This dish brings together the best of both worlds: the bold, tangy flavors of chicken piccata and the hearty satisfaction of pasta. It’s simple to prepare yet delivers restaurant-quality taste. The sauce is light but creamy, and the capers and lemon cut through with a refreshing brightness. Plus, everything comes together in one skillet, saving time and cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts, thinly sliced or pounded thin salt black pepper all-purpose flour olive oil butter garlic, minced chicken broth lemon juice capers, drained heavy cream or half-and-half spaghetti or linguine fresh parsley, chopped (optional for garnish) grated Parmesan cheese (optional)
Directions
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
Season chicken with salt and pepper, then dredge lightly in flour.
Heat olive oil and a bit of butter in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through. Remove and set aside.
In the same skillet, add garlic and sauté for 30 seconds.
Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 2–3 minutes.
Add capers and remaining butter. Stir in cream and simmer until slightly thickened.
Return chicken to the pan along with cooked pasta. Toss to coat everything evenly. Add a splash of pasta water if needed to loosen the sauce.
Garnish with chopped parsley and Parmesan before serving.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
Make it lighter: Use half-and-half or omit cream for a more traditional piccata-style sauce.
Add vegetables: Spinach, cherry tomatoes, or artichoke hearts make great additions.
Gluten-free version: Use gluten-free pasta and a gluten-free flour alternative for dredging.
Use thighs: Boneless chicken thighs offer a richer flavor if preferred.
Lemon boost: Add lemon zest for even more citrus brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stovetop or in the microwave until heated through. Not ideal for freezing due to the cream sauce, which may separate upon thawing.
FAQs
What type of pasta works best for Chicken Piccata Pasta?
Spaghetti, linguine, or fettuccine work well, but you can use any pasta you have on hand.
Can I make this without cream?
Yes, simply skip the cream for a more traditional piccata-style sauce with a thinner, lemony broth.
What are capers, and can I omit them?
Capers are brined flower buds that add a tangy, salty flavor. You can omit them if preferred, but they are key to classic piccata flavor.
How do I keep the chicken tender?
Pounding the chicken thin and not overcooking it ensures it stays juicy and tender.
Can I make this ahead of time?
It’s best served fresh, but you can cook the chicken and prepare the sauce ahead, then reheat and toss with fresh pasta.
Is this dish spicy?
No, it’s not spicy, but you can add red pepper flakes for a bit of heat if desired.
What can I use instead of chicken broth?
Vegetable broth or a mix of water and white wine can be used as a substitute.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Is Parmesan necessary?
No, but it adds depth and richness to the final dish. Optional for serving.
Can I double the recipe?
Yes, just use a large skillet and cook in batches if necessary to avoid crowding the pan.
Conclusion
Chicken Piccata Pasta is a quick and satisfying meal that’s full of bold flavor and comforting texture. With its bright lemony sauce, savory capers, and creamy finish, it’s sure to become a favorite in your recipe rotation. Whether for a weeknight dinner or a dinner party, this dish delivers every time with minimal effort and maximum flavor.
Chicken Piccata Pasta is a bright and creamy fusion of the classic Italian dish with hearty pasta. It features tender chicken in a lemony, caper-studded sauce, tossed with al dente pasta for a quick yet elegant one-skillet meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian
Diet:Low Lactose
Ingredients
2 boneless, skinless chicken breasts, thinly sliced or pounded thin
Salt, to taste
Black pepper, to taste
1/3 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter, divided
3 garlic cloves, minced
1 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/2 cup heavy cream or half-and-half
8 oz spaghetti or linguine
Fresh parsley, chopped (optional, for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions
Cook pasta in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Season chicken with salt and pepper, then lightly dredge in flour.
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through. Remove and set aside.
In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes.
Add capers and the remaining tablespoon of butter. Stir in the cream and simmer until the sauce slightly thickens.
Return chicken to the pan along with the cooked pasta. Toss to coat everything evenly in the sauce. Add reserved pasta water as needed to loosen the sauce.
Garnish with chopped parsley and grated Parmesan before serving, if desired.
Notes
Use half-and-half or skip cream for a lighter, traditional-style sauce.Spinach, cherry tomatoes, or artichokes can be added for extra veggies.To make gluten-free, use gluten-free pasta and flour for dredging.For extra brightness, add lemon zest along with the juice.Leftovers are best enjoyed within 3 days and reheated with a splash of broth.
