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overhead shot of creamy lemon chicken piccata fettuccine in a pan
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4.68 from 40 votes

Creamy Lemon Chicken Piccata Fettuccine

Creamy Lemon Chicken Piccata Fettuccine - this is for the lemon lovers out there. Crispy chicken with fettuccine in a creamy lemony sauce with capers and garlic. This twist on a classic marries everything we know and love in a pasta dish.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: chicken, fettuccine
Servings: 4
Calories: 830kcal


  • 8 ounce fettuccine uncooked
  • 1/2 cup all-purpose flour
  • 1 1/2 pound chicken breasts skinless and boneless (about 3 or 4)
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 4 tablespoon butter unsalted
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 2 cloves garlic minced
  • 1 cup chicken broth low sodium
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon capers
  • 3 tablespoon lemon juice freshly squeezed
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley chopped
  • Parmesan cheese


  • Cook the fettuccine according to package instructions until it's al dente.
  • Preheat oven to 350 F degrees.
  • Add the 1/2 cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour.
  • In an oven safe skillet melt the butter over medium heat. add the chicken and cook on both sides until golden brown, about 3 or 4 minutes per side. Do not worry if the chicken is not cooked through. Remove the chicken from the skillet and set aside.
  • Discard the leftover butter in the skillet and add the olive oil. Whisk in the flour until a paste forms. Stir in the garlic and cook for 30 seconds. Whisk in the chicken broth, you will notice it start to thicken immediately.
  • Add the thyme, capers, lemon juice and stir. Stir in the heavy cream and season with salt and pepper if needed. Add the chicken back to the skillet and place in the oven and cook for about 30 minutes until chicken is cooked through.
  • Toss the pasta together with sauce, you can remove the chicken to make it easier to toss the pasta with the sauce, then garnish with parsley and if preferred some Parmesan cheese.



  1. You can use a lighter cream for this recipe to cut down on calories, but it may curdle and break in the sauce. To avoid this, allow the cream to come to room temperature and mix 1/4 tsp of corn starch into it before slowly adding it to the sauce. Make sure the sauce is not boiling.
  2. Capers can be found in small jars in the same aisle as pickles.
  3. You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 830kcal | Carbohydrates: 58g | Protein: 48g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 268mg | Sodium: 602mg | Potassium: 902mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1480IU | Vitamin C: 11.3mg | Calcium: 80mg | Iron: 3mg