Name: Chicken Piccata Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces uncooked pasta; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 tablespoons extra-virgin olive oil; 6 large garlic cloves, thinly sliced; 1/4 teaspoon crushed red pepper; 1/2 cup chicken broth; 1/4 cup capers, drained; 1/4 cup cold unsalted butter (2 ounces), cubed; 1/4 cup fresh lemon juice, plus lemon wedges for serving; 2 ounces Parmesan cheese, grated (about 1/2 cup); 1/2 cup chopped fresh parsley

Jump to Recipe·Leave a Review

Chicken Piccata Pasta is a vibrant, comforting dish where tender chicken thighs are coated in a buttery, lemon-infused sauce and tossed with pasta, capers, and herbs. It’s everything you love about classic chicken piccata, transformed into a hearty pasta dish that’s quick enough for a weeknight but elegant enough for entertaining.

Why You’ll Love This Recipe

This dish combines the zesty brightness of lemon with the richness of butter and Parmesan for a sauce that clings beautifully to every bite of pasta. The capers add a briny pop that perfectly balances the savory, juicy chicken. It’s a one-skillet-meets-pasta-pot meal that’s bold in flavor and on the table in just 25 minutes. No fancy ingredients, just pure, simple goodness.

Chicken Piccata Pasta

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

uncooked pasta
boneless, skinless chicken thighs, cut into pieces
kosher salt
black pepper
extra-virgin olive oil
garlic, thinly sliced
crushed red pepper
chicken broth
capers, drained
cold unsalted butter, cubed
fresh lemon juice
Parmesan cheese, grated
chopped fresh parsley
lemon wedges, for serving

Directions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8 minutes). Reserve 1 cup of the pasta water, then drain and set aside.
Sear the chicken: Season the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook undisturbed for about 4 minutes until browned. Stir and cook for another 3 minutes until evenly cooked.
Add aromatics: Stir in the sliced garlic and crushed red pepper. Cook for about 1 minute until the garlic is fragrant and lightly golden.
Deglaze the pan: Pour in the chicken broth and add the capers. Bring to a boil and let simmer for 1 minute to combine flavors.
Create the sauce: Add the cooked pasta to the skillet along with ¼ cup of reserved pasta water, cubed butter, and lemon juice. Stir over medium heat until the butter is fully melted and the sauce thickens slightly to coat the pasta—about 3 minutes. Add more pasta water as needed to loosen the sauce.
Finish and serve: Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Serve immediately with lemon wedges on the side.

Servings and timing

Servings: 4
Total time: 25 minutes

Variations

Use chicken breast: Swap in boneless, skinless chicken breasts for a leaner option.
Add veggies: Stir in sautéed spinach, peas, or roasted asparagus for extra color and nutrients.
Make it spicy: Increase crushed red pepper for more heat.
Gluten-free option: Use your favorite gluten-free pasta variety.

Storage/Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm gently in a skillet with a splash of broth or water to loosen the sauce. Microwave in short intervals if needed.

Freezer: Not recommended, as the lemon-butter sauce may separate when thawed.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well too—just don’t overcook, as they tend to dry out faster than thighs.

What kind of pasta is best?

Spaghetti, linguine, fettuccine, or penne all work well. Choose what you prefer or have on hand.

Is this dish very lemony?

It has a bright lemon flavor, but you can reduce the lemon juice slightly if you prefer a milder taste.

What can I use instead of capers?

If you’re not a fan of capers, chopped green olives or a small splash of vinegar can offer a similar briny tang.

Can I make this dish dairy-free?

Yes, skip the Parmesan and use a plant-based butter alternative.

Is the red pepper necessary?

No, it’s optional and just adds a mild heat. Omit for a more kid-friendly dish.

Can I make it ahead of time?

It’s best fresh, but leftovers keep well. Add a splash of water or broth when reheating to refresh the sauce.

What’s the best way to cut the chicken?

Cut into 1-inch cubes for quick, even cooking and easy bites.

Can I double this recipe?

Yes, just make sure to use a large enough skillet to handle everything comfortably.

Does this recipe need cream?

No cream needed—this dish gets its richness from butter and Parmesan.

Conclusion

Chicken Piccata Pasta is a bright, bold, and deeply satisfying dish that transforms the classic piccata flavors into a pasta-lovers dream. With juicy chicken, sharp Parmesan, lemony butter sauce, and just the right touch of heat, it’s a fast and flavorful meal you’ll want to make again and again. Perfect for weeknights, but impressive enough for guests.

Molly