This Low Calorie Chicken Piccata Pasta is just 338 calories, and 33.8g of protein! Plus, you can make this recipe with protein pasta to boost the protein even more, while lowering the carbs. This lemony chicken pasta is filling and delicious, and based off one of my most popular recipes (the Healthy Chicken Piccata Recipe). I boosted the amount of sauce to make it enough for a yummy pasta dish, and it was so amazing that I had to share it with all of you.

Ingredients You’ll Need:

8 oz spaghetti (regular or protein pasta)
2 chicken breasts boneless and skinless
½ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour (or gluten free 1×1 flour)
Olive oil spray
Juice from 2 lemons
1 cup chicken stock
¼ cup brined capers rinsed
1 tablespoon unsalted butter
¼ cup fresh parsley chopped

Low Calorie Chicken Piccata Pasta

Healthy Chicken Piccata Pasta Meal Prep and Storage

Meal Prep: I love to meal prep this healthy recipe! I make it ahead of time (often for dinner- then store the leftovers as meal prep dinners) and move to either individual meal prep containers, or family sized containers.
Storage: Will hold for 5 days in the fridge or 1 month in the freezer.
Reheating: Reheat in the microwave for 1-2 minutes

Low Calorie Chicken Piccata Pasta

Lose Weight By Eating

This chicken piccata pasta is just 338 calories and has 33.8g of protein, with regular pasta!

Plus, you can swap out the regular pasta with protein pasta (I like Banza Chickpea Pasta).

Special Tip: If you want a lot of sauce, add the juice of 1 more lemon and 1/2 cup extra chicken stock.

5 from 1 vote

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Prep Time 5

Cook Time 17

Total Time 22

Course Main Course

Cuisine Italian

Servings servings

Calories 338 kcal

Ingredients

8 oz spaghetti (regular or protein pasta)
2 chicken breasts boneless and skinless
½ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour (or gluten free 1×1 flour)
Olive oil spray
Juice from 2 lemons
1 cup chicken stock
¼ cup brined capers rinsed
1 tablespoon unsalted butter
¼ cup fresh parsley chopped

Instructions

Cook the pasta according to the package to al dente.
Meanwhile preheat a large skillet over medium-high heat. Slice the chicken breasts in half, butterfly style, so that you have thin cutlets.
Season chicken with salt and pepper. Add the flour to a shallow bowl and dredge chicken in flour shaking off any excess.
Spray the hot skillet with olive oil and add in the chicken. Working in batches, cook for 3 minutes each side until browned, transferring to plate as you work.
Add the lemon juice, stock and capers to the skillet, and bring to boil, scraping up brown bits from the pan.
Return all the chicken to the pan and simmer for 5 minutes until cooked through.
Remove chicken to platter. Add the butter to sauce and whisk vigorously, then add the pasta and mix together.
Add the pasta to 4 plates, top with chicken, pour over any remaining sauce, sprinkle the parsley over the top, and serve hot.

Nutrition

Serving: 1pieceCalories: 338kcalCarbohydrates: 39gProtein: 33.8gFat: 5.7gSaturated Fat: 2.9gCholesterol: 114mgSodium: 849mgPotassium: 570mgFiber: 0.7gSugar: 1.7gCalcium: 30mgIron: 3mg

Keyword chicken, Main Course

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.