Chicken Piccata Pasta is a tasty dish that combines juicy chicken with zesty lemon and capers, all tossed with pasta! It’s light and satisfying, perfect for a cozy dinner.
This dish makes weeknight meals easy and fun. I love how the bright flavors make it feel special, even on a busy night. Plus, who doesn’t love pasta? 🍋🍝
Key Ingredients & Substitutions
Pasta: Spaghetti or linguine works great, but you can easily swap in fettuccine or even gluten-free pasta if needed. Pick your favorite type for a personal touch!
Chicken: Using chicken breasts keeps it light, but you could also opt for chicken thighs for added flavor. If you’re vegetarian, try substituting with grilled or sautéed mushrooms instead!
White Wine: I love using dry white wine for its depth, but if you prefer not to cook with alcohol, chicken broth is a fantastic alternative. You could also use a splash of lemon juice for acidity.
Capers: If you’re not a fan of capers, you can leave them out or replace them with chopped olives for a different, yet similar flavor.
Lemon Juice: Freshly squeezed lemon juice is best for brightness. If you don’t have lemons, a splash of white vinegar can add some tang.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken till it’s just right can be tricky. Here’s a simple method:
- Make sure your skillet is hot before adding the chicken. This helps create a nice golden crust.
- Don’t overcrowd the pan! Cook in batches if needed to ensure even cooking.
- Use a meat thermometer to check for doneness. Chicken is safe to eat at 165°F (75°C).
By following these tips, you’ll have juicy, tender chicken every time! Enjoy the process, and remember, practice makes perfect.
How to Make Chicken Piccata Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti or linguine pasta
For the Chicken:
- 2 skinless, boneless chicken breasts, cut in half horizontally to make 4 thin cutlets
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For the Sauce:
- 3 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1/2 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained and rinsed
For Garnishing:
- 2 tbsp chopped fresh parsley
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious meal takes around 25-30 minutes to prepare and cook. With a short cooking time and fresh ingredients, you’ll have a wonderful dinner ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking your pasta according to the package directions in a large pot of salted boiling water. Aim for al dente (it should still have a bit of bite). Once done, drain the pasta but save about 1/4 cup of the pasta cooking water for later. Set the pasta aside.
2. Prepare the Chicken:
While the pasta cooks, season the chicken cutlets generously on both sides with salt and pepper. Dredge each cutlet in flour, making sure to shake off any extra flour. It helps create a nice crust!
3. Cook the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes on each side. When finished, transfer the chicken to a plate and cover it loosely with foil to keep it warm.
4. Make the Sauce:
Lower the heat to medium and in the same skillet, add the white wine (or chicken broth). Scrape the bottom of the skillet with a wooden spoon to deglaze it, getting all those tasty bits off. Let it simmer for about 2 minutes.
5. Add the Rest of the Sauce Ingredients:
Add the chicken broth, lemon juice, and rinsed capers to the skillet. Bring it all to a simmer and let it cook for about 4-5 minutes until the sauce slightly reduces and thickens.
6. Finish the Sauce:
Stir in the remaining 2 tablespoons of butter until it melts and the sauce looks glossy and delicious.
7. Combine Everything:
Return the chicken to the pan, coating it in the sauce. Then add the cooked pasta and gently toss everything together. If the sauce seems too thick, add a little bit of the reserved pasta water until you achieve your desired consistency.
8. Garnish and Serve:
Sprinkle the dish with the chopped parsley and add lemon slices for a fresh touch. Serve immediately, making sure to spoon some extra sauce and capers over the chicken and pasta for fantastic flavor!
Enjoy your flavorful Chicken Piccata Pasta with the bright notes of lemon and briny capers, perfectly paired with tender chicken and al dente pasta!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw the chicken completely in the refrigerator before cooking. For quicker thawing, seal it in a plastic bag and submerge it in cold water until defrosted. Pat it dry with paper towels before seasoning.
Can I Make This Dish Ahead of Time?
Yes, you can prep the chicken and sauce in advance. You can cook everything except the pasta and store it in the fridge for up to 2 days. When you’re ready to serve, just cook the pasta and warm up the chicken and sauce on the stove over low heat.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of chicken broth or water to keep it moist, stirring it occasionally.
Can I Substitute the White Wine?
Yes! If you prefer not to use wine, simply replace it with additional chicken broth or even a splash of lemon juice for acidity. Either of these will still give you a delicious sauce!