Chicken Piccata Pasta Casserole

Chicken Piccata Pasta Casserole – Chicken, lemon, and capers in a cheesy pasta bake. A delicious twist to a classic Italian dish! Chicken, lemon, capers, ricotta cheese, parmesan cheese, Alfredo sauce, chicken broth, onion, garlic, and penne pasta. Can make in advance and refrigerate or freeze for later. Serve with a green salad and garlic bread.

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Lemon Caper Chicken Pasta Casserole

This Chicken Piccata Pasta Casserole is a delicious twist to a classic Italian dish. Chicken, lemon, and capers in a cheesy pasta bake. Comfort food at its best. This is super simple to make and tastes great! The hardest part about making this recipe is boiling the pasta! We ate this for dinner and reheated the leftovers for lunch during the week. It is just as good, if not better, the next day. Give this a try!

baking dish of chicken piccata pasta

How to Make Chicken Piccata Pasta Casserole

This recipe is super easy to make with only a few simple ingredients. Bring a large pot of water to a boil over medium-high heat. Cook pasta according to package instructions for al dente. Drain and set aside. In a large bowl, whisk together Alfredo sauce, ricotta cheese, chicken broth, lemon juice, lemon zest, onion, and garlic powder. Season with salt and black pepper. Stir in cooked chopped chicken, parmesan cheese, and capers. Add cooked pasta and stir to coat. Transfer pasta mixture to a baking pan and bake in a preheated oven until bubbly. Garnish the casserole dish with fresh parsley.

Helpful Tips & Frequently Asked Questions

  • I use rotisserie chicken in this recipe. You can use any cooked chicken cut into bite-size pieces that you have on hand. Skinless chicken breasts, chicken thighs, or chicken tenderloins are all good.
  • Can substitute white wine for chicken broth in this dish for extra flavor.
  • My favorite jarred Alfredo sauce is Rao’s. I also like Trader Joe’s and Bertolli d’Italia Alfredo sauce.
  • What can I add to the casserole? Mushrooms, spinach, artichokes, and asparagus are all delicious additions.
  • You can use freshly grated parmesan cheese or the cheese from the green can.
  • Can Chicken Piccata Pasta be made in advance? Yes. Assemble the casserole and cover the dish with plastic wrap. Refrigerate overnight.
  • Can Chicken Piccata Pasta be frozen? Yes. Assemble the casserole and cool completely. Cover the baking pan with plastic wrap and aluminum foil. Freeze for up to 3 months.
    • To bake, thaw overnight in the refrigerator and bake as directed.
  • Store leftovers in an airtight container in the fridge.
plate of chicken piccata pasta

What to Serve with Baked Chicken Pasta

This pasta is a new favorite at our house! I shared this with friends and family and everyone raves about it. We like to serve this with some garlic bread and a salad. It is equally delicious with our favorite Asparagus and Prosciutto Pastry Puffs. YUM! Give this easy recipe a try the next time you need a meal the whole family will enjoy!

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plate of chicken pasta with text overlay

Chicken Piccata Pasta Casserole

Yield: 8 people
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Chicken Piccata Pasta Casserole – Chicken, lemon, and capers in a cheesy pasta bake. A delicious twist to a classic Italian dish! Chicken, lemon, capers, ricotta cheese, parmesan cheese, Alfredo sauce, chicken broth, onion, garlic, and penne pasta. Can make in advance and refrigerate or freeze for later. Serve with a green salad and garlic bread.

Ingredients:

  • 1 (16-oz) box penne pasta
  • 2 (15-oz) jars alfredo sauce
  • ¾ cup chicken broth
  • 2 to 3 lemons, juiced
  • zest 1 lemon
  • 2 Tbsp dried minced onion flakes
  • 2 tsp garlic powder
  • 1 cup ricotta cheese
  • 4 cups cooked chopped chicken
  • 1 (3-oz) jar capers, drained
  • 1 cup grated parmesan cheese

Instructions:

  • Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray.
  • Cook pasta according to package directions for al dente. Drain and set aside.
  • In a large bowl, stir together Alfredo sauce, chicken broth, lemon juice, lemon zest, onion flakes, garlic powder, and ricotta cheese.
  • Add chopped chicken, capers, parmesan cheese, and cooked pasta. Stir to coat.
  • Transfer pasta mixture to the prepared baking dish.
  • Bake uncovered for 40 to 50 minutes, until bubbly.

Notes:

  • I use rotisserie chicken in this recipe. You can use any cooked chicken cut into bite-size pieces that you have on hand. Skinless chicken breasts, chicken thighs, or chicken tenderloins are all good.
  • Can substitute white wine for chicken broth in this dish for extra flavor.
  • My favorite jarred Alfredo sauce is Rao’s. I also like Trader Joe’s and Bertolli d’Italia Alfredo sauce.
  • What can I add to the casserole? Mushrooms, spinach, artichokes, and asparagus are all delicious additions.
  • Can Chicken Piccata Pasta be made in advance? Yes. Assemble the casserole and cover the dish with plastic wrap. Refrigerate overnight.
  • Can Chicken Piccata Pasta be frozen? Yes. Assemble the casserole and cool completely. Cover the baking pan with plastic wrap and aluminum foil. Freeze for up to 3 months.
    • To bake, thaw overnight in the refrigerator and bake as directed.
  • Store leftovers in an airtight container in the fridge.

Steph

Remember this recipe.

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Pin This Recipe
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Comments

  1. This is ☆☆☆☆☆++ Huge chicken picatta fans here and we all loved it! Thanks, we love all your recipes!!

      1. Found this recipe for Chicken Piccata today and immediately made a grocery list for my husband. Made it tonight for my husband and son. I It was absolutely delicious. I will definitely make it again soon. Family raved over it!

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