Chicken Piccata Pasta
Chicken Piccata Pasta combines tender chicken breast slices with a tangy lemon-caper sauce served over perfectly cooked 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
- 8 oz linguine or spaghetti pasta
- 2 boneless, skinless chicken breasts, thinly sliced
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Season chicken slices with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3–4 minutes per side. Remove chicken and set aside.
- In the same skillet, add remaining 2 tbsp butter and garlic; sauté until fragrant, about 1 minute.
- Pour in chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3–4 minutes to reduce slightly.
- Return chicken to the skillet and coat with sauce. Add cooked pasta and toss to combine.
- Stir in chopped parsley and sprinkle Parmesan cheese on top before serving.
Notes
For a richer sauce, add a splash of white wine when sautéing the garlic or finish with a dollop of heavy cream for creaminess.