Italian Chicken Piccata Pasta

If you ask me, chicken piccata is one of those dishes that sounds fancy but is actually pretty easy to pull off.

This one-pan pasta brings together tender chicken cutlets with a bright, lemony sauce that’s full of briny capers and garlic. The white wine and butter create a sauce that clings to every strand of spaghetti.

The chicken gets a light coating of flour before hitting a hot skillet, giving it a nice golden crust. Then everything comes together in that same pan with chicken broth, lemon juice, and a generous handful of fresh parsley.

It’s a weeknight dinner that feels special enough for company, and you’ll have it on the table in about 30 minutes.

What Kind of Chicken Should I Use?

Chicken cutlets are the way to go for this recipe since they’re already thin and cook quickly and evenly. If you can’t find pre-made cutlets at your store, you can easily make your own by slicing chicken breasts horizontally in half and then gently pounding them to an even thickness. Some stores sell them labeled as “chicken breast tenders” or “thin-sliced chicken breasts,” which will work just fine. The key is making sure your chicken pieces are relatively thin – about 1/4 to 1/2 inch thick – so they cook through in just a few minutes and stay tender rather than drying out.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Spaghetti: Any long pasta works great here – try linguine, fettuccine, or angel hair. You can even use penne or rigatoni if that’s what you have in the pantry.
• Chicken cutlets: If you can’t find pre-cut cutlets, just slice regular chicken breasts in half horizontally and pound them thin. You can also use chicken tenders, though you might need a few more to reach the same weight.
• White wine: Don’t have white wine on hand? Use extra chicken broth plus a splash of white wine vinegar or additional lemon juice to keep that tangy flavor.
• Shallot: A small yellow onion or 2-3 green onions can stand in for the shallot without any issues.
• Capers: While capers give piccata its signature briny taste, you can use chopped green olives if you’re in a bind. The flavor will be slightly different but still tasty.
• Butter: You can reduce the butter to 3 tablespoons and add a bit more olive oil if you prefer, though the butter does help create that silky sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken piccata pasta is pounding the chicken cutlets unevenly or skipping this step entirely, which leads to some parts overcooking while others stay undercooked – aim for an even 1/2-inch thickness throughout.

Don’t let your pan get too hot when cooking the floured chicken, as this burns the flour coating before the chicken cooks through, leaving you with a bitter taste and raw meat.

When deglazing with white wine, make sure to let it reduce by at least half before adding the broth, otherwise your sauce will taste too acidic and won’t have that rich, concentrated flavor.

Finally, add the final butter off the heat and swirl it in gently rather than stirring vigorously – this creates a smooth, glossy sauce instead of a greasy, separated mess.

What to Serve With Chicken Piccata Pasta?

Since this dish already has pasta built right in, I like to keep the sides simple and let the lemony, buttery flavors shine. A crisp green salad with a light vinaigrette is perfect for cutting through the richness of the sauce, or you could go with some roasted asparagus or green beans tossed with a little olive oil and garlic. Garlic bread or a warm baguette is always a good call for soaking up any extra sauce left in your bowl. If you want something a bit heartier, roasted broccoli or sautéed spinach with garlic makes a great veggie side that won’t compete with the bright lemon and caper flavors.

Storage Instructions

Store: Keep your leftover chicken piccata pasta in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the sauce as it sits, so it might not be quite as saucy when you go to eat it again, but it still tastes great!

Freeze: This dish can be frozen for up to 2 months in a freezer-safe container. Just know that the pasta texture might be a bit softer after freezing and thawing, but the flavors will still be there.

Reheat: Warm it up in a skillet over medium-low heat with a splash of chicken broth or water to loosen up the sauce. You can also microwave it, but add a little liquid and stir halfway through to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 115-130 g
• Fat: 80-95 g
• Carbohydrates: 230-250 g

Ingredients

For the pasta:

• 1 lb spaghetti
• salt

For the chicken:

• 4 chicken cutlets
• salt
• black pepper
• ½ cup flour
• olive oil

For the sauce:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp shallot (finely minced)
• 3 garlic cloves (minced)
• 3 tbsp capers
• ½ cup white wine
• 1½ cups chicken broth
• 2 tbsp lemon juice
• ½ lemon (sliced)
• 4 tbsp butter
• salt
• black pepper
• ¼ tsp red pepper flakes

For garnish:

• parsley (freshly chopped)

Step 1: Cook the Pasta and Prepare Mise en Place

• 1 lb spaghetti
• salt
• 1 tbsp shallot
• 3 garlic cloves
• parsley

Bring a large pot of salted water to a boil and add the spaghetti, cooking until al dente according to package directions.

While the pasta cooks, prepare your mise en place: mince the shallot finely, mince the garlic cloves, and finely chop the parsley.

Once the pasta is done, drain it while reserving 1 cup of pasta water—this starchy water is essential for tossing the pasta with the sauce later.

Set the cooked pasta aside.

Step 2: Season and Flour the Chicken

• 4 chicken cutlets
• salt
• black pepper
• ½ cup flour

Pat the chicken cutlets dry with paper towels—this helps them brown better.

Season both sides generously with salt and black pepper, then lightly coat each cutlet in flour, shaking off any excess.

I like to season the flour with a pinch of salt and pepper before dredging; it helps build flavor from the first sear.

Step 3: Sear the Chicken Until Golden

• olive oil
• seasoned and floured chicken from Step 2

Heat olive oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding the pan, add the floured chicken cutlets and cook for 3-4 minutes per side until golden brown.

Transfer the seared chicken to a plate and set aside.

Do not wash the skillet—the browned bits on the bottom (called fond) are pure flavor that will build your sauce.

Step 4: Build the Piccata Sauce Base

• 3 tbsp butter
• 1 tbsp shallot
• 3 garlic cloves
• 3 tbsp capers
• ½ cup white wine

Reduce heat to medium and add 3 tablespoons of butter to the same skillet.

Once melted, add the minced shallot and cook for about 1 minute until fragrant, then add the minced garlic and cook for another 30 seconds.

Add the capers and pour in the white wine, using a wooden spoon to scrape up all the flavorful fond from the bottom of the pan.

Let the wine reduce slightly for about 1 minute, concentrating the flavors.

Step 5: Simmer the Sauce and Cook the Chicken Through

• 1½ cups chicken broth
• 2 tbsp lemon juice
• ½ lemon
• salt
• black pepper
• ¼ tsp red pepper flakes
• seared chicken from Step 3

Stir in the chicken broth, lemon juice, and lemon slices.

Season with salt, black pepper, and red pepper flakes to taste.

Return the seared chicken cutlets to the skillet and simmer gently for 2-3 minutes until the chicken is cooked through.

Remove the chicken and set aside on a clean plate, leaving the sauce in the skillet.

Step 6: Finish the Sauce and Combine with Pasta

• 4 tbsp butter
• cooked pasta from Step 1
• reserved pasta water

Turn off the heat and whisk in the 4 tablespoons of butter to the sauce, stirring until it melts and creates a silky, cohesive sauce.

I find that finishing with cold butter gives the sauce a luxurious sheen that makes this dish feel restaurant-quality.

Add the cooked pasta directly to the skillet with the sauce, tossing gently and adding pasta water a little at a time until the pasta is well-coated and moves freely—you want a light sauce that clings to each strand, not a heavy pool of liquid.

Step 7: Plate and Garnish

• chicken from Step 5
• parsley

Divide the sauced pasta among serving plates or bowls.

Top each portion with a seared chicken cutlet and drizzle with any remaining sauce from the skillet.

Finish with a generous sprinkle of fresh chopped parsley and a light grind of black pepper.

Italian Chicken Piccata Pasta

Delicious Italian Chicken Piccata Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 2350 kcal

Ingredients

  

For the pasta::

• 1 lb spaghetti
• salt

For the chicken::

• 4 chicken cutlets
• salt
• black pepper
• ½ cup flour
• olive oil

For the sauce::

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp shallot (finely minced)
• 3 garlic cloves (minced)
• 3 tbsp capers
• ½ cup white wine
• 1½ cups chicken broth
• 2 tbsp lemon juice
• ½ lemon (sliced)
• 4 tbsp butter
• salt
• black pepper
• ¼ tsp red pepper flakes

For garnish::

• parsley (freshly chopped)

Instructions

 

• Bring a large pot of salted water to a boil and add the spaghetti, cooking until al dente according to package directions. While the pasta cooks, prepare your mise en place: mince the shallot finely, mince the garlic cloves, and finely chop the parsley. Once the pasta is done, drain it while reserving 1 cup of pasta water—this starchy water is essential for tossing the pasta with the sauce later. Set the cooked pasta aside.
• Pat the chicken cutlets dry with paper towels—this helps them brown better. Season both sides generously with salt and black pepper, then lightly coat each cutlet in flour, shaking off any excess. I like to season the flour with a pinch of salt and pepper before dredging; it helps build flavor from the first sear.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding the pan, add the floured chicken cutlets and cook for 3-4 minutes per side until golden brown. Transfer the seared chicken to a plate and set aside. Do not wash the skillet—the browned bits on the bottom (called fond) are pure flavor that will build your sauce.
• Reduce heat to medium and add 3 tablespoons of butter to the same skillet. Once melted, add the minced shallot and cook for about 1 minute until fragrant, then add the minced garlic and cook for another 30 seconds. Add the capers and pour in the white wine, using a wooden spoon to scrape up all the flavorful fond from the bottom of the pan. Let the wine reduce slightly for about 1 minute, concentrating the flavors.
• Stir in the chicken broth, lemon juice, and lemon slices. Season with salt, black pepper, and red pepper flakes to taste. Return the seared chicken cutlets to the skillet and simmer gently for 2-3 minutes until the chicken is cooked through. Remove the chicken and set aside on a clean plate, leaving the sauce in the skillet.
• Turn off the heat and whisk in the 4 tablespoons of butter to the sauce, stirring until it melts and creates a silky, cohesive sauce. I find that finishing with cold butter gives the sauce a luxurious sheen that makes this dish feel restaurant-quality. Add the cooked pasta directly to the skillet with the sauce, tossing gently and adding pasta water a little at a time until the pasta is well-coated and moves freely—you want a light sauce that clings to each strand, not a heavy pool of liquid.
• Divide the sauced pasta among serving plates or bowls. Top each portion with a seared chicken cutlet and drizzle with any remaining sauce from the skillet. Finish with a generous sprinkle of fresh chopped parsley and a light grind of black pepper.