This easy Chicken Piccata Pasta takes the flavors of a classic Italian dish and transforms them into a creamy bowtie pasta dish that's simple enough for weeknights but tasty enough to serve to guests. It’s filled with tender chicken, artichokes, capers, and tomatoes, then tossed in a tasty lemon sauce and sprinkled with parmesan cheese.
If you like this recipe, take a look at our full collection of Lemon Recipes to find more favorite citrus flavor combinations.
What is chicken piccata?
Traditional chicken piccata is an Italian-American dish made with thin chicken breasts that have been dredged in flour, seared until golden brown, then simmered in a pan sauce made with butter, lemon juice, and capers.
Our family likes to take the classic and turn it into Chicken Piccata Pasta! It stretches a little farther and only requires a couple of extra ingredients.
If you’re more of a chicken person, you can make Lemon Chicken Piccata and simply serve it over noodles. If you love the lemony sauce but don’t have all the mix-ins, try this tasty Lemon Garlic Chicken instead or check out our other favorite dinner recipes.
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Why this recipe is great
- It’s an easy chicken piccata pasta recipe, but still packed with flavor thanks to the capers, artichokes, tomatoes, and parmesan.
- It’s versatile. Pick your favorite noodle shape, leave out the mix-ins if you don't have them on hand, add extra lemon or tone it down - make it your own!
- It's a good way to stretch your chicken and feed more people!
Really yummy pasta! I’ve always liked chicken piccata, but never thought of mixing it with pasta this way. I love that it’s a frozen piccata to make it easy 😄😄. It’s the best for school nights.
⭐⭐⭐⭐⭐ - Patty
Ingredients for chicken piccata pasta
- Boneless chicken breasts: Cut the boneless skinless chicken breasts in half horizontally so that they’re very thin. If they are still uneven or thick, you can use a meat tenderizer to pound them thin. You can also use chicken cutlets, but I don't recommend chicken thighs.
- Flour: A coating of all purpose flour helps the chicken develop a beautiful golden brown crust, gives the sauce something to stick to, and helps thicken the sauce slightly.
- Butter: Salted or unsalted is fine. You can also substitute olive oil.
- Garlic: I prefer to buy mine minced, or mince your own.
- Chicken broth: Use canned, homemade, or make it with hot water and a bouillon cube.
- Dry white wine: Any basic cooking white wine will work. I think it adds a lovely flavor, but you could also substitute with more chicken stock.
- Lemons: Fresh lemon juice is a must. You can also add lemon zest if you like extra lemon flavor.
- Capers: Drain them before using.
- Artichoke hearts: We like the Kirkland brand of jarred artichoke hearts, but use your favorite. Drain them and give them a rough chop if they’re extra large.
- Bowtie pasta: You can substitute with penne or another pasta if desired.
- Petite diced Italian tomatoes: You can also use regular petite diced tomatoes.
- Parmesan cheese: Use real parmesan (not powdered) for the best flavor.
Helpful kitchen tools
How to make chicken piccata pasta
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Drain and set aside. While that's going, season chicken with salt and allow to sit for 5 minutes.
*Pro tip: Save about 1 cup of pasta water to make the perfect sauce consistency later.
Combine the flour and pepper in a dish. Coat each side of chicken in flour mixture and shake off all the excess flour.
In a large non-stick skillet (affiliate) on the stove or in an electric skillet (affiliate), melt four tablespoons of butter over medium heat. Cook the chicken for 3-4 minutes on each side, adding the garlic when you flip it to the second side.
Add the chicken broth, wine, and lemon juice. Simmer on low for 3-5 minutes, then add the capers and artichokes. Continue to simmer for a few minutes, until everything is warmed through. The chicken should register an internal temperature of 165 degrees F.
Place the chicken pieces on a cutting board and chop roughly. Rinse the pasta to ensure it isn't stuck together. Then combine the cooked pasta, chopped chicken, tomatoes, parmesan cheese, and all that yummy lemon caper sauce remaining in the skillet.
Turn to medium-high heat and stir to warm everything. If the consistency is a bit thick, add a few tablespoons of pasta water and stir well, adding a bit at a time until the desired consistency is reached. Top with extra cheese and serve!
*Note: For more details pictures of how to cook the chicken, see our Simple Chicken Piccata Recipe post. If your large skillet can't fit all the chicken, see the recipe card for instructions to cook in rounds.
For a crowd
We have served this to crowds and it always goes over well! It’s a great way to serve a larger group without breaking the bank. The biggest tip is to cook the chicken in rounds - if you overcrowd the pan, it won't get golden and crispy.
What to serve with chicken piccata pasta
Make this pasta a complete meal by adding a Chopped Italian Salad and a warm loaf of Herb and Garlic Pull Apart Bread. Hungry for dessert? May I suggest these warm Chocolate Lava Cakes with some vanilla ice cream?
FAQs
Piccata sauce is made with lemon, garlic, and capers. You can also add artichokes, white wine, or tomatoes for extra depth of flavor.
Traditional chicken piccata is characterized by capers. However, if you don't like them you are free to leave them out.
You can make this a bit ahead of serving, but only about 1-1 ½ hours (longer and it starts to get soggy). To keep it warm, fill a crockpot with 1 inch of water and turn it on high while you make the pasta. When the pasta is finished, dump the water out of the crockpot and pour in the pasta. Turn the crockpot to keep warm and cover for 1 - 1 ½ hours.
Store leftovers in an airtight container for 3-5 days in the fridge. Reheat in the microwave or in a pot on the stove over medium heat. Add a fresh squeeze of lemon juice and sprinkle of parmesan to freshen it up.
Tips & tricks
- Use quality ingredients. Real lemons, fresh parmesan, and high quality artichokes will go a long way in making the flavor delicious.
- Don’t overcook the pasta. Cook it until it is al dente, or still slightly firm to the bite. It will continue to cook slightly once the other ingredients are mixed in.
- Chop the chicken and artichokes small enough to fit on a fork for easy eating.
- For juicy chicken, make sure the pieces are uniformly event and avoid overcooking.
Recipe
Easy Chicken Piccata Pasta w/ Tomatoes and Artichokes
Equipment
- Non-stick skillet or electric skillet
Ingredients
- 1 lb bowtie pasta
- 3 chicken breasts cut in half horizontally and pounded to ¼ thick if needed
- 1½ teaspoon kosher salt
- ½ cup all purpose flour
- ½ teaspoon pepper
- 4 tablespoon butter
- 1 tablespoon garlic minced
- ¾ cup chicken broth
- ½ cup white wine or substitute with more broth
- 1 tablespoon lemon zest optional
- ⅓ cup lemon juice from 2-3 lemons
- ¼ cup capers drained
- 12 oz artichoke hearts drained and roughly chopped
- 7 oz can petite diced Italian tomatoes
- 1 oz parmesan cheese grated
Instructions
- Bring a large pot of water to a boil over high heat. Add a good pinch of salt, then cook the pasta according to the package directions until al dente. Reserve about 1 cup of the hot pasta water, then drain the pasta and set aside.1 lb bowtie pasta
- Sprinkle both sides of the chicken with salt and set aside for 5 minutes. On a large plate, combine the flour and pepper. After the 5 minutes, drudge each piece of chicken in flour and shake off the excess.3 chicken breasts, 1½ teaspoon kosher salt, ½ cup all purpose flour, ½ teaspoon pepper
- In a large non-stick skillet on the stove or an electric skillet, melt the butter over medium heat. Add the chicken and cook on the first side until golden, 3-4 minutes.*Note: If the chicken does not fit spaciously in your skillet, see the notes for instructions on batch cooking.4 tablespoon butter
- Flip the chicken to the other side and add the minced garlic to the pan. Cook for another 3-4 minutes, stirring the garlic occasionally.1 tablespoon garlic
- Add the chicken broth, white wine, lemon zest (if using), and lemon juice. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the sauce has thickened slightly.¾ cup chicken broth, ½ cup white wine, 1 tablespoon lemon zest, ⅓ cup lemon juice
- Add the capers and artichoke hearts. Continue cooking for a few minutes more, or until everything is heated through. The chicken should register an internal temperature of 165 degrees F.¼ cup capers, 12 oz artichoke hearts
- Place the chicken on a cutting board and chop roughly. Rinse the pasta to ensure it isn't stuck together. Then combine the pasta, chopped chicken, tomatoes, parmesan cheese, and all the sauce remaining in the skillet. If it a bit thick, add a few tablespoons of the reserved pasta water and stir well, adding more until the sauce is creamy. Enjoy!7 oz can petite diced Italian tomatoes, 1 oz parmesan cheese
Notes
- Use quality ingredients. Real lemons, fresh parmesan, and high quality artichokes will go a long way in making the flavor delicious.
- Don’t overcook the pasta. Cook it until it is al dente, or still slightly firm to the bite. It will continue to cook slightly once the other ingredients are mixed in.
- Chop the chicken and artichokes small enough to fit on a fork for easy eating.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Patty says
Really yummy pasta! I’ve always liked chicken piccata, but never thought of mixing it with pasta this way. I love that it’s a frozen piccata to make it easy 😄😄. It’s the best for school nights.
Misty says
Yes, the frozen piccata makes it super easy. Happy to hear you liked it!
Rachel says
I have eaten this several times. Yummmmmm!
Misty says
So glad you're enjoying it!