One-Bag Lemon Chicken and Pasta - An EASY lemon chicken and pasta recipe that's family-friendly and perfect for busy weeknights!! Everything cooks in ONE bag! The chicken is juicy, the pasta is tender, and cleanup is a breeze!!
½pounduncooked pastaI used rotini; bowtie, ziti, small shells, etc. are recommended
1poundboneless skinless chicken breastcut into bite-sized pieces
¼cupolive oil
¼cuplemon juice
1medium lemonsliced into thin rounds
2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
1teaspoondried thyme
4cupswater
3 to 4tablespoonsfresh parsleyItalian or flat-leaf, finely minced
freshly grated Parmesan cheeseoptional for serving
Instructions
Preheat oven to 400F. Open oven bag, add 1 tablespoon flour, pinch with your fingers to seal, and shake to distribute.
Add the pasta, chicken, olive oil, lemon juice, lemon slices, salt, pepper, thyme, water, and seal bag with nylon closure about 3 inches from the top.
Place bag on a baking sheet or in a roasting pan and cut six 1/2-inch slits for steam to escape. Make sure you cut near the top of the bag so you water, oil, etc. doesn't leak.
Bake for about 30 minutes or until pasta is al dente and chicken is cooked through.
Place bag in the sink and using hot mitts and with caution, squeeze out excess liquid through the steam slits.
Gently rip bag open enough to add the parsley, stir to combine, taste, and if desired add more salt or pepper, optional Parmesan cheese, and serve. Dish is best warm and fresh but will keep airtight in the fridge for up to 1 week or in the freezer for up to 4 months.