Chicken piccata pasta combines juicy pan-seared chicken with a zesty lemon butter caper sauce that coats every strand of pasta for a bright, comforting meal you can make in under 30 minutes. At Recipes Lace, we’ve retested this version in November 2025 for maximum flavour and weeknight ease.
This recipe captures everything you love about ina garten chicken piccata but makes it heartier and simpler by tossing it with tender noodles. It’s quick, creamy, and perfect for anyone who craves restaurant-quality Italian at home. (Updated & Retested: November 2025.)
Table of Contents
Table of Contents
I first made this dish after a trip to Naples, where lemon-forward sauces are a staple. One pan, no stress, and everyone asks for seconds. Ready to see how it all comes together?
Chicken piccata pasta is a creamy lemon-butter pasta dish with golden chicken, capers, and a tangy white wine sauce. It’s a simple, one-pan Italian-inspired meal that combines the flavour of classic chicken piccata with comforting noodles.
What Is Chicken Piccata Pasta?
Chicken piccata pasta is a modern Italian-American twist on the classic chicken piccata, a dish traditionally made with pan-seared chicken thighs or thinly sliced chicken breast, lemon, butter, and capers. By tossing these golden bites into pasta, you get a heartier, creamy version that satisfies every craving.
According to Healthline, capers are rich in antioxidants and add a punch of flavour without extra calories, making this pasta a bright, balanced choice for everyday dinners.
This version keeps all the classic flavours you love while making cleanup and prep easier a true one-pan wonder.
According to Healthline, capers are rich in antioxidants and add a punch of flavour without extra calories — making this pasta a bright, balanced choice for everyday dinners.
Why You’ll Love It
- Fast weeknight-friendly: This chicken piccata pasta comes together in just 35 minutes, perfect for busy nights when you still want something bright and homemade.
- Crowd-pleaser flavour: The creamy lemon-butter sauce balances richness and zest, making it loved by both adults and kids.
- Pantry ingredients: Everything you need, pasta, chicken, broth, butter, and capers, are simple staples.
- Easy substitutions (GF/DF): Use gluten-free pasta or swap butter for olive oil to make it dairy-free.
- Make-ahead friendly: You can prep the chicken and sauce up to 2 days ahead and toss with freshly cooked pasta before serving.
- Kid-approved & party-ready: Mild lemon flavour and creamy texture make this an easy hit for potlucks or family dinners.
With flexibility for air-fried chicken cutlets or pan seared chicken thighs, this dish adapts beautifully to your kitchen style.
Ingredients (+ Substitutions)
There’s something magical about turning simple ingredients into a restaurant-quality chicken piccata pasta. Every component here adds balance, bright lemon, buttery sauce, and tender chicken, but there’s room to make it your own. Whether you’re watching calories, need gluten-free swaps, or want pantry-friendly substitutes, this list has you covered.
| Ingredient | Substitution / Diet Note |
|---|---|
| 1 lb boneless, skinless chicken breasts | Use gluten-free or whole wheat pasta, chickpea or lentil pasta for high-protein |
| 8 oz pasta (penne, linguine, or angel hair) | Use gluten-free or whole wheat pasta; chickpea or lentil pasta for high-protein |
| ½ cup all-purpose flour | Replace with GF flour blend or cornstarch for gluten-free dredging |
| 3 tbsp olive oil, divided | Use avocado oil for a higher smoke point |
| 4 tbsp unsalted butter, divided | Substitute light butter or olive oil for lower-fat fat |
| 2 cloves garlic, minced | Garlic powder (½ tsp) works in a pinch |
| ¼ cup lemon juice (fresh is best) | Use bottled lemon juice or white wine vinegar if out of fresh lemons |
| 1 cup chicken broth | Substitute vegetable broth or low-sodium stock |
| ½ cup dry white wine | Omit and add more broth if avoiding alcohol |
| ¼ cup capers, drained | Swap with chopped green olives or omit for a milder flavour |
| ½ cup heavy cream (optional) | Swap with chopped green olives or omit for a milder flavour |
| ¼ cup fresh parsley, chopped | Use dried parsley (1 tbsp) or basil for variation |
| Salt & black pepper to taste | Adjust for low-sodium diets |
| Grated Parmesan cheese | Optional for serving; omit for dairy-free |
Pro Tip: Add a pinch of red pepper flakes or fresh spinach during the final toss for an elevated finish a favorite tweak from Recipes Lace readers who also love Tuna Pasta Salad Homestyle.
Equipment
Making chicken piccata pasta doesn’t require fancy tools, just smart essentials for efficient cooking. Use a large nonstick skillet or stainless sauté pan for even searing and sauce control. You’ll also need a medium saucepan for boiling pasta, a wooden spoon or silicone spatula for stirring, and tongs for flipping chicken pieces without tearing them.
A microplane for zesting lemon and a liquid measuring cup for broth or wine make prep smoother. Finish with a colander for draining pasta and a fine grater for that last flourish of Parmesan.
Keep everything within reach once you start deglazing; this dish moves fast!
This step-by-step guide shows how to make creamy chicken piccata pasta with golden chicken, lemon butter, and capers in one pan. Ready in 35 minutes, it’s a bright, comforting Italian-inspired dinner tested and retested for perfect flavour.
Total Time 35 minutes
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup of the water. Drain and set aside.
Step 2: Prepare and Cook the Chicken
Season chicken with salt and pepper, dredge in flour, and cook in a skillet with 1 tbsp olive oil and 1 tbsp butter until golden, 5–7 minutes.
Step 3: Make the Sauce
Add the remaining olive oil and butter. Sauté garlic for 1 minute, then deglaze with white wine, scraping up browned bits for flavour.
Step 4: Simmer the Sauce
Whisk in chicken broth and lemon juice; simmer 5 minutes. Stir in cream if using, and cook until slightly thickened.
Step 5: Combine Everything
Add capers and parsley, then return chicken to the pan. Toss in pasta until fully coated. Add reserved pasta water for a silky finish.
Step 6: Garnish and Serve
Season to taste, garnish with extra parsley and Parmesan, and serve warm.
Serve immediately with crusty bread or a side salad like our No-Bake Lemon Icebox Pie for dessert balance.
Estimated Cost: 1215 USD
Supply:
- Pasta (penne, linguine, or angel hair)
- Boneless, skinless chicken breasts
- Lemons
- Capers
- Olive oil
- Butter
- Garlic
- Chicken broth
- White wine (or broth substitute)
- Parsley
- Parmesan cheese
Tools:
- Large skillet or sauté pan
- Medium saucepan
- Tongs
- Wooden spoon or silicone spatula
- Microplane or zester
- Colander
- Measuring cups and spoons
Materials: Main ingredients for chicken piccata pasta pasta, chicken, lemon, capers, butter, broth, and parsley.
Common mistakes + quick fixes:
- Sauce too sour? Add 1 tsp sugar or a splash of cream.
- Too thick? Stir in reserved pasta water.
- Chicken dry? Use thighs or shorten cooking time next round.
Try pairing this with our Ground Chicken Recipes Made Easy or No-Bake Cookies Nutrition Facts for a complete meal lineup.
Variations & Serving Ideas
The beauty of chicken piccata pasta is its flexibility; you can tailor it to any season, diet, or flavour preference.
Flavour & Cooking Variations
- Slow Cooker: Sear the chicken first, then combine all ingredients (except pasta) in a slow cooker on Low for 4 hours. Toss with cooked pasta before serving.
- Oven-Baked: Bake chicken piccata at 375°F for 20–25 minutes, then toss with sauce and noodles.
- Air Fryer Option: Use air fry chicken cutlets at 375°F for 10–12 minutes for a crispy, low-oil version.
- Extra-Cheesy: Stir in ½ cup grated Parmesan and ¼ cup mozzarella for a richer twist.
- Mild & Kid-Friendly: Skip capers and reduce lemon juice slightly for a balanced, gentle flavour.
- Spicy Upgrade: Add red pepper flakes or a dash of cayenne for a bold kick.
Seasonal Serving Ideas
- Spring: Add asparagus and peas.
- Summer: Toss in cherry tomatoes and basil.
- Fall: Mix with roasted mushrooms or kale.
- Winter: Try it with caramelized onions and spinach.
Serve this pasta with a crisp green salad, garlic bread, or light desserts like Vegan Thanksgiving Recipes or Ninja Creami Ice Cream Recipes.
Storage, Reheating & Make-Ahead
This chicken piccata pasta is perfect for meal prep and keeps its flavour beautifully. Store it properly, and you’ll enjoy bright, creamy leftovers anytime.
Fridge: Store in airtight glass containers up to 4 days.
Freezer: Freeze sauce separately for the best texture up to 2 months. You can also freeze fully cooked pasta portions for 1 month.
Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth or pasta water to loosen the sauce. Avoid microwaving for too long to prevent drying out.
Make-Ahead Tip: Cook chicken and sauce up to 2 days ahead, then refrigerate. Boil pasta fresh, toss together, and serve perfect for weeknight prep or dinner parties.
Mini Q&A
Can you freeze chicken piccata pasta?
Yes! Store in airtight containers up to 2 months. For the best texture, freeze the sauce separately and cook pasta fresh when reheating.
Best way to reheat?
Reheat on the stovetop with a splash of broth or cream until warmed through — this keeps the sauce smooth and silky.
FAQs
What pasta goes best with chicken piccata?
Linguine or angel hair pasta works beautifully since it holds the lemon-butter sauce without becoming too heavy. Penne and spaghetti also make great choices for heartier textures.
What is chicken piccata sauce made of?
Classic piccata sauce includes butter, lemon juice, chicken broth, white wine, and capers, all simmered to create a silky, tangy coating for the chicken and pasta.
What do you eat chicken piccata with?
Pair it with simple sides like roasted asparagus, garlic bread, or a crisp Caesar salad. It also complements a light Lime and Coconut Cocktail from Simple Lime and Coconut Cocktail.
How to thicken piccata sauce for pasta?
Whisk in a bit of flour or cornstarch slurry, or reduce the sauce longer over medium heat. Heavy cream also adds body and richness.
Can I skip the white wine?
Absolutely! Replace it with extra chicken broth or a squeeze of lemon juice for a bright, alcohol-free option.
Why is my chicken rubbery in piccata?
Overcooking is the main culprit. Sear chicken over medium-high heat until just golden, then finish in the sauce to keep it juicy.
Do Italians eat chicken piccata?
Traditional piccata in Italy is made with veal, but the chicken version is a beloved Italian-American adaptation.
What to serve with chicken piccata pasta?
Try a light arugula salad or roasted vegetables, both complement the tangy lemon sauce perfectly.
What’s the best cheese for chicken piccata pasta?
Freshly grated Parmesan or Pecorino Romano enhances flavour without overpowering the lemon notes.
How unhealthy is chicken piccata?
When made with olive oil and moderate butter, it’s relatively balanced. According to Harvard Health Publishing, healthy fats in olive oil support heart health when used in moderation.
When made with olive oil and moderate butter, it’s relatively balanced. According to Harvard Health Publishing, healthy fats in olive oil support heart health when used wisely.
Nutrition (With Disclaimer)
Here’s a detailed nutrition breakdown for chicken piccata pasta, based on a 4-serving recipe using boneless chicken breasts, light cream, and standard pasta.
| Nutrient | Per Serving | Per 100g |
|---|---|---|
| Calories | 520 kcal | 168 kcal |
| Protein | 34 g | 11 g |
| Carbohydrates | 42 g | 14 g |
| Dietary Fiber | 3 g | 1 g |
| Sugars | 2 g | <1 g |
| Total Fat | 23 g | 7 g |
| Saturated Fat | 9 g | 3 g |
| Sodium | 710 mg | 238 mg |
| Cholesterol | 115 mg | 37 mg |
Glycemic Index (GI):
When made with regular pasta, the GI is around 55–60 (medium). Using whole wheat or chickpea pasta lowers it to 35–45 (low GI), ideal for balanced blood sugar levels.
Macro Ratios:
Approx. 35% carbs / 40% protein / 25% fat, making it a well-rounded meal for energy and satiety.
Disclaimer: Nutrition values are estimates and may vary based on brands, portion size, and substitutions. Always adjust to your dietary needs.
For more balanced recipe ideas, see Healthy Tuna Salad Recipe for a high-protein, low-carb option.
Recipe Cost
This chicken piccata pasta is elegant enough for guests yet budget-friendly for family dinners. The total cost averages $12–$15 for 4 servings, about $3.50 per serving, depending on your ingredients.
What raises the cost: using fresh lemon juice, high-quality Parmesan, or premium white wine.
How to save: Use store-brand pasta, bottled lemon juice, and budget-friendly chicken thighs instead of breasts.
For a similar affordable comfort dish, try How to Make Instant Oatmeal Cookies for dessert, simple, cozy, and cost-effective.
Chicken Piccata Pasta (Easy One-Pan Lemon Butter Dinner)
Equipment
- 1 Large Skillet For searing chicken and making sauce
- 1 Saucepan For boiling pasta
- 1 Colander For draining pasta
- 1 Tongs For flipping chicken pieces
- 1 Wooden Spoon For stirring sauce
- 1 Microplane For zesting lemon
- 1 Measuring Cup For wine and broth
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 8 oz pasta penne, linguine, or angel hair
- ½ cup flour for dredging
- 3 tbsp olive oil divided
- 4 tbsp unsalted butter divided
- 2 cloves garlic minced
- ¼ cup lemon juice
- 1 cup chicken broth
- ½ cup dry white wine or more broth
- ¼ cup capers drained
- ½ cup heavy cream optional
- ¼ cup fresh parsley chopped
- Salt & pepper to taste
- Parmesan cheese for serving
Instructions
- Cook Pasta: Boil salted water, cook pasta al dente, and reserve ½ cup pasta water.
- Cook Chicken: Dredge chicken in flour, sear in 1 tbsp olive oil + 1 tbsp butter until golden. Remove and set aside.
- Make Sauce: Add remaining oil and butter, sauté garlic for 1 minute, then deglaze with wine. Scrape browned bits.
- Simmer: Stir in broth and lemon juice; cook 5 minutes. Add cream if using.
- Combine: Stir in capers, parsley, and chicken. Toss with pasta and sauce.
- Serve: Garnish with Parmesan and fresh parsley.
Notes
Reviews & Reader Tips
Our readers love this chicken piccata pasta for its creamy sauce and quick prep time. Here’s what they’ve shared:
⭐ “So easy and full of flavour!” Megan P.
⭐ “The lemon balance is perfect. My kids devoured it.” Tara L.
⭐ “I made it with gluten-free pasta turned out beautifully.” James R.
We’d love to hear your twist! Did you use pan-seared chicken thighs or air-fried chicken cutlets? Maybe swapped capers for olives?
Share your results below. Your tips help other readers succeed and keep this recipe evolving.
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Conclusion
This chicken piccata pasta is proof that simple ingredients can create an unforgettable meal: bright lemon, silky butter, and golden chicken tossed together in one pan. Whether it’s a weeknight dinner or a dinner-party centrepiece, it never fails to impress.
If you love dishes that deliver comfort and freshness in every bite, this one deserves a spot on your weekly rotation. Don’t forget to save it for later. Pin this recipe on Pinterest so you can find it fast the next time that lemon craving hits.
For another cozy, crowd-pleasing meal, check out our Olive Garden Steak Gorgonzola Alfredo Recipe rich, creamy, and equally irresistible.
