If you’re craving a cozy, tangy, and creamy pasta dish that feels like a restaurant meal, this Creamy Chicken Piccata Pasta Bake is exactly what you need. It brings together tender chicken, buttery pasta, and a luscious lemon-caper cream sauce that bursts with flavour. The comforting bake version of the Italian classic adds a hearty twist to your dinner table.
Creamy Chicken Piccata Pasta Bake:
This dish combines elegance with simplicity. It’s rich yet refreshing, creamy yet zesty — the perfect harmony of flavors that make Chicken Piccata so beloved. With easy preparation and wholesome ingredients, it’s ideal for family dinners or special occasions when you want something both delicious and effortless.
History of Pasta Bake:
The traditional Chicken Piccata originates from Italy, where it was first made with veal and served with a tangy lemon-butter sauce. When it migrated to America, chicken became the star ingredient, transforming into a home-style favorite. This baked version adds pasta and cheese, turning a classic stovetop recipe into a satisfying, all-in-one meal while preserving the authentic Italian zest and aroma.
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Creamy Chicken Piccata Pasta Bake
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless chicken breasts, cubed
- 3 cups cooked penne or rigatoni pasta
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 lemon (zested and juiced)
- 2 tablespoons capers
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- Cook the chicken in olive oil until golden and cooked through. Set aside.
- Melt butter in the same pan. Add garlic and sauté for 1 minute.
- Stir in cream, broth, lemon juice, and zest. Bring to a gentle simmer.
- Add capers, Italian seasoning, salt, and pepper. Mix well.
- Combine pasta, chicken, and sauce in a large bowl. Toss to coat evenly.
- Transfer to baking dish. Sprinkle with mozzarella and Parmesan cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Garnish with parsley and serve hot.
Notes
- Use freshly squeezed lemon juice for the best flavour.
- Substitute chicken thighs for a richer texture.
- Add spinach or peas for extra color and nutrition.
- Avoid overbaking to keep the sauce creamy.
- Refrigerate leftovers for up to three days.
Tips for Chicken Piccata:
- Use al dente pasta to prevent sogginess after baking.
- Grate Parmesan fresh for a smooth, melty topping.
- Add extra lemon zest for a bolder citrus flavour.
- Mix a little pasta water into the sauce for creaminess.
- Let the casserole rest before serving to thicken the sauce.
FAQ’s for Piccata Pasta:
Q: Can I make this pasta bake ahead of time?
Yes, assemble it a day ahead and bake before serving.
Q: Can I use milk instead of cream?
Yes, though the sauce will be lighter; add a little flour to thicken.
Q: Can I freeze it?
Absolutely! Freeze before baking for up to two months.
Q: What sides pair best?
Try garlic bread, Caesar salad, or roasted vegetables.
Q: How do I make it gluten-free?
Use gluten-free pasta and flour alternatives for the sauce.
Conclusion:
The Creamy Chicken Piccata Pasta Bake is a delicious marriage of zesty Italian flavors and rich, creamy comfort. With tender chicken, tangy lemon-caper sauce, and golden baked cheese, it’s a dish that satisfies both heart and soul. Easy to prepare and bursting with flavor, it’s sure to become a household favorite for any occasion.