Lemon Chicken Spaghetti Bake
Lemon chicken spaghetti bake is a creamy, flavorful baked pasta dish you and your family will love. Bursting with flavors from a mix of Alfredo, pesto sauce and lemon juice, this Italian inspired casserole is one to make on repeat!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Casserole, Dinner, Main Course, Pasta
Cuisine: American
Servings: 6
Calories: 605kcal
- 8 oz spaghetti noodles
- 1 15 oz jar alfredo sauce
- 2 1/2 tbsp basil pesto
- 3-3 1/2 tbsp lemon juice
- 2 tbsp sundried tomatoes chopped
- 8 oz ricotta cheese
- 2 cups chopped rotisserie chicken
- 6 oz Parmesan romano cheese shredded
- 8 oz mozzarella cheese shredded
- 1/4 tsp dried oregano
Break the noodles in half. Bring a pot of salted water to a boil. Stir in the pasta, and cook until al dente. Carefully transfer the cooked spaghetti to a waiting colander in the sink, and run it under cool water to stop it from cooking. Set aside.
While the pasta cooks, prepare the rest of the ingredients. Start by making the sauce. Add the alfredo, pesto, tomatoes, and lemon juice to a mixing bowl and whisk together until evenly combined. Set aside.
Add half of the cooked/drained spaghetti to the bottom of an 8x8" baking dish. Spread the pasta out evenly in the dish.
Pour half of the prepared sauce evenly out over top of the pasta, spreading out as needed. Next, add half the chicken in an even layer.
Spread half of the romano and mozzarella cheese evenly out over the chicken and pasta in an even layer.
Add the ricotta in dollops on top of the cheese, and using the back of a spoon gently spread it out as much as possible.
Repeat all of the layers, EXCEPT for the ricotta.
Sprinkle the dried oregano evenly out overtop of the casserole.
Bake the casserole at 350° for 40 minutes, or until bubbly and the cheese has begun to brown.
Calories: 605kcal | Carbohydrates: 33g | Protein: 49g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 155mg | Sodium: 949mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 4mg | Calcium: 592mg | Iron: 1mg