Chicken Piccata Pasta
Chicken Piccata Pasta combines tender chicken breasts with a tangy lemon-caper sauce served over pasta, creating a light yet flavorful Italian-inspired meal perfect for any weeknight dinner.
- 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
- Salt and black 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
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup chicken broth
- 2 tablespoons capers, drained
- 8 ounces spaghetti or linguine pasta
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Season the chicken breasts with salt and black pepper. Dredge each breast in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Remove chicken and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Add white wine, lemon juice, chicken broth, and capers, scraping up any browned bits from the pan. Simmer for 3-4 minutes until sauce reduces slightly.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- Return chicken to skillet and simmer in sauce for 2 minutes to heat through. Add remaining 2 tablespoons butter and stir to melt into sauce.
- Slice the chicken breasts into strips or bite-sized pieces. Toss pasta with sauce and chicken in the skillet.
- Garnish with chopped parsley and Parmesan cheese if desired. Serve immediately.
Notes
For a richer flavor, add a splash of heavy cream to the sauce in step 4, or serve with a side of garlic bread to complement the meal.
Find it online: https://youreverydayfoodie.com/chicken-piccata-pasta/