Bright, tangy, and comforting—Chicken Piccata Pasta combines golden, tender chicken with a lemon-caper butter sauce and silky pasta that soaks up every flavorful drop. Garlic and white wine add depth, while fresh parsley lifts the dish for a bright finish. Fast enough for weeknights but elegant enough for guests, this recipe turns ordinary pasta into something memorable.
Lightly coat the chicken pieces in seasoned flour and cook in a hot skillet until golden.
Finish the dish with a pat of herb butter and toss everything so the flavors become glossy and well combined.
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👝 How to Store Leftovers
Cool completely, then store in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove with a splash of broth, water, or lemon juice to loosen the sauce, or microwave in short intervals, stirring between heats.
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🤔 Common Questions
Traditional Chicken Piccata is pan-seared chicken served with a lemon, caper, and butter sauce on the side, often with pasta or rice. Chicken Piccata Pasta brings the chicken, sauce, and pasta together so the noodles absorb the lemony sauce, creating a single, saucy, and convenient dish.
Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-low with a splash of broth, water, or lemon juice to refresh the sauce, stirring until warmed through. Alternatively, microwave in 30-second intervals, stirring between sessions.
Chicken Piccata Pasta
Pin Recipe
Ingredients
Chicken
- 1.25 pounds chicken tenderloins, cut into 1-inch pieces
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup flour, for dredging (season with salt, pepper, and chopped parsley)
- 3 tbsp olive oil
- 3 tbsp butter (garlic herb butter preferred)
Sauce
- 3 tbsp olive oil
- 1 cup white wine (or extra broth)
- 2 cups chicken broth
- Juice and zest of 1 lemon
- 3 tbsp capers, drained
- 4 tbsp butter to finish the sauce
- 1 tsp cornstarch mixed with 2 tsp Worcestershire (slurry)
- Salt and pepper to taste
- 3/4 cup heavy cream
Pasta
- 12 oz angel hair pasta
- Salted water for boiling
Garnish
- Grated Parmesan
- Fresh parsley
- Extra lemon slices
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Prep chicken: cut tenderloins into 1-inch chunks. Season the flour with salt, pepper, and chopped parsley. Lightly dredge chicken in the seasoned flour and shake off excess.
- Pan-fry chicken: In a large skillet, heat olive oil and some butter over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove from skillet and keep warm.
- Make the sauce: In the same skillet, add butter and olive oil. Sauté garlic about 30 seconds until fragrant. Pour in white wine, scraping up any browned bits. Add chicken broth, lemon zest, lemon juice, and capers. Bring to a boil, then simmer 3–5 minutes. Stir in the cornstarch slurry to slightly thicken and whisk for 2–3 minutes.
- Add heavy cream, bring to a gentle boil, then reduce to a simmer for a couple minutes to meld flavors.
- Stir the cooked pasta into the sauce, tossing to coat evenly.
- Return the chicken and any accumulated juices to the pan. Stir in 3 tbsp butter and a drizzle of good olive oil to finish the sauce and give it a glossy sheen. Spoon the sauce over the chicken and pasta.
- Serve immediately, garnished with fresh parsley, grated Parmesan, and lemon slices. Finish with freshly cracked pepper and an extra dusting of Parmesan if desired.
Video
Nutrition
Carbohydrates: 28 g
Protein: 6 g
Fat: 32 g
Saturated Fat: 15 g
Sodium: 704 mg
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