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.
Preheat oven to 350ºF. Spray a 9x13-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.