One-Pot Chicken Piccata Pasta

A creamy, tangy one‑pot pasta with tender chicken and capers ready in under 40 minutes.

Prep Time 5

Cook Time 20

Total Time 25

Servings 4 servings

1 lb chicken tenderloins or boneless skinless chicken breasts cut into bite-size pieces
2 Tbsp garlic and herb seasoning for seasoning chicken
2 cup low-sodium chicken broth
1 Tbsp dried minced onion flakes
3 garlic cloves minced
1/3 cup heavy cream
1/2 cup lemon juice
8 oz campanelle pasta uncooked
3 Tbsp capers drained and rinsed
1/4 cup grated Parmesan cheese

Cut the chicken into bite-size pieces and season both sides with the garlic and herb seasoning.
Heat 1–2 tablespoons olive oil in a large 12‑inch non-stick skillet over medium-high heat.
Add the chicken to the hot skillet and cook until lightly browned, about 2–3 minutes per side.
Add the minced garlic to the pan and cook, stirring, for about 30 seconds until fragrant.
Pour in the chicken broth, then add the dried minced onion, heavy cream, lemon juice, and uncooked campanelle pasta; stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer until the pasta is tender, about 10–12 minutes, stirring occasionally to prevent sticking.
Stir in the drained capers and grated Parmesan, then cook an additional 2–5 minutes until heated through and slightly thickened.
Taste and season with salt and black pepper as desired, then serve immediately, optionally garnished with fresh parsley.