Nestle raw chicken cubes amongst raw dry penne, combined with 3 fresh items, into a glass roasting pan for a bright winter bake that I make without even thinking

Pour the lemon-garlic broth evenly over the chicken and penne in the pan, making sure as much of the pasta as possible is submerged. Gently shake the pan or use a spoon to nudge any very dry pieces of pasta down into the liquid.
Cover the glass roasting pan tightly with foil, crimping the edges so steam is trapped inside. Transfer to the preheated oven and bake for 25 minutes, allowing the pasta to soften and the chicken to cook through in the steamy environment.
After 25 minutes, carefully remove the pan from the oven and take off the foil, watching out for hot steam. Stir gently from the bottom to redistribute the pasta and chicken, checking that the pasta is mostly tender and the chicken is opaque and firm.
Sprinkle the chopped fresh parsley over the top and stir it in lightly, reserving a little for garnish if you like. Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is al dente, most of the liquid has been absorbed into a glossy sauce, and the chicken is fully cooked (165°F/74°C in the center of the largest piece).
Remove the pan from the oven and let the pasta rest for 5 minutes; this allows the sauce to thicken slightly and the flavors to settle. Taste and adjust with a pinch more salt, pepper, or a squeeze of lemon if desired.
Serve the lemon chicken pasta straight from the glass roasting pan, garnished with the remaining parsley. Spoon some of the bright, lemony pan juices over each portion so the pasta is well coated.
Variations & Tips
For a creamier version, stir in 1/3 to 1/2 cup of heavy cream or half-and-half during the final 10–15 minutes of baking, just after you remove the foil and add the parsley; this turns the bright broth into a silky sauce. To lean into a more Mediterranean profile, add a teaspoon of dried oregano or thyme to the lemon-garlic broth, and finish with a scattering of crumbled feta or shaved Parmesan when serving (this technically adds an ingredient, but it’s an easy embellishment). If you prefer dark meat, boneless, skinless chicken thighs work beautifully; they stay juicy even if you overshoot the cook time a bit. You can also swap penne for another short, sturdy pasta like rigatoni or rotini—just avoid very tiny shapes, which may overcook in the same time frame. For extra vegetables without complicating the prep, tuck a couple of handfuls of cherry tomatoes or thinly sliced kale amongst the pasta and chicken before pouring on the broth; they’ll soften and contribute flavor as they bake. Finally, if you like a bit of crunch, top the finished dish with toasted breadcrumbs mixed with a little olive oil and lemon zest right before serving.