You know those nights when you just feel like a big comforting bowl of pasta? This Chicken Piccata Pasta Recipe is perfect for that! It’s so simple to make using a handful of ingredients, many of which you probably already have on hand. It’s easy, healthy and so tasty!

Chicken piccata pasta in a bowl topped with golden brown parmesan breadcrumbs.

Haven’t heard of chicken piccata before? Essentially, the chicken cutlets are pan fried until golden brown and then a sauce is made from butter, lemon juice, lemon zest, stock and capers and poured over the cooked chicken. It truly is such a delicious combination of flavours.

And if you’re looking for more no fuss pasta recipes then try this Tray Bake Mediterranean Pasta.

Everything You Need to Make Chicken Piccata Pasta

I’ve listed everything you will need below as well as any possible ingredient substitutions and notes. You can find the ingredient quantities and instructions in the recipe card at the bottom of this post.

chicken breasts – the chicken breasts are cut into bite-sized pieces. You can swap for chicken thigh if preferred.
flour – I’ve used corn flour in this recipe to keep it gluten-free but you can use plan wheat flour if you’re not gluten intolerant or coeliac.
extra virgin olive oil – the chicken is cooked in olive oil before the butter and shallots are added. Always choose extra virgin olive oil for the best quality and higher nutritional benefits.
butter – butter is an essential ingredient in chicken piccata. If you’re dairy intolerant then swap for your preferred dairy free butter.
French shallots – in a pinch you can swap for brown onion.
garlic – the recipe calls for 4 garlic cloves but if the cloves are quite small then add extra if you love garlic.
lemon juice and zest – the lemon juice and zest adds the perfect amount of lemon flavour without being overpowering. The lemon really is the star of the show but you can swap for white wine if you can’t get lemons.
chicken stock – you need chicken stock or chicken broth. I’ve used homemade chicken broth but you can use a quality store bought stock if preferred.
capers – don’t skip on the capers because they add so much flavour to this dish!
pasta – I’ve used gluten free fusilli pasta for this recipe. You can use your preferred pasta. Bow tie pasta would work well as would spaghetti.

The parmesan crumb

gluten free breadcrumbs – if you’re not gluten intolerant you can use your choice of breadcrumbs or panko.
parmesan – very finely grated parmesan works best here.
garlic powder

Ingredients for chicken piccata pasta laid out in individual bowls.

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Optional Extras

If you’re wanting to add some extra nutrition and flavour, feel free to add some peas to the sauce and top with some finely chopped fresh parsley.

Tips for Making The Best Chicken Piccata Pasta

salt the pasta water – make sure you generously salt the water once boiling before adding the pasta.
cook the pasta to al dente – you want the pasta to be cooked until just tender, no soggy pasta here!
heat your pan properly before adding the oil – heat your large frying pan or large skillet to a medium heat before adding the oil and chicken, otherwise the chicken will stick!
make sure the chicken is cooked through before adding the butter – the chicken needs to be fully cooked through before continuing on to the next steps as everything moves quite quickly once you add the shallots.
deglaze the pan – when you add the chicken stock, use a spatula to lift any of the browned bits up and stir through the stock. This adds extra flavour!
reduce the chicken stock by half – once the chicken stock goes in, simmer until the stock is reduced by half as this intensifies the flavour.
turn off the heat before adding the spinach – the heat from the sauce is enough to wilt the spinach, don’t add it while simmering as it will end up overcooked.
salt to taste – I actually found I didn’t need to add additional salt as the capers added enough salt but taste it and add more if desired. Feel free to season with cracked black pepper to taste also.
stir through the pasta – if your frying pan or skillet is large enough, you can add the pasta to the skillet to stir through. Otherwise, add the pasta back to the pot it cooked in and pour the chicken and sauce over the pasta.