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One-Pot Creamy Chicken Piccata Pasta in a pot
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4.86 from 7 votes

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 comfort food dish.


  • 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.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 & ½ cup) serving:
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)