Recipe Overview
Why you’ll love it: Tender chicken, briny capers, and bright lemon come together in a flavorful, restaurant-style chicken piccata pasta — and everything cooks in one pan for an easy weeknight meal.
How long it takes: 48 minutes
Equipment you’ll need: deep skillet or sauté pan with lid
Servings: 4
Chicken Piccata Pasta, One Pan Style
One-pan dinners have become a go-to for busy nights. When a recipe delivers classic flavors without extra pots and pans, it’s a win.
This version takes the bright, buttery elements of chicken piccata and turns them into a complete pasta dish so you don’t have to plan a separate side.
What makes this recipe stand out:
- All the classic piccata notes: Lemon, capers, butter, and Parmesan recreate that signature tangy, savory taste in a single skillet.
- One-pan convenience: Chicken and pasta cook in the same pan, which simplifies preparation and cleanup — great for weeknights.
- Perfectly saucy: The pasta simmers in a flavorful broth that reduces into a silky sauce, coating every piece of pasta and chicken.
Ingredient Notes
- Chicken: Use boneless, skinless chicken breasts cut into bite-sized cubes for quick, even cooking.
- Pasta and sauce: Onion and garlic form the savory base. Uncooked pasta simmers directly in chicken broth with capers and Italian seasoning so it absorbs the sauce as it cooks.
- Finishing touch: Lemon juice and zest, Parmesan, and butter finish the dish with bright, rich flavor. Garnish with parsley and lemon wedges.
How to Make Chicken Piccata Pasta
1. Prepare the chicken. Cut the chicken breasts into bite-sized cubes so they cook quickly and evenly. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook 6–7 minutes, stirring occasionally, until golden and just cooked through. Transfer the chicken to a plate and set aside.
Recipe Tip
Avoid overcooking. Remove chicken as soon as it’s cooked through to keep it tender. If in doubt, cut a piece to check that it is opaque and no longer pink in the center.
2. Soften the aromatics. Reduce the heat to medium and add the remaining tablespoon of olive oil and the diced onion to the pan. Cook until softened but not browned, then stir in the minced garlic and cook just until fragrant.
3. Cook the pasta in the pan. Add chicken broth, uncooked pasta, drained capers, and Italian seasoning. Bring to a boil, then reduce heat to medium-low. Cover and simmer 13–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
4. Finish the sauce. Stir in lemon juice, lemon zest, grated Parmesan, and butter until the cheese and butter melt into a creamy sauce. Return the reserved chicken to the pan and warm through for a minute or two.
5. Rest and serve. Remove from heat, cover, and let rest 5 minutes so the sauce thickens slightly. Taste and adjust seasoning, then garnish with minced parsley, lemon wedges, and extra Parmesan if desired.
Recipe Variations
- Make it creamy: Stir in a splash of heavy cream with the butter and Parmesan for a richer sauce.
- Swap the chicken: Use boneless, skinless chicken thighs for extra juiciness and a slightly deeper flavor.
- Add vegetables: Fold in baby spinach, canned artichoke hearts, or roasted red peppers at the end of cooking. Spinach wilts quickly and adds color and nutrients.
What to Serve With Chicken Piccata Pasta
- Bread: A crusty loaf or garlic bread is ideal for mopping up the lemony sauce.
- Salad: A simple green salad with a bright vinaigrette balances the richness of the pasta.
- Vegetables: Steamed broccoli, sautéed spinach, or asparagus pair nicely and add freshness to the plate.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3–4 days. This dish does not freeze well because the pasta can become mushy.
Reheat: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of chicken broth if the sauce has thickened too much.
More One Pot Pasta Recipes
Mexican Spaghetti (one pot!)
Chicken Spinach Pasta
Creamy One Pan Gnocchi with Sausage & Zucchini
Chicken Marsala Pasta – One Pan!
One Pan Chicken Piccata Pasta
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into ½-inch cubes
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup finely diced yellow onion (about 1 small)
- 4 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 8 ounces uncooked pasta (penne or farfalle)
- 2 tablespoons capers, drained
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice (about ½ lemon), zest first
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
For serving (optional):
- 2 tablespoons minced fresh parsley
- 4 lemon wedges
Instructions
- Cut chicken into bite-sized cubes, aiming for even pieces so they cook uniformly.
- Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté 6–7 minutes until golden and cooked through. Transfer to a plate and set aside.
- In the same pan, add the remaining 1 tablespoon olive oil and the diced onion. Cook 2–3 minutes until softened, then stir in the minced garlic and cook 1 minute more until fragrant.
- Pour in the chicken broth, add the uncooked pasta, capers, and Italian seasoning. Stir to combine and bring to a boil.
- Reduce heat to medium-low, cover, and simmer 13–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the lemon juice, lemon zest, Parmesan, and butter until melted and creamy. Return the chicken to the pan and warm through for 1–2 minutes.
- Remove from heat, cover, and let rest 5 minutes to allow the sauce to thicken. Taste and adjust seasoning. Garnish with parsley and serve with lemon wedges and extra Parmesan if you like.
Notes
- Chicken options: Boneless, skinless thighs can be substituted for breasts for a more tender result.
- Add-ins: Stir in baby spinach, canned artichokes, or roasted red peppers at the end of cooking. Spinach wilts quickly and blends into the sauce.
- Storage: Refrigerate leftovers in a covered container and consume within 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened.
Video
Video: Demonstration of the One Pan Chicken Piccata Pasta technique and timing.
Nutrition
Serving: 6 ounces chicken with pasta and sauce — Calories: 646 kcal — Carbohydrates: 50 g — Protein: 51 g — Fat: 26 g — Sodium: 878 mg.
Nutrition information is an estimate and should be used as a guideline only.