One Pan Chicken Piccata Pasta

The delicate flavors of chicken piccata — butter, lemon juice, capers — translate to a creamy pasta dish the whole family will love, all made in just one pan.







  • 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 6 Tablespoons Challenge Unsalted Butter, divided
  • 1 teaspoon each of salt and pepper
  • 3 large cloves minced or pressed garlic, should yield 2 teaspoons
  • 4 cups low sodium chicken broth
  • 1 large lemon, should yield 2 teaspoons grated lemon peel and 2 tablespoons lemon juice
  • 16 ounces uncooked penne pasta
  • ½ cup heavy whipping cream
  • ¼ cup capers, drained
  • ⅛ cup chopped parsley (optional)


  • 1

    Season chicken with salt and pepper. In a large pot, add 3 tablespoons of butter over medium-high heat. Add chicken and cook for 5 minutes stirring frequently. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant.

  • 2

    Pour in chicken broth, lemon juice, zest, and uncooked penne. Bring liquid to a boil, then reduce heat to medium and simmer for 10 to 12 minutes. Stir occasionally until pasta is cooked, most of the liquid is absorbed, and it has a creamy, slightly thickened consistency. Remove from heat and immediately stir in the remaining 3 tablespoons of butter, cream, capers, and parsley.

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