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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Recipe Information
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)
Instructions
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.
Season both sides of the chicken breasts with salt and black pepper. Dredge the chicken in the flour, shaking off any excess.
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.
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.
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.
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.
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.
Slice the cooked chicken into thin strips or bite-sized pieces.
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.
Serve the pasta topped with the sliced chicken. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.4 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1650 mg | 35% | |
*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.
