Chicken Piccata Pasta
Chicken Piccata Pasta combines tender chicken breasts with a tangy lemon-caper sauce tossed with pasta for a quick and flavorful Italian-inspired 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 pepper, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 8 ounces spaghetti or linguine pasta
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
- Season chicken breasts with salt and pepper, then dredge them in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter, then sauté garlic until fragrant, about 30 seconds.
- Add chicken broth, lemon juice, and capers; bring to a simmer and cook for 3-4 minutes to reduce slightly.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve some pasta water.
- Return chicken to the skillet and coat with sauce, warming through.
- Toss the cooked pasta with the remaining butter, parsley, and some sauce from the skillet, adding reserved pasta water if needed to thin.
- Serve pasta topped with chicken and a sprinkle of Parmesan cheese.
Notes
For a richer sauce, add a splash of white wine when adding the chicken broth or finish with extra butter before serving.
Find it online: https://grilldrip.com/chicken-piccata-pasta-delicious-recipe/