Recipe Overview
Why you’ll love it: Tender chicken, briny capers, and bright lemon create a restaurant-style chicken piccata pasta. The one-pan method keeps it simple 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
One-pan meals have become my go-to. If a dish can be made in a single pan, I’m all for it. I adapted classic chicken piccata—usually a multi-step dinner—into a single-pan pasta that’s easy and satisfying.
What makes it special:
- Classic piccata flavor: Lemon, capers, butter, and Parmesan deliver the familiar tang and richness, while the pasta cooks in the same sauce so you don’t need a separate side dish.
- One pan, minimal fuss: Cooking everything in one skillet reduces juggling and cleanup, making this perfect for busy weeknights.
- Perfectly saucy: The pasta simmers in the sauce, which thickens as it rests and clings to each bite.
Ingredient Notes
- Chicken: Use cubed boneless, skinless chicken breasts, seasoned with salt and pepper and seared in olive oil.
- Pasta and sauce: Onion and garlic build the savory base. Add chicken broth, uncooked pasta, capers, and Italian seasoning; the pasta cooks in the broth and absorbs flavor.
- To finish: Lemon juice and zest brighten the dish, while Parmesan and butter create a silky finish. Garnish with parsley and lemon wedges.
How to Make Chicken Piccata Pasta
Cook the chicken. Cut the chicken into even, bite-sized cubes. Heat oil in a large deep skillet over medium-high heat. When the oil shimmers, add the chicken, season with salt and pepper, and cook 6–7 minutes, turning occasionally, until cooked through and golden. Transfer to a plate and set aside.
Recipe Tip
Don’t overcook the chicken. Remove it once it’s cooked through. It should feel firm to the touch; slice a piece if you’re unsure.
Soften the aromatics. Reduce heat to medium, add the remaining oil and diced onion to the pan. Cook until softened but not browned. Stir in minced garlic and cook just until fragrant.
Cook the pasta. Add chicken broth, uncooked pasta, capers, and Italian seasoning. Bring to a boil, then lower heat to medium-low. Cover and simmer 13–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Finish. Stir in lemon juice, lemon zest, Parmesan, and butter until the sauce is creamy. Return the chicken to the pan and simmer 1–2 minutes to warm through.
Serve. Remove from heat, cover, and let rest 5 minutes to thicken the sauce. Taste and adjust seasoning. Garnish with parsley, lemon wedges, and extra Parmesan if desired.
Recipe Variations
- Make it creamy: Add a splash of heavy cream with the butter and Parmesan.
- Use chicken thighs: Swap in boneless, skinless thighs for a juicier result.
- Add vegetables: Stir in baby spinach, canned artichokes, or roasted red peppers at the end of cooking.
What to Serve With Chicken Piccata Pasta
- Bread: Crusty bread or garlic bread is great for mopping up the lemony sauce.
- Salad: A simple green salad with a light vinaigrette provides balance.
- Vegetables: Steamed broccoli, sautéed spinach, asparagus, or sugar snap peas pair nicely when in season.
Storage & Reheating
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3–4 days. Freezing is not recommended because the pasta can become mushy.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth to loosen the sauce if needed.
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
- 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 (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 into bite-sized cubes, try to keep pieces even for uniform cooking.
- 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 discard excess juices.
- In the same pan over medium heat, add the remaining 1 tablespoon olive oil and diced onion. Cook 2–3 minutes until softened, then stir in garlic and cook 1 minute until fragrant.
- Add the chicken broth, 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 lemon juice, lemon zest, Parmesan, and butter until creamy. Return the chicken to the pan and simmer 1–2 minutes to warm through.
- Remove from heat, cover, and let rest 5 minutes to thicken the sauce. Taste and adjust seasoning. Garnish with parsley and serve with lemon wedges and extra Parmesan if desired.
Notes
- Chicken: You can substitute boneless, skinless chicken thighs for a moister result.
- Veg additions: Stir in baby spinach, canned artichokes, or roasted red peppers at the end; spinach wilts quickly.
- Storage: Refrigerate leftovers promptly in a covered container for 3–4 days. Reheat portions in the microwave or larger amounts in a skillet, adding a splash of broth to loosen the sauce if needed.
Nutrition
Calories: 646 kcal
Carbohydrates: 50 g
Protein: 51 g
Fat: 26 g
Nutrition information is an approximation.
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