One-Pot Chicken Piccata Pasta Recipe – an easy, one-pan dinner packed with flavor! Tender chicken, zesty lemon sauce, briny capers, and creamy Parmesan come together for the perfect balance of fresh and comforting. Ready in under 30 minutes, it’s perfect for a quick weeknight meal! Serve with a side salad and garlic bread for a restaurant-worthy dinner at home.
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Skillet Chicken Piccata Pasta
Chicken Piccata Pasta is the perfect combo of fresh, zesty, and creamy. The lemony sauce gives it a bright, tangy kick, while the heavy cream keeps it smooth and comforting. The pasta soaks up all that flavor, and the capers add a little briny punch that takes it to the next level. With tender chicken and melty Parmesan mixed in, every bite is packed with flavor. It’s an easy, one-pan meal that feels fancy but comes together in no time—perfect for a quick weeknight dinner!
How to Make Chicken Piccata Pasta
This dish is super easy to make with only a few simple ingredients. Cut chicken into bite-size pieces and sprinkle with garlic & herb seasoning on both sides—heat olive oil in a large skillet over medium-high heat. Add chicken to the pan and cook until golden brown – add garlic cloves and cook for 30 seconds.
Add the remaining ingredients – chicken broth, minced onion, heavy cream, lemon juice, and uncooked pasta. Bring to a boil; reduce heat to medium-low and simmer until the pasta is tender. Stir in capers and parmesan cheese, and continue to cook for 5 minutes. Season with salt and black pepper to taste, and garnish with fresh parsley.
Helpful Tips & Frequently Asked Questions
- You can use any shape of pasta that you prefer.
- Penne rigate, elbow macaroni, bowtie pasta, or fusilli pasta all work great.
- Variations/Additions:
- broccoli
- spinach
- asparagus
- mushrooms
- red pepper flakes
- Can substitute rotisserie chicken for boneless skinless chicken breasts.
- Chicken thighs or chicken tenderloins also work well in this recipe.
- For extra flavor, substitute dry white wine for some of the chicken broth.
- I like Pinot Grigio wine in this recipe.
- For more lemon flavor, add lemon zest to the pasta.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave or on the stovetop.
What to Serve with One-Pot Chicken Piccata Pasta
This pasta is a staple at our house. The whole family loves it! It is packed with bold flavors, so pairing it with a light, fresh side is a great way to balance the meal.
- A simple green salad with a lemon vinaigrette or Caesar dressing complements the bright, zesty sauce.
- Garlic bread or a warm baguette slathered with butter is perfect for soaking up any extra sauce—because you won’t want to waste a drop!
- If you want something extra, roasted asparagus, sautéed spinach, or steamed broccoli make great veggie sides without overpowering the dish.
No matter what you serve alongside this pasta, it is sure to be a hit! Looking for more side dish ideas? Here are some popular recipes from the website:
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Chicken Piccata Pasta
Yield: 4 people
Easy Chicken Piccata Pasta Recipe – an easy, one-pan dinner packed with flavor! Tender chicken, zesty lemon sauce, briny capers, and creamy Parmesan come together for the perfect balance of fresh and comforting. Ready in under 30 minutes, it’s perfect for a quick weeknight meal! Serve with a side salad and garlic bread for a restaurant-worthy dinner at home.
- 1 -lb chicken tenderloins or boneless skinless chicken breasts
- 2 Tbsp garlic and herb seasoning
- 2 cups low-sodium chicken broth
- 1 Tbsp dried minced onion flakes
- 3 garlic cloves minced
- ⅓ cup heavy cream
- ½ cup lemon juice
- 8 oz campanelle pasta
- 3 Tbsp capers drained and rinsed
- ¼ cup grated parmesan cheese
Cut chicken into bite-size pieces and sprinkle with garlic & herb seasoning on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken to the pan and cook for 2-3 minutes per side. Add garlic cloves and cook for 30 seconds.
Add the remaining ingredients – chicken broth, minced onion, heavy cream, lemon juice, and uncooked pasta. Bring to a boil; reduce heat to medium-low, cover the pan and simmer until the pasta is tender.
Stir in capers and parmesan cheese, continue to cook for 5 minutes. Season with salt and black pepper to taste and garnish with fresh parsley.
- You can use any shape of pasta that you prefer.
- Penne rigate, elbow macaroni, bowtie pasta, or fusilli pasta all work great.
- Variations/Additions:
- broccoli
- spinach
- asparagus
- artichokes
- mushrooms
- red pepper flakes
- Can substitute rotisserie chicken for boneless skinless chicken breasts.
- Chicken thighs or chicken tenderloins also work well in this recipe.
- For extra flavor, substitute dry white wine for some of the chicken broth.
- I like Pinot Grigio wine in this recipe.
- For more lemon flavor, add lemon zest to the pasta.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave or on the stovetop.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
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