Name: Chicken Piccata Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts, sliced in half horizontally; Salt and pepper to taste; ½ cup all-purpose flour; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 4 garlic cloves, minced; 1 cup low-sodium chicken broth; ½ cup dry white wine; ¼ cup fresh lemon juice (about 1-2 lemons); ¼ cup capers, drained; 12 ounces pasta (such as spaghetti or linguine); Chopped fresh parsley, for garnish; Freshly grated parmesan cheese, for serving

Why You’ll Love Chicken Piccata Pasta Recipe

The sauce is bright, citrusy, buttery and full of flavor from the capers.
It’s designed so there’s enough sauce to coat both the chicken and the pasta.
It comes together in about 35 minutes—great for busy weeknights.
It’s versatile: you can swap the protein, pasta type or add vegetables to make it your own.

Ingredients

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

Thin spaghetti (or your favorite long pasta)
Chicken cutlets (about ¼ inch thick)
Salt and pepper
All‑purpose flour (for dredging the chicken)
Olive oil (for the pan)
Shallots (finely minced)
Garlic (minced)
Dry white wine (for deglazing)
Chicken broth
Fresh lemon juice
Lemon (thinly sliced)
Capers (drained)
Unsalted butter (divided)
Fresh Italian parsley (chopped, for garnish)

Directions

Cook the pasta according to package instructions until al dente, reserving about 1 cup of the pasta cooking water. Drain and set aside.
Season the chicken cutlets with salt and pepper, then dredge in flour, shaking off the excess.
Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets on both sides until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Sauté the shallots and garlic for about 1‑2 minutes until fragrant. Add the capers and deglaze with the white wine, scraping up the browned bits from the pan.
Stir in the chicken broth, fresh lemon juice, and the lemon slices. Season to taste with salt and pepper.
Return the chicken to the pan, nestling it under the sauce. Simmer on low for about 2 minutes until the sauce thickens slightly. Then remove the chicken from the pan and set aside, leaving the sauce in the pan.
Turn off the heat and immediately add the remaining butter into the sauce, stirring until the sauce looks glossy and slightly thickened.
Toss the cooked pasta in the pan with the sauce, adding reserved pasta water if needed to loosen and coat the pasta.
Top the pasta with the chicken and spoon half of the sauce over the chicken. Garnish with fresh parsley and extra lemon slices if desired. Serve promptly.

Servings and timing

Servings: 4 people
Prep time: 15 minutes
Cook time: 20 minutes
Total time: ~35 minutes

Variations

Protein swap: Use chicken thighs, salmon, pork chops or veal instead of chicken cutlets.
Pasta change: Try angel hair, fettuccine, bucatini or linguine.
Capers substitute: If you don’t have capers, green olives or pickled cornichons (diced) can provide a similar salty‑savory pop.
Add‑ins: Mushrooms, cherry tomatoes or asparagus can be tossed in for extra veggies.
If you prefer not to use wine: Omit the white wine and substitute with additional chicken broth to deglaze the pan.

Storage/Reheating

Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Reheat on the stovetop or in the microwave until warmed through. If the pasta seems dry or sticking, add a drizzle of olive oil or a splash of broth to loosen the sauce.

FAQs

How thin should I pound the chicken cutlets?

Pound each chicken breast (or cutlet) to about ¼ inch thickness. This helps them cook quickly and evenly.

Do I really need to reserve pasta water?

Yes. The starchy pasta water helps loosen the sauce and allows it to coat the pasta evenly without becoming too thick or gummy.

Can I omit the white wine?

Yes. The white wine is used mainly for deglazing the pan and adding flavor. You can substitute the wine with additional chicken broth.

What’s a good substitute for capers if I don’t have them?

Green olives (diced) or small pickled cornichons are good swaps — they deliver a similar briny, salty bite.

Can I use a different type of pasta?

Absolutely. Any long pasta such as angel hair, fettuccine, bucatini or linguine works well.

Can I add vegetables to the dish?

Yes. Adding mushrooms, cherry tomatoes, asparagus or a handful of spinach toward the end of cooking can boost the dish’s veggie content.

Can I use chicken thighs instead of cutlets?

Yes. Chicken thighs can work — just ensure they’re cooked through and adjust the cooking time accordingly.

How do I keep the sauce from becoming watery or too thin?

When you finish the sauce, turn off the heat before adding the remaining butter so the sauce thickens and becomes glossy rather than thin and runny.

Can I freeze the leftovers?

Yes, you can freeze the dish. Thaw in the refrigerator and reheat gently, preferably on the stove, adding a splash of broth if the pasta has absorbed too much sauce.

What should I serve with this dish?

This pasta works well with fresh bread, a green salad or vegetables such as lemon‑green beans or lemon‑parmesan roasted broccoli for a complete meal.

Conclusion

This chicken piccata pasta is a flavorful, quick and satisfying meal perfect for weeknights. With its bright lemon‑butter sauce and briny capers, it delivers restaurant‑style taste with minimal fuss. Versatile, easy to customize and built to serve both the chicken and pasta with generous sauce, it’s a dish you’ll want to keep in your rotation.