Dinner

Chicken Piccata Pasta Recipe

ByMariam Harutyunyan February 9, 2026February 9, 2026

Introduction

Chicken Piccata Pasta combines tender chicken, tangy lemon, and briny capers in a buttery sauce tossed with your favorite short pasta. This easy yet elegant dish is perfect for a quick weeknight dinner or a flavorful weekend treat.

A close-up view of a white bowl filled with bow tie pasta mixed with small golden brown pieces of cooked chicken, scattered dark green capers, and finely chopped onions. The pasta is coated lightly in a shiny sauce with specks of black pepper visible on top. Fresh, bright green parsley leaves are sprinkled generously over the dish. A silver fork rests inside the bowl on the right side, holding a few pieces of pasta and chicken. The bowl sits on a white marbled surface with gentle light casting soft shadows. photo taken with an iphone --ar 4:5 --v 7

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: 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 of 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 golden and cooked through. Transfer cooked chicken to a plate as you finish.

Step 4: Reduce 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 of butter, lemon juice, and capers.
Step 5: Season the sauce with salt and pepper to taste. Return the chicken to the skillet and add the cooked pasta. Toss well to coat; if the sauce seems dry, add small splashes of the reserved pasta water. Remove from heat and serve topped with chopped parsley and extra black pepper if desired.

Tips & Variations

Use chicken thighs for a juicier, more flavorful result, or chicken breasts for a leaner dish.

Adding a splash of white wine before the chicken stock can deepen the sauce’s flavor.
For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken stock or water if needed to loosen the sauce.