Chicken Piccata Pasta is a quick, easy and incredibly delicious dish that combines juicy chicken, briny capers and a creamy lemon pan sauce, plus plenty of pasta, to create a hearty meal that everyone in your family will love.
Chicken Piccata Pasta is a classic Italian-American dish that combines juicy chicken and plenty of pasta tossed in a creamy lemon caper pan sauce. This recipe is made in one pot and comes together in less than 30 minutes, making it an ideal weeknight meal. All you have to do is toss it all together and dinner is ready!
This pasta can be enjoyed as an entrée or side dish and it pairs perfectly with a variety of different accompaniments (my fave is this wedge salad). Try adding some roasted vegetables or a bright side salad to round out your meal.
Why You’ll Love It
- Packed with flavor. The lemon caper pan sauce adds a light, creamy flavor that perfectly complements the savory chicken and tender pasta.
- Easy to make.
- One-pot meal.
- Simple ingredients.
- Quick enough for busy weeknights but impressive enough for dinner guests.
Key Ingredients You’ll Need
To bring this dish to life, let’s take a look at some of the key ingredients you’ll need. Apart from a few staples you likely already have in your pantry, we’ll also add some unexpected elements to elevate the flavor profile.
- Pasta: I prefer a short pasta such as bowtie, penne or orecchiette, but use whatever you have on hand!
- Chicken breasts: Choose boneless, skinless chicken breasts that are firm, moist and free from blemishes. Chicken thighs can be substituted.
- Flour: The chicken will get coated in flour and spices (paprika, salt and pepper), which helps the chicken develop a nice crust when cooked.
- Butter: For cooking the chicken and the base of the sauce.
- Garlic: I love garlic! We’re using 3 cloves to add flavor.
- White wine: I prefer a sauvignon blanc but ultimately my best advice is to choose a white wine that you enjoy drinking. The wine will get reduced down to cook the alcohol out, which leaves behind a concentrated flavor that adds depth to the sauce. Chicken broth can be substituted.
- Chicken broth: Adds depth of flavor.
- Lemon juice: Freshly squeezed lemon juice for a bright and tangy flavor.
- Heavy cream: For an irresitibly creamy sauce.
- Capers: Gives the sauce an extra burst of salty flavor.
- Fresh parsley: Adds bright, fresh flavor. Oregano or thyme would also be delicious.
How to Make Chicken Piccata Pasta
Making chicken piccata pasta is easier than you think! With a few simple steps, you’ll have a delicious and impressive meal that your family will love.
- Cook the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook for about 8-10 minutes, or until the pasta is al dente. Be sure to stir occasionally to prevent the pasta from sticking together. While the pasta cooks, make the chicken and sauce.
- Prepare the chicken. For this recipe, you will need boneless, skinless chicken breasts that have been cut into 1-inch pieces. Add flour, paprika, salt and pepper to a large sealable plastic bag. Add the chicken pieces to the bag, seal it shut then shake until the chicken is coated on all sides. This flour coating will help the chicken develop a nice crust when cooked.
- Cook the chicken. In a large heavy-bottomed stock pot set over medium-low heat, add 2 tablespoons butter. Once the butter is melted and the skillet is hot, shake off any excess flour from the chicken pieces and add half of them to the pot. Brown the chicken on all sides (about 3-4 minutes per side) until it is cooked through. Using a slotted spoon, transfer the chicken to a plate to rest (this will keep the chicken moist and juicy) then add an additional 2 tablespoons unsalted butter and repeat the cooking process with the remaining chicken pieces, moving them to the plate and leaving all juices in the pot.
- Make the sauce. Add 1 tablespoon of butter to the pot along with minced garlic. Cook, stirring, until golden, about 2 minutes. Add the wine and cook, scraping up any brown bits from the bottom of the pan until the wine has reduced by half, about 5 minutes. Add the chicken broth, lemon juice and heavy cream and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Combine everything together. Once the sauce is ready, it’s time to add the capers, cooked pasta and chicken back into the stock pot. Toss everything together until it is evenly coated in the sauce.
To serve, divide the pasta among individual plates and garnish with some extra chopped parsley and freshly grated Parmesan cheese.
Making the perfect Chicken Piccata Pasta is a matter of balance and flavor. Here are some tips and tricks to help ensure success when preparing this delicious dish.
- When it comes to cooking the chicken, take care not to overcook it. Aim for a golden brown crust on the outside but still juicy and tender on the inside.
- Similarly, be mindful not to overcook the pasta. Cook it al dente, or slightly firm to the bite, so that it holds up to the sauce and doesn’t become mushy.
- Don’t be afraid to taste and adjust the seasoning as needed. Add more salt or lemon juice to brighten up the flavors, or more butter or cream to make the sauce richer and creamier.
What to Serve with Chicken Piccata
If you aren’t a fan of capers, green olives can be substituted.
Any dry white wine that’s not too woody, too sweet or fruity. I prefer a sauvignon blanc but pinot grigio or a medium- to full-bodied chardonnay are other good options.
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. While the pasta cooks, make the chicken and sauce.
Add the flour, paprika, ½ teaspoon kosher salt and ¼ teaspoon pepper to a large sealable plastic bag. Add the chicken pieces to the bag, seal it shut then shake until the chicken is coated on all sides.
In a large heavy-bottomed stock pot set over medium-low heat, add 2 tablespoons butter. Shake off any excess flour from the chicken pieces and add half of them to the pot. Brown the chicken on all sides until it is cooked through. Using a slotted spoon, transfer the chicken to a plate then add an additional 2 tablespoons unsalted butter and repeat the cooking process with the remaining chicken pieces, transferring them to the plate and leaving all juices in the pot.
Add the remaining 1 tablespoon of butter to the pot along with the minced garlic. Cook, stirring, until golden, about 2 minutes.
Add the wine and cook, scraping up any brown bits from the bottom of the pan until the wine has reduced by half, about 5 minutes. Add the chicken broth, lemon juice and heavy cream and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Add the capers then return the chicken and all juices to the pot.
Drain the pasta and add it to the pot, tossing to combine. Stir in the chopped fresh parsley and serve.
Kelly’s Notes:
Don’t be afraid to taste and adjust the seasoning as needed. Add more salt or lemon juice to brighten up the flavors, or more butter or cream to make the sauce richer and creamier.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Calories: 868kcal, Carbohydrates: 81g, Protein: 40g, Fat: 40g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 179mg, Sodium: 789mg, Potassium: 756mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1509IU, Vitamin C: 10mg, Calcium: 85mg, Iron: 3mg
