To prep the chicken and lemon.
Make One-Bag Lemon Chicken and Pasta: A Simple Method
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures that your dish cooks evenly and thoroughly.
Step 2: Prepare the Oven Bag
Take the Reynolds Large Oven Bag and sprinkle it with the tablespoon of all-purpose flour. This helps to prevent the bag from bursting during cooking and allows for even heat distribution.
Step 3: Combine Ingredients
In a large mixing bowl, combine the uncooked pasta, chicken pieces, olive oil, lemon juice, lemon slices, kosher salt, black pepper, and dried thyme. Toss everything together until well coated.
Step 4: Transfer to the Bag
Carefully transfer the mixture into the prepared oven bag. Seal the bag according to the package instructions, making sure to leave a small opening for steam to escape.
Step 5: Place on a Baking Sheet
Place the sealed oven bag on a large baking sheet. This will catch any drips and makes it easy to handle once it’s hot.
Step 6: Bake
Bake in the preheated oven for about 45 minutes or until the chicken is cooked through and the pasta is tender. Be sure to check the internal temperature of the chicken to ensure it reaches 165°F (75°C).
Step 7: Garnish and Serve
Remove the baking sheet from the oven and carefully cut open the bag, allowing the steam to escape. Transfer the contents to a serving dish and sprinkle with fresh parsley. Serve with freshly grated Parmesan cheese if desired.
Seasonal Serving Ideas
- In the summer, pair this dish with a fresh garden salad and a glass of iced lemonade.
- In the fall, add roasted vegetables like zucchini or bell peppers to the mix before baking.
- In winter, serve with crusty bread for a comforting meal.
- In spring, consider adding a hint of fresh basil for an herbal twist.
If You’re Curious
This One-Bag Lemon Chicken and Pasta is not just a quick dinner option; it’s also a great way to use up leftover vegetables. Feel free to toss in some spinach, broccoli, or bell peppers to make it even more nutritious. The oven bag method ensures that nothing gets overcooked, making it a foolproof way to enjoy a well-rounded meal.
Storing Tips & Timelines
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave-safe dish and heat until warmed through. If you’d like to freeze the dish, portion it into freezer-safe containers, where it can last for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.
One-Bag Lemon Chicken and Pasta FAQs
Can I use frozen chicken for this recipe?
While it’s best to use fresh chicken for even cooking, you can use frozen chicken if you increase the baking time to ensure the chicken is fully cooked through.
What other pasta shapes work well with this recipe?
Any small pasta shapes will work well, such as penne, fusilli, or even orzo for a change of texture!
Can I make this dish ahead of time?
Yes! You can prepare the bag with the ingredients the night before and store it in the refrigerator until you’re ready to bake it the next day.
What if I don’t have lemon juice?
If you’re out of lemon juice, you can substitute with lime juice or a splash of white wine vinegar for a similar tangy flavor.
Save & Share
If you love this One-Bag Lemon Chicken and Pasta as much as we do, don’t forget to share it with your friends and family! It’s perfect for gatherings, potlucks, or simply a cozy family dinner. Snap a photo and tag us on social media to show off your delicious creation.
This One-Bag Lemon Chicken and Pasta is more than just a meal; it’s an experience that brings together fresh ingredients and vibrant flavors in a hassle-free way. Whether you’re a busy parent, a student, or just someone who loves simple cooking, this recipe is sure to become a staple in your kitchen. Enjoy!
One-Bag Lemon Chicken and Pasta
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). This ensures that your dish cooks evenly and thoroughly.
- Take the Reynolds Large Oven Bag and sprinkle it with the tablespoon of all-purpose flour. This helps to prevent the bag from bursting during cooking and allows for even heat distribution.
- In a large mixing bowl, combine the uncooked pasta, chicken pieces, olive oil, lemon juice, lemon slices, kosher salt, black pepper, and dried thyme. Toss everything together until well coated.
- Carefully transfer the mixture into the prepared oven bag. Seal the bag according to the package instructions, making sure to leave a small opening for steam to escape.
- Place the sealed oven bag on a large baking sheet. This will catch any drips and makes it easy to handle once it’s hot.
- Bake in the preheated oven for about 45 minutes or until the chicken is cooked through and the pasta is tender. Be sure to check the internal temperature of the chicken to ensure it reaches 165°F (75°C).
- Remove the baking sheet from the oven and carefully cut open the bag, allowing the steam to escape. Transfer the contents to a serving dish and sprinkle with fresh parsley. Serve with freshly grated Parmesan cheese if desired.
Notes
- Feel free to swap in your favorite vegetables for added nutrition.
- This dish can be prepared ahead of time and baked later.
- Leftovers can be stored in an airtight container for up to 3 days.
