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Chicken Piccata Pasta

Chicken Piccata Pasta is a vibrant and flavorful Italian-inspired dish featuring tender chicken breast, a tangy lemon-caper sauce, and perfectly cooked pasta for a satisfying meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup dry white wine or chicken broth
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup capers, drained
  • 8 oz spaghetti or linguine pasta
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving

Instructions

  1. Slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper.
  2. Dredge the chicken cutlets in flour, shaking off excess.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  4. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and keep warm.
  5. In the same skillet, add garlic and sauté for about 30 seconds until fragrant.
  6. Pour in white wine (or chicken broth) and lemon juice, scraping up any browned bits from the skillet.
  7. Simmer for 3-5 minutes until the sauce reduces slightly.
  8. Stir in capers and remaining 2 tablespoons butter. Stir until melted and sauce is glossy.
  9. Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve 1/4 cup pasta water.
  10. Add pasta to the skillet with the sauce, tossing to coat. Add reserved pasta water if needed to loosen sauce.
  11. Return chicken to the skillet and heat through for 1-2 minutes.
  12. Sprinkle with chopped parsley and serve topped with grated Parmesan cheese.

Notes

For extra richness, add a splash of heavy cream to the sauce before adding the pasta. Serve with a side of garlic bread or a fresh green salad for a complete meal.