Name: Block of Cream Cheese Lemon Chicken Pasta
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken thighs, cut into thin strips; 3 cups uncooked cavatappi pasta; 2 1/2 cups chicken stock; 2 ounce Parmesan cheese, grated, plus more for garnish; 2 teaspoon grated lemon zest, plus 1 1/2 tablespoon fresh juice, divided; 2 large garlic cloves, minced; 1 1/2 teaspoon kosher salt; 1 (8 ounce) package cream cheese; 1 1/2 tablespoon fresh lemon juice,; Finely chopped fresh flat-leaf parsley (optional)

Block of Cream Cheese Lemon Chicken Pasta

This block of cream cheese lemon chicken pasta is a quickly-assembled dish; chicken, pasta, broth and lemon zest surround a block of cream cheese nestled in the center, which melts as the rest of the dish cooks into a creamy, one-pot pasta.

1 hr total 10 min prep 50 min cook 6 429 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Add chicken, pasta, chicken stock, Parmesan cheese, lemon zest, garlic, and salt to a 13x9-inch baking dish. Stir until evenly combined, and pasta is mostly submerged in liquid. Nestle cream cheese in the center of the baking dish and tightly cover with aluminum foil.
2 Bake in the preheated oven until pasta is almost tender, about 40 minutes. Remove from the oven and stir pasta around the edges of the baking dish. Cover with foil and return to the oven.
3 Bake until sauce is bubbling around the edges and pasta is tender, about 10 minutes more. Remove from the oven and discard foil. Stir until cream cheese melts into a smooth sauce.
4 Drizzle with lemon juice. Top with more Parmesan and garnish with fresh parsley. Serve immediately. Recipe developed by Amanda Stanfield