Chicken Piccata Pasta
Updated January 23, 2026
Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
79 grams carbs; 162 milligrams cholesterol; 774 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 27 grams fat; 4 grams fiber; 956 milligrams sodium; 50 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 2
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 3
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 4
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 5
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.
Private Notes
Comments
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
Grilled the chicken first over charcoal for some flavor addition, then diced up to add to the recipe. Great recipe, will make again.
Omg what a standout dish! I needed to cook some chicken breast I had in the fridge and wanted something easy to make and I came across this recipe. Didn't realize I was about to create one of my new favorite pasta dishes! We ate every single bit! So fragrant and delicious.
Made this almost as written and found it to be relatively simple and quick to prepare and quite flavorful. I used boneless, skinless thighs and added Goya Saison as well as salt and pepper before coating with flour. Note that the recipe calls for 12 oz of farfalle, not a full 16 oz package, and allow time for the sauce to reduce by half after adding the broth. Saved and will definitely cook again.