Experience a wonderfully seamless approach to comfort food with this comforting one-dish baked pasta.
Tender chicken strips, uncooked cavatappi, aromatic garlic, and zesty citrus mingle together in a single baking dish, anchored by a rich block of cream cheese in the exact middle.
As it bakes, the ingredients meld into a rich, velvety sauce that coats every single spiral of pasta without the need for multiple pots or pans.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 6
Ingredients
- Chicken: 1 pound skinless, boneless chicken thighs, sliced into thin, bite-sized strips
- Pasta: 3 cups uncooked cavatappi pasta (or a similar short, ridged shape)
- Liquid: 2 1/2 cups chicken stock
- Dairy & Cheese: 2 ounces freshly grated Parmesan cheese (plus extra for final garnish), 1 package (8 ounces) cream cheese
- Aromatics & Seasonings: 2 cloves garlic (minced), 1 1/2 teaspoons kosher salt, 2 teaspoons freshly grated lemon zest
- Finishing Touches: 1 1/2 tablespoons fresh lemon juice, finely chopped fresh flat-leaf parsley (optional, for garnish)
Step-by-Step Instructions
1. Prep and Preheat
Get your oven heating up to 375°F (190°C) so it is fully hot when you slide the dish inside.
2. Combine the Base
In a standard 13×9-inch baking dish, bring together the chicken strips, uncooked pasta, chicken stock, grated Parmesan cheese, lemon zest, minced garlic, and kosher salt.
Toss and stir everything thoroughly until the components are evenly distributed and the pasta is mostly submerged in the liquid.
3. Add the Cream Cheese
Take your block of cream cheese and nestle it right dead-center in the baking dish amongst the pasta and chicken mixture.
4. Initial Bake
Wrap the baking dish tightly with aluminum foil to trap the steam. Place it into the preheated oven and bake for about 40 minutes, or until the pasta is nearly tender.
5. First Stir
Carefully take the dish out of the oven and peel back the foil. Stir the pasta around the outer edges of the dish to help everything cook evenly. Cover it back up tightly with the foil and return it to the oven.
6. Final Bake
Continue baking for another 10 minutes, or until the sauce is actively bubbling around the edges and the pasta is fully tender.
7. Melt and Finish
Pull the dish from the oven and discard the foil. Stir vigorously until the softened cream cheese completely melts into the surrounding liquid, creating a thick, glossy, smooth sauce.
8. Garnish and Serve
Drizzle the fresh lemon juice over the top, scatter extra Parmesan cheese and chopped parsley across the surface, and serve immediately while hot.
Helpful Cooking Tips
Choosing the Right Pasta
Cavatappi works brilliantly because its corkscrew shape traps the creamy sauce, but penne, rotini, or fusilli also substitute well. Avoid delicate long pastas like spaghetti, which won’t cook uniformly this way.
Thighs vs. Breasts
Chicken thighs remain exceptionally juicy and tender during the longer baking time. If you prefer white meat, thinly sliced chicken breasts can be used, but keep an eye on them so they do not dry out.
Preventing Dryness
Ensure your aluminum foil forms a tight, secure seal over the edges of the baking dish. This locks in the steam necessary to cook the dry pasta through without evaporating all the liquid.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 429 | — |
| Total Fat | 23g | 30% |
| Saturated Fat | 11g | 57% |
| Cholesterol | 142mg | 47% |
| Sodium | 881mg | 38% |
| Total Carbohydrates | 26g | 10% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 3g | — |
| Protein | 29g | 59% |
| Calcium | 135mg | 10% |
| Iron | 2mg | 10% |
| Potassium | 410mg | 9% |
| Vitamin C | 3mg | 3% |
*Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may vary.
