Chicken Piccata Pasta
Two mouthwatering dishes come together as one in this irresistible Chicken Piccata Pasta! The chicken is juicy, the pasta is satisfying, and the piccata-style white wine butter sauce is irresistible. It’s all you could ever need for date night or family dinners!
Piccata has been my go-to recipe for years now. I could honestly eat it once a week! Whether it’s made with chicken, shrimp, pork, or even cod. To me, it’s a perfect weeknight dinner that gives me everything I could want in a satisfying dish.
But after a long day when I’m not in the mood to deal with all the dredging, frying, and extra dishes, I’ll make this Chicken Piccata Pasta. It’s a family-friendly recipe that delivers all the bright, buttery, briny goodness you expect from piccata but in a luxurious pasta dish.
I skipped the traditional breaded pan-fried chicken cutlets for pan-seared chicken bites, tossed them in a buttery, wine-kissed lemon-caper sauce, and served it all over al dente pasta. Hello, flavor! Hello, comfort!
Seriously, no one will be able to resist those buttery, briny, meaty bites. Not your kids and not even your date!
Ingredient notes
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Pasta – As for what pasta goes with chicken piccata, you want a noodle with plenty of nooks and curves (like farfalle, penne, or rotini) to catch the sauce. If you prefer a long pasta, go with spaghetti or linguine.
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Chicken – I use boneless, skinless chicken breasts, but you could swap in boneless, skinless chicken thighs if preferred. Just make sure to cut the chicken into uniform, bite-sized pieces (about 1 inch) to help them cook quickly and evenly.
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Salt and pepper
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Extra-virgin olive oil
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Butter – You’ll use it twice: once to sauté the aromatics and again to finish the sauce.
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Aromatics – Shallots and garlic form the savory backbone of the sauce.
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Flour – A touch of all-purpose flour thickens the sauce just enough to help it cling to the pasta without being heavy.
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Dry white wine – Like Sauvignon Blanc or Pinot Gris.
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Chicken broth – This adds body and flavor to the sauce. I usually go with low-sodium chicken broth here, but homemade chicken bone broth is also a great option.
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Capers – These tiny gems give chicken piccata its signature briny, salty bite. Drain them well before adding them to the pan.
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Parsley
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Lemon juice
How to make it
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
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Brown the Chicken: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Transfer to a plate and set aside.
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Saute the Aromatics: Lower the heat to medium, then add the remaining olive oil and 2 tablespoons of butter. Once melted, add the shallots and sauté until softened. Stir in the minced garlic and cook until fragrant.
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Make the Sauce: Sprinkle flour over the aromatics. Stir well and cook for 2 minutes. Slowly whisk in the wine and let it reduce slightly before whisking in the broth. Stir in the capers and a handful of chopped fresh parsley. Once the sauce starts to bubble, stir in the remaining butter. Return the chicken to the skillet and squeeze in the lemon juice. Let everything simmer together for a few minutes.
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Toss with Pasta: Add the cooked pasta to the skillet and gently toss to coat. Taste and season with salt and pepper, if needed. Garnish with extra chopped parsley, and enjoy!
Tips and tricks
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Remember to pat the chicken dry with paper towels before searing it in the pan. Soaking up that excess moisture will give you golden, crispy chicken every time.
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After adding the wine, take the time to scrape up the browned bits stuck to the bottom of the pan with a wooden spoon. They add tons of savory flavor to the sauce.
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Reserve 1 to 2 cups of pasta water before draining the rest. That way, if your sauce is too thick after tossing in the pasta, you can add splashes of the starchy pasta water to loosen it up.
Variations
Whether you’re working with dietary restrictions or just want to try something different, here are some easy ways to make this piccata pasta recipe all yours:
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Wine-free option – Swap the wine with an equal amount of chicken broth and a splash of lemon juice or white wine vinegar for acidity.
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Gluten-free option – Use your favorite gluten-free pasta (brown rice pasta, chickpea pasta, lentil-based, etc.) and swap the flour for a 1:1 gluten-free flour blend.
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Dairy-free option – To get that glossy, rich sauce without the dairy, substitute a plant-based butter that tastes great and melts well.
Serving suggestions
Chicken piccata and pasta is a satisfying meal all on its own, but you’ll definitely want some crusty bread or garlic bread within reach to soak up every last drop of the sauce.
If you’re looking to round out the meal with something light on the side, here are a few fresh pairings:
Or, try one of these 25+ Dishes to Serve with Chicken Piccata and check out these 40+ EASY Side Dishes for Pasta for even more delicious ideas!
Storing
This lemon caper chicken pasta is best fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the sauce as it sits, so when reheating, just add a splash of chicken broth or water to loosen things up.
You can reheat the leftovers on the stovetop over medium-low heat or in the microwave until warmed through.
Erin’s wine pairings
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There isn’t a wine pairing more perfect than the same dry white wine you used to cook the sauce, whether that was Sauvignon Blanc, Pinot Gris, or even Chardonnay. Using the same wine ties the flavors together beautifully and brings out the bright, citrusy notes in the dish.
Did you make this chicken piccata pasta?
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Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. Drain pasta; set aside.
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Meanwhile, heat 1 TBSP olive oil in a large skillet over medium-high heat. Add chicken and season with a pinch of salt and pepper. Brown the chicken, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
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Reduce the heat to medium. Add the remaining 1 TBSP olive oil and 2 TBSP butter to the skillet. Once melted, add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook 1 minute longer, until fragrant.
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Add the flour and cook for 2 minutes. Whisk in wine and reduce liquid for 1 minute.
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Whisk broth into the sauce. Stir in capers and parsley.
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When the liquid comes to a bubble, add the remaining 2 TBSP butter to the sauce. Add chicken back to the pan and add the lemon juice. Heat for 1 to 2 minutes.
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Toss hot pasta with chicken and sauce. Season with salt and pepper, to taste. Sprinkle with additional fresh parsley, and enjoy!
- This lemon caper chicken pasta is best fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the sauce as it sits, so when reheating, just add a splash of chicken broth or water to loosen things up.
- You can reheat the leftovers on the stovetop over medium-low heat or in the microwave until warmed through.
Tips and Tricks
- Remember to pat the chicken dry with paper towels before searing it in the pan. Soaking up that excess moisture will give you golden, crispy chicken every time.
- After adding the wine, take the time to scrape up the browned bits stuck to the bottom of the pan with a wooden spoon. They add tons of savory flavor to the sauce.
- Reserve 1 to 2 cups of pasta water before draining the rest. That way, if your sauce is too thick after tossing in the pasta, you can add splashes of the starchy pasta water to loosen it up.
Variations
- Wine-free option – Swap the wine with an equal amount of chicken broth and a splash of lemon juice or white wine vinegar for acidity.
- Gluten-free option – Use your favorite gluten-free pasta (brown rice pasta, chickpea pasta, lentil-based, etc.) and swap the flour for a 1:1 gluten-free flour blend.
- Dairy-free option – To get that glossy, rich sauce without the dairy, substitute a plant-based butter that tastes great and melts well.
- Add veggies – Stir in baby spinach at the end so it wilts into the sauce. Or, toss in blanched asparagus, steamed broccoli, or roasted artichoke hearts for extra color, texture, and nutrition.
Calories: 515kcal | Carbohydrates: 62g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 832mg | Potassium: 528mg | Fiber: 3g | Sugar: 3g | Vitamin A: 479IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg
