Easy Chicken Piccata Pasta Recipe

The family will appreciate Chicken Piccata Pasta, a quick, easy, and tasty supper made with juicy chicken, briny capers, a creamy lemon pan sauce, and plenty of pasta.  

– 12 oz. uncooked short pasta such as bowtie, penne or orecchiette  – 1/2 cup all-purpose flour – 1/4 teaspoon paprika – 1 pound chicken breasts, cut into 1-inch piece – 5 Tablespoons unsalted butter, divided – 3 cloves garlic, minced – 1/2 cup dry white wine such as sauvignon blanc  – 1 cup chicken broth – 1/4 cup fresh lemon juice – 1 cup heavy cream – 1/4 cup capers, drained – 1 Tablespoon chopped fresh parsley 


Bring a large saucepan of salted water to boil. Cook pasta till al dente. Prepare chicken and sauce while pasta cooks.  

Step 1


In a large sealable plastic bag, combine flour, paprika, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Add the chicken pieces to the bag, seal, and shake to coat all sides.  

Step 2

Add 2 tablespoons butter to a large heavy-bottomed stock pot over medium-low heat. Shake off extra flour from the chicken pieces and add half to the saucepan.   

Step 3

Brown the chicken on all sides until done. Transfer the chicken to a dish with a slotted spoon.  

Step 4

Add 2 tablespoons unsalted butter, and repeat with the remaining chicken pieces, transferring them to the plate and leaving all fluids in the pot.  

Step 5

Minced garlic and the remaining 1 tablespoon of butter go into the pot. Stir for 2 minutes until brown.   

Step 6

Stir in the wine and scrape out any brown parts from the pan until it has reduced by half, about 5 minutes.   

Step 7

Add the chicken stock, lemon juice, and heavy cream and stir occasionally until the sauce thickens, about 5 minutes. Return the chicken and fluids to the pot with capers.  

Step 8

Drain and add spaghetti to pot, stirring. Mix in chopped fresh parsley and serve.  

Step 9

Also See

The Ultimate Sheet Pan Nachos with Chicken Recipe