I’ve made this chicken piccata pasta for those evenings, searing tender chicken cutlets then tossing them in warm spaghetti with a silky butter-lemon caper sauce. It takes just 35 minutes and is a satisfying pasta supper.
I remember when my sauce was often too thin or bland. I was so relieved to get it right, with enough lemony sauce for both chicken and pasta, and I can swap in salmon or veggies (my kids never complain!).
The touch of flour on chicken makes it lightly golden, while the butter melds with fresh lemon aroma into a tangy sauce that coats every strand of pasta. And you only spend about 20 minutes cooking (plus 15 minutes prep), so it’s a breeze for impromptu dinner plans.
If you love caper pasta dishes, give my Easy Tuna Pasta with Capers a try for another quick pasta fix.
Why You Will Love This Recipe
- Silky butter sauce: I stir in 3 tablespoons of butter off heat so it thickens into a glossy lemon-caper coating that clings to pasta strands.
- Bright citrus kick: Freshly squeezed lemon juice and thin slices simmered two minutes lend a tangy punch that cuts through butter and keeps flavors lively.
- Fast weeknight meal: You’ll go from prep to table in 35 minutes, using ¼-inch chicken cutlets and store-bought stock to speed up every step.
- Lasts for days: Leftovers stay tender in the fridge up to three days, and reheating on the stove with a splash of pasta water restores sauce consistency.
Ingredient Notes
- Thin spaghetti: pick long pasta like fettuccine or bucatini, cook until just al dente so it holds the lemon caper sauce.
- Chicken cutlets: split breasts thin (¼ inch) and pound evenly for quick cooking and better sauce absorption.
- All-purpose flour: dredge chicken to get a golden crust and naturally thicken the sauce; swap in gluten-free blend if needed.
- Lemon juice: squeeze fresh lemons for bright citrus notes; bottled works if you’re short on time but tastes flatter.
- Capers: rinse and pat dry to avoid excess brine; green olives make a salty, tangy substitute.
- Unsalted butter: stir in off heat to enrich and thicken the sauce; use chilled sticks to control melting.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- For faster cooking chicken cutlets should be pounded to ¼ inch thickness before seasoning.
- If sauce won’t thicken turn off heat before stirring in 3 tablespoons butter until glossy and slightly thick.
- If sauce consistency seems off stir in reserved pasta water spoonful by spoonful until it coats the pasta evenly.
- For brighter citrus notes use lemon juice squeezed from fresh lemons instead of bottled.
- When avoiding soft pasta rinse drained pasta under cold water to stop cooking and keep it al dente.
Serving Suggestions
- Offer panzanella salad alongside chicken piccata pasta. Panzanella salad features tomato, cucumber, basil, and bread. This combination balances citrus sauce and pasta.
- Place lemon green beans alongside chicken piccata pasta. Lemon green beans feature lemon, garlic, parsley. This serving adds vegetable and echoes citrus notes from sauce.
- Serve garlic bread next to chicken piccata pasta. Garlic bread uses baguette, butter, garlic. It soaks up lemon caper sauce.
Storage Guidelines
- Refrigerator: Place cooled pasta in airtight container. Chill at 40°F. Consume up to 4 days. Warm on stovetop or microwave.
- Freezer: Transfer pasta to freezer container or freezer bag. Freeze at 0°F. Store up to 3 months. Thaw overnight in fridge.
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Chicken Piccata Pasta
This chicken piccata pasta is a wonderful weeknight meal loaded with flavor from seared chicken cutlets and a rich lemon caper sauce.
Equipment
- 12-inch skillet
- Meat tenderizer
Ingredients
- ¾ pound thin spaghetti
- 4 thin chicken cutlets about ¼ inch thin, one thick breast yields 2 cutlets
- salt
- pepper
- ½ cup all-purpose flour
- for the pan olive oil
- 1 tablespoon shallot finely minced
- 3 cloves fresh garlic minced
- ½ cup white wine I use Sauvignon Blanc
- 1 ½ cups chicken broth plus more as needed
- 2 tablespoons fresh lemon juice or to taste
- ½ lemon thinly sliced
- 3 tablespoons capers drained
- 5 tablespoons unsalted butter divided
- Italian parsley freshly chopped for garnish
Instructions
- In a large pot bring salted water to a boil and cook spaghetti according to package directions until al dente. Reserve a cup of pasta water; you’ll use it later to adjust sauce. Drain pasta and rinse under cold water to stop cooking. Meanwhile season chicken cutlets with salt and pepper then dredge in flour, shaking off excess. Heat olive oil in a 12-inch skillet over medium heat; cook cutlets until golden brown on both sides and cooked through, about 4 minutes per side. Transfer chicken to a plate.
- Return the skillet to medium heat and add two tablespoons of butter. When it melts add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Stir in capers then pour in white wine, scraping any brown bits from the pan. Add chicken broth, lemon juice and lemon slices. Taste and adjust salt or pepper if needed.
- Nestle chicken cutlets into the sauce and lower heat. Let it come to a gentle simmer and cook for 2 to 3 minutes, until sauce thickens slightly. Remove chicken to a plate and leave the sauce in the skillet.
- Turn off heat and stir in remaining three tablespoons of butter until the sauce looks glossy and thick. Spoon half of the sauce over chicken. Add spaghetti to the skillet and toss with the remaining sauce, adding reserved pasta water as needed to reach the right consistency. Top pasta with chicken, sprinkle parsley and serve.
Notes
- For faster cooking chicken cutlets should be pounded to ¼ inch thickness before seasoning.
- If sauce won’t thicken turn off heat before stirring in 3 tablespoons butter until glossy and slightly thick.
- If sauce consistency seems off stir in reserved pasta water spoonful by spoonful until it coats the pasta evenly.
- For brighter citrus notes use lemon juice squeezed from fresh lemons instead of bottled.
- When avoiding soft pasta rinse drained pasta under cold water to stop cooking and keep it al dente.
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