Mascarpone Chicken Pasta Bake

I found this recipe online.

  • 1 cup mascarpone cheese, at room temperature
  • 1 lemon, zest and juice
  • 1 teaspoon black pepper
  • 3 chicken thighs, boneless and skinless, cut into 1 inch diced pieces (we used chicken breasts instead
  • 1 1/2 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 16 ounces stewed tomatoes, undrained
  • 1 package of pasta of your choice
  • Salt and pepper to taste
  1.  Preheat oven to 350F.
  2. Mix zest, juice, mascarpone cheese and pepper in a bowl. Whisk to combine. Set aside.
  3. Cook pasta, al dente. Drain, reserving 1/2 cup of the pasta water.
  4. Meanwhile, heat oil in skillet and add chicken. When the chicken begins to brown add the garlic. Cook until chicken is cooked through. Add salt and pepper.
  5. Return pasta to pot (if oven proof, if not place in a baking dish). Stir in mascarpone, chicken and tomatoes. Loosen the sauce with 1/4 cup of the reserved pasta water, adding more if needed (we didn’t have to). Top with additional cheese of your choice, if desired (we used Parmesan).
  6. Bake 15 to 20 min or until cheese is browned.

Mascarpone Chicken Bake

Verdict: I tried this recipe mainly because I wanted to see what mascarpone was like. Happy to find out that it’s another new ingredient for me that I kind of like. It gave the sauce a creamy texture but it didn’t have a taste like cream cheese, which I am still not overly fond of. I kind of didn’t like the large tomatoes in this recipe and wished we had chopped them up more.

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