Lemon and Basil Pasta

    1 hour

    I was a little sceptical when I tried this in a restaurant but is was so good we tried to replicate it at home finally getting this recipe.

    131 people made this

    Serves: 6 

    • 3 cups bow tie pasta
    • 1 skinless, boneless chicken breast half, cut into bite size pieces
    • 1 teaspoon lemon pepper
    • 1/4 cup margarine
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1/4 cup (60ml) white wine
    • 2 cups (500ml) sour cream
    • 1 tablespoon diced fresh basil
    • 1 lemon, zested and juiced
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup grated mozzarella cheese
    • 1 tablespoon diced fresh parsley
    • 1/2 cup torn fresh spinach

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta then return to a boil. Cook, uncovered stirring occasionally until the pasta is cooked through but still firm to the bite; about 10 minutes. Drain.
    2. Preheat oven to 180 degrees C.
    3. Season chicken with lemon pepper.
    4. Melt the margarine with the olive oil in a frypan over medium heat then cook and stir the chicken pieces until no longer pink in the centre. Remove the chicken pieces and place them in the bottom of a casserole dish.
    5. To the same frypan add the garlic, white wine, sour cream, basil, lemon zest and 1/2 of the lemon juice. Bring the mixture to a boil stirring constantly. Remove the frypan from the heat then stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
    6. Bake in the preheated oven until heated through; about 15 minutes. Uncover then sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach and drizzle with the remaining lemon juice.
    7. Bake uncovered for 10 minutes.

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    Reviews in English (121)


    Yum!! I made this dish exactly as directed and it came out perfectly. No one flavor/ingredient overpowered the other - they all blended together perfectly. My 8-year-old daughter loved it too. I plan to make this part of our regular weeknight dinners and won't change a thing!  -  27 Jul 2009  (Review from Allrecipes USA and Canada)


    This was a hit tonight! I did double the chicken, , subbed butter for margarine, added extra garlic, and used just ground black pepper instead of lemon pepper. It came out tasting great - I subbed in multi grain pasta and no fat sour cream to feel a little less guilty. Thank you for sharing!  -  27 Jun 2010  (Review from Allrecipes USA and Canada)


    Such a great tasting dish, for any of those folks who love Bertucci's lemon creme penne rigate this is the perfect substitute. Definetley add more chicken, cheese and think about doubling the spinich and mixing it through out the mix not just on top. So tasty!  -  03 Aug 2009  (Review from Allrecipes USA and Canada)