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Chicken Piccata Pasta Recipe
Ash Tyrrell

Chicken Piccata Pasta Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta – cooked al dente
  • 2 boneless skinless chicken breasts – sliced into cutlets
  • ½ cup all-purpose flour – for dredging
  • 2 eggs – beaten for breading
  • 1 tsp salt – divided ½ tsp for chicken, ½ tsp for sauce
  • ½ tsp black pepper – to season chicken and flour
  • 2 tbsp olive oil – for pan-frying the chicken
  • 1 tbsp butter – for extra flavor when frying
  • 2 tbsp butter – for the sauce base
  • ½ white onion – finely chopped
  • 3 cloves garlic – minced
  • 1¼ cups chicken stock – low sodium preferred
  • ¼ cup fresh lemon juice – about 2 medium lemons
  • 2 tbsp capers – drained
  • 2 tbsp fresh parsley – finely chopped plus extra for garnish
  • ½ cup reserved pasta water – to loosen the sauce as needed
  • Optional Breadcrumb Topping:
  • ½ cup Italian-style breadcrumbs
  • 1 tbsp butter – for toasting
  • Pinch of salt – to season

Method
 

  1. 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.
  2. 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.
  3. While the pasta boils, I prep the chicken. I slice the breasts into thinner cutlets so they cook evenly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

Notes

  • 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.