Description
This creamy chicken piccata pasta bake combines the bright, tangy flavors of lemon and capers with a rich, cheesy Alfredo sauce, ricotta, and Parmesan cheese. Perfect for make-ahead meals or entertaining, it features tender penne pasta and cooked chicken baked to bubbly perfection, garnished with fresh parsley for a vibrant finish.
Ingredients
Pasta and Chicken
- 1 pound penne pasta
- 3 1/2 cups chopped cooked chicken
Sauce and Flavorings
- 1 lemon (for zest and juice)
- 1 tablespoon butter
- 1 shallot, chopped
- 2 cloves garlic, minced
- 2 (15-ounce) jars Alfredo sauce
- 1 cup ricotta cheese
- 3/4 cup reduced-sodium chicken broth
- 1 (3-ounce) jar capers, drained
- 1/4 teaspoon freshly ground black pepper
Toppings
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh Italian parsley, or as needed
Instructions
- Prepare Ingredients: Gather all ingredients and preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish to prevent sticking.
- Cook Pasta: Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until tender but still firm to the bite, about 11 minutes, stirring occasionally. Drain and set aside.
- Prepare Lemon: Zest and juice the lemon to obtain 1 teaspoon of zest and 3 tablespoons of juice, which will add brightness to the sauce.
- Sauté Aromatics: Melt butter in a large skillet over medium heat. Add the chopped shallot and minced garlic, cooking and stirring until tender and fragrant, about 2 to 3 minutes.
- Make Sauce Mixture: In a large bowl, whisk together the cooked shallots and garlic, lemon juice, Alfredo sauce, ricotta cheese, chicken broth, drained capers, and freshly ground black pepper until well combined.
- Combine Pasta and Chicken: Add the cooked penne pasta and chopped cooked chicken to the sauce mixture. Toss thoroughly to coat all ingredients evenly.
- Assemble in Baking Dish: Spread the pasta and chicken mixture evenly into the prepared 9x13-inch baking dish, smoothing the top.
- Add Topping: In a small bowl, mix together the grated Parmesan cheese and lemon zest. Sprinkle this mixture evenly over the pasta in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the casserole is hot, bubbly, and the top is lightly golden.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh Italian parsley. Serve warm and enjoy your creamy, flavorful chicken piccata pasta bake.
Notes
- For best results, use cooked chicken such as rotisserie or leftover roasted chicken.
- This dish can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- Drain capers well to avoid excess moisture in the casserole.
- You can substitute penne with other short pasta shapes like rigatoni or ziti.
- Adjust lemon juice and zest amounts to taste for more or less tanginess.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
