What kind of pasta for Chicken Piccata?

The best pasta for chicken piccata pasta is long and smooth—think linguine, spaghetti, or fettuccine. These shapes allow the tangy lemon-caper sauce to cling evenly to every strand. In one pot chicken piccata pasta , the noodles cook directly in the sauce, so choosing a pasta that holds up without breaking is key. Avoid short cuts like penne or fusilli, as they don't absorb the sauce as well or match the elegance of the dish.

What's the difference between chicken marsala and piccata?

Though both are skillet chicken dishes, Chicken Marsala uses mushrooms for a rich, savory sauce, while Chicken Piccata focuses on bright, sharp flavors from lemon and capers. Marsala is earthy and bold; piccata is zesty and fresh. When you pair piccata with pasta in a single pan—like with one pot chicken piccata pasta —you get a much lighter, tangier flavor profile.

Why is my Chicken Piccata tough?

Tough chicken usually means it was overcooked or cut too thick. In one pot chicken piccata pasta , chicken should be cut into bite-sized, even pieces and browned quickly, then set aside while the sauce and pasta cook. Bringing it back at the end prevents dryness and ensures every bite stays juicy and tender. Also, make sure to use high heat for browning, but low simmering when combining everything at the end.

One Pot Chicken Piccata Pasta – The Best 1-Pot Zesty Dinner Recipe

Name: One Pot Chicken Piccata Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian American
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts, cubed; 1 teaspoon kosher salt, divided; 1 teaspoon black pepper, divided; 1 ½ cups low-sodium chicken broth; 2 lemons (1 juiced, 1 thinly sliced); 2 tablespoons capers; 6 tablespoons cold unsalted butter; 1 pound linguine or spaghetti; Optional: 1 cup cherry tomatoes or 2 cups baby spinach; Fresh parsley and grated Parmesan for garnish

Description

This One Pot Chicken Piccata Pasta combines juicy seared chicken, lemony butter sauce, and briny capers with pasta cooked right in the same pan. It’s a bright, zesty, and satisfying dinner that comes together in under 40 minutes—ideal for easy weeknight cooking.

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cubed
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 ½ cups low-sodium chicken broth
2 lemons (1 juiced, 1 thinly sliced)
2 tablespoons capers
6 tablespoons cold unsalted butter
1 pound linguine or spaghetti
Optional: 1 cup cherry tomatoes or 2 cups baby spinach
Fresh parsley and grated Parmesan for garnish

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Instructions

Sear the Chicken: Heat olive oil in a deep skillet over medium-high heat. Season chicken with salt and pepper, and cook in batches until golden brown. Remove and set aside.
Make the Sauce: Add chicken broth to the pan to deglaze. Stir in lemon juice, capers, and 4 tablespoons butter. Simmer for 5 minutes.
Cook the Pasta: Add uncooked pasta directly into the skillet. Add water if needed to submerge the noodles. Cook uncovered, stirring occasionally, until pasta is nearly tender.
Combine and Finish: Return the chicken to the skillet along with lemon slices and optional vegetables. Simmer for 3–4 more minutes.
Serve: Stir in the remaining butter, garnish with parsley and Parmesan, and serve warm.

Notes

Use high heat to get a nice sear on the chicken without overcooking. Don’t rinse the pasta—its starch helps thicken the sauce naturally. For a dairy-free version, substitute butter with olive oil or plant-based butter.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian American