Main Dishes Casserole Recipes Chicken Pasta Creamy Chicken Piccata Pasta Bake 4.3 (7) 6 Reviews 2 Photos This creamy chicken piccata pasta bake is bright with lemon and capers, creamy and cheesy with Alfredo pasta sauce, ricotta, and Parmesan, and it can be made ahead for easy entertaining. By Juliana Hale Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Allrecipes' editorial guidelines Published on January 12, 2025 Tested by Emily Nienhaus Tested by Emily Nienhaus Emily is a recipe developer at Dotdash Meredith with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 50 mins Total Time: 1 hr 5 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound penne pasta 1 lemon 1 tablespoon butter 1 shallot, chopped 2 cloves garlic, minced 2 (15-ounce) jars Alfredo sauce 1 cup ricotta cheese 3/4 cup reduced-sodium chicken broth 1 (3-ounce) jar capers, drained 1/4 teaspoon freshly ground black pepper 3 1/2 cups chopped cooked chicken 1 cup grated Parmesan cheese 1 tablespoon chopped fresh Italian parsley, or as needed Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish. Dotdash Meredith Food Studios Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain. Zest and juice the lemon to yield 1 teaspoon zest and 3 tablespoons juice. Dotdash Meredith Food Studios Melt butter in a large skillet over medium heat. Add shallot and garlic. Cook and stir until tender, 2 to 3 minutes. Dotdash Meredith Food Studios Whisk together cooked shallot and garlic, lemon juice, Alfredo sauce, ricotta cheese, broth, capers, and pepper in a large bowl. Add penne and chicken; toss to combine. Dotdash Meredith Food Studios Spread in the prepared dish. Dotdash Meredith Food Studios Toss together Parmesan cheese and lemon zest in a small bowl. Spread over the pasta mixture. Dotdash Meredith Food Studios Bake in the preheated oven until hot and bubbly, 35 to 40 minutes. Garnish with parsley. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 861 Calories 63g Fat 42g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 861 % Daily Value * Total Fat 63g 80% Saturated Fat 36g 178% Cholesterol 211mg 70% Sodium 1745mg 76% Total Carbohydrate 42g 15% Dietary Fiber 5g 17% Total Sugars 7g Protein 38g 75% Vitamin C 60mg 67% Calcium 629mg 48% Iron 3mg 18% Potassium 561mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.