Chicken Piccata Pasta
Chicken Piccata Pasta combines tender chicken breasts with a tangy lemon-caper sauce tossed with pasta, creating a bright and comforting Italian-inspired meal perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/4 cup dry white wine (optional)
- 8 ounces spaghetti or linguine pasta
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
- Season the chicken breasts with salt and black pepper, then dredge them in flour, shaking off excess.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 4-5 minutes on each side until golden and cooked through. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, lemon juice, and white wine (if using). Bring to a simmer, scraping any browned bits from the pan.
- Add capers and butter, stirring until butter melts and sauce slightly thickens.
- Meanwhile, cook pasta in salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
- Slice the cooked chicken into strips and return to skillet. Toss in the drained pasta and parsley, adding reserved pasta water as needed to loosen the sauce.
- Mix everything well over medium heat for 1-2 minutes to combine flavors.
- Serve hot topped with grated Parmesan cheese.
Notes
For extra richness, add a splash of heavy cream to the sauce before tossing with pasta, or serve with a side of garlic bread for a complete meal.
Find it online: https://delilita.com/chicken-piccata-pasta/