Why You’ll Love Chicken Piccata Pasta Recipe

Quick & Easy: Ready in around 30 minutes—a perfect dinner for busy weeknights.
Flavorful Comfort: Combines tangy lemon, savory garlic, briny capers, and butter with juicy chicken and tender pasta.
One-Pot Simplicity: Minimal cleanup thanks to cooking the sauce and tossing the pasta right in the skillet.

Ingredients

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

Pasta (farfalle, penne, rotini, or linguine/spaghetti)
Boneless, skinless chicken breast or tenders, cut into 1″ pieces
Kosher salt & black pepper
Extra-virgin olive oil
Unsalted butter (divided)
Shallot (minced) & garlic (sliced)
All-purpose flour
Dry white wine (e.g., Sauvignon Blanc or Pinot Gris)
Chicken broth (low-sodium)
Capers (drained)
Fresh lemon juice (plus wedges for serving)
Fresh parsley (chopped)

Directions

Cook the pasta: Boil pasta in well-salted water until al dente (about 8 minutes), reserving 1–2 cups of pasta water. Drain and set aside.
Sear the chicken: Heat olive oil in a large skillet over medium-high. Season the chicken with salt and pepper, then cook until golden and cooked through (about 5–6 minutes). Remove and set aside.
Build the sauce: In the same skillet, melt butter and sauté shallot and garlic until fragrant (about 30–60 seconds). Stir in flour briefly.
Deglaze with white wine, scraping up any browned bits. Add broth, lemon juice, and capers. Simmer until slightly reduced.
Finish the sauce: Stir in the remaining butter, then return the cooked chicken to the skillet.
Combine pasta & serve: Add the pasta and toss to coat, adding pasta water as needed. Season to taste, garnish with parsley and lemon wedges, then serve.

Servings and timing

Serves: 6 people
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Wine-free: Replace white wine with chicken broth and a bit of extra lemon juice or white wine vinegar.
Gluten-free: Swap the pasta and flour with gluten-free alternatives.
Dairy-free: Use a plant-based butter substitute.
Add veggies: Stir in baby spinach, asparagus, broccoli, or artichokes towards the end for more nutrition and color.
Protein swap: Use chicken thighs, shrimp, pork, or cod cut into bite-sized pieces for variation.

Storage/reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a skillet over medium heat, adding a splash of broth or pasta water to loosen the sauce. Alternatively, microwave with extra liquid.

FAQs

1. What type of pasta works best?

Choose a noodle with curves, like farfalle, penne, or rotini, to hold the sauce. Linguine or spaghetti also work well.

2. Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option! Just make sure to cut them into bite-sized pieces to match the cooking time.

3. What’s a good substitute for white wine?

If you prefer not to use wine, you can replace it with chicken broth and extra lemon juice, or a splash of white wine vinegar.

4. Can I make this gluten-free?

Absolutely! Just use your favorite gluten-free pasta and a flour substitute.

5. How do I keep the sauce from getting too thick?

Reserve some of the pasta cooking water, and add it to the sauce to thin it out and help it coat the pasta.

6. Can I make it dairy-free?

Yes! Use a plant-based butter substitute to keep the sauce rich and glossy.

7. Is this sauce going to be too lemony?

If you prefer a milder lemon flavor, reduce the lemon juice slightly or balance the acidity by adding more butter or broth.

8. How do I store leftovers?

Store leftovers in the fridge for up to 3 days in an airtight container. Reheat gently with extra liquid to bring the sauce back to life.

9. Can I prep part of it ahead?

Yes, you can cook the chicken and prep the shallots, garlic, and other ingredients ahead of time. When ready, just toss everything together and finish the dish.

10. What sides pair well with this dish?

Great sides include garlic bread, arugula salad, sautéed spinach, roasted asparagus, or garlic rice.

Conclusion

Chicken Piccata Pasta is a quick, flavorful meal that brings the beloved flavors of Chicken Piccata to the world of pasta. With a rich, buttery sauce and a balance of tangy lemon and briny capers, it’s an easy yet indulgent dish that is perfect for weeknight dinners or a cozy date night. With its versatility, you can swap ingredients and make it your own. Whether you’re a pasta lover or looking to try something new, this dish will undoubtedly satisfy your cravings.

Chicken Piccata Pasta

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Indulge in this Chicken Piccata Pasta—a vibrant one‑pot meal featuring tender chicken, al dente pasta, and a zesty lemon‑caper butter sauce. Perfect for weeknight dinners or date nights, this dish is both effortless and bursting with flavor.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6
Category: Main Dish, Pasta
Method: Skillet, one-pot
Cuisine: Italian-American
Diet: Gluten Free

Instructions

Prep chicken: Season cutlets with salt & pepper, dredge in flour, shaking off excess.
Cook pasta: Boil in salted water per package directions; reserve 1–2 cups pasta water before draining.
Sauté chicken: In a skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through; remove and set aside.
Make sauce: In same skillet, melt butter, sauté garlic briefly. Add wine (or substitute), lemon juice, capers, and broth. Simmer until slightly reduced.
Combine: Toss pasta into sauce; add reserved pasta water as needed. Return cooked chicken to skillet or slice and stir in.
Serve: Garnish with parsley and lemon slices. Optionally pair with crusty bread or a fresh salad.

Notes

Wine-free option: Use chicken broth + lemon juice or white wine vinegar instead of wine.
Gluten-free: Swap in GF pasta and flour.
Dairy-free: Use plant-based butter.
Veggie variations: Stir in baby spinach, asparagus, broccoli, or artichokes.
Storage: Keeps well in fridge for up to 3 days. Reheat gently with a splash of broth or water to revive the sauce.