Chicken Piccata Pasta Recipe • 5★ • 40 min

Updated January 23, 2026

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

This quick and buttery pasta, with bright lemon and briny capers, capitalizes on the flavors of an Italian-American classic. It starts with browning chicken in bubbling butter, then deglazing the pan with chicken stock before adding more butter, lemon, garlic and capers to create a silky sauce. Bow tie pasta (farfalle), with its pinched centers and flared edges, soaks up the sauce especially well, but any noodle works. Tossing the chicken in flour before it hits the pan enhances browning, deepens flavor and thickens the sauce to that iconic velvety consistency. All you might want to complete the meal is a side of dressed peppery greens and a glass of something cold.

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Salt and black pepper

12 ounces bow tie (farfalle) or other short pasta

1¼ to 1½ pounds boneless, skinless chicken breasts or thighs

¼ cup all-purpose flour, plus more if necessary

6 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 large shallot, chopped

4 garlic cloves, chopped

1½ cups chicken stock

¼ cup lemon juice (from 1 to 2 lemons)

2 tablespoons drained capers

Roughly chopped parsley, for serving

Step 1In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve ½ cup cooking water, then drain pasta.

In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve ½ cup cooking water, then drain pasta.

Step 2Meanwhile, cut the chicken into ½-inch chunks and place in a bowl. Season with salt and pepper, then toss with the flour to coat, adding more flour if needed. (If pieces stick together, they can be separated while cooking.)

Meanwhile, cut the chicken into ½-inch chunks and place in a bowl. Season with salt and pepper, then toss with the flour to coat, adding more flour if needed. (If pieces stick together, they can be separated while cooking.)

Step 3In a large skillet, heat 2 tablespoons butter and the olive oil over high. Once the butter is melted and bubbling, add the chicken, working in batches if necessary to avoid crowding and promote browning. Cook, stirring occasionally to help break apart any pieces that are stuck together, until cooked through with some golden spots and edges, using tongs or a slotted spoon to transfer cooked pieces to a plate as they finish.

In a large skillet, heat 2 tablespoons butter and the olive oil over high. Once the butter is melted and bubbling, add the chicken, working in batches if necessary to avoid crowding and promote browning. Cook, stirring occasionally to help break apart any pieces that are stuck together, until cooked through with some golden spots and edges, using tongs or a slotted spoon to transfer cooked pieces to a plate as they finish.

Step 4Reduce heat to medium-high. Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, 1 to 2 minutes. Add the stock and simmer until reduced by half, 3 to 5 minutes. Adjust the heat to low and stir in the remaining 4 tablespoons butter, the lemon juice and the capers.

Reduce heat to medium-high. Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, 1 to 2 minutes. Add the stock and simmer until reduced by half, 3 to 5 minutes. Adjust the heat to low and stir in the remaining 4 tablespoons butter, the lemon juice and the capers.

Step 5Season the sauce with salt and pepper to taste, and then return the chicken to the skillet. Add the pasta and toss very well to coat (if more sauce is desired, stir in small splashes of the reserved pasta water), then take the skillet off the heat. Serve topped with the parsley and more black pepper to taste.

Season the sauce with salt and pepper to taste, and then return the chicken to the skillet. Add the pasta and toss very well to coat (if more sauce is desired, stir in small splashes of the reserved pasta water), then take the skillet off the heat. Serve topped with the parsley and more black pepper to taste.

We made this for NYE and it was delicious. Our only adaptation was to stir in a large handful of raw spinach near the end of the cooking, just to give it time to wilt. It added color and a nice bit flavor. Next time we'll consider doubling the "sauce" part of the recipe and perhaps stirring in some corn starch to thicken in a little. More sauce and more ability to cling to the pasta can't be a bad thing! It's a definite addition to our rotation.

@Sharon Consider peas instead of spinach. Easier to distribute.

Made this according to recipe, with only change being I used 2 lemons with the zest and a few thin slices. Positive comments all around the table

Just made it. Bland.

Very easy to put together! I love the lemony touch to the sauce,

I followed the recipe for the most part, except I used rigatoni and spinach. I did not have the other pasta. The flavor profile was delicious. Nothing over powered. At the end, prior to adding parsley I added a little parmagiano cheese. We placed chili pepper flakes on the table and some added these. It was a treat and pretty easy. I used spinach to make it more of a one pot meal.

Source: https://cooking.nytimes.com/recipes/766425516-chicken-piccata-pasta