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Chicken Piccata and Pasta Recipe

This chicken piccata and pasta recipe pairs golden pan-seared chicken cutlets with a bright lemon-caper butter sauce tossed through tender pasta. It's a classic chicken piccata pasta recipe that feels like a restaurant dish but comes together in one skillet at home.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1/3 cup all-purpose flour
  • 8 oz spaghetti or linguine
  • Salt and black pepper to taste
  • 3 tbsp olive oil divided
  • 4 tbsp butter divided
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 3 tbsp capers drained
  • 2 tbsp fresh parsley chopped

Method
 

  1. Cook pasta until al dente, reserving 1 cup pasta water.
  2. Dredge seasoned chicken in flour, then cook in oil and butter until golden brown and 165°F inside.
  3. Sauté garlic, then deglaze with chicken broth and simmer.
  4. Add broth, lemon juice, and capers, and simmer until glossy.
  5. Stir in remaining butter, then toss with pasta and chicken.

Notes

The first time I made this chicken piccata and pasta recipe, I rushed the sauce, and it turned out watery and flat. Now I always let it simmer those extra few minutes until it really thickens up. That patience makes all the difference in flavor.
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 520