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4.7 from 10 votes

Chicken Piccata Pasta

Chicken Piccata Pasta is cheesy, creamy, dreamy, and so full of tender chicken whipped up in a flash. Featuring bright capers and fresh lemon juice this classic Italian dish will become your new weeknight favorite.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Servings: 4
Calories: 635kcal


  • 8 ounce penne uncooked
  • 1 pound chicken breasts boneless and skinless, chopped into 1 inch pieces
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoon butter unsalted
  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 cup white wine
  • 1/2 cup chicken broth low sodium or no sodium added
  • 1/4 cup heavy cream
  • 2 tablespoon lemon juice
  • 1/4 cup capers drained
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoon parsley chopped


  • Prepare the pasta: Cook the pasta according to package instructions. Drain and set aside.
  • Season the chicken: Season the chicken with salt and pepper and then dredge through the flour, removing any excess flour.
  • Brown the chicken: In a large skillet add 1 tbsp of the butter, 1 tbsp of the olive oil and heat until butter has melted over medium high heat. Add the chicken pieces and cook until browned and cooked through, about 8 to 10 minutes. Work in batches if needed. Transfer the chicken to a plate.
  • Combine the sauce: Reduce the heat to low and add the remaining 1 tbsp of butter, olive oil and garlic. Cook for 30 seconds until fragrant. Add the white wine to the skillet and bring to a simmer. Cook until it reduces slighly, about 30 seconds to 1 minute.
  • Finish the sauce: Add the chicken broth, lemon juice and capers. Bring to a simmer, while scraping the pan with a wooden spoon to loosen all the cooked chicken bits. Stir in the heavy cream.
  • Finish the dish: Add the chicken back to the pan and the cooked penne. Sprinkle the Parmesan cheese over and toss until the pasta is coated in the sauce. Garnish with shredded Parmesan, chopped parsley and serve while warm!


You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.


Calories: 635kcal | Carbohydrates: 58g | Protein: 39g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 851mg | Potassium: 641mg | Fiber: 3g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 186mg | Iron: 2mg