Chicken Piccata Pasta

Chicken Piccata Pasta is a creamy, cheesy, lemony pasta dish that brings together tender chicken, bright capers, and fresh parsley in one simple, satisfying meal. With a light tang from lemon juice and a rich finish from Parmesan and cream, it’s a comforting twist on the classic Italian-American favorite—ready in just 30 minutes.

Why You’ll Love This Recipe

This dish combines the bold, briny flavors of traditional chicken piccata with the comfort of a creamy pasta. The chicken is dredged and sautéed to golden perfection, the sauce is rich but bright, and the penne soaks it all up beautifully. It’s weeknight-friendly, dinner party-worthy, and easy to adjust for your preferences.

Ingredients

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

• 8 ounces penne, uncooked

• 1 pound boneless, skinless chicken breasts, chopped into 1-inch pieces

• ¼ teaspoon salt (or to taste)

• ¼ teaspoon pepper (or to taste)

• ½ cup all-purpose flour

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• ¾ cup chicken broth (low sodium or no sodium added)

• ¼ cup heavy cream

• 2 tablespoons lemon juice

• ¼ cup capers, drained

• ½ cup grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped

Directions

1. Cook Pasta:
   Bring a pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.

2. Prep Chicken:
   Season the chicken with salt and pepper. Dredge the pieces in flour, shaking off the excess.

3. Sauté Chicken:
   Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 8–10 minutes until golden and cooked through. Work in batches if needed. Transfer to a plate.

4. Build the Sauce:
   Reduce heat to low. Add the remaining butter and olive oil to the skillet along with the minced garlic. Sauté for 30 seconds until fragrant.

5. Deglaze and Simmer:
   Pour in chicken broth, lemon juice, and capers. Scrape up any browned bits from the pan and bring to a gentle simmer.

6. Add Cream:
   Stir in the heavy cream and simmer for 1–2 minutes until slightly thickened.

7. Combine Everything:
   Return chicken to the skillet along with the cooked pasta. Toss to coat everything evenly in the sauce.

8. Finish with Cheese:
   Stir in Parmesan cheese until melted and incorporated. Taste and adjust seasoning if needed.

9. Serve:
   Garnish with fresh parsley and extra Parmesan before serving.

Servings and timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Pasta Swap: Use fettuccine, spaghetti, or rigatoni instead of penne.

• Lightened-Up Version: Use half-and-half instead of heavy cream.

• Add Veggies: Stir in spinach, peas, or sautéed mushrooms for extra texture and nutrition.

• Gluten-Free Option: Use gluten-free pasta and flour.

• No Cream: Skip the cream for a more traditional piccata-style sauce.

• Spicy Kick: Add red pepper flakes to the garlic for heat.

• Herb Boost: Add basil or thyme for more aromatic depth.

• Lemon Zest: Sprinkle in lemon zest for added citrus flavor.

• More Sauce: Double the broth, cream, and lemon juice if you prefer extra sauce.

• Cheese Twist: Try Pecorino Romano for a saltier, sharper cheese alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently on the stove with a splash of broth or cream to loosen the sauce, or microwave in short intervals, stirring between each.

This dish is best enjoyed fresh, but it can be frozen without the pasta. Freeze the chicken and sauce for up to 2 months and cook fresh pasta when ready to serve.

FAQs

Can I make this without capers?

Yes, just omit them if you don’t like the briny flavor, or substitute with chopped green olives for a similar taste.

What’s the best pasta shape for this dish?

Penne holds the sauce well, but other short shapes like fusilli, orecchiette, or shells work too.

Can I use chicken thighs instead of breasts?

Absolutely—boneless, skinless thighs are flavorful and stay juicy.

How do I know when the chicken is done?

It should reach 165°F internally and be golden on the outside.

Is this dish kid-friendly?

Yes, just reduce or omit the lemon and capers for a milder version.

Can I make this ahead of time?

It’s best served fresh, but you can prep the chicken and sauce in advance and reheat with pasta when ready.

Can I skip dredging the chicken in flour?

You can, but the flour helps create a golden crust and thickens the sauce slightly.

What’s a good side dish for this recipe?

A green salad, garlic bread, or roasted vegetables pair nicely.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

How do I prevent the sauce from separating?

Don’t overheat the cream—simmer gently and stir constantly when adding it to the broth.

Conclusion

Chicken Piccata Pasta is the perfect combination of comfort and elegance—a creamy, lemony pasta dish with tender chicken and bursts of flavor from capers and Parmesan. With simple ingredients and quick prep, it’s ideal for both busy weeknights and cozy dinners. Serve it hot, and watch it disappear from the plate.