Description
This Creamy Chicken Piccata Pasta Bake is the perfect blend of zesty lemon, briny capers, and tender chicken tossed in a luscious cream sauce, then baked until golden and bubbly. A cozy twist on the classic Italian favorite — comforting, creamy, and family-approved.
Ingredients
Scale
- 2 large chicken breasts, thinly sliced or pounded
- 12 oz (340g) penne or rigatoni pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tablespoon all-purpose flour
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Prepare the Chicken: Season chicken slices with salt, pepper, and lightly dust with flour. In a large skillet, heat butter and olive oil. Sear chicken until golden brown and cooked through, about 3–4 minutes per side. Remove and set aside.
- Make the Piccata Sauce: In the same skillet, melt a bit more butter and sauté garlic for 30 seconds. Whisk in flour to form a roux, then slowly pour in chicken broth. Stir in heavy cream, lemon juice, and zest. Let simmer for 3–4 minutes until slightly thickened.
- Add Flavor: Stir in capers and Parmesan until smooth and creamy. Adjust seasoning with salt and pepper.
- Combine Everything: Toss the cooked pasta and chicken into the sauce, mixing until evenly coated.
- Assemble and Bake: Transfer mixture to a greased 9×13-inch baking dish. Sprinkle with mozzarella cheese and bake uncovered at 375°F (190°C) for 20 minutes, until bubbly and golden. Broil for 2–3 minutes for a crispier top.
- Serve and Garnish: Let rest for 5 minutes, then garnish with fresh parsley and a squeeze of lemon juice. Serve warm.
Notes
- Use gluten-free pasta for a gluten-friendly version.
- Substitute chicken with shrimp for a seafood variation.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Make ahead by assembling the dish (without baking) up to 24 hours in advance.
- Freeze unbaked pasta bake for up to 2 months — thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (1/6th of dish)
- Calories: 530
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg