Creamy Chicken Piccata Pasta

Ingredients

• 300 g (10.5 oz)orecchiette
• 1 tablespoonolive oil
• 20 g (1 tablespoon)unsalted butter
• 450 g (1 lb)chicken breast, cut into bite-sized pieces
• 2 largegarlic cloves, finely chopped
• 75 ml (1/3 cup)dry white wine
• Juice and zest of 1lemon
• 75 g (1/2 cup)capers, drained
• 250 g (1 1/3 cup)double cream
• to tastesalt

Instructions

1. 1

   Cook the pasta

   Bring a large pan of water to the boil and salt it generously. Cook the orecchiette until al dente, following the packet instructions, and reserve a cup of pasta water before draining.

2. 2

   Brown the chicken

   Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it. Add the chicken and cook over a medium heat for 8–10 minutes, until golden.

3. 3

   Cook the garlic

   Stir in the garlic and cook for another minute, until fragrant.

4. 4

   Add wine and lemon

   Pour in the white wine to deglaze the pan, then stir in the lemon zest and juice.

5. 5

   Simmer the sauce

   Stir in the capers and double cream and bring the sauce to a simmer. Cook over a low-medium heat for 1–2 minutes, until it thickens.

6. 6

   Toss and serve

   Add the cooked pasta and toss until coated. Season to taste and serve immediately.

What is chicken piccata pasta?

Piccata is an Italian-American style of preparation known for bright lemon and briny capers. This pasta brings those tangy flavours together with chicken and a creamy sauce.

Orecchiette’s little cup shape catches the sauce, while the quick pan method keeps the chicken and pasta ready in about 25 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 524 calories, 38g protein, 13g carbs, 34g fat.

The pasta supplies most of the carbohydrates, while the cream, butter and oil contribute much of the fat. Chicken provides most of the protein; pair a portion with a green salad or vegetables for a more balanced plate.

Build the sauce in the pan

Golden chicken: Let the pieces cook in the oil and butter until coloured, turning as needed so they cook through evenly.

Wine and lemon: Wine loosens the browned bits from the pan, while lemon zest and juice provide the dish’s sharp, fragrant edge.

Get the pasta texture right

Al dente pasta: Cook the orecchiette according to its packet, checking it near the end so it stays pleasantly firm.

Reserved water: Keep a cup before draining. A splash can help loosen the sauce if it clings too thickly after the pasta is added.

Watch the cream

Gentle simmer: Once the cream is in, keep the heat low to medium and cook for just 1–2 minutes, until the sauce thickens.

Finish promptly: Toss in the pasta while the sauce is warm and serve straight away for the smoothest coating.

Choose the capers and lemon

Capers: Drain them before adding so their briny flavour seasons the sauce without bringing in extra brine.

Lemon: Use both zest and juice for a fuller citrus flavour; add them after the wine has deglazed the pan.

What to serve alongside

A crisp green salad or simply cooked green vegetables make a fresh contrast to the creamy sauce. Crusty bread can help mop up any sauce left in the bowl.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar pace.
• Reserve the pasta water before draining; it is easier to add it later than to replace it.
• Drain the capers well before stirring them into the cream.
• Keep the sauce at a gentle simmer rather than letting it boil vigorously.
• Toss the pasta through the sauce just before serving so it stays well coated.

Variations

• Add spinach: Stir in a handful at the end and let it wilt in the warm sauce.
• Use another pasta shape: Choose a short shape with ridges or hollows to hold the sauce.
• Increase the lemon: Add a little extra zest for a brighter citrus note.
• Add parsley: Finish with chopped parsley for a fresh herbal accent.
• Make it less creamy: Use less double cream and loosen the sauce with reserved pasta water.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; use a roomy pan and cook in batches if needed.
• Overcooking the pasta: It can soften further in the sauce; drain it while still al dente.
• Boiling the cream hard: A vigorous boil can make the sauce too thick; keep it at a gentle simmer.
• Forgetting the pasta water: Set a cup aside before draining so you can thin the sauce if necessary.
• Adding undrained capers: Excess brine can make the sauce too sharp or salty; drain them first.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; avoid boiling it.

Frequently asked questions