Easy Chicken Piccata Pasta With Lemon Butter Sauce is a bright, comforting dinner that brings classic Italian-inspired flavors to your table with minimal effort. In this recipe, tender pan-seared chicken, al dente pasta, briny capers, and a silky lemon butter sauce come together for a meal that feels special yet totally doable on a busy weeknight.
Why You’ll Love This Chicken Piccata Pasta
This dish hits that perfect balance between fresh and cozy. The lemon adds lift, the butter brings richness, and the capers provide a savory pop that keeps every bite interesting. Unlike traditional chicken piccata, where the sauce is just enough for the chicken, this version is made extra generous so it coats every strand of pasta.
You’ll also love how flexible it is. It works with different pasta shapes, can be made lighter or richer depending on your preferences, and comes together in about 35 minutes from start to finish. Whether you’re cooking for family or guests, this chicken piccata pasta feels both approachable and impressive.
Ingredients for Chicken Piccata Pasta
For the Chicken
- 1½ pounds boneless, skinless chicken breasts, sliced into thin cutlets
- Salt and black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
For the Pasta
- 12 ounces spaghetti, linguine, or fettuccine
- Salted water, for boiling
For the Lemon Butter Sauce
- 2 tablespoons olive oil
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- ¾ cup low-sodium chicken broth (used instead of wine)
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained
- 4 tablespoons unsalted butter, cut into pieces
- Lemon slices, optional (for extra flavor and presentation)
For Garnish
- Fresh parsley, finely chopped
- Extra lemon wedges, optional
Ingredient Notes and Substitutions
- Chicken: Thin cutlets cook quickly and evenly. If your chicken breasts are thick, slice them horizontally or gently pound them to an even thickness.
- Pasta: Long pasta works best because it holds the sauce well, but short shapes like penne or fusilli also work.
- Alcohol-Free Sauce: Traditional piccata uses white wine. Here, chicken broth plus fresh lemon juice creates the same bright depth of flavor while keeping the dish family-friendly.
- Butter: Use unsalted butter so you can control the salt level.
- Capers: If you’re sensitive to salt, rinse the capers before adding them.
Step-by-Step Instructions
Step 1 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set the pasta aside.
Step 2 – Prepare the Chicken
Season the chicken cutlets on both sides with salt and pepper. Lightly dredge each piece in flour, shaking off the excess. This thin coating helps the chicken brown nicely and slightly thickens the sauce later.
Step 3 – Sear the Chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4 – Build the Sauce Base
In the same skillet, add 2 tablespoons olive oil. Sauté the minced shallot over medium heat for about 1 minute, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
Step 5 – Deglaze and Simmer
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the lemon juice, capers, and lemon slices if using. Let the sauce simmer for 3–4 minutes until slightly reduced.
Step 6 – Finish With Butter
Reduce the heat to low and whisk in the butter pieces one at a time until the sauce becomes glossy and lightly thickened.
Step 7 – Combine Everything
Return the chicken to the skillet and spoon the sauce over it. Add the cooked pasta and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
Step 8 – Garnish and Serve
Remove from heat and sprinkle generously with fresh parsley. Serve immediately with extra lemon wedges on the side.
Pro Tips for Success
- Don’t overcrowd the pan when searing chicken; cook in batches if needed.
- Use fresh lemon juice for the brightest flavor—bottled juice won’t deliver the same result.
- Reserve pasta water before draining; it’s key for adjusting sauce consistency.
- Add butter off heat or on low heat to prevent the sauce from breaking.
- Taste before serving and adjust salt, lemon, or butter as needed.
Flavor Variations
- Creamy Chicken Piccata Pasta: Stir in ¼ cup heavy cream at the end for a richer sauce.
- Garlicky Spinach Version: Add a few handfuls of fresh spinach and let it wilt into the pasta.
- Spicy Kick: Sprinkle in red pepper flakes for gentle heat.
- Herb Boost: Add fresh thyme or basil along with the parsley.
- Seafood Twist: Swap chicken for shrimp, cooking them just until pink and tender.
Serving Suggestions
This chicken piccata pasta is a complete meal on its own, but it pairs beautifully with simple sides. Serve it with a crisp green salad dressed in lemon vinaigrette, roasted asparagus, or steamed green beans. A slice of warm crusty bread is perfect for soaking up extra lemon butter sauce.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop with a splash of broth or water to revive the sauce.
- Freezing: Freezing is not recommended, as the butter sauce may separate when thawed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | 34 g |
| Carbohydrates | 45 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | ~620 mg |
Values are approximate and will vary based on specific ingredients used.
FAQ About Chicken Piccata Pasta
What does “piccata” mean?
Piccata refers to a classic Italian preparation featuring lemon, butter, and capers. It’s traditionally served with chicken or veal, but this pasta version expands the sauce to coat noodles as well.
Can I make chicken piccata pasta ahead of time?
You can cook the chicken and sauce a few hours ahead, then reheat gently and toss with freshly cooked pasta just before serving for best texture.
Is chicken piccata pasta very lemony?
It’s bright but balanced. The butter and broth mellow the acidity so the lemon enhances rather than overwhelms the dish.
Can I use a different protein?
Yes. Shrimp, turkey cutlets, or even pan-seared mushrooms work well as substitutes.
What’s the best pasta for this recipe?
Long noodles like spaghetti or linguine hold the sauce beautifully, but any pasta you enjoy will work.
Easy Chicken Piccata Pasta With Lemon Butter Sauce
Equipment
- large pot for boiling pasta
- large skillet
- tongs or spatula
- cutting board
- chef’s knife
Ingredients
- 1.5 lb boneless, skinless chicken breasts, sliced into thin cutlets
- salt and black pepper, to taste
- 0.5 cup all-purpose flour, for dredging
- 2 tbsp olive oil (for chicken)
- 12 oz spaghetti, linguine, or fettuccine
- salted water, for boiling pasta
- 2 tbsp olive oil (for sauce)
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 0.75 cup low-sodium chicken broth
- 0.33 cup fresh lemon juice (about 2 lemons)
- 0.25 cup capers, drained
- 4 tbsp unsalted butter, cut into pieces
- lemon slices, optional
- fresh parsley, finely chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
- Season the chicken cutlets on both sides with salt and pepper. Lightly dredge each piece in flour, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add olive oil and sauté the minced shallot over medium heat for about 1 minute. Add garlic and cook briefly until fragrant.
- Pour in the chicken broth, scraping up browned bits. Add lemon juice, capers, and lemon slices if using. Simmer for 3–4 minutes until slightly reduced.
- Reduce heat to low and whisk in the butter pieces one at a time until the sauce is glossy and lightly thickened.
- Return the chicken to the skillet. Add the cooked pasta and toss to coat, adding reserved pasta water as needed.
- Remove from heat, garnish with fresh parsley, and serve immediately with extra lemon wedges if desired.
Notes
Nutrition
Final Thoughts
Easy Chicken Piccata Pasta With Lemon Butter Sauce is proof that simple ingredients can create unforgettable flavor. It’s fresh, comforting, and elegant without being fussy—exactly the kind of recipe you’ll come back to again and again. Whether it’s a weeknight dinner or a casual dinner party, this dish always delivers.