One-Pot Chicken Piccata & Mushroom Pasta


This One Pot Chicken Piccata & Mushroom Pasta is one of my all-time favorite pasta dinners. The chicken is crispy and tender, the pasta is creamy with lemon zest and parmesan, and the shiitake mushrooms balance it out with its earthy notes.

What is Batistini Farms?

Batistini Farms is a family-operated and owned company (aka my family's business hehe). My parents love working closely with our small family farmers in the countrysides of Italy (that have become close friends over the years). They offer award-winning extra virgin olive oil, balsamic vinegars, ancient Tuscan grain pastas, herbs, Cerignola olives, and more! Rooted in family to produce high quality Italian products!

What makes their 100% Extra Virgin Olive Oils different?

Every single olive oil is handcrafted from fresh organic olives and cold extracted within 24 hours of harvest. The olives are grown in rich soil, sustainable farming practices, and pruning techniques that yield thriving terroir from their family estate olive grove.

The difference? It is the most fresh olive oil you'll ever taste! They provide a dark bottle to keep the olive oil from spoiling and a harvest date to keep you informed that you have the most recent olive oil harvest!

In every bottle of Batistini Farms' olive oil, you'll be able to explore the fruitiness, green leaves, almonds, herbs, etc. with a bittersweet tingling piquant finish that is signature to a true, authentic 100% extra virgin olive oil.

How to make Chicken Piccata Pasta?

  • Dredge the sliced of skinless, boneless chicken breasts in the seasoned flour.
  • Pan sear the seasoned chicken in hot olive oil until golden brown and crispy on the exterior, about 2 minutes each side.
  • Sauté the sage for 2 minutes, until fragrant.
  • Sauté the mushrooms.
  • Make the tangy lemon, salt capers, and creamy parmesan sauce.
  • Add chicken broth or water, then the chicken. Cover to cook for 10 minutes.
  • Add the cooked pasta to toss. Enjoy warm!

How to store leftovers?

I recommend placing any leftover chicken piccata in an air-tight container in the fridge for up to 3 days. Then just reheat when ready to eat again!

Can chicken piccata be made ahead?

Absolutely! I would recommend making the entire dish up to the point of adding back in the fully cooked chicken. Place the pasta in one large container, and the fully cooked chicken piccata in another. Then, when ready to serve, reheat the pasta in a large pot over medium heat with a little heavy cream and the chicken piccata in the oven at 400F until crispy again (about 5-8 minutes).

What is Ancient Tuscan Grain Pasta? And why is it healthier than normal pasta?

Batistini Farms' Ancient Tuscan Grain Pastas are stone milled, slow dried the traditional way, and bronze drawn on a single Tuscan estate. It's packed with natural nutrition and is BY FAR the most amazing whole grain pasta taste!

It begins with harvesting of organic select grains, stone milling the seeds to flour, and then crafting the dough, cutting it by bronze, and patiently waiting for the slow drying of the pasta to keep with the old traditions.

  • 7g Protein Per Serving
  • Naturally High in Fiber
  • 100% USDA Organic
  • Low Glycemic
  • Made with the finest ancient whole grains
  • KETO
  • Vegan
  • 9 Servings Per Bag

Where can I find Batistini Farms?

You can shop online at, or click here, to shop all their products. They also have a limited selection of the 100% Extra Virgin Olive Oils and Balsamic Vinegars available in Whole Foods Market across the East Coast!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

One-Pot Chicken Piccata & Mushroom Pasta

The chicken is crispy and tender, the pasta is creamy with lemon zest and parmesan, and the shiitake mushrooms balance it out with its earthy notes.



For the Chicken:

  • 2 Chicken Breasts, boneless & skinless
  • 1/3 cup Flour
  • 3 tbsp. Dried Italian Herb Seasoning
  • 1 tbsp. Batistini Farms USDA Organic Classic 100% Extra Virgin Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Black Pepper

Other Ingredients:

  • 1 17.6-oz bag of Batistini Farms USDA Organic Ancient Tuscan Grain Pasta
  • 1 tbsp. Batistini Farms USDA Organic Classic 100% Extra Virgin Olive Oil
  • 10 Fresh Sage Leaves
  • 1/2 cup Dry White Wine, like Sauvignon blanc
  • 1/4 cup Lemon Juice
  • 3 tbsp. Capers
  • 16 oz. Mushrooms, quartered
  • 2 Garlic Cloves, minced
  • 3/4 cup Parmesan Cheese, shredded or grated


  • Cook the pasta according to package directions, about 10 minutes in salted boiling water. Reserve 1/2 cup pasta water, then drain and set aside. (Optional: Toss with olive oil to keep the pasta from naturally sticking together.)
  • In a large pan over medium high heat, add the tablespoon of olive oil to heat up until sizzling, about 1 minute.
  • In the meantime, mix together the flour, dried herbs, salt, and black pepper in a large bowl. Add the chicken, then toss to coat.
  • Add the seasoned chicken into the hot oil to sear on each side for 2-3 minutes, or brown and crispy. Transfer to a separate plate.
  • In the same pot, add the remaining tablespoon of olive oil. Add the sage leaves to sear until crisp, about 1-2 minutes. Place on the same plate as the chicken.
  • In the same pot, add the mushrooms and minced to sauté in the leftover olive oil for 4 minutes.
  • Stir in the pasta water, white wine, capers, lemon juice, and grated parmesan.
  • Add the chicken and sage back into the pot, then cover until fully cooked, about 10 minutes.
  • Once last time, remove the chicken to a separate plate, then slicing into bite-sized pieces.
  • Add in the cooked pasta into the pot to coat well in the sauce, then top with sliced chicken piccata. Enjoy warm!

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