Introduction

Chicken Piccata Pasta combines tender chicken pieces with a bright, tangy lemon-caper sauce and perfectly cooked pasta. This dish is quick to make, full of flavor, and ideal for a satisfying weeknight dinner.

Chicken Piccata Pasta Recipe - Recipe Image

Ingredients

Salt and black pepper
12 ounces bow tie (farfalle) or other short pasta
1¼ to 1½ pounds boneless, skinless chicken breasts or thighs
¼ cup all-purpose flour, plus more if necessary
6 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 large shallot, chopped
4 garlic cloves, chopped
1½ cups chicken stock
¼ cup lemon juice (from 1 to 2 lemons)
2 tablespoons drained capers
Roughly chopped parsley, for serving

Instructions

Step 1: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
Step 2: Cut the chicken into ½-inch chunks and place them in a bowl. Season with salt and pepper, then toss with the flour to coat evenly, adding more flour if needed to prevent sticking.
Step 3: Heat 2 tablespoons of butter and the olive oil in a large skillet over high heat. Once the butter is melted and bubbling, add the chicken in batches to avoid crowding. Cook, stirring occasionally to separate any stuck pieces, until the chicken is cooked through and golden. Transfer cooked pieces to a plate.
Step 4: Reduce the heat to medium-high. Add the chopped shallot and garlic to the skillet and cook, stirring occasionally, until softened and fragrant, about 1 to 2 minutes. Pour in the chicken stock and simmer until reduced by half, about 3 to 5 minutes.
Step 5: Lower the heat and stir in the remaining 4 tablespoons of butter, lemon juice, and capers. Season the sauce with salt and pepper to taste, then return the chicken to the skillet.
Step 6: Add the cooked pasta and toss well to coat. If you want a looser sauce, add small splashes of the reserved pasta water until desired consistency is reached. Remove from heat and serve topped with chopped parsley and extra black pepper if desired.

Tips & Variations

Use chicken thighs for a juicier, more flavorful result, or breasts for a leaner dish.
If you prefer, substitute spaghetti or linguine for the bow tie pasta.
Adding a handful of baby spinach or arugula at the end can boost the dish’s freshness and color.
For a dairy-free version, swap butter with olive oil, but add it gradually for richness.

Storage

Store leftover Chicken Piccata Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken stock or water to loosen the sauce as needed. Avoid reheating in the microwave to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

You can prepare the chicken and sauce in advance and store them separately from the pasta. Combine and reheat gently just before serving to maintain the best texture.

What if I don’t have capers?

If you don’t have capers, you can substitute with chopped green olives or a small splash of brine from pickles to add a similar tangy, salty flavor.

Chicken Piccata Pasta Recipe

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4.4 from 90 reviews

Chicken Piccata Pasta is a delightful fusion dish combining tender, golden-browned chicken pieces with al dente bow tie pasta, all enveloped in a tangy, buttery lemon-caper sauce. This vibrant and flavorful recipe balances zesty lemon juice and briny capers with savory chicken, fresh garlic, and shallots, making it a perfect weeknight dinner that feels both comforting and elegant.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken and Coating

1¼ to 1½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch chunks
¼ cup all-purpose flour, plus more if necessary
Salt and black pepper, to taste

Pasta

12 ounces bow tie (farfalle) or other short pasta

Sauce and Cooking Fats

6 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 large shallot, chopped
4 garlic cloves, chopped
1½ cups chicken stock
¼ cup lemon juice (from 1 to 2 lemons)
2 tablespoons drained capers
Roughly chopped parsley, for serving

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
Prepare Chicken: While the pasta cooks, cut the chicken into ½-inch chunks and place in a mixing bowl. Season with salt and black pepper, then toss with the flour to coat all pieces evenly, adding more flour if necessary to prevent sticking.
Cook Chicken: Heat 2 tablespoons of butter and the olive oil in a large skillet over high heat. Once the butter is melted and bubbling, add the chicken pieces in batches to avoid overcrowding. Cook, stirring occasionally and breaking apart any stuck pieces, until the chicken is cooked through with golden spots and edges, about 5-7 minutes per batch. Use tongs or a slotted spoon to transfer cooked chicken to a plate.
Sauté Aromatics and Make Sauce: Reduce heat to medium-high. Add the chopped shallot and garlic to the same skillet and sauté, stirring occasionally, for 1 to 2 minutes until softened and fragrant. Pour in the chicken stock and simmer until reduced by half, about 3 to 5 minutes.
Finish Sauce: Lower the heat to low and stir in the remaining 4 tablespoons of butter, lemon juice, and capers. Season the sauce with salt and black pepper to taste.
Combine and Serve: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss thoroughly to coat everything evenly. If the sauce needs thinning or more coverage, add small splashes of the reserved pasta water. Remove skillet from heat and serve garnished with chopped parsley and additional black pepper to taste.

Notes

Use freshly squeezed lemon juice for the best bright and tangy flavor.
Chicken thighs can be used in place of breasts for more juicy, flavorful meat.
To prevent chicken pieces from sticking, lightly dust with flour and separate them while cooking.
Reserve pasta water is essential to adjust sauce consistency and help bind the sauce to the pasta.
Serve immediately for best texture and flavor; the sauce thickens as it cools.

Keywords: Chicken Piccata, pasta, lemon-caper sauce, bow tie pasta, easy dinner, stovetop chicken, comfort food