This Chicken Piccata Pasta recipe has pasta and golden bites of juicy chicken tossed in the most amazing piccata sauce with white wine, butter, garlic, capers, fresh lemon juice, and more!

Chicken Piccata Pasta in a white bowl with chopped parsley on top and sliced lemon on the side.

Chicken Piccata Pasta

You better believe that this Chicken Piccata Pasta has quickly landed on our favorites list! My husband and I are obsessed with Chicken Piccata, and my traditional Chicken Piccata recipe has been a reader favorite for years. (It’s also in The Cozy Cookbook!) So it was only a matter of time before I decided that a new twist on a classic was in order. 

This sauce is like something you’d taste at a gourmet restaurant. It’s got white wine, garlic, butter, fresh lemon juice, broth, capers, and parmesan. The chicken is lightly coated in flour and parmesan which gives it a delicious golden crust that will blow you away. It could honestly win awards, you have to try it and see for yourself! 

Be sure to check out my PRO TIPS below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Season the chicken with salt/pepper and toss it in flour and parmesan cheese. Sear in olive oil and set aside. Deglaze the skillet with white wine and reduce by half.

A plate of golden bites of cooked chicken next to a skillet being deglazed with white wine.

Add garlic, butter, and flour. Add the piccata sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer while you boil the pasta to al dente. Add the pasta to the sauce along with the capers, lemon juice, and parmesan cheese. Stir to combine.

Adding piccata sauce to a skillet along with pasta, capers, parmesan, and lemon juice.

Add the chicken back and stir to combine. Add cold butter and let it melt for a smooth, velvety finish. Garnish with lemon slices and parsley and serve!

Adding chicken to a skillet with chicken piccata pasta and stirring to combine to finish the dish.

Pro Tips

  • Pasta: Any kind of pasta works well in this dish, I like using radiator pasta for something different. Other great options include orecchiette, medium shells, shellbows, and rotini!
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Note that the wine really elevates this particular recipe as the sauce is partially a wine sauce. Non-alcoholic wine may be used. Otherwise, chicken broth may be used instead.
  • Reserved Pasta Water: When cooking the pasta, use a pot relative to the amount of pasta you’re cooking. A pot that’s too large will dilute the starch in the water, and we need starchy water for the sauce. 
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice. 2 lemons are enough to get the juice you need along with excess slices to garnish.
  • Serve this with my Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 

Chicken Piccata Pasta in a skillet with lemon wedges and fresh parsley.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Meat Tenderizer– I use this almost every time I cook.
  • Kitchen Tongs– This is how I turn the chicken while it sears.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic.
  • Lemon Squeezer– Use fresh lemon juice over bottled if possible.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
  • Pasta Strainer– I have this one and love it.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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Chicken Piccata Pasta in a white bowl with a butter white wine piccata sauce, fresh parsley, and sliced lemon on the side.

Chicken Piccata Pasta

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6 people
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This Chicken Piccata Pasta recipe has pasta and golden bites of juicy chicken tossed in the most amazing piccata sauce with white wine, butter, garlic, capers, fresh lemon juice, and more!

Ingredients

US Customary - Metric

Sauce

  • 2 cups chicken broth
  • ½ chicken bouillon cube
  • 1 teaspoon dried parsley
  • 1 teaspoon Dijon mustard

Chicken

  • 1 ¼ lbs. boneless skinless chicken breast
  • Salt/pepper
  • 3 tablespoons olive oil, divided
  • ¼ cup flour
  • ¼ cup parmesan cheese, grated

Pasta

  • ¾ cup dry white wine, see notes
  • 6 tablespoons COLD salted butter, divided
  • 3-4 cloves garlic, minced
  • 3 tablespoons flour
  • ½ lb. radiator pasta, see notes
  • ¼ cup pasta water
  • 2 tablespoons capers, drained
  • ¼ cup fresh lemon juice
  • ½ cup parmesan cheese, grated

For Serving

  • Freshly sliced lemons
  • Roughly chopped parsley

Instructions

  • Combine the sauce ingredients in a medium measuring cup with a spout and set aside. Combine the flour and parmesan cheese for the chicken in a medium bowl and set aside.
  • Measure out remaining ingredients before beginning.
  • Cover the chicken with saran wrap and use the textured side of a meat mallet to tenderize each side. Cut it into 2-inch strips and pat it completely dry.
  • Take 1 tbsp. olive oil and rub it over the chicken, this will help the flour mixture adhere to it. Transfer the chicken to the flour mixture and coat on all sides. (Breading one piece at a time works best),
  • Heat remaining 2 tbsp. olive oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
  • As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)
  • Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, 4 to 5 minutes.
  • Add 3 tbps. of the butter and the garlic and cook for 1 minute. Add the flour and stir continuously for 1 minute.
  • Add the combined sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer, partially covered, while you cook the pasta to al dente according to package instructions.
  • Use a ladle to remove ¼ cup of pasta water from the top of the pot where the foam is, then drain the rest.
  • Add the pasta, reserved pasta water, and capers to the sauce and toss to coat. Reduce heat to low. Stir in the parmesan cheese and lemon juice.
  • Add the chicken back and stir to combine and heat through. Note: The sauce will continue to thicken and get absorbed by the pasta upon standing.
  • Add the cold butter and stir to combine and melt. Remove from heat. Garnish with lemon slices and parsley. Serve!

Notes

Pro Tips:
  • Pasta: Any kind of pasta works well in this dish, I like using radiator pasta for something different. Other great options include orecchiette, medium shells, shellbows, and rotini!
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Note that the wine really elevates this particular recipe as the sauce is partially a wine sauce. Non-alcoholic wine may be used. Otherwise, chicken broth may be used instead.
  • Reserved Pasta Water: When cooking the pasta, use a pot relative to the amount of pasta you’re cooking. A pot that’s too large will dilute the starch in the water, and we need starchy water for the sauce. 
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice. 2 lemons are enough to get the juice you need along with excess slices to garnish.
  • Serve this with my Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze and reheat well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 531kcal, Carbohydrates: 39g, Protein: 31g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 103mg, Sodium: 877mg, Potassium: 526mg, Fiber: 2g, Sugar: 2g, Vitamin A: 493IU, Vitamin C: 6mg, Calcium: 140mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie