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chicken piccata pasta

Chicken Piccata Pasta Recipe

Experience Italy’s rich flavors with this classic Chicken Piccata Pasta. Tender chicken, tangy capers, and a buttery lemon sauce come together over perfectly cooked pasta for a simple yet elegant meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Dredge
2 large boneless, skinless chicken breasts, butterflied and pounded ¼ inch thick
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 tsp salt
½ tsp black pepper
1 tsp dried thyme or oregano
3 tbsp olive oil or butter
Sauce
3 cloves garlic, minced
1 shallot, finely chopped
½ cup dry white wine (Pinot Grigio or Chardonnay)
1 cup low-sodium chicken broth
2 tbsp capers, rinsed
Juice of 1–2 lemons (≈3 tbsp)
3 tbsp butter
Fresh parsley, chopped for garnish
Pasta
8 oz linguine or fettuccine
Salt for pasta water

Equipment

  • Large skillet (stainless steel or cast iron)
  • Saucepan for pasta
  • Meat mallet
  • Garlic press
  • Lemon squeezer
  • Knife and cutting board
  • Tongs or spatula

Method
 

Prepare Chicken: Butterfly and pound breasts. Mix flour, Parmesan, salt, pepper, and herbs. Dredge chicken in mixture.
    Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
      Cook Chicken: Heat oil/butter in skillet. Sear chicken 3–4 min per side until golden and cooked through. Remove and set aside.
        Make Sauce: Sauté garlic & shallot 1–2 min. Add wine; reduce by half. Stir in broth, lemon juice, capers; simmer 3–4 min. Off heat, stir in butter. Adjust consistency with pasta water if needed.
          Combine & Serve: Toss pasta with sauce. Plate pasta, top with chicken, garnish with parsley and lemon.

            Notes

            • Perfect golden crust: don’t overcrowd the skillet.
            • Variations: Add sun-dried tomatoes, artichokes, or red pepper flakes.
            • Make ahead: Chicken and pasta can be cooked in advance; reheat gently.
            • Wine pairing: Dry white (Pinot Grigio/Sauvignon Blanc) or light Italian red (Barbera).