Creamy chicken piccata pasta bake recipe

This creamy chicken piccata pasta bake is bright with lemon and capers, creamy and cheesy with Alfredo pasta sauce, ricotta, and Parmesan, and it can be made ahead for easy entertaining.

Ingredients

Original recipe (1X) yields 8 servings

1 pound penne pasta
1 lemon
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
3 1/2 cups chopped cooked chicken
1 cup grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley, or as needed

Directions

Gather all ingredients.

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Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch baking dish.

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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
Zest and juice the lemon to yield 1 teaspoon zest and 3 tablespoons juice.

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Melt butter in a large skillet over medium heat. Add shallot and garlic. Cook and stir until tender, 2 to 3 minutes.

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Whisk together cooked shallot and garlic, lemon juice, Alfredo sauce, ricotta cheese, broth, capers, and pepper in a large bowl. Add penne and chicken; toss to combine.

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Spread in the prepared dish.

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Toss together Parmesan cheese and lemon zest in a small bowl. Spread over the pasta mixture.

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Bake in the preheated oven until hot and bubbly, 35 to 40 minutes. Garnish with parsley.

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