Recipe Overview
Why you’ll love it: Tender chicken, briny capers, and bright lemon make this chicken piccata pasta taste like a restaurant-worthy dish, but the one pan method makes it ideal for weeknight dinners!
How long it takes: 48 minutes
Equipment you’ll need: deep skillet or sauté pan
Servings: 4
Chicken Piccata Pasta, One Pan Style
At this point, one pan meals are becoming a personality trait.
If I can make something in one pan, I will. No hesitation. No second thought.
So naturally, I took chicken piccata, something that usually involves multiple steps and figuring out a side, and turned it into this.
What makes it special:
- Classic piccata flavor, in a new form: Lemon, capers, butter, and Parmesan cheese give you that signature chicken piccata flavor, but this version comes complete with pasta so you don’t have to worry about finding a side dish.
- One pan, easy peasy: I’m a big fan of one pan pasta dishes like this chicken piccata pasta (not to mention my chicken cordon bleu pasta and chicken tetrazzini!) because it’s less to juggle on the stovetop and one pan means not as much to clean up afterwards, too.
- Perfectly saucy: The pasta cooks right in the sauce and it thickens as it rests, coating every delectable bite.
Ingredient Notes
- For the chicken: You’ll need cubed boneless skinless chicken breasts, olive oil for cooking it, and salt and pepper for seasoning.
- Pasta and sauce: Onion and garlic are the backbone of savory flavor for the sauce. After softening them, you’ll add chicken broth, uncooked pasta, capers, and Italian seasoning. The pasta cooks right in the flavorful sauce, so it’s imbued with tons of flavor.
- To finish: Lemon (juice and zest), Parmesan, and butter give this recipe classic chicken piccata flavor, along with parsley and lemon wedges for garnish.
How to Make Chicken Piccata Pasta
Cook the chicken. Add the oil to a skillet or sauté pan set over medium-high heat. Once the oil is shimmering, add the chicken to the hot oil. You should hear a nice sizzle. Season with salt and pepper and cook the chicken for 6 to 7 minutes, flipping occasionally, or until cooked through. Transfer the chicken to a clean plate.
Recipe Tip
Don’t overcook the chicken! Remove it from the pan as soon as it’s cooked through to keep it tender. It should feel fairly firm when you press it. If it feels soft or mushy yet, continue cooking it. If you’re not sure, slice a couple of pieces in half to check if it’s done all the way through.
Soften the aromatics. Reduce the heat to medium and add more oil, along with the chopped onion. Cook until it’s softened, not browned, then add the garlic and cook until it’s fragrant. Again, you don’t want it to brown; over-cooking the garlic will add a sharp, acrid flavor to your pasta.
Cook the pasta. Pour in the broth, then add the dry pasta, capers, and Italian seasoning. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 13 to 15 minutes, stirring occasionally, until the pasta is tender. The liquid should be mostly, but not completely, absorbed.
Finish. Stir in the lemon juice and zest, Parmesan, and butter. Once the butter and cheese melt into the pasta, stir in the chicken and cook just long enough to reheat the chicken.
Serve. Let the chicken piccata pasta sit for 5 minutes to thicken the sauce. Season to taste, then serve with parsley, lemon wedges, and additional Parmesan.
Recipe Variations
- Make it creamy. Stir in a splash of heavy cream with the butter and Parmesan.
- Use chicken thighs. Substitute boneless, skinless thighs for extra juiciness.
- Veg it up. Add baby spinach, canned artichokes, or roasted red peppers to your chicken piccata pasta at the end of the cooking time.
What to Serve With Chicken Piccata Pasta
- Bread. Serve with crusty no-knead Dutch oven bread or garlic bread to soak up the lemony sauce, or warm up a loaf of bakery bread and serve it with restaurant-style bread dipping oil.
- Salad. Pair with a simple green salad tossed with balsamic vinaigrette or lemon basil vinaigrette for balance.
- Vegetables. Simple steamed broccoli or sautéed spinach would be perfect. Sautéed asparagus or sugar snap peas are a good choice, too, if they happen to be in season.
Refrigerator: Store leftover chicken piccata pasta in an airtight container for up to 3 to 4 days. I don’t recommend freezing this recipe; the pasta will get mushy.
Reheat: Warm gently on the stovetop or in the microwave with a splash of broth if needed to loosen it up.
More One Pot Pasta Recipes
One Pan Chicken Piccata Pasta
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 3 tablespoons olive oil (divided)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup finely diced yellow onion (1 small onion)
- 4 cloves garlic (minced)
- 3 cups low-sodium chicken broth
- 8 ounces uncooked pasta (penne or farfalle work well)
- 2 tablespoons capers (drained)
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice (about ½ lemon, zest first!)
- 1 teaspoon lemon zest (zest of 1 lemon)
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
For serving (optional):
- 2 tablespoons minced fresh parsley
- 4 lemon wedges
Instructions
- Cut the chicken breasts into bite-sized cubes, as evenly as possible. I like to cut each boneless skinless chicken breast into long strips, about ½ inch wide, and then make horizontal cuts, about ½ inch apart.1 ½ pounds boneless skinless chicken breasts
- Heat 2 tablespoons of olive oil in a large deep skillet or sauté pan (with lid) over medium-high heat. Add the chicken, season with salt and pepper, and sauté for 6 to 7 minutes, stirring occasionally, until golden brown and just cooked through. Remove chicken to a clean plate and set aside. Discard any accumulated juices in the pan.½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In the same pan, over medium heat, add remaining 1 tablespoon olive oil and diced onion. Cook for 2 to 3 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.½ cup finely diced yellow onion, 4 cloves garlic
- Add the chicken broth, uncooked pasta, capers, and Italian seasoning to the pan. Stir to combine and bring to a boil over high heat.3 cups low-sodium chicken broth, 8 ounces uncooked pasta, 2 tablespoons capers, 1 teaspoon Italian seasoning
- Reduce heat to medium-low. Cover and simmer for 13 to 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 stir to combine. Simmer for 1 to 2 minutes to warm through.2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ cup grated Parmesan cheese, 2 tablespoons unsalted butter
- Remove from heat, cover, and let rest for 5 minutes. This allows the sauce to continue to thicken slightly.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and serve with lemon wedges and additional Parmesan, if desired.2 tablespoons minced fresh parsley, 4 lemon wedges
Notes
- Chicken: If you prefer, use boneless skinless chicken thighs, or a combination.
- Veg it up: Add baby spinach, canned artichokes, or roasted red peppers to your chicken piccata pasta at the end of the cooking time. The spinach will wilt very quickly.
- Storage: If you have chicken piccata left over, refrigerate it promptly in a covered container. It will keep for 3 to 4 days. Reheat individual portions in the microwave, or larger amounts in a skillet over medium heat. If desired, add a splash of broth or water to loosen the sauce before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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