Chicken Piccata Pasta

Why You’ll Love This Recipe

I love this recipe because it blends comfort and freshness in the same bowl. The chicken cooks until juicy and golden, the lemon and capers add just the right tang, and the Parmesan finishes everything with rich, savory depth. I also appreciate that it comes together in under 30 minutes, making it perfect for weeknights when I want something fast but still impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces uncooked radiatori pasta
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/2 cup dry white wine
1/4 cup drained capers
1/4 cup cold unsalted butter, cubed
1/4 cup fresh lemon juice, plus lemon wedges for serving
2 ounces Parmesan cheese, grated
1/2 cup chopped fresh parsley

Directions

1. I bring a large pot of salted water to a boil and add the pasta. I cook it according to the package directions for al dente, usually about 8 minutes. I reserve 1 cup of the pasta cooking liquid before draining, then set the pasta aside.

2. I sprinkle the chicken with salt and black pepper. I heat the olive oil in a large skillet over medium-high just until it begins to smoke. I add the chicken and cook it undisturbed for about 4 minutes until one side browns. I stir and continue cooking for about 3 minutes more until evenly browned.

3. I add the garlic and crushed red pepper to the skillet and cook just until fragrant and beginning to brown, about 1 minute. I pour in the wine and add the capers, bringing everything to a boil. I let it reduce by half, about 1 minute.

4. I add the reserved pasta, 1/4 cup of the pasta water, the butter, and the lemon juice. I cook over medium heat, stirring occasionally, until the sauce clings to the pasta, about 3 minutes. I add more pasta water if needed.

5. I remove the skillet from the heat and stir in the Parmesan and parsley. I serve it with lemon wedges.

Servings and Timing

This recipe makes 4 servings.
Total time: About 25 minutes
Cook time: Around 20 minutes
Prep time: About 5 minutes

Variations

I sometimes swap radiatori for penne or spaghetti, depending on what I have on hand. If I want extra brightness, I add a bit more lemon juice at the end. When I’m in the mood for heat, I increase the crushed red pepper. I can also substitute chicken breasts for the thighs if I prefer a leaner option. For a richer sauce, I add an additional tablespoon of butter.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to loosen the sauce and warm it gently in a skillet over low heat. This helps the pasta regain its silky texture without drying out.

FAQs

How can I prevent the chicken from drying out?

I avoid overcooking it and make sure the skillet is hot before adding the chicken so it browns quickly without toughening.

Can I make this recipe without wine?

I substitute chicken broth when I don’t want to use wine. It still gives the sauce depth and keeps everything flavorful.

Can I use jarred lemon juice?

I prefer fresh lemon juice because it gives the dish a brighter, cleaner flavor, but jarred lemon juice works in a pinch.

What pasta shapes work best?

I like radiatori because it holds sauce well, but farfalle, penne, or fusilli also work beautifully.

Can I make this ahead of time?

I can cook the chicken and prepare the sauce ahead, but I wait to cook the pasta until just before serving to keep the texture perfect.

Conclusion

I love how this Chicken Piccata Pasta delivers big flavor with simple ingredients and quick cooking time. The combination of lemon, butter, capers, and Parmesan turns everyday chicken and pasta into a meal that feels special yet effortless. It’s a recipe I find myself returning to again and again.

Print