Chicken Piccata Pasta with Capers
Chicken Piccata Pasta with Capers is a bright and zesty twist on the classic Italian chicken piccata, paired with tender spaghetti or fettuccine for a dish that’s as comforting as it is elegant. Combining thinly sliced chicken breast with a tangy lemon-caper sauce, garlic, and fresh parsley, this recipe delivers a fresh and vibrant flavor profile that’s perfect for weeknight dinners or special occasions. The addition of capers adds a briny punch that compliments the lemony sauce beautifully, while the chicken broth enriches the dish with depth and warmth. Topped with a sprinkle of grated Parmesan, this pasta is sure to become a fast favorite in your rotation.
Why Cooks Rave About It
Chicken Piccata Pasta with Capers strikes the perfect balance between simplicity and sophistication. The recipe is straightforward, requiring minimal ingredients and quick cooking time, yet the flavors are layered and complex. The lemon juice brightens the dish, while capers bring a delicious saltiness that cuts through the richness of the olive oil and chicken. Pasta makes the meal filling and comforting without being heavy, and the fresh parsley adds a burst of color and freshness. It’s a versatile dish that can be dressed up for entertaining or whipped up for a satisfying weeknight meal. Plus, it’s a fantastic way to enjoy the familiar flavors of chicken piccata in a new form.
Ingredients at a Glance
- 8 ounces pasta (spaghetti or fettuccine)
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced thin
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese for serving
Toolbox for This Recipe
- Large pot for boiling pasta – to cook your spaghetti or fettuccine to al dente perfection.
- Large skillet – for sautéing chicken and preparing the flavorful sauce.
- Sharp knife and cutting board – to slice chicken breasts thinly and chop parsley.
- Colander – to drain pasta and rinse capers.
- Tongs or pasta fork – for mixing pasta with sauce evenly.
Chicken Piccata Pasta with Capers Cooking Guide
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2: Prepare the Chicken
While the pasta is cooking, slice 1 pound of chicken breast into thin cutlets. Season both sides with salt and pepper.
Step 3: Sauté the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Make the Piccata Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 cup of chicken broth, 2 tablespoons of rinsed and drained capers, and 2 tablespoons of fresh lemon juice. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
Step 5: Combine Pasta and Sauce
Return the cooked chicken to the skillet, nestling it into the sauce. Add the drained pasta to the skillet, tossing gently to coat everything evenly. If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time until you reach your desired consistency.
Step 6: Garnish and Serve
Turn off the heat and sprinkle 1/4 cup of freshly chopped parsley over the pasta. Serve hot, topped with a generous amount of grated Parmesan cheese. Enjoy immediately!
Spring to Winter: Ideas
- Spring: Add fresh asparagus or peas to the sauce for a green, seasonal touch.
- Summer: Incorporate cherry tomatoes for a pop of color and sweetness.
- Fall: Toss in sautéed mushrooms for an earthy depth to the dish.
- Winter: Serve alongside roasted root vegetables to warm up the meal.
Learn from These Mistakes
- Overcooking the chicken can make it dry and tough—slice thin and cook just until golden.
- Not reserving pasta water can lead to a dry sauce; the starchy water helps bind the sauce and pasta beautifully.
- Skipping the caper rinse might make the dish too salty; rinsing balances their briny flavor.
- Adding lemon juice too early reduces its brightness—add it during sauce simmering for freshest flavor.
Make-Ahead & Storage
You can prepare the chicken and sauce up to a day in advance and refrigerate in an airtight container. When ready to serve, gently reheat the sauce and chicken in a skillet, then toss with freshly cooked pasta. Leftovers store well in the fridge for 2-3 days. Reheat with a splash of chicken broth or pasta water to keep the sauce creamy and smooth.
Top Questions & Answers
Can I use other types of pasta for Chicken Piccata Pasta with Capers?
Absolutely! While spaghetti and fettuccine work wonderfully, you can also use penne, linguine, or even bowtie pasta. Each shape holds the sauce differently, giving you a unique texture experience.
Is it possible to make this dish gluten-free?
Yes, simply substitute the regular pasta with your favorite gluten-free variety. Just be sure to check the cooking time as it might differ slightly from traditional pasta.
How can I make the sauce creamier?
For a creamier sauce, stir in a splash of heavy cream or substitute part of the chicken broth with cream during the sauce-making step. This will add a luscious texture without overpowering the lemon and caper flavors.
Can I substitute chicken broth with something else?
If you don’t have chicken broth on hand, vegetable broth or even water with a pinch of salt can work in a pinch. However, chicken broth provides the best depth of flavor for this recipe.
Keep Cooking
- Looking for another comforting chicken pasta? Try the Baked Three Cheese Chicken Penne for a rich and cheesy delight.
- If you love seafood pasta with a citrus twist, the Lemon Dill Salmon Bowtie Pasta is a refreshing choice.
- For a decadent shellfish option, the Garlic Butter Scallop Fettuccine brings buttery garlic goodness to your table.
Wrap-Up
Chicken Piccata Pasta with Capers is a surefire way to brighten up dinner with its vibrant lemony sauce and the delightful pop of briny capers. The recipe balances ease and elegance, making it perfect for any night of the week. Whether you’re cooking for family or guests, this dish brings a splash of Italian charm to your dinner plate. Pair it with a crisp green salad or a side of roasted vegetables, and you’ve got a complete meal that’s both nourishing and satisfying. Give this recipe a try, and you’ll soon understand why cooks rave about this timeless flavor combination in pasta form.
Share on Pinterest
Chicken Piccata Pasta with Capers
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta is cooking, slice 1 pound of chicken breast into thin cutlets. Season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 cup of chicken broth, 2 tablespoons of rinsed and drained capers, and 2 tablespoons of fresh lemon juice. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
- Return the cooked chicken to the skillet, nestling it into the sauce. Add the drained pasta to the skillet, tossing gently to coat everything evenly. If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Turn off the heat and sprinkle 1/4 cup of freshly chopped parsley over the pasta. Serve hot, topped with a generous amount of grated Parmesan cheese. Enjoy immediately!
Notes
- Slice chicken thinly and cook just until golden to avoid dryness.
- Reserve pasta water to adjust sauce consistency and help it bind to pasta.
- Rinse capers before adding to balance their saltiness.
- Add lemon juice during sauce simmering for the freshest bright flavor.
- Leftovers keep well refrigerated for 2-3 days; reheat with a splash of broth or pasta water.
