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Homemade One-Bag Lemon Chicken and Pasta photo

One-Bag Lemon Chicken and Pasta

This One-Bag Lemon Chicken and Pasta is a delightful, hassle-free dinner bursting with zesty flavor!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 bag 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, finely minced
  • Freshly grated Parmesan cheese optional for serving

Equipment

  • Reynolds Large Oven Bag
  • Oven
  • Large baking sheet
  • Mixing Bowl
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Preparation Steps:
  1. Preheat your oven to 375°F (190°C). This ensures that your dish cooks evenly and thoroughly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.