Ingredients

• 1 pound penne pasta
• 1 lemon
• 1 tablespoon butter
• 1 shallot
• 2 cloves garlic
• 2 , 15-ounce
• 1 cup ricotta cheese
• 0.75 cups reduced-sodium chicken broth
• 1 , 3-ounce
• 0.25 teaspoons ground black pepper
• 3.5 cups cooked chicken
• 1 cup grated Parmesan cheese
• 1 tablespoon chopped fresh Italian parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.
3. 3 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.
4. 4 Zest and juice the lemon to yield 1 teaspoon zest and 3 tablespoons juice.
5. 5 Melt butter in a large skillet over medium heat. Add shallot and garlic. Cook and stir until tender, 2 to 3 minutes.
6. 6 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.
7. 7 Spread in the prepared dish.
8. 8 Toss together Parmesan cheese and lemon zest in a small bowl. Spread over the pasta mixture.
9. 9 Bake in the preheated oven until hot and bubbly, 35 to 40 minutes. Garnish with parsley.

Nutrition per serving