Chicken Piccata Pasta

Chicken Piccata Pasta

8 servings
If you’re craving something bright, bold, and downright delicious, Chicken Piccata Pasta is calling your name! Imagine tender golden chicken, kissed with lemon and capers, all twirled into a silky pasta that soaks up every drop of that tangy, buttery sauce. It’s the perfect balance of comfort and zing—like your favorite cozy dish just got back from a vacation in Italy. Every bite is a little citrusy celebration, with garlic and white wine bringing the vibes and parsley popping in for a fresh finish. It's fast, fancy-ish, and totally weeknight-worthy. Trust us—once you try it, plain old pasta just won't cut it anymore.

Ingredients

  • chicken tenderloins cut into 1 inch pieces
    1 ¼ lb
  • salt
    1 tsp
  • pepper
    1 tsp
  • flour

    for dredging

    ½ c
  • flour add salt pepper and parsley
  • olive oil
    3 tbsp
  • butter

    garlic herb

    2 tbsp
  • butter

    garlic herb

    3 tbsp
  • olive oil
    3 tbsp
  • white wine
    1 c
  • chicken broth
    2 c
  • juice and zest of lemon
    1
  • capers

    drained

    3 tbsp
  • butter)

    for finishing sauce (garlic herb

    4 tbsp
  • cornstarch mixed with 2 tsp of worcestershire sauce)

    (cornstarch slurry

    1 tsp
  • salt and pepper to taste
  • heavy cream
    ¾ c
  • angel hair pasta
    12 oz
  • salted water for boiling
  • grated parmesan
  • fresh parsley
  • extra lemon slices

Directions

  1. 1

    Cook pasta in salted water until al dente. Drain. Set aside.

  2. 2

    Prep chicken: cut your chicken tenderloins into 1 inch chunks. Season the flour with 1 tsp with salt and 1 tsp with pepper and chopped fresh parsley . Lightly dredge chicken chunks in flour.Shake off excess.

  3. 3

    Pan-fry chicken: In a large skillet, heat olive oil and butter over medium high heat. Cook chicken 3–4 minutes per side, or until golden and cooked through. Remove from the skillet and keep warm.

  4. 4

    Make the sauce: In the same skillet, add butter & olive oil. Sauté garlic for 30 seconds. Pour in white wine (or broth), scraping up any browned bits. Add chicken broth, lemon zest, lemon juice, and capers. Bring to a boil, then simmer 3–5 mins. Stir in a cornstarch slurry ( cornstarch mixed with worcestershire) to slightly thicken. Whisk the ingredients together for 2-3 minutes.

  5. 5

    Add heavy cream. Bring to a boil then lower to a simmer. Simmer for a couple minutes.

  6. 6

    Add the cooked angel hair pasta into the sauce and mix.

  7. 7

    Add the chicken and all of the juices back into the pan.

  8. 8

    Finish with butter: Stir in 3 tbsp butter to make it glossy. And a drizzle of good olive oil. Return chicken to the pan and spoon sauce over.

  9. 9

    Serve: Plate the pasta and spoon sauce all over. Garnish with parsley, parmesan, and lemon slices. Finish with fresh cracked pepper and a dusting of parmesan if you like!

Chicken Piccata Pasta

Chicken Piccata Pasta

30 min8 servings426 cal

Similar Recipes

Chicken Piccata

Chicken Piccata

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

30 minutes0 servings
Chicken Piccata

Chicken Piccata

Cooked in a sauce of white wine, lemon juice, and capers, this is the easiest chicken dinner for when you want to feel a little fancy for basically zero effort.

10 minutes
Chicken Piccata Meatball Fettuccine

Chicken Piccata Meatball Fettuccine

Okay, these creamy lemon chicken meatballs? You need them in your life. They're tender, juicy, and packed with so much flavor think garlic, parmesan, fresh parsley, lemon zest, and a little caper magic. We brown them up for that golden crust, then let them simmer in the most dreamy lemon butter cream sauce with white wine, shallots, and thin slices of lemon that literally melt right in.It all comes together in one pan, and the sauce? It’s silky, tangy, and totally luxurious. Toss it all over fettuccine, shower it with extra parm and black pepper, and just trust me—everyone’s gonna ask for seconds.

15 minutes6 servings
Chicken Piccata

Chicken Piccata

Our chicken piccata recipe uses a favorite Southern ingredient, buttermilk, for a hint of tang and brightness. Serve with pasta and salad for a complete meal.

4.8 hours4 servings
Chicken Piccata

Chicken Piccata

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable, such as a <a href="https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad">kale salad</a>, <a href="https://cooking.nytimes.com/recipes/1023612-air-fryer-broccoli">broccoli</a> or <a href="https://cooking.nytimes.com/recipes/1023613-air-fryer-green-beans">green beans</a>.

25 minutes4 servings
Chicken Piccata

Chicken Piccata

The best chicken piccata makes sure the classic Italian recipe for chicken cutlets gets an ample serving of lemony white wine and caper sauce.

35 minutes
Chicken Piccata

Chicken Piccata

Chicken piccata is the best Italian-American dinner made with golden-crusted chicken breasts simmered in a lemon butter sauce. Watch the video below!

30 minutes4 servings300 kcal
Chicken Piccata

Chicken Piccata

Convinced you don’t like boneless skinless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving something bright, bold, and downright delicious that's ready in a flash? This Chicken Piccata Pasta recipe brings restaurant-quality flavors right to your weeknight table, featuring tender golden chicken, zesty lemon, and briny capers all twirled with silky pasta.

It’s the perfect harmony of comfort and zing, where every bite offers a little citrusy celebration. The genius lies in creating a rich, tangy, buttery sauce that generously coats every strand of pasta, ensuring no flavor is left behind. This dish truly transforms a simple meal into an occasion.

Prepare for a vibrant culinary experience. You'll savor succulent chicken pieces, perfectly complemented by the bright acidity of lemon and the unique salty burst of capers. The luscious sauce, infused with fragrant garlic and a hint of white wine, ties everything together into a comforting embrace. With a generous yield of 8 servings at 426 calories each, this main course is both satisfying and surprisingly light, offering a fresh finish from parsley and a sprinkle of parmesan.

While angel hair pasta is called for, feel free to experiment with other thin pasta shapes like spaghetti or linguine if that's what you have on hand. For a deeper, more savory note, you might try different grated hard cheeses instead of parmesan for serving. If you're out of fresh lemon slices for garnish, a little extra parsley can still provide a fresh visual pop.

This Chicken Piccata Pasta is a fantastic choice for a speedy yet elegant weeknight dinner or even a casual gathering. Serve it piping hot, garnished generously with fresh parsley, extra lemon slices, and a dusting of grated parmesan for that perfect flourish.

Frequently Asked Questions