Hey y'all! If you’re craving something bright, fresh, and downright comforting, you’re going to adore this Chicken Piccata Pasta Recipe. Imagine tender golden Chicken, zesty lemon, and briny capers all tossed with al dente pasta in a silky, flavorful sauce. This one-pan wonder is perfect for busy weeknights, impressive enough for date night, and loved by the whole family. Let's get cooking!

Why You'll Love This

Ready in under 40 minutes—perfect for those busy evenings.
Combines classic Chicken Piccata flavors with satisfying, hearty pasta.
Simple pantry ingredients make this dish easy and budget-friendly.
Lusciously creamy yet refreshingly tangy from fresh lemon juice.
Great for leftovers and meal prep, too!

Ingredients

8 oz (225g) linguine or spaghetti
2 boneless, skinless chicken breasts (about 1 lb/450g)
Salt and black pepper, to taste
⅓ cup (40g) all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup (240ml) low-sodium chicken broth
¼ cup (60ml) freshly squeezed lemon juice (about 2 lemons)
3 tablespoons capers, drained and rinsed
¼ cup (60ml) heavy cream
2 tablespoons chopped fresh parsley
Lemon slices, for garnish (optional)
Freshly grated Parmesan cheese, for serving

Directions

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Cook linguine or spaghetti according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Prepare the Chicken

While the pasta cooks, slice each chicken breast horizontally to create two thin cutlets. Season both sides with salt and black pepper, then dredge in flour, shaking off the excess.

Step 3: Sear the Chicken

In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. Once hot, add chicken cutlets and cook for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.

Step 4: Build the Sauce

Reduce the heat to medium. In the same pan, melt remaining 1 tablespoon butter and cook garlic for 1 minute, until fragrant. Pour in chicken broth, stirring to scrape up browned bits. Stir in lemon juice and capers. Simmer for 3-4 minutes, reducing slightly.

Step 5: Finish the Pasta

Stir in heavy cream and return chicken to the pan. Add cooked pasta, tossing everything to coat in the sauce. If needed, add reserved pasta water a bit at a time to loosen the sauce.

Step 6: Serve

Garnish with fresh parsley, lemon slices, and plenty of Parmesan cheese. Serve immediately while hot and enjoy!

Notes

Cut chicken evenly for consistent cooking and tender results.
If your sauce gets too thick, loosen it with a splash of pasta water.
For extra lemon flavor, add lemon zest along with the juice.

Variations

Gluten-Free: Use gluten-free pasta and substitute with a gluten-free flour blend for dredging.
Dairy-Free: Swap out heavy cream for coconut cream and use dairy-free butter.
Vegetarian: Replace chicken with sautéed mushrooms or artichoke hearts for a meatless version.

Required Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Tongs
Cutting board and sharp knife
Zester or microplane (optional)
Measuring cups and spoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of broth or water to revive the sauce.
Not recommended for freezing due to dairy content.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad and crusty garlic bread for the ultimate meal.
A refreshing Pinot Grigio or Sauvignon Blanc makes a lovely wine pairing.
Roasted broccoli or asparagus rounds out the plate beautifully.

Pro Tips

Pound chicken cutlets even thinner for ultra-tender, quick-cooking pieces.
Use freshly squeezed lemon juice—bottled juice won’t deliver the same zing.
Let the chicken rest after searing to keep it juicy and flavorful when added back to the sauce.

FAQ

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless thighs work well—reduce cooking time slightly if they’re thin.

Does Chicken Piccata Pasta taste very sour?

Nope—the lemon adds fresh brightness, but the richness of cream and butter balances the tang.

How do I keep the pasta from sticking together?

Tossing immediately with the sauce and a little reserved pasta water will keep pasta silky and separate.