Piccata Pasta

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Love Chicken Piccata? Try this Piccata Pasta for a quick vegetarian alternative that is rich in taste and easy to make.

I have been a Chicken Piccata fan for years but that dish, while easy, can sometimes take more time than I have. So when I get that Piccata craving but am short on time, this Piccata Pasta is my go to. The whole thing can come together in the time it takes to boil the water and cook the pasta.

And don’t let “quick and easy” give you the impression that this dish is light on flavor. It is absolutely bursting with briny capers, decadent butter, wine and burst of bright lemon flavor. You are going to fall absolutely in love with it.

Let’s talk about what you’ll need to make it.

Piccata Pasta Ingredients:

• CAPERS: These are classic and a must in piccata. And honestly, my favorite part. They are briny and full of flavor. I often find them in the condiment section of my grocery store near the olives. I love the saltiness that they add so I choose not to rinse them. If you find them salty, you can rinse them first.
• GARLIC: Not always traditional in piccata sauce but I love adding garlic flavor whenever I can.
• OLIVE OIL AND BUTTER: To saute the garlic and capers. The butter adds a richness to the sauce.
• WHITE WINE: Use a dry white wine like pinot gris, sauvignon blanc or chardonnay. And make sure it is a wine that you like to drink because the flavor will be concentrated while it cooks down in the sauce.
• CHICKEN BROTH: Because the capers are salty, I recommend using a low-sodium chicken broth so that you can control the overall saltiness of the dish.
• PASTA: I always make piccata pasta with angel hair pasta but you could use regular spaghetti too.
• LEMON JUICE/LEMON ZEST: Will add a burst of bright citrusy flavor to the sauce.
• SALT: To season the pasta water and add any additional seasoning

Step by Step Photos and Instructions:

As I said above, making this Piccata Pasta could not be easier! Simply make the sauce while you’re waiting for the noodles to cook, toss and voila! Piccata Pasta.

• STEP #1: Bring a large pot of water to a boil. Once boiling season with about 1 tablespoon of salt. Add in noodles and cook according to package directions. Reserve 1/4 – 1/2 cup of pasta water.
• STEP #2: While you’re waiting for the water to boil and the pasta to cook, heat olive oil and butter in a large skillet over medium heat until the butter melts. Once melted add capers and garlic. Cook just until the garlic becomes aromatic, 30 seconds – 1 minute.
• STEP #3: Add in the wine and chicken broth. Bring to a boil and simmer until the sauce reduces by half, this should take about 5 minutes. Add in lemon juice.
• STEP #4: Once pasta has cooked add it and 1/4 cup of pasta water to the sauce. Toss to coat completely. If it seems dry, add remaining pasta water. Stir in lemon zest and season to taste with salt. Garnish with parsley and parmesan cheese if desired.

Storage and Leftovers:

Store any leftovers in a covered container in the refrigerator. Eat within a few days.

If you love capers as much as I do, try these other dishes featuring capers:

Chicken Cacciatore is a rustic dish made with chicken thighs simmered in a rich tomato sauce with vegetables, capers, wine and oregano.  

Elevate your lunch with this easy Ribeye Steak Sandwich. Juicy ribeye steak piled, peppery arugula and a creamy caper sauce piled on crusty ciabatta rolls.

A simple tartar sauce recipe for deep fried seafood. With just a few ingredients you can make your own that is better than anything you’d buy!