This classic chicken piccata pasta has been given a delicious twist by replacing the traditional veal with chicken and serving it over spaghetti. The combination of chicken, garlic, lemon juice, and capers creates an irresistible flavor that you’ll want to make again and again.
Why You'll Love Chicken Piccata Pasta
Piccata is a style of Italian cooking originating in the city of Rome. It involves coating pieces of meat (often veal) with flour before browning it. The piccata is then finished with a sauce made from lemon juice, white wine, and chopped parsley. Additional ingredients such as capers or garlic can also be used to create unique variations on the classic dish.
Traditional Italian piccata is made without pasta, but this version adds spaghetti noodles. And this recipe uses chicken instead of veal. It's called piccata di pollo. This satisfying dinner comes together in less than 30 minutes, making it perfect for families on the go. Add a vegetable or side salad and you have a healthy balanced meal.
How to Make Chicken Piccata Pasta
- Cook the pasta according to package instructions.
- Cut your chicken breasts in thin slices if it's not already. You can also ask the butcher to cut it for you.
- Season the chicken strips with salt and pepper.
- Place the white flour on a plate. Coat each seasoned chicken strip with the white flour. Set the dusted chicken aside.
- Finely mince the garlic cloves and set aside.
- Zest and juice the lemon. Set aside.
- Heat the olive oil in a pan. Cook the chicken strips until they are golden on each side. Remove from the pan and set aside.
- Melt the butter in the same pan. Fry the minced garlic.
- Add one more tablespoon of flour and cook until it browns.
- Add the caper (rinsed) into the pan and cook for one minute.
- Add the lemon zest and juice to the pan. It should form a sauce with the flour bits.
- Add the cooked chicken back to the pan and add the veggie stock.
- Simmer until it reduces to a thick sauce.
- Add the cooked pasta to the pan and mix well. Make sure the pasta gets coated with the sauce.
- Serve with chopped fresh parsley and a lemon wedge.
Tips and Variations for Chicken Piccata Pasta
When making chicken piccata pasta, it's important to remember a few key tips to make the perfect dish.
- Feel free to change the spaghetti for penne, tagliatelle, or any pasta of your choice. Choose whole wheat pasta for a healthier dish. Whole wheat pasta has more fiber, vitamins, and minerals than regular pasta.
- Don't forget to rinse the capers before adding them to the pan. If you don't, they will be too salty and ruin the dish.
- Use fresh squeezed lemon juice instead of bottled lemon juice. It changes the flavor of the dish; fresh is always better.
- Sprinkle with Parmesan cheese at the end, if desired.
- Add additional vegetables to the dish, such as bell peppers, spinach, diced tomatoes, or mushrooms. This will bump up the nutrition content of the meal and make it even more flavorful.
- If you prefer a crunchier texture, you can coat the chicken in breadcrumbs before sautéing it in olive oil.
- For an extra spicy kick, try adding red pepper flakes or cayenne pepper when cooking the chicken. Or you can sprinkle them on top at serving time.
More Italian-Inspired Recipes
- Blackened Chicken Alfredo
- Easy Eggplant and Italian Sausage Skillet Baked Ziti
- Traditional Chicken Cacciatore
- Easy Italian Sausage Tomato Frittata
Chicken Piccata Pasta FAQs
No, even if you don't use the pasta, this chicken piccata recipe is not gluten free because it contains flour. You could substitute almond flour or rice flour for the regular flour to make the dish gluten free. And eliminate the pasta.
Chicken piccata pasta pairs well with many side dishes. Some of the most popular side dishes to serve with chicken piccata include roasted vegetables (such as broccoli, bell peppers, or carrots), salad, and garlic bread. You could also add in some steamed green beans or sautéed spinach for an extra dose of veggies.
You can store leftovers of chicken piccata pasta in an airtight container in the fridge for up to 4 days.
This chicken piccata pasta is an easy meal that you can enjoy any day of the week. With a few simple ingredients, you can whip up this classic Italian-inspired dish in under 30 minutes. Customize your chicken piccata pasta by adding extra vegetables for more nutrition or serving it with various side dishes to make the meal complete.Print
Chicken piccata pasta
The classic tangy and super delicious chicken piccata made with spaghetti. Absolutely to die for!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Pasta/chicken/ main meals
- Cuisine: Italian American
2 oz spaghetti per person
1 pound chicken breast (thinly sliced)
2 tablespoons olive oil
1 cup veggie stock
2 cups white flour
1 stick unsalted butter
1 teaspoon salt
2 garlic cloves
1 teaspoon black powder
2 tablespoons salted capers
Juice of 1 lemon + the zest (around 2 teaspoons)
1 lemon cut in wedges (garnish
A bunch of fresh parsley (garnish)
Cook the pasta according to package instructions.
Cut your chicken breast in thin slices if you don’t have it like this already. You can ask the butcher to cut it for you as I did.
Season the chicken strips with salt and pepper.
In a plate add the white flour and pass each seasoned chicken strip through it, set aside the dusted chicken.
Mince the garlic cloves finely and set aside. Zest the lemon and juice it and set aside.
In a pan with the olive oil, add the chicken strips and cook until golden on each side. Remove from the pan once cooked.
Add the butter into the pan and melted, fry in it the minced garlic.
Add one more tablespoon of the flour to it and cook it until it browns.
Add the capers (washed and rinsed) into the pan and gently cook for one minute.
Add the lemon zest and the juice to the pan. It should form a sauce with the flour bits.
Bring back the cooked chicken into the pan and add the veggie stock. Let simmer until it reduces to a thick sauce.
Add the pasta into the pan and mix well making sure it gets coated with the sauce.
Serve with chopped fresh parsley and a lemon wedge.
This delicious recipe is traditionally made without pasta (in the Italian tradition) it’s called Piccata di pollo, however the Italian-American adds the pasta and transforms it into a very delicious sauce with chicken.
Feel free to change the spaghetti for penne or tagliatelle or the pasta of your choice. You can also add a healthy sprinkle of parmesan cheese at the end.
Leftovers can be stored in the fridge for up to 4 days in a sealed container.
Make sure to wash and rinse the capers otherwise they will be too salty and ruin the dish. Of course I recommend using freshly squeezed lemon juice and not the bottled kind, since it really changes the flavor of the dish in my opinion. Fresh is always better.