Chicken Piccata Pasta Toss
Elevate your weeknight dinner routine with this irresistible Chicken Piccata Pasta Toss, a delightful fusion of classic Italian flavors and comforting pasta. Tender, golden-seared chicken breast is paired with al dente linguine or spaghetti, all coated in a luscious lemon-butter sauce infused with garlic, chicken broth, and briny capers. This one-pan wonder effortlessly balances tangy brightness with savory depth, while a sprinkle of fresh parsley adds a pop of color and freshness. Perfect for busy evenings, this 40-minute recipe brings restaurant-quality sophistication straight to your table. Whether you're craving quick comfort food or entertaining guests, this chicken piccata pasta is a dish you'll return to again and again.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.25 cup lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 12 ounces linguine or spaghetti
Instructions
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, pat the chicken breasts dry with a paper towel. Slice each breast in half lengthwise so you have four thin pieces. Season both sides with salt and black pepper.
Place the flour on a plate. Lightly dredge each piece of chicken in the flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the chicken. Sear the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Pour in the chicken broth, scraping the bottom of the pan to deglaze and lift any browned bits. Stir in the lemon juice and capers. Simmer the sauce for 2-3 minutes to reduce slightly.
Slice the cooked chicken into thin strips. Add the cooked pasta to the skillet, tossing it in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Stir in the sliced chicken and most of the chopped parsley, reserving a little for garnish.
Serve the Chicken Piccata Pasta Toss immediately, garnished with the remaining parsley. Enjoy!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.4 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 628 mg | 13% | |
*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.
