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5 from 6 votes

Chicken Piccata Pasta

Light and zesty Chicken Piccata Pasta made with whole wheat pasta, the perfect summer comfort food.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6
Calories: 584kcal
Author: Sommer Collier


  • 1 pound chicken tenders cut into bite-size pieces
  • 1 pound Delallo Organic Whole Wheat Gemelli Pasta
  • 4 tablespoons flour divided (any variety)
  • 8 tablespoons butter
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 small red onion halved and sliced thin
  • 1 tablespoon fresh chopped rosemary
  • 1/3 cup fresh lemon juice
  • 3/4 cup chicken stock
  • 3 ounces capers drained
  • 1/4 cup chopped parsley
  • Salt and pepper


  • Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop the chicken, onion, and herbs. Place a large skillet over medium heat and add the butter and oil. 
  • Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Once the butter is melted, salt and pepper the chicken liberally and toss with 2 tablespoons flour. Place the chicken pieces in the hot butter and saute for 2-3 minutes per side until golden brown. Remove the chicken with a slotted spoons and place on paper towels to dry.
  • Add the rosemary, garlic and onions to the butter and saute for 1 minute. Then whisk in the remaining 2 tablespoons flour to thicken the sauce. Cook for another minute, then whisk in the lemon juice and chicken stock.
  • Once the sauce is simmering again, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.


Serving: 1serving | Calories: 584kcal | Carbohydrates: 56g | Protein: 28g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 659mg | Potassium: 352mg | Fiber: 8g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 11.3mg | Calcium: 26mg | Iron: 1.1mg