Name: Chicken Piccata Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: Salt and black pepper, to taste; ¼ cup all-purpose flour, plus more if necessary; 12 ounces bow tie (farfalle) or other short pasta; 1¼ to 1½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch chunks; 1 large shallot, chopped; 4 garlic cloves, chopped; ¼ cup lemon juice (from 1 to 2 lemons); Roughly chopped parsley, for serving; 6 tablespoons unsalted butter, divided; 1 tablespoon extra-virgin olive oil; 1½ cups chicken stock; 2 tablespoons drained capers

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Introduction

Chicken Piccata Pasta is a vibrant and satisfying dish that brings together tender chicken, zesty lemon, and briny capers in a buttery sauce. Perfect for a weeknight dinner, this recipe is both quick to prepare and full of bright, comforting flavors.

Chicken Piccata Pasta Recipe - Recipe Image

Ingredients

Salt and black pepper
12 ounces bow tie (farfalle) or other short pasta
1¼ to 1½ pounds boneless, skinless chicken breasts or thighs
¼ cup all-purpose flour, plus more if necessary
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

Step 1: In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve ½ cup of the cooking water, then drain the pasta.
Step 2: Meanwhile, cut the chicken into ½-inch chunks and place in a bowl. Season with salt and pepper, then toss with the flour to coat, adding more flour if needed. If pieces stick together, they can be separated while cooking.
Step 3: In a large skillet, heat 2 tablespoons butter and the olive oil over high heat. Once the butter is melted and bubbling, add the chicken in batches to avoid crowding. Cook, stirring occasionally to break apart any stuck pieces, until cooked through and golden brown. Use tongs or a slotted spoon to transfer cooked chicken to a plate as it finishes.
Step 4: Reduce the heat to medium-high. Add the shallot and garlic to the skillet and cook, stirring occasionally, until softened and fragrant, about 1 to 2 minutes. Add the chicken stock and simmer until reduced by half, about 3 to 5 minutes. Lower the heat and stir in the remaining 4 tablespoons butter, the lemon juice, and the capers.
Step 5: Season the sauce with salt and pepper to taste. Return the chicken to the skillet, add the pasta, and toss well to coat. If more sauce is desired, add small splashes of the reserved pasta water. Remove the skillet from heat and serve topped with parsley and additional black pepper if desired.

Tips & Variations

For extra tenderness, pound the chicken pieces slightly before cutting into chunks.
Use fresh lemon juice for the best bright flavor, but bottled juice can be a convenient substitute.
If you prefer a creamier sauce, stir in a splash of heavy cream along with the butter at the end.
Feel free to swap bow tie pasta with penne, rigatoni, or any short pasta shape you like.

Storage

Store leftover Chicken Piccata Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken stock or water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and add a bit more flavor and juiciness. Just be sure to cut them into evenly sized pieces for consistent cooking.

How can I make this dish gluten-free?

Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken.