Description
This Chicken Piccata Pasta Casserole is a comforting and delicious Italian-American dish combining tender penne pasta, succulent chicken, and tangy lemon-caper flavors in a creamy Alfredo and ricotta cheese sauce. Baked to bubbly perfection, it’s a perfect weeknight meal that serves eight and brings bright, zesty taste with every bite.
Ingredients
Scale
Pasta & Chicken
- 1 (16-oz) box penne pasta
- 4 cups cooked chopped chicken
Sauce
- 2 (15-oz) jars Alfredo sauce
- ¾ cup chicken broth
- 2 to 3 lemons, juiced
- Zest of 1 lemon
- 2 Tbsp dried minced onion flakes
- 2 tsp garlic powder
- 1 cup ricotta cheese
- 1 (3-oz) jar capers, drained
- 1 cup grated parmesan cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook pasta: Boil the penne pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Make the sauce: In a large mixing bowl, combine Alfredo sauce, chicken broth, freshly squeezed lemon juice from 2 to 3 lemons, lemon zest, dried minced onion flakes, garlic powder, and ricotta cheese. Stir well to create a creamy, flavorful sauce base.
- Add main ingredients: Fold in the cooked chopped chicken, drained capers, grated parmesan cheese, and the cooked pasta. Mix thoroughly so all the ingredients are well coated with the lemony sauce.
- Assemble for baking: Transfer the entire pasta mixture into the prepared 9×13-inch baking dish, spreading it evenly.
- Bake: Place the dish uncovered in the preheated oven and bake for 40 to 50 minutes until the casserole is bubbly and heated through.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Cook chicken ahead of time or use store-bought rotisserie chicken for ease.
- Allow casserole to cool slightly before serving to help it set.
- Optional: garnish with fresh parsley or extra parmesan cheese before serving.
- This dish can be prepared a day ahead and baked before serving.
