Chicken Piccata Pasta
Elevate your weeknight dinner game with this irresistible Chicken Piccata Pasta recipe, a delicious fusion of Italian comfort food and bold, zesty flavors. Tender, pan-seared chicken breasts are bathed in a vibrant lemon-butter sauce with briny capers, then tossed with perfectly cooked spaghetti or linguine for a satisfying, one-pan meal that’s ready in just 40 minutes. Fresh parsley and optional Parmesan cheese add the perfect finishing touch to this restaurant-quality dish, while simple pantry staples like chicken broth, white wine (optional), and garlic make it easy to pull together. Whether you're hosting guests or indulging in a cozy meal at home, this quick and elegant pasta dish is guaranteed to impress. Perfect for fans of chicken piccata and hearty pasta recipes alike!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup dry white wine (optional, substitute with chicken broth if not using)
- 0.25 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 12 ounces spaghetti or linguine
- 0.25 cup Parmesan cheese, grated (optional)
Directions
Step 1
Begin by preparing the chicken. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch.
Step 2
Season both sides of the chicken breasts with salt and black pepper. Dredge the chicken in the flour, shaking off any excess.
Step 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted, add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should read 165°F). Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Stir in the minced garlic and cook for about 1 minute, or until fragrant but not browned.
Step 5
Pour in the chicken broth and white wine (if using). Stir well, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes to allow the flavors to meld.
Step 6
Add the lemon juice and capers to the skillet. Stir to combine and let simmer for another 2-3 minutes. Adjust seasoning with additional salt and pepper if necessary.
Step 7
While the sauce is simmering, cook the pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of the pasta water before draining.
Step 8
Slice the cooked chicken into thin strips or bite-sized pieces.
Step 9
Add the drained pasta to the skillet with the piccata sauce. Toss to coat, adding the reserved pasta water a little at a time if the sauce needs to be loosened.
Step 10
Serve the pasta topped with the sliced chicken. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1337.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2285.2 |
| Total Fat 97.3g | 0% |
| Saturated Fat 40.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 436.2mg | 0% |
| Sodium 4516.0mg | 0% |
| Total Carbohydrate 166.4g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 5.4g | |
| Protein 161.5g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 806.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1650.0mg | 0% |
Source of Calories