Baked Lemon Chicken Pasta

I've been wanting to try this recipe since I saw it on a blog I follow, Cooking With LT, well with some adjustments, I finally decided to take the plunge this week. I guess originally it was a Pioneer Woman recipe, but I omitted quite a bit to make my own little spin on it. The recipe that follows is what I used, if you'd like the full one, check out Pioneer Woman or Cooking with LT.

Ingredients:
1 lb box spaghetti (I used a box of whole wheat thin spaghetti, 13.25 oz)
1 lemon juiced and zested
1 chicken breast, shredded
2 cups (16 oz) fat free sour cream
2 cloves garlic, minced
4 Tbsp butter
4 Tbsp olive oil
Grated parmesan cheese

Directions:
Preheat oven to 375 degrees F. Put pasta in a large pot and boil, cook until al dente and drain. Put butter and olive oil in a skillet on the stove over low heat. Cook until butter melts, then add in garlic and lemon juice and turn off burner. Add in lemon zest and sour cream and stir. Add in shredded chicken. Then pour sauce over pasta and then transfer to an oven safe dish. Cover with foil and cook for 15 minutes. Remove foil and cook uncovered and additional 7-10 minutes. Remove from oven, squeeze a little more lemon juice over dish, top generously with parmesan cheese, then give lemon a final squeeze and serve. Enjoy!

Hubby and I definitely enjoyed this dish! It was a nice break from the usual alfredo we like to eat, and in fact it was pretty similar to an alfredo texture, but with a lemon flavor. I loved it! We will definitely be having this again.