Chicken Piccata Pasta – Light and delicious pasta prepared in one pot with chicken and a fantastic lemon-capers sauce.
AN EASY CHICKEN PICCATA RECIPE
Oh PICCATA PASTA! What can I even say? We (mostly my carb-obsessed husband and daughter) heart this lightened-up, carb lovers spin on chicken piccata. It’s basic, it’s wonderful, and it all takes place in just one pot WINNING!
How you doin’, by the way?? I’m still trying to adjust to Fall. Having a hard time saying goodbye to warm weather. Nonetheless, I whipped out the orange and brown decor, but I have yet to decorate with it… I got pumpkins, too! AND, I also cooked up a bunch of stuff with butternut squash, including this Butternut Squash Lasagna.
So, clearly, I’m more than half way to welcoming the season.
Doesn’t this pot of Chicken Piccata Pasta also remind you of Fall? ME NEITHER! Even so, there’s lemon in it and lemon is totally in-season.
If you’ve been hanging out with me for a while, you will know that I have a thing for cooking together a main dish + a side dish all in the same pot.
Case in point, this other One Pan Chicken Piccata and Rice. Also, One Pot Creamy Ziti with Andouille Sausage and Mushrooms, or One Pan Maple Mustard Chicken and Potatoes. It’s how I roll and I wouldn’t have it any other way.
HOW TO MAKE CHICKEN PICCATA PASTA
Here’s how THIS one pot of Chicken Piccata Pasta amazingness is going to come together and you won’t believe how easy it is.
- First we’re going to cook up bites of chicken just until nicely browned and no longer pink.
- We will then stir in the liquids, capers, and spaghetti, give it around 13-15 minutes to cook, and finally serve. Nothing more to it and cleanup is a breeze.
ENJOY!
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TOOLS USED IN THIS RECIPE
Chicken Piccata Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed
- salt and fresh ground pepper, to taste
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 3 cups low sodium, fat free chicken broth
- 1 whole lemon juiced and grated
- 8 ounces dry spaghetti pasta
- 3 tablespoons capers
- 1/2 cup 2% milk
- thin lemon slices (optional) for garnish
- fresh grated parmesan cheese for garnish
- chopped fresh parsley for garnish
Instructions
- Heat olive oil over medium-high heat in a dutch oven or a nonstick pot.
- Add chicken to heated oil and season it with salt and pepper; cook for about 6 to 7 minutes, stirring frequently, until chicken is no longer pink.
- Add shallots and garlic; continue to cook for 1 minute, stirring frequently.
- Add chicken broth and lemon juice; bring to a boil.
- Stir in spaghetti and capers; lower heat to medium and cook for 12 to 15 minutes, stirring frequently, until most of the liquid is absorbed and pasta is cooked.
- Stir in milk and cook for 1 minute.
- Garnish with lemon slices, grated parmesan cheese, and fresh parsley.
- Serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Slow Cooker
Freezer Friendly
Low Carb
Instant Pot
Gluten Free
Keto
Beef
Love these recipes! Thank you so much for going the extra mile in providing calorie breakdown with servings. But under this recipe, you show amount per serving of 1g??
Hi! The calorie-counter does that automatically and I have tried to fix it, but there’s no way around it. It definitely is more than 1 gram though! hehe This recipe serves 4 people. Serving of pasta is 1 cup cooked. Serving of chicken is about 3 ounces, cooked. I hope that helps. 🙂
Lemon have Vitamin C, useful for my health. I like this recipe.
Simple and tasty! Great recipe!
Made this tonight for my family! Did not change the recipe at all, except for my husbands portion added red pepper flakes, he likes spicy! Delicious! We loved it and will make it again. Thank you!
Hi Katerina,
Love Piccata anything, but also would like to make it with 1lb spaghetti. Can I double the liquid portions of this
recipe to accommodate 1lb pasta. Thanks for one pot wonders, that’s my speed.
Robert
Hi! I’ve made it with more pasta and needed about 4.5 to 5 cups of liquid to start with. So, don’t double the liquid, just add about 2 cups more of the chicken broth. I hope that helps! 🙂
Question… does this really need the milk???
Hi! No, you can skip the milk, but it does add a bit of creaminess to the dish.
Thanks so much for the quick response.
Question – it says 1 juiced lemon and then grated. Are you talking about the rind? If so, do I add that when I add the lemon juice?
Hi!
I use the grated lemon just for garnish, but if you like a stronger lemon flavor, you can definitely add some together with the lemon juice.
Simple and delicious.
I love one-pot meals like this for busy weeknights! I have been making some Indian dishes that are a one-pot style dish you build upon the flavors and then serve with some naan. So good! Thanks for the great recipe!
Oh I bet!! It sounds so good! And, Naaaaaan!! YESSS! 😀
This recipe is just what I need Kate! And one pot, how can I not make it??
Hi PAULA!!! SO happy to “hear” from you! 😀 XOXO