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Ground Chicken Piccata Pasta

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Ground Chicken Piccata Pasta is a bright and comforting dish featuring savory ground chicken simmered in a lemon-butter caper sauce and tossed with tender pasta. This quick, one-skillet meal delivers the classic tangy flavors of piccata in a weeknight-friendly format.

Ingredients

  • 1 lb ground chicken
  • 12 oz linguine, spaghetti, or penne
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 3/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons capers, drained
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 cup reserved pasta water (as needed)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the ground chicken and cook, breaking it apart, until fully cooked and lightly browned. Season with salt, black pepper, and Italian seasoning.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. Add the butter and let it melt into the chicken mixture.
  6. Pour in the chicken broth and fresh lemon juice. Stir and bring to a gentle simmer.
  7. Add lemon zest and capers. Simmer for 3–5 minutes to slightly reduce the sauce.
  8. Add the cooked pasta to the skillet and toss to combine.
  9. Stir in reserved pasta water as needed to create a silky sauce.
  10. Sprinkle in grated Parmesan cheese and toss until evenly coated.
  11. Garnish with fresh parsley and serve warm.

Notes

  • Adjust lemon juice to control brightness.
  • Add spinach or cherry tomatoes for extra freshness.
  • Use gluten-free pasta if needed.
  • Reheat with a splash of broth or water to maintain moisture.
  • Store leftovers in the refrigerator for up to 3 days.

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