Chicken Piccata Pasta
Published December 22, 2025
- Ready In
- 40 min
- Rating
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Ingredients
Salt and black pepper
12 ounces bow tie (farfalle) or other short pasta
1¼ to 1½ pounds boneless, skinless chicken breasts or thighs
¼ cup all-purpose flour, plus more if necessary
6 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 large shallot, chopped
4 garlic cloves, chopped
1½ cups chicken stock
¼ cup lemon juice (from 1 to 2 lemons)
2 tablespoons drained capers
Roughly chopped parsley, for serving
Nutritional analysis per serving (4 servings)
79 grams carbs; 162 milligrams cholesterol; 773 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 27 grams fat; 4 grams fiber; 950 milligrams sodium; 50 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve ½ cup cooking water, then drain pasta.
- Step 2
Meanwhile, cut the chicken into ½-inch chunks and place in a bowl. Season with salt and pepper, then toss with the flour to coat, adding more flour if needed. (If pieces stick together, they can be separated while cooking.)
- Step 3
In a large skillet, heat 2 tablespoons butter and the olive oil over high. Once the butter is melted and bubbling, add the chicken, working in batches if necessary to avoid crowding and promote browning. Cook, stirring occasionally to help break apart any pieces that are stuck together, until cooked through with some golden spots and edges, using tongs or a slotted spoon to transfer cooked pieces to a plate as they finish.
- Step 4
Reduce heat to medium-high. Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, 1 to 2 minutes. Add the stock and simmer until reduced by half, 3 to 5 minutes. Adjust the heat to low and stir in the remaining 4 tablespoons butter, the lemon juice and the capers.
- Step 5
Season the sauce with salt and pepper to taste, and then return the chicken to the skillet. Add the pasta and toss very well to coat (if more sauce is desired, stir in small splashes of the reserved pasta water), then take the skillet off the heat. Serve topped with the parsley and more black pepper to taste.
Private Notes
Comments
We made this for NYE and it was delicious. Our only adaptation was to stir in a large handful of raw spinach near the end of the cooking, just to give it time to wilt. It added color and a nice bit flavor. Next time we'll consider doubling the "sauce" part of the recipe and perhaps stirring in some corn starch to thicken in a little. More sauce and more ability to cling to the pasta can't be a bad thing! It's a definite addition to our rotation.
Made this according to recipe, with only change being I used 2 lemons with the zest and a few thin slices. Positive comments all around the table
@Sharon Consider peas instead of spinach. Easier to distribute.
Very good dinner that came together quickly. A bit of color might be brought in by adding either broccoli, spinach and or cherry tomatoes.
This was a delight to make and enjoy for dinner....once the ingredients are all prepped, the process was smooth....I will definitely make double the sauce and have extra for the leftovers....the lemon flavor was just right using 2 medium size squeezed lemons and 1 1/4 lb chicken....this was a definite 5!!
I used 2lbs of chicken. Could have used more. Maybe because used the whole 16 oz box of bowties. What was I going to do with the other 4 oz of pasta? I love Chicken Piccata and wanted to love this. It was okay. Maybe more lemon? More garlic? Maybe it's just me.