Name: Chicken Piccata Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz spaghetti or linguine; 1 lb boneless skinless chicken breasts, cut into bite-sized pieces; Salt and pepper to taste; 1/3 cup all-purpose flour; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 4 garlic cloves, minced; 1 cup low-sodium chicken broth; 1/3 cup fresh lemon juice (about 2 lemons); 1/4 cup capers, drained; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; Lemon slices for garnish (optional)

Jump to Recipe·Print Recipe

This Chicken Piccata Pasta is a delicious twist on the traditional Chicken Piccata. Featuring tender chicken, zesty lemon, salty capers, and a creamy garlic sauce, all tossed with your favorite pasta, it’s a comforting and flavorful meal perfect for any occasion.

Chicken Piccata Pasta

Ingredients

8 oz spaghetti or linguine

1 lb boneless skinless chicken breasts, cut into bite-sized pieces

Salt and pepper to taste

⅓ cup all-purpose flour

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

4 garlic cloves, minced

1 cup low-sodium chicken broth

⅓ cup fresh lemon juice (about 2 lemons)

¼ cup capers, drained

½ cup heavy cream

¼ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Lemon slices for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta according to the package directions. Drain and set aside, reserving ½ cup of pasta water.

Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off the excess.

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, add the remaining 2 tablespoons of butter and garlic. Sauté for 1 minute until fragrant.

Pour in the chicken broth and lemon juice, scraping up any browned bits. Let it simmer for 3-4 minutes to reduce slightly.

Stir in the capers, cream, and Parmesan. Simmer for another 2 minutes until slightly thickened.

Add the cooked pasta and chicken back into the skillet. Toss to coat, adding reserved pasta water a little at a time if needed for a silkier sauce.

Garnish with parsley and lemon slices before serving.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Storage/Reheating

To store, I recommend placing any leftover Chicken Piccata Pasta in an airtight container in the fridge for up to 2 days. To reheat, simply place it in a skillet over low heat, adding a splash of water or broth to help loosen the sauce. You can also reheat it in the microwave, but be sure to cover it with a damp paper towel to retain moisture.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can definitely use any pasta you like! Linguine, spaghetti, or even penne would work well.

Can I make this dish ahead of time?

While it's best served fresh, you can prep the chicken and sauce ahead of time and store them separately. When ready to serve, just reheat and toss with freshly cooked pasta.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will give the dish a bit more richness and a slightly different texture. They will also add more flavor.

Is this recipe gluten-free?

For a gluten-free version, you can swap out the flour for a gluten-free flour blend and choose gluten-free pasta. Just be sure to check the labels!

Can I make this dish dairy-free?

To make this recipe dairy-free, use a dairy-free butter and replace the heavy cream with coconut cream or a dairy-free cream substitute. Omit the Parmesan or use a dairy-free cheese alternative.

Conclusion

This Chicken Piccata Pasta is an easy yet flavorful dish that combines the zesty flavors of traditional Chicken Piccata with the comfort of pasta. It’s quick to prepare, and the creamy sauce, combined with the tangy lemon and salty capers, makes for an unforgettable meal. Whether for a busy weeknight or a special family dinner, this recipe is sure to become a favorite!

Recipe:

Chicken Piccata Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

A delicious twist on the traditional Chicken Piccata, featuring tender chicken, zesty lemon, salty capers, and a creamy garlic sauce tossed with pasta for a comforting and flavorful meal.

Instructions

Cook the pasta according to the package directions. Drain and set aside, reserving ½ cup of pasta water.
Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off the excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 2 tablespoons of butter and garlic. Sauté for 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the capers, cream, and Parmesan. Simmer for another 2 minutes until slightly thickened.
Add the cooked pasta and chicken back into the skillet. Toss to coat, adding reserved pasta water a little at a time if needed for a silkier sauce.
Garnish with parsley and lemon slices before serving.