Chicken Piccata Pasta
Chicken Piccata Pasta combines tender chicken breast with a tangy lemon-caper sauce tossed with pasta for a flavorful and easy Italian-inspired meal.
- 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
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 8 ounces spaghetti or linguine pasta
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish (optional)
Instructions
- Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and keep warm.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
- Add chicken broth, lemon juice, and capers; simmer for 5 minutes until slightly thickened.
- Stir in remaining 2 tablespoons butter until melted and sauce is smooth.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and toss with sauce.
- Slice chicken and serve over pasta, garnished with fresh parsley and lemon slices.
Notes
For extra flavor, sprinkle freshly grated Parmesan on top before serving or add sautéed spinach for a veggie boost.