Go Back
Homemade Chicken Piccata Pasta Casserole photo
Print Recipe Save it for later

Chicken Piccata Pasta Casserole

This Chicken Piccata Pasta Casserole is a tangy, buttery, and cheesy twist on a classic, perfect for easy weeknight dinners or special gatherings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta
  • 2 tablespoons olive oil for sautéing the chicken and garlic
  • 1 lb chicken breast sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon capers rinsed
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley chopped
  • 0.5 teaspoon red pepper flakes optional

Instructions

  • Bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving a small cup of pasta water in case you want to loosen the sauce later.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 1 lb sliced chicken breast with 1 teaspoon salt and 1 teaspoon black pepper. Add the chicken to the skillet and cook for about 5-7 minutes, flipping halfway, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, careful not to burn it. Pour in 1 cup chicken broth, scraping up any browned bits from the pan. Stir in 1 tablespoon lemon juice and 1 tablespoon rinsed capers. Let the sauce simmer gently for 3-4 minutes until slightly reduced.
  • Return the cooked chicken to the skillet with the sauce. Add the drained penne pasta and gently toss everything together, ensuring the pasta is well coated in the flavorful sauce.
  • Preheat your oven to 375°F (190°C). Transfer the chicken and pasta mixture into a greased casserole dish. Sprinkle 1/2 cup grated Parmesan cheese evenly over the top. If you like a little heat, sprinkle 1/2 teaspoon red pepper flakes now.
  • Place the casserole in the oven and bake for 20-25 minutes until the cheese is melted and golden brown on top. Remove from the oven and sprinkle 1/4 cup fresh chopped parsley over the casserole for a burst of color and fresh flavor.

Equipment

  • Large Pot
  • Large Skillet
  • Casserole dish (about 9x13 inches)
  • Mixing spoon or spatula
  • Measuring cups and spoons

Notes

  • Do not overcook the chicken in the skillet to keep it juicy in the casserole.
  • Drain pasta well and avoid overcooking it before baking to prevent sogginess.
  • Don't skip the lemon juice or capers; they are key to the signature piccata flavor.
  • Cook garlic just until fragrant to avoid a bitter burnt taste.
  • Leftovers can be refrigerated for up to 3 days and reheated with a splash of chicken broth for moisture.