This Chicken Piccata Pasta is a tasty mix of tender chicken, zesty lemon, and capers all tossed with pasta. It’s like a little Italian hug on your plate!
Honestly, every bite has a splash of flavor that brightens my day. I love making it on busy nights because it’s quick and always a hit with family and friends!
Key Ingredients & Substitutions
Pasta: Linguine or spaghetti are great choices for this dish. If you’re gluten-free, try using a gluten-free pasta. My personal favorite is whole wheat pasta for added texture and nutrition!
Chicken: Boneless, skinless chicken breasts keep it lean and tender. You can swap them with chicken thighs for a juicier bite or even use shrimp if you prefer seafood!
Capers: They add a briny kick. If you don’t have them, try using green olives, which can also bring a similar saltiness to the dish.
Lemon Juice: Fresh lemon juice is key for that bright flavor. If fresh lemons are hard to find, bottled juice works in a pinch, but fresh is best!
How Do You Get the Chicken Golden Brown and Tender?
Getting that perfect golden-brown on your chicken is all about technique. Follow these simple steps for success:
- Ensure your chicken slices are even, either by slicing thinly or pounding them flat for consistent cooking.
- Let your skillet get hot before adding oil; this helps sear the chicken well.
- Don’t overcrowd the pan! Cook in batches if necessary, so everything gets the right sear.
- Cook for just 3-4 minutes each side. When done, they should feel firm and spring back when pressed.
By following these steps, you’ll achieve that lovely crust, making your Chicken Piccata Pasta a delightful meal!
Chicken Piccata Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz linguine or spaghetti pasta
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound), sliced thinly or pounded flat
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For the Sauce:
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup low-sodium chicken broth or white wine
- 1/4 cup capers, rinsed
For the Garnish:
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for garnish
How Much Time Will You Need?
This Chicken Piccata Pasta requires about 30 minutes in total—10 minutes for preparation and 20 minutes for cooking. It’s quick and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until it’s perfectly al dente. Once done, reserve about 1 cup of the pasta water (this will help with the sauce later), then drain the pasta and set it aside.
2. Prepare the Chicken:
While the pasta cooks, season the sliced chicken with salt and pepper on both sides. Next, dredge each piece in flour, shaking off any excess, so it doesn’t get too heavy with flour.
3. Sauté the Chicken:
In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once the butter melts and foams, add the chicken in a single layer (do this in batches if your pan isn’t big enough). Cook for about 3-4 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Make the Sauce:
In the same skillet, add the fresh lemon juice, chicken broth (or white wine), and rinsed capers. Bring this mixture to a gentle simmer, scraping the bottom of the pan to deglaze and incorporate those tasty brown bits. Cook for about 2-3 minutes until the sauce has reduced slightly.
5. Finish the Sauce:
Stir in the remaining 2 tablespoons of butter until it melts completely, adding a rich creaminess to your sauce.
6. Combine Pasta and Sauce:
Now, add the drained pasta into the skillet, tossing it with the sauce to get it well coated. If you feel it’s a bit dry, slowly add reserved pasta water a little at a time until it’s just right.
7. Add Chicken Back:
Return the sautéed chicken to the pan, placing it on top of the pasta, and let it warm through for a couple of minutes.
8. Garnish:
Sprinkle chopped parsley over the dish for a fresh touch, and serve with lemon wedges on the side for an extra zing of flavor.
9. Serve:
Dish it out immediately while hot, and savor the bright, tangy flavors of this delightful Chicken Piccata Pasta!
This dish combines tender sautéed chicken with lemony, buttery sauce, briny capers, and pasta for a flavorful, comforting meal. Enjoy every bite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thoroughly thaw it first for even cooking. The best way to do this is to let it sit in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for quick thawing.
How Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance and store them separately in the fridge for up to 2 days. When you’re ready to eat, simply reheat the sauce, cook fresh pasta, and combine everything together.
What’s the Best Way to Store Leftovers?
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a skillet or the microwave, adding a splash of water or stock to keep the pasta from drying out.
Can I Substitute the Capers?
If you don’t have capers, you can substitute them with chopped green olives for a similar briny flavor. Just be aware that the taste will be slightly different but still delicious!
