If you’re craving a pasta dish that’s bursting with bright, zesty flavors and perfectly tender chicken, you’ll fall head over heels for this Chicken Piccata Pasta Recipe. It’s a dazzling blend of tangy lemon, briny capers, and rich butter sauce, all tossed with tender bow tie pasta and juicy chicken pieces. This recipe brings the classic Italian piccata taste to your dinner table while making the meal feel cozy and comforting. Whether it’s a weeknight treat or an impressive dish for guests, this Chicken Piccata Pasta Recipe never fails to deliver a deliciously satisfying experience.
Ingredients You’ll Need
For this Chicken Piccata Pasta Recipe, you’ll want to gather a handful of simple but essential ingredients that come together to create a harmonious dish. Each element is thoughtfully chosen to build layers of flavor, texture, and color that make this pasta truly unforgettable.
- Salt and black pepper: The foundation for seasoning that brings out the natural flavors of the chicken and sauce.
- 12 ounces bow tie (farfalle) or other short pasta: Perfectly sized to catch the luscious sauce in every bite.
- 1¼ to 1½ pounds boneless, skinless chicken breasts or thighs: Tender, bite-sized pieces provide juicy protein throughout the dish.
- ¼ cup all-purpose flour, plus more if necessary: Helps create a light coating on the chicken for that irresistible golden crust.
- 6 tablespoons unsalted butter, divided: Adds rich creaminess and helps balance the tang of the lemon and capers.
- 1 tablespoon extra-virgin olive oil: Gives a lovely flavor depth and aids in cooking the chicken to perfection.
- 1 large shallot, chopped: Brings subtle sweetness and complexity to the sauce.
- 4 garlic cloves, chopped: Adds warmth and a savory punch to brighten the entire dish.
- 1½ cups chicken stock: The base for the sauce that intensifies the savory notes.
- ¼ cup lemon juice (from 1 to 2 lemons): The zesty heart of the dish that cuts through the richness beautifully.
- 2 tablespoons drained capers: Briny bursts of flavor that elevate the entire pasta experience.
- Roughly chopped parsley, for serving: Freshens up and adds a pop of green that makes the plate look inviting.
How to Make Chicken Piccata Pasta Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a boil, then add your bow tie pasta. Cooking it until al dente means the pasta will have just the right bite to hold onto the sauce without getting mushy. Before draining, be sure to scoop out and save half a cup of that starchy cooking water—it will be a secret weapon later to loosen the sauce if needed.
Step 2: Prepare the Chicken Chunks
While the pasta cooks, cut your chicken breasts or thighs into half-inch chunks. Season them with salt and black pepper, then toss with the flour until each piece has a light dusting. The flour coating is what helps your chicken get those irresistible golden edges and keeps the pieces from sticking together while cooking. If the chicken chunks clump, don’t worry—you’ll break them apart during cooking.
Step 3: Brown the Chicken Beautifully
Heat 2 tablespoons of butter along with the olive oil in a large skillet over high heat. When the butter is melted and bubbling, add the chicken, making sure not to overcrowd the pan—this step is essential for achieving a nice sear. Cook the pieces, stirring occasionally and using tongs or a slotted spoon to separate any clumps and transfer cooked chicken to a plate as you go. Your goal here is juicy, cooked-through chicken with golden, slightly crispy edges.
Step 4: Build the Flavorful Sauce
Reduce the heat to medium-high and toss in the chopped shallot and garlic. Let them cook, stirring occasionally, until they become fragrant and softened—this only takes a couple of minutes but transforms the flavor base. Pour in the chicken stock and let it simmer until it’s reduced by half, concentrating those savory notes. Turn the heat to low then stir in the remaining 4 tablespoons of butter, lemon juice, and capers—this is where the sauce becomes rich, tangy, and full of character.
Step 5: Combine Chicken, Pasta, and Sauce
Season the sauce with salt and pepper, taste-testing to get that perfect balance between buttery and bright. Return the golden chicken pieces to the skillet and add the drained pasta. Toss everything together thoroughly to coat each bow tie pasta in that luscious sauce. If you want a silkier consistency, gradually add small splashes of the reserved pasta water until you reach your preferred texture. Finish by removing the skillet from the heat and prepare to plate!
How to Serve Chicken Piccata Pasta Recipe
Garnishes
Sprinkle roughly chopped parsley over the top to add a fresh, herbal brightness and a vibrant pop of green that instantly elevates the dish visually and flavor-wise. A final crack of black pepper on top will give a little spice kick and enhance all the other seasonings beautifully.
Side Dishes
This Chicken Piccata Pasta Recipe pairs wonderfully with a light, crisp green salad dressed in lemon vinaigrette to echo the sauce’s zesty notes. Roasted or steamed seasonal vegetables, like asparagus or green beans, also offer a fresh contrast to the rich pasta, making your meal well-rounded and colorful.
Creative Ways to Present
For a fun twist, serve this dish in individual shallow bowls and garnish each with a lemon slice for a lovely citrus accent. Alternatively, plate the pasta alongside toasted garlic bread or parmesan crostini to soak up every last bit of the delicious sauce—perfect for sharing at the dinner table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Chicken Piccata Pasta Recipe, place them in an airtight container and store them in the refrigerator for up to three days. The sauce helps keep the chicken moist, but the pasta can absorb some of the sauce, so stirring before reheating will refresh its texture.
Freezing
This pasta is best enjoyed fresh, but if you want to freeze it, make sure it’s completely cooled before packing in a freezer-safe container. Freeze for up to two months. When thawing, do so overnight in the refrigerator to preserve the chicken’s tenderness and the sauce’s brightness.
Reheating
Slow and steady wins the race when reheating to keep the chicken juicy and the pasta perfectly coated. Warm leftovers gently in a skillet over low heat, adding a splash of water or chicken stock if the sauce feels thick. Alternatively, microwave on medium power in short bursts, stirring between sessions for even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great option because they tend to stay juicy and tender even if slightly overcooked. Just cut them into similar-sized chunks to ensure even cooking in your Chicken Piccata Pasta Recipe.
What pasta types work best for this recipe?
Bow tie pasta is traditional and perfect because its shape catches the sauce well. However, other short pasta varieties like penne, rotini, or orecchiette also work wonderfully to hold all those lovely flavors.
Is it important to use fresh lemon juice?
Yes, using freshly squeezed lemon juice makes a big difference in this dish. It provides a brighter, purer citrus flavor than bottled juice, which can sometimes taste flat or overly processed. Fresh lemon juice is key to the signature tang of the Chicken Piccata Pasta Recipe.
Can I make this recipe dairy-free?
Definitely. Substitute the butter with dairy-free margarine or olive oil, and you’ll still achieve a delicious sauce with plenty of flavor. Just keep in mind that butter adds richness and a velvety texture that’s traditionally part of the dish’s charm.
How can I make the sauce thicker?
If you prefer a thicker sauce, simmer the chicken stock longer in step 4 to reduce it further before adding the butter, lemon juice, and capers. You can also mix a small amount of cornstarch with water and stir it in while simmering for an extra boost in thickness.
Final Thoughts
This Chicken Piccata Pasta Recipe is a fantastic way to brighten up your dinner routine with minimal fuss and maximum flavor. From the tender chicken and perfectly sauced pasta to the zingy lemon and savory capers, it’s a dish that invites smiles and seconds. I encourage you to give it a try soon—you may just discover a new favorite to share with friends and family!
Print
Chicken Piccata Pasta Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 30m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Piccata Pasta is a delightful Italian-inspired dish featuring tender chicken pieces coated in a light flour crust, sautéed to golden perfection, and combined with al dente bow tie pasta. The rich, tangy sauce made with butter, lemon juice, capers, garlic, and shallots ties the dish together beautifully. This recipe is perfect for a quick yet elegant weeknight dinner with fresh parsley adding a touch of brightness.
Ingredients
For the Pasta and Chicken:
- 12 ounces bow tie (farfalle) or other short pasta
- 1¼ to 1½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch chunks
- Salt and black pepper, to taste
- ¼ cup all-purpose flour, plus more if necessary
For Cooking and Sauce:
- 6 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, chopped
- 4 garlic cloves, chopped
- 1½ cups chicken stock
- ¼ cup lemon juice (from 1 to 2 lemons)
- 2 tablespoons drained capers
- Roughly chopped parsley, for serving
Instructions
- Cook the pasta: In a large pot of generously salted boiling water, cook the bow tie pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta completely.
- Prepare the chicken: While the pasta cooks, cut the chicken into ½-inch chunks and place them in a bowl. Season with salt and pepper and toss with the ¼ cup of all-purpose flour until evenly coated. Add more flour if necessary to prevent pieces from sticking together.
- Brown the chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over high heat. Once the butter is melted and bubbling, add the chicken chunks in a single layer, working in batches if necessary to avoid overcrowding. Stir occasionally to separate any sticking pieces, cooking until golden and cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the sauce: Reduce heat to medium-high. Add the chopped shallot and garlic to the skillet and sauté, stirring occasionally, until softened and fragrant, about 1 to 2 minutes. Pour in 1½ cups of chicken stock and simmer until reduced by half, roughly 3 to 5 minutes. Lower the heat and stir in the remaining 4 tablespoons of butter, lemon juice, and capers, melting the butter into the sauce.
- Combine and serve: Season the sauce with salt and pepper to taste. Return the cooked chicken to the skillet, then add the drained pasta and toss thoroughly to coat everything in the sauce. If the sauce seems too thick, add small splashes of reserved pasta water to loosen it. Remove from heat and garnish with roughly chopped parsley and extra black pepper as desired before serving.
Notes
- You can substitute chicken thighs for breasts for more flavor and moisture.
- Use fresh lemon juice instead of bottled for the best taste.
- If you prefer a thicker sauce, reduce the chicken stock further before adding butter.
- Capers add a briny tang; rinse them if you want a milder flavor.
- Reserve pasta water is a starchy liquid that helps the sauce adhere better to the pasta.
