Creamy Chicken Piccata Pasta Bake
Ingredients
- 1 pound penne pasta
- 1 lemon
- 1 tablespoon butter
- 1 shallot
- 2 cloves garlic
- 2 (15-ounce) jars Alfredo sauce
- 1 cup ricotta cheese
- 3/4 cup reduced-sodium chicken broth
- 1 (3-ounce) jar capers,
- 1/4 teaspoon ground black pepper
- 3 1/2 cups cooked chicken
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh Italian parsley,
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Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.
- 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.
- Melt butter in a large skillet over medium heat. Add shallot and garlic. Cook and stir until tender, 2 to 3 minutes.
- 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.
- Spread in the prepared dish.
- Toss together Parmesan cheese and lemon zest in a small bowl. Spread over the pasta mixture.
- Bake in the preheated oven until hot and bubbly, 35 to 40 minutes. Garnish with parsley.
Source
Original recipe: View Original