Chicken Piccata Pasta
Chicken Piccata Pasta combines tender chicken breasts with a tangy lemon-caper sauce, perfectly tossed with pasta for a quick and flavorful Italian-inspired meal.
- 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, thinly sliced
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, rinsed
- 8 ounces linguine or spaghetti pasta
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Season the chicken slices with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Pour in white wine and simmer for 2 minutes, scraping up any browned bits.
- Add chicken broth, lemon juice, and capers. Bring to a simmer and cook until sauce reduces slightly, about 5 minutes.
- Return chicken to the pan and coat with the sauce. Stir in remaining butter for richness.
- Meanwhile, cook pasta according to package instructions until al dente. Drain well.
- Toss pasta in the skillet with the chicken and sauce until evenly combined.
- Garnish with chopped parsley and Parmesan cheese if desired. Serve immediately.
Notes
For an extra burst of flavor, add a sprinkle of crushed red pepper flakes or serve with a side of garlic bread.
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