Chicken Piccata Fettuccine
Elevate your pasta night with this irresistible Chicken Piccata Fettuccine, a perfect blend of creamy comfort and zesty flavors! Tender chicken cutlets are lightly dredged in flour, pan-seared to golden perfection, and nestled in a bright, tangy sauce featuring lemon juice, dry white wine, and briny capers. Tossed with perfectly al dente fettuccine, this dish is finished with a silky touch of butter, fresh parsley, and a sprinkle of Parmesan cheese for a truly restaurant-worthy meal made at home. Ready in just 40 minutes, this one-pan wonder is ideal for weeknights yet sophisticated enough for entertaining. Serve with a side of crusty bread to soak up every last drop of the luscious sauce! Keywords: Chicken Piccata Fettuccine, lemon butter sauce, easy weeknight dinner, Italian-inspired pasta recipe.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 large Chicken breasts
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 3 minced Garlic cloves
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 0.25 cup Lemon juice
- 3 tbsp Capers
- 2 tbsp Fresh parsley
- 0.25 cup Grated Parmesan cheese
Instructions
Fill a large pot with salted water and bring it to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Dredge the cutlets lightly in all-purpose flour, shaking off any excess.
In a large skillet over medium heat, heat olive oil and 2 tablespoons of butter. Once the butter melts and the pan is hot, add the chicken cutlets and cook for 3–4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and cover to keep warm.
In the same skillet, reduce the heat and add the minced garlic. Sauté for 30 seconds until fragrant. Pour in the chicken broth and white wine, and scrape up any browned bits from the bottom of the pan.
Stir in the lemon juice and capers, and let the sauce simmer for 3–4 minutes until slightly reduced.
Reduce the heat to low and whisk in the remaining 2 tablespoons of butter. If the sauce appears too thick, stir in a splash of reserved pasta water to loosen it.
Return the cooked chicken to the skillet to coat with the sauce. Remove the skillet from heat and toss the cooked fettuccine into the sauce until well coated.
Sprinkle with chopped parsley and grated Parmesan cheese before serving.
Serve hot and garnish with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 78.4 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
