Baked Lemon Chicken Spaghetti Primavera

Every time I think of cozy family dinners, I remember the unmistakable aroma of Baked Lemon Chicken Spaghetti Primavera wafting through my kitchen. It’s a dish that brings back memories of laughter and shared stories around the table. One evening, while trying to incorporate fresh ingredients into our meals, I stumbled upon a delightful combination of flavors that not only tantalized our taste buds but also brightened our spirits. The vibrant colors of the vegetables alongside the succulent chicken and twirls of spaghetti made for a stunning centerpiece. Add to that a zesty lemony sauce, and you’ve got a meal that’s perfect for any occasion, whether it’s a casual Friday night or a festive family gathering.

As I prepared this dish one evening, I realized how easy it is to cook something that feels special yet is simple enough for weeknights. The tangy goodness of lemon pairs beautifully with hearty ingredients like chicken and fresh vegetables, creating a delightful balance that everyone loves. My family’s eyes light up when I announce we’re having Baked Lemon Chicken Spaghetti Primavera. I often find myself doubling the recipe so we can enjoy the leftovers for lunch the next day, which always seems to taste just as good, if not better!

This recipe is all about convenience without compromising flavor. With a few steps, you’ll have a homemade masterpiece that’s sure to impress friends and family alike. So, let’s dive in and make this delicious dish that will surely become a favorite at your table!

Main Ingredients for Baked Lemon Chicken Spaghetti Primavera

This dish features a medley of ingredients that create a harmonious balance of taste and texture. The key players include spaghetti that provides a satisfying base, chicken for protein, and a variety of colorful vegetables that enhance both flavor and nutrition. The zesty lemon and aromatic thyme elevate the dish, making it truly irresistible.

• 2 teaspoons olive oil: This is used for sautéing the vegetables, adding richness and flavor.
• 2 teaspoons butter: Adds a creamy richness to the sauce.
• 2 tablespoons all-purpose flour: Helps thicken the sauce for a perfect texture.
• Two 12-ounce cans 2% evaporated milk: This creamy base enhances the sauce’s richness.
• 1 cup shredded Monterey Jack cheese: Melts beautifully for a gooey texture.
• ½ cup shredded Parmesan cheese: Adds savory depth and a slight tang.
• 1 tablespoon chopped fresh thyme: Fresh herbs elevate the flavor profile.
• 1 medium lemon, juice and zest: Infuses the dish with bright citrus notes.
• Salt and pepper: Essential seasoning to taste.
• 14.5 ounces spaghetti, cooked until al dente: The perfect pasta for absorbing flavors.
• 2 medium garlic cloves: Adds aromatic depth to the sauté.
• 2 cups fresh broccoli florets: Colorful and nutritious addition.
• 1 large carrot, peeled & chopped: Adds sweetness and crunch.
• 1 large yellow bell pepper, chopped or thinly sliced: Brings vibrant color and flavor.
• 2 cups cooked and chopped chicken breast: Provides protein and heartiness.
• 1½ cups halved cherry tomatoes: Adds freshness and a burst of flavor.
• ½ medium lemon, juiced: For an extra citrus punch.

How to Assemble Baked Lemon Chicken Spaghetti Primavera

Assembling Baked Lemon Chicken Spaghetti Primavera is a straightforward process that yields incredible results. Here’s how to do it in easy steps.

1. Preheat your oven to 400°F. This ensures that your dish bakes evenly and turns golden brown. Get a 9×13-inch baking pan ready by spraying it with nonstick spray. This will help with easy cleanup later.
2. Next, heat olive oil and butter in a medium skillet over medium heat. Once the butter is melted, whisk in the flour, stirring until it’s lightly browned. This takes about a minute or so, and it’s important to keep stirring to avoid burning.
3. Gradually whisk in the evaporated milk, continuing to stir until the mixture thickens slightly. This step is crucial as it creates a creamy base for your sauce.
4. Now, it’s time to add the delicious cheeses. Whisk in the Monterey Jack cheese, Parmesan cheese, thyme, lemon zest, lemon juice, salt, and pepper. Keep whisking until everything is well combined and creamy.
5. While you’re making the sauce, the spaghetti should be cooking. Make sure to cook it until al dente according to package instructions. Drain and set aside.
6. In a large nonstick skillet, heat another teaspoon of olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Be careful not to let it burn!
7. After that, toss in the broccoli, carrot, and bell pepper. Stir and cook for about 4 to 5 minutes until slightly softened. You want them to maintain some crunch and color.
8. Turn off the heat and add the cooked spaghetti to the skillet. Gently toss the spaghetti with the sautéed vegetables to mix everything together.
9. Add in the cooked and chopped chicken and pour the creamy sauce over the entire mixture. Toss until everything is evenly coated and well combined.
10. Transfer the pasta and vegetable mixture into the prepared baking pan. Spread the halved cherry tomatoes on top, sprinkling with more salt and pepper to taste.
11. Cover the baking pan with foil and bake for 30 minutes. Removing the foil after 30 minutes allows the top to brown nicely.
12. After 30 minutes, uncover the dish and sprinkle the remaining cheese on top. Squeeze the juice of ½ lemon over everything to brighten the flavors. Return it to the oven and bake until the cheese is melted and the tomatoes are wilted, about 10 more minutes.
13. Finally, scoop into dishes, serve hot, and enjoy every bite of your Baked Lemon Chicken Spaghetti Primavera!

Helpful Hints

Here are some extra tips that will help you perfect your Baked Lemon Chicken Spaghetti Primavera every time you make it.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This dish can be frozen before baking. Just assemble, cover tightly, and freeze for up to three months.
• Reheating: Reheat in the oven or microwave, adding a splash of milk if it seems dry.
• Pairing: This dish goes wonderfully with a side salad or garlic bread for a complete meal.
• Variations: Experiment with different vegetables or add some spices for a kick!

Great Combinations for Baked Lemon Chicken Spaghetti Primavera

Pairing meals is an art, and with Baked Lemon Chicken Spaghetti Primavera, the possibilities are endless. Here are some suggestions that complement this dish beautifully:

• Garlic Bread: A warm, buttery garlic bread is a classic choice that pairs perfectly with the creamy pasta.
• Side Salad: A fresh garden salad with a light vinaigrette adds a refreshing crunch that balances the richness of the dish.
• Seasonal Vegetables: Roasted or sautéed seasonal vegetables can enhance the meal, offering more flavor and nutrients.
• Occasions: This dish is ideal for family dinners, potlucks, or any festive gathering.
• Storage Tips: If you have leftovers, storing them in single portions makes for a quick and easy future meal.

FAQ

Conclusion

In summary, Baked Lemon Chicken Spaghetti Primavera is a delightful blend of flavors and textures that brings comfort and joy to any table. With its creamy sauce, tender chicken, and vibrant vegetables, this dish is not only satisfying but also nourishing. I encourage you to try making it tonight; you won’t just enjoy a great meal, but you’ll also create lasting memories with your loved ones.

Baked Lemon Chicken Spaghetti Primavera

The ultimate comfort food, Baked Lemon Chicken Spaghetti Primavera features creamy pasta loaded with tender chicken and vibrant vegetables. This easy weeknight dinner combines fresh flavors with a zesty lemon twist, making it a delightful choice for any occasion. Perfect for family meals or gatherings, you won't want to miss out on this delicious recipe!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons Olive Oil
• 2 teaspoons Butter
• 2 tablespoons All Purpose Flour
• 24 ounces 2% Evaporated Milk
• 1 cup Shredded Monterey Jack Cheese
• ½ cup Shredded Parmesan Cheese
• 1 tablespoon Chopped Fresh Thyme
• 1 medium Lemon Juice and Zest
• Salt and Pepper To Taste
• 14.5 ounces Spaghetti
• 2 teaspoons Olive Oil
• 2 medium Garlic Cloves
• 2 cups Fresh Broccoli Florets
• 1 large Carrot
• 1 large Yellow Bell Pepper
• 2 cups Cooked and Chopped Chicken Breast
• 1.5 cups Halved Cherry Tomatoes
• ½ medium Lemon Juice

Equipment

• Oven
• Wooden Spoon
• Peeler
• Whisk
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 400°F. This ensures that your dish bakes evenly and turns golden brown. Get a 9×13-inch baking pan ready by spraying it with nonstick spray. This will help with easy cleanup later.
2. Next, heat olive oil and butter in a medium skillet over medium heat. Once the butter is melted, whisk in the flour, stirring until it’s lightly browned. This takes about a minute or so, and it’s important to keep stirring to avoid burning.
3. Gradually whisk in the evaporated milk, continuing to stir until the mixture thickens slightly. This step is crucial as it creates a creamy base for your sauce.
4. Now, it’s time to add the delicious cheeses. Whisk in the Monterey Jack cheese, Parmesan cheese, thyme, lemon zest, lemon juice, salt, and pepper. Keep whisking until everything is well combined and creamy.
5. While you’re making the sauce, the spaghetti should be cooking. Make sure to cook it until al dente according to package instructions. Drain and set aside.
6. In a large nonstick skillet, heat another teaspoon of olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Be careful not to let it burn!
7. After that, toss in the broccoli, carrot, and bell pepper. Stir and cook for about 4 to 5 minutes until slightly softened. You want them to maintain some crunch and color.
8. Turn off the heat and add the cooked spaghetti to the skillet. Gently toss the spaghetti with the sautéed vegetables to mix everything together.
9. Add in the cooked and chopped chicken and pour the creamy sauce over the entire mixture. Toss until everything is evenly coated and well combined.
10. Transfer the pasta and vegetable mixture into the prepared baking pan. Spread the halved cherry tomatoes on top, sprinkling with more salt and pepper to taste.
11. Cover the baking pan with foil and bake for 30 minutes. Removing the foil after 30 minutes allows the top to brown nicely.
12. After 30 minutes, uncover the dish and sprinkle the remaining cheese on top. Squeeze the juice of ½ lemon over everything to brighten the flavors. Return it to the oven and bake until the cheese is melted and the tomatoes are wilted, about 10 more minutes.
13. Finally, scoop into dishes, serve hot, and enjoy every bite of your Baked Lemon Chicken Spaghetti Primavera!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This dish can be frozen before baking. Just assemble, cover tightly, and freeze for up to three months.
• Reheating: Reheat in the oven or microwave, adding a splash of milk if it seems dry.
• Pairing: A warm, buttery garlic bread is a classic choice that pairs perfectly with the creamy pasta.
• Variations: Experiment with different vegetables or add some spices for a kick!

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!