One-Pan Chicken Piccata Rigatoni Bake

Why You’ll Love This Recipe

• Classic chicken piccata flavors—bright lemon, briny capers, silky butter—wrapped around tender rigatoni.
• Truly one-pan: sear, simmer, and bake all in the same skillet for easy cleanup.
• Creamy, cheesy topping of mozzarella and Parmesan that bakes to a bubbly, golden crust.
• Weeknight-friendly, dinner-party-worthy, and highly customizable.

Grocery List

• Produce: 2 lemons, 1 large shallot, 4 garlic cloves, 1/4 cup fresh parsley
• Dairy: Unsalted butter, heavy cream, shredded low-moisture mozzarella, Parmesan
• Pantry: Boneless skinless chicken breasts, rigatoni, capers, chicken broth, dry white wine (optional), all-purpose flour, olive oil, kosher salt, black pepper, red pepper flakes

Full Ingredients

For the Chicken

• 1.5 lb boneless, skinless chicken breasts (2–3 cutlets), patted dry
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/3 cup all-purpose flour (for dredging)
• 2 tbsp extra-virgin olive oil

For the Sauce and Pasta

• 1 large shallot, finely minced
• 4 garlic cloves, minced
• 1/2 cup dry white wine (or 1/2 cup extra chicken broth + 1 tsp white wine vinegar)
• 3 1/2 cups low-sodium chicken broth
• 1/3 cup freshly squeezed lemon juice (from about 2 lemons)
• 1 tbsp caper brine (from the jar)
• 2 tbsp capers, drained
• 4 tbsp unsalted butter, divided
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes (optional)
• 12 oz dry rigatoni
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon zest (reserve for finishing)

For Topping

• 1 1/2 cups shredded low-moisture mozzarella (6 oz)
• 1/2 cup finely grated Parmesan (1.5 oz), plus more for serving

Step-by-Step Instructions

Step 1: Preheat and Prep

Heat the oven to 425°F with a rack in the center. Zest 1 lemon (about 1 tbsp) and juice enough lemons to get 1/3 cup. Mince the shallot and garlic, and chop the parsley. Pat the chicken dry, then season both sides with 1 1/4 tsp kosher salt and 3/4 tsp black pepper. Dredge lightly in the flour, shaking off any excess.

Step 2: Sear the Chicken

Heat a 12-inch oven-safe skillet or braiser over medium-high. Add 2 tbsp olive oil. When shimmering, add the chicken and sear until deeply golden, 3–4 minutes per side. (The chicken will finish cooking later.) Transfer to a plate and tent loosely with foil.

Step 3: Sauté Aromatics and Deglaze

Lower heat to medium and add 1 tbsp butter. Stir in the minced shallot and garlic; cook until fragrant, about 1 minute. Pour in the white wine, scraping up browned bits. Simmer 1–2 minutes to reduce by roughly half.

Step 4: Build the Lemon-Butter Base

Add the chicken broth, lemon juice, caper brine, and red pepper flakes (if using). Bring to a lively simmer. Stir in the dry rigatoni—make sure the pasta is submerged. Cover and cook for 8 minutes, stirring every 2 minutes to prevent sticking.

Step 5: Enrich the Sauce and Cook Pasta to Al Dente

Uncover. Stir in the heavy cream, 2 tbsp butter, and the drained capers. Continue simmering, uncovered, 4–6 minutes until the rigatoni is al dente and the liquid has thickened into a glossy sauce. If the pan looks dry before the pasta is done, add hot water or broth 1/4 cup at a time. If it looks too loose, simmer another 1–2 minutes; it will further thicken in the oven.

Step 6: Return Chicken, Add Herbs and Cheese

Slice the seared chicken into bite-size pieces or strips. Return it to the pan with any juices, along with the chopped parsley. Sprinkle in half the mozzarella and half the Parmesan; toss gently to coat the pasta and chicken in the lemon-butter sauce. Taste and adjust seasoning—remember the cheeses and capers add salt.

Step 7: Bake Until Bubbly, Then Finish

Scatter the remaining mozzarella and Parmesan evenly over the top. Transfer the skillet to the oven and bake 10–12 minutes until the cheese is melted and the edges are bubbling. For extra color, broil 1–2 minutes, watching closely. Remove from the oven, sprinkle with lemon zest and a bit more parsley, and let rest 5 minutes before serving.

Pro Tips

• Use a wide, oven-safe skillet or braiser (3–4 quarts) so the pasta cooks evenly and the sauce reduces properly.
• Stir the pasta frequently in the first few minutes; that’s when sticking is most likely.
• Don’t overcook the pasta before baking—stop at a firm al dente so it finishes perfectly in the oven.
• Season at the end. Capers, broth, and cheese are salty; you may need less salt than you think.
• For the best melt, choose low-moisture, whole-milk mozzarella and freshly grate the Parmesan.

Variations

• Spinach–Artichoke Piccata: Stir 4 oz baby spinach and 1 cup quartered marinated artichokes into the pasta during Step 5.
• Thighs Instead of Breasts: Use 1.5 lb boneless, skinless thighs. Sear 4–5 minutes per side; proceed as written.
• Gluten-Free: Use gluten-free rigatoni and dredge chicken in 1:1 gluten-free flour or rice flour. Watch pasta time closely.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3–4 days. Reheat covered at 350°F for 15–20 minutes (splash in a few tablespoons of broth or water to loosen) or microwave in short bursts, stirring between. Freeze up to 2 months; thaw overnight in the fridge before reheating. For a head start, sear the chicken and chop aromatics up to 24 hours ahead. You can also cook the pasta in the sauce to very firm al dente, cool, and refrigerate; assemble with cheese and bake an extra 5–10 minutes from cold.

Nutrition (per serving)

Approximate: 680 calories; 38 g protein; 59 g carbohydrates; 28 g fat; 3 g fiber; 980 mg sodium. Values will vary based on brands and exact ingredients.