Chicken Piccata Pasta: Classic Italian Favorite

I made this Chicken Piccata Pasta last weekend, and wow—what a hit it was! The lemony butter sauce gave it that perfect restaurant-style tang, while the crispy chicken added just the right texture.

I love how it came together so easily, yet tasted like something you’d order at a fancy place. Even my kids, who usually stick to plain pasta, cleaned their plates.

Trust me, if you want a comforting, flavorful meal that feels special but doesn’t take all night, this one’s for you.

Ingredients

Here’s everything I used to bring this bright, flavorful pasta to life—and a few quick tips to make each ingredient work its best.

Penne pasta – Holds the sauce well and keeps a nice bite when cooked al dente. Avoid overcooking.
All-purpose flour – Helps coat the chicken for that golden crisp finish.
Salt – Brings out the flavor in the chicken and sauce.
Black pepper – Adds just the right amount of heat to balance the lemon.
Eggs – Used for breading the chicken so the flour sticks perfectly.
Boneless, skinless chicken breasts – Slice into cutlets for even cooking and crispiness.
Olive oil – Great for frying, adds richness to the chicken.
Butter – Adds flavor depth to the sauce and breadcrumb topping.
White onion – Mild and slightly sweet, it melts nicely into the sauce.
Garlic – Use fresh cloves for a more vibrant, aromatic base.
Chicken stock – Builds a savory base for the sauce.
Lemon juice – Freshly squeezed is a must for bright, clean flavor.
Capers – Their briny punch makes this dish truly “piccata.”
Fresh parsley – Finely chopped for garnish and freshness.

For Optional Breadcrumb Topping:

Italian breadcrumbs – Adds texture and flavor when lightly toasted.
Salt – Just a pinch to season the crumbs.
Butter – Helps the breadcrumbs toast into golden perfection.

Note: This recipe serves about 4–6 people based on portion sizes.

Variations

Want to switch things up or meet dietary needs? Here are a few ideas I’ve tried and loved:

Gluten-Free – Use gluten-free penne and almond or oat flour to coat the chicken.
Creamy Version – Stir in a splash of heavy cream just before combining pasta with the sauce.
Low-Carb Option – Skip the pasta and serve with zucchini noodles or cauliflower rice.
Capers Substitute – Try chopped green olives if you’re out of capers.
Spicy Lovers – Add crushed red pepper flakes while sautéing garlic for extra heat.

Cooking Time

Let’s talk time—it’s quicker than you’d think!

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You’ll Need

A few kitchen staples are all you need:

Large Pot – For cooking the pasta.
Skillet or Frying Pan – Used for cooking the chicken and making the sauce.
Shallow Bowls – Ideal for dredging and breading the chicken.
Tongs – Makes flipping the chicken easier and safer.
Wooden Spoon – Helps scrape up all those golden, flavorful bits from the pan.

How to Make Chicken Piccata Pasta?

This recipe is simple to follow, but it comes with all the flavor of a fancy dinner. Here’s exactly how I make it at home.

Cook the Pasta

I always start with the pasta so it’s ready when the chicken is done. Bring a big pot of salted water to a boil, then cook the penne until just al dente, about 8–10 minutes. Before draining, I save about ½ cup of pasta water—it’s great for loosening the sauce later. Once drained, I set it aside while I work on everything else.

Bread and Cook the Chicken

While the pasta boils, I prep the chicken. I slice the breasts into thinner cutlets so they cook evenly. Then I dip them in whisked eggs and dredge them in seasoned flour. In a hot skillet with olive oil, I cook each piece for about 4–5 minutes per side, until golden brown and crispy. Once done, I set them aside to rest.

Make the Lemon-Butter Sauce

In the same pan (don’t clean it—you want those flavor bits!), I melt butter and sauté chopped onions and garlic over medium heat. Once they’re soft, I pour in chicken stock and fresh lemon juice. A quick stir with a wooden spoon helps blend the flavors and create a fragrant, tangy sauce.

Combine Pasta and Sauce

Time to bring everything together! I toss the cooked penne into the skillet, stirring gently to coat it in the lemon-butter sauce. If the sauce feels thick, I splash in some reserved pasta water to smooth it out. Then I chop the fried chicken into bite-sized pieces and fold them into the mix.

Garnish and Serve

Before serving, I sprinkle chopped fresh parsley and capers on top for a pop of flavor and color. If I made the optional breadcrumb topping, I add it now for crunch. Serve warm in a big bowl, and enjoy every lemony bite!

Additional Tips for Making This Recipe Better

After making this a few times, I’ve picked up a few tricks to make it even better:

Don’t skip fresh lemon juice—it really makes the flavor pop.
Toast the breadcrumbs on low and stir constantly to avoid burning.
Save that pasta water! It helps make the sauce silky and clingy.
Slice chicken evenly to ensure every piece cooks at the same rate.
Use a meat thermometer—165°F is the magic number for juicy chicken.

How to Serve Chicken Piccata Pasta?

This dish looks and tastes great with a little extra care. I like to serve it in wide, shallow bowls topped with a lemon slice and fresh parsley. A sprinkle of toasted breadcrumbs adds crunch, and I always keep extras on the side. It pairs beautifully with a light salad or roasted veggies—and if I’m feeling fancy, a cold glass of white wine takes it to the next level.

Nutritional Information

Here’s a basic breakdown per serving to keep things simple:

Calories: 683
Protein: 46g
Carbohydrates: 48g
Fat: 33g

Make Ahead and Storage

Storing

I recommend storing the pasta and chicken separately to keep the chicken crispy. I place them in airtight containers and refrigerate for up to 3–4 days. The flavors hold up well!

Freezing

You can freeze the cooked chicken by laying it flat on a baking sheet first, then transfer it to a freezer bag. The pasta doesn’t freeze as well, so I usually make that fresh.

Reheating

To reheat, I warm the pasta on the stovetop with a splash of water. For the chicken, I pop it in the oven at 350°F for 8–10 minutes to crisp it up again.

Why You’ll Love This Recipe?

This Chicken Piccata Pasta is more than just another pasta dish—here’s why I keep making it:

Quick and Easy: It comes together in under 40 minutes—perfect for weeknights.
Family Favorite: Even picky eaters go for seconds (trust me!).
Flexible: You can change it up with cream, spice, or different pasta types.
Restaurant-Worthy: That buttery lemon sauce tastes like something from a high-end Italian spot.
Great for Leftovers: It reheats well and still tastes fresh the next day.

Ash Tyrrell