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–+ servings
A top-down view of two bowls containing Chicken Piccata Pasta next to two small bowls containing capers and sea salt.

Chicken Piccata Pasta

Chicken Piccata Pasta is a quick, easy and incredibly delicious dish that combines juicy chicken, briny capers and a creamy lemon pan sauce, plus plenty of pasta, to create a hearty meal that everyone in your family will love.
5 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients  

  • 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 pieces
  • 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 

Instructions 

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. While the pasta cooks, make the chicken and sauce.
  • Add the flour, paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper to a large sealable plastic bag. Add the chicken pieces to the bag, seal it shut then shake until the chicken is coated on all sides.
  • In a large heavy-bottomed stock pot set over medium-low heat, add 2 tablespoons butter. Shake off any excess flour from the chicken pieces and add half of them to the pot. Brown the chicken on all sides until it is cooked through. Using a slotted spoon, transfer the chicken to a plate then add an additional 2 tablespoons unsalted butter and repeat the cooking process with the remaining chicken pieces, transferring them to the plate and leaving all juices in the pot.
  • Add the remaining 1 tablespoon of butter to the pot along with the minced garlic. Cook, stirring, until golden, about 2 minutes. 
  • Add the wine and cook, scraping up any brown bits from the bottom of the pan until the wine has reduced by half, about 5 minutes. Add the chicken broth, lemon juice and heavy cream and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Add the capers then return the chicken and all juices to the pot.
  • Drain the pasta and add it to the pot, tossing to combine. Stir in the chopped fresh parsley and serve.

Notes

  • Don't be afraid to taste and adjust the seasoning as needed. Add more salt or lemon juice to brighten up the flavors, or more butter or cream to make the sauce richer and creamier.
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