One-Pot Creamy Chicken Piccata Pasta
This One-Pot Creamy Chicken Piccata Pasta combines bright, fresh flavors with pasta in a rich, creamy sauce for a perfect spring comfort food dish. I simply can’t get enough of this pasta! Chicken Piccata is one of my favorite dishes to order at an Italian restaurant, so the idea of putting all those flavors and ingredients right into a pasta dish is right up my alley. The fact that it all cooks right in one pot is just the cherry on top! Less dishes makes for a happy cook, right? With bright lemon, briney capers (though I recommend rinsing them before using to cut the brininess a bit), hearty seasoned chicken, a creamy sauce and fresh broccoli, this pasta is bursting with flavor. If you’re still somehow on the fence about making this dish, a 1 ½ cups serving is just 377 calories or 8 Green, 7 Blue or 3 Purple WW Weight Watchers SmartPoints. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! You’ll never believe this creamy, satisfying pasta is lightened up!
Looking for more tasty one-pot comfort food recipes like this One-Pot Creamy Chicken Piccata Pasta? Check out my One-Pot Creamy Tomato Pasta with Chicken and Spinach, One-Pot Turkey and Veggie Spaghetti, One-Pot Cheesy Chili Mac, One-Pot Cajun Chicken and Sausage Pasta, One-Pot Buffalo Chicken Mac and Cheese, Lemon Garlic Chicken and Beans Skillet, One-Pot Creamy Garlic Chicken Pasta, One-Pot Spicy Dirty Rice with Chicken and Sausage, Spanish Chicken and Rice Skillet, Lemon Chicken Orzo with Tomatoes and Asparagus, Turkey Sloppy Joe Pasta, Chicken Pot Pasta, Beef Enchilada Pasta Skillet, Mexican Chicken Cauliflower Rice Skillet, and so many more in the One-Pot Meals category of my recipe index!
One-Pot Creamy Chicken Piccata Pasta
- 3 tablespoons all purpose flour, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lb raw boneless skinless chicken breast, cut into bite-sized chunks
- 1 tablespoon + 1 ½ teaspoons olive oil, divided
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 cup skim milk
- 3 cups low sodium chicken broth
- 3 tablespoon lemon juice, about the amount from 1 lemon
- 10 oz dry wheat spaghetti, broken in half to fit in the pot
- 2 tablespoons drained, rinsed capers
- 1 teaspoon or more lemon zest, I used the amount I got from one lemon
- 1-2 tablespoons chopped fresh parsley
- 2 ½ cups fresh broccoli florets, you can substitute defrosted frozen florets
- Combine 1 tablespoon of the flour with the salt and pepper in a small dish and stir together. Place the chopped chicken pieces into a Ziploc bag and add the flour mixture. Seal the bag and shake/massage to coat the chicken.
- Drizzle 1 tablespoon of the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned. Remove the chicken to a side plate and cover with aluminum foil to keep warm.
- Lower the heat to medium. Drizzle the remaining 1 ½ teaspoons of oil into the pot and add the tablespoon of butter. When the butter is melted, add the garlic and cook for 30 seconds. Add the remaining 2 tablespoons of flour and whish with the butter and oil to form a paste. Add the milk, broth, and lemon juice and stir, scraping up any browned bits on the bottom of the pot.
- Add the spaghetti to the pot and stir, covering it with the liquid. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low to simmer. Simmer for 10 minutes, stirring every couple minutes to prevent sticking, until the pasta is cooked through and has absorbed much of the liquid.
- Stir in the rinsed capers, lemon zest, parsley, and the cooked chicken. Add the broccoli florets in a single layer on top of the pasta and cover with the pot lid. Keep the lid on for 2 minutes to allow the broccoli florets to steam. Remove the lid. The broccoli should be bright green and softened while remaining firm. Stir together and remove from heat.
377 calories, 44 g carbs, 3 g sugars, 9 g fat, 2 g saturated fat, 28 g protein, 5 g fiber (from myfitnesspal.com) MYWW SMARTPOINTS PER (1 & ½ cup) SERVING: (SP calculated using the recipe builder on weightwatchers.com) Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 3 SmartPoints Weight Watchers Points Plus:
9 per (1 & ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Is the point total for blue one and a half cups of just the pasta and sauce? The chicken and broccoli would have no points.
The serving size is for the finished dish including all ingredients listed in the recipe.
Does this freeze well?
This looks really good… will be trying this week!
This is right up our alley! You’ve got it all covered, Emily, with the ‘healthy’ aspect of this dish. THIS is exactly how I like to feed my family. I wouldn’t change a thing in this recipe. Thanks very much. I’ll be making this dish as soon as I replenish our supply of chicken. Stay well.
I prepared this for my family last night, and they loved it. I didn’t have fresh garlic and had to use garlic powder, but it was outstanding. Thank you for a great recipe that fits into my WW program and is tasty and good for the family. I used One large chicken Breast that that was 13 oz. This is a super recipe to use less meat when it is in short supply. My son-in-law’s comment was, “Wow this is really good. Please serve it again!” You can’t beat that.
I’m wondering if I could use ground turkey in this? 99% fat?
What do the colors mean?
They are different WW plans
Doesn’t the milk “curdle” when you mix with lemon juice?
Yup! It certainly does. If you add all three at the same time. Ruined the dish. I made it again but this time mixed the flour into the melted butter and stir. Slowly add the milk making a bechamel. Then add the chicken stock. I left the lemon juice out complete.
Unfortunately it still came out dry and the pasta wasn’t completely cooked, not enough liquid to do the job. Didn’t look anything like the pictures.
Yes! It makes a version of buttermilk and it is so yummy! It is really good in the dish. Thanks for the recipe. My family ate it up quick.
Great, tasty, easy to make dish! We loved it!
I made this last night and it came out pretty good, but it was a little dry. 2 minutes is not enough time to steam the broccoli unless you still want it “raw” and crunchy. I like my broccoli green and super tender, so it took about 6-8 minutes, but the sauce dried out a bit in the process. I think it would start steaming the broccoli a little earlier in the process. Thanks for sharing.
Hi Anthony, I didn’t have that problem at all, mine was bright green and cooked in the 2 minutes! Your broccoli should be tender but also still have some firmness to it. But yes, cooking the dish for 8 minutes longer will definitely dry up more of the sauce. You can either add more liquid from the beginning if you plan to cook it longer or try adding the broccoli earlier as you mentioned.
I’ve made this 3 times now and somehow it just keeps getting better! I always look forward to leftovers for lunch the following day. My 1 year old loves it too! Your recipes are amazing, thank you so much!
This was so tasty!!! Thanks for another great recipe!
This was delicious and I loved that it was only one pot! It’s a great summer-to-fall transition dish because it has the creamy comfort of pasta but the bright summery lemon flavor. Like another commenter said, I like my broccoli a little on the softer side so I just steamed that separately then added it at the end and it worked great. I also added a little red pepper for kick. I didn’t want to add calories so I didn’t add any Parmesan on top, but I bet that would be a tasty garnish as well. Definitely a weeknight winner!
ohhhh. This dish looks amazing! I really love how you combine the ingredients into 1 pot. Definitely try this soon!
This came out perfectly and looked just like the photo despite what other commenters have said. I did make 2 adjustments. The milk did curdle and I can’t get past that so I threw the entire sauce into the ninja blender and it was instantly resolved. Also, I steamed the broccoli prior and just added in the end. The consistency and quantity of the sauce was perfect as was the texture of the pasta. This will be a staple recipe in my house from now on!
My milk curdled twice! Should put some kind of instruction on how to avoid that for people, very upsetting when I was excited to eat a piccata dinner and had to throw away the sauce 2 times.
So good! This dish was A+ and my husband liked it too!
Made this for the first time tonight and it was a huge hit! My broccoli also was still a little too raw so next time I may steam it ahead of time and add at the end. Thanks for a delicious and healthy recipe!
Can I use carbra nada noodles instead to be lower in points?
The PERFECT spring dish!!! Perfect citrus taste and not too creamy. I used unsweetened almond milk instead of skim and had no issues. Using fresh broccoli took about 2 mins longer to steam. Not a biggie. Thank you for this recipe. Fam loved it and want it again
Delicious and so easy to make! Had all the ingredients on hand! Highly recommended even by my 1 year old!
I was a little nervous to try this one after seeing the comments about curdling. That said, I didn’t have any issues with the sauce, and it was delicious. I used lemon juice from our fridge vs from a lemon (for whatever that’s worth), and I tossed it into the measuring cup with the skim milk before adding it to the pot (figured cold + cold first). Then quickly added the broth and whisked it all–very very little curdling and it disappeared as it reduced. Hope that helps anyone else! I cut my florets pretty small but still needed about 3 minutes total to steam. The dish is super tasty, although at least for me, it felt super hands-on the whole time, especially to avoid too much sticking to the pot (the chicken, then the garlic/paste, then the pasta… so much trying to stick on me!). Measure as much in advance as you can. Yum!
So delicious. I added the lemon juice at the same time as the chicken, so no problem with curdling. I also added a splash of white when I added the broth. My broccoli took a little longer to steam too, but the end result was fantastic.
Delicious and easy to make.
My husband loves chicken piccata and he went back for seconds of this.
Will definitely make again!