Creamy Chicken Piccata Pasta Bake
The Creamy Chicken Piccata Pasta Bake is a rich, comforting meal with a hint of lemon brightness and caper tang. This baked twist on the Italian classic layers pasta, chicken, and creamy sauce for a perfectly balanced dish. It’s family-friendly, freezer-friendly, and full of Mediterranean charm.
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.