This Chicken Piccata Pasta is a fun twist on a classic dish! Tender chicken, tossed with pasta, is flavored with zesty lemon and briny capers, creating a tasty combo.
I love how quick and simple it is to whip up this meal. It’s perfect for busy nights when you want something yummy without a lot of fuss. Plus, who can say no to pasta? 🍝
Key Ingredients & Substitutions
Pasta: For this dish, I recommend using spaghetti or linguine. If you’re looking for a gluten-free option, try rice noodles or gluten-free pasta. They both work well and keep the dish enjoyable!
Chicken: Boneless, skinless chicken breasts are the standard choice. If you want something different, try chicken thighs for a juicier bite. You can also use turkey for a leaner option.
Flour: The all-purpose flour helps create a nice crust on the chicken. If you’re looking for a gluten-free alternative, almond flour or cornstarch can serve the same purpose while keeping the dish flavorful.
White Wine: While I love using dry white wine for its depth of flavor, chicken broth works great if you prefer to skip the alcohol. You can also use white grape juice mixed with a splash of vinegar for a similar effect.
Capers: Capers are key for that briny punch. If they’re hard to find, chopped green olives or pickles can work as substitutes, adding a different but tasty flavor.
How Do I Get the Chicken Perfectly Cooked and Golden Brown?
Cooking the chicken just right is essential for this recipe! Here’s how to achieve that golden brown crust:
- First, make sure your skillet is hot enough by preheating it over medium-high heat before adding oil and butter.
- Dredging the chicken in flour adds flavor and helps create that crust. Shake off any excess flour.
- Don’t overcrowd the pan; cook in batches if necessary to allow the chicken to brown evenly.
- Let the chicken cook undisturbed for a few minutes on each side until it develops a nice golden color. This helps with texture!
Following these steps will ensure your chicken comes out perfectly cooked and delicious! Enjoy your cooking!
How to Make Chicken Piccata Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti or linguine pasta
For the Chicken:
- 2 boneless, skinless chicken breasts, butterflied and sliced thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For the Sauce:
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 1/2 cup dry white wine (or chicken broth if you prefer)
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
For Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This Chicken Piccata Pasta takes about 30 minutes from start to finish. You’ll spend around 15 minutes preparing the ingredients and cooking the chicken and sauce, plus about 10 minutes cooking the pasta. It’s a quick and delicious meal perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside. You can toss it with a little olive oil to prevent sticking if you’d like!
2. Prepare the Chicken:
While your pasta is cooking, season the butterflied chicken breasts with salt and pepper. Lightly dredge each piece in the flour, shaking off any excess. This will help create a lovely crust on the chicken.
3. Sauté the Chicken:
In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter until it’s hot and melted. Carefully add the chicken to the skillet and cook for about 3-4 minutes per side, until it’s golden brown and fully cooked through. Once cooked, remove the chicken from the skillet and place it on a plate. Set aside!
4. Make the Sauce:
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until it becomes fragrant. Then, pour in the white wine (or chicken broth, if you’re skipping the wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half for about 3 minutes.
5. Add the Remaining Ingredients:
Next, stir in the chicken broth, fresh lemon juice, and capers. Allow the sauce to simmer for about 4-5 minutes, until it slightly thickens. Don’t forget to taste it! Adjust the seasoning with salt and pepper if needed.
6. Combine Everything:
Now, return the cooked chicken to the skillet, spooning some sauce over it. Then, add the drained pasta and gently toss everything together to coat the noodles well in the sauce.
7. Serve It Up:
To serve, divide the pasta and chicken onto plates. Sprinkle with fresh parsley for that pop of color and flavor. Enjoy your delicious Chicken Piccata Pasta!
This dish perfectly balances the zesty lemon and savory caper flavors, making it a delightful meal for any occasion. Enjoy!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While spaghetti and linguine are traditional choices, you can use any pasta you prefer. Fettuccine, penne, or even gluten-free pasta would work well too. Just adjust cooking times as needed!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the fridge for up to 2 days. When you’re ready to serve, simply reheat the sauce, cook your pasta fresh, and combine everything!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen the sauce if needed.
What Can I Substitute for Capers?
If you can’t find capers or aren’t a fan, you can substitute them with chopped green olives or pickles for a different flavor profile while still adding that briny touch!
