Chicken Piccata Pasta (Print Version)
Tender chicken with lemony caper sauce over pasta, ready in 40 minutes.
# What You Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour for dredging
→ Pasta
04 - 12 oz linguine or spaghetti
→ Sauce
05 - 3 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1/2 cup dry white wine
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
11 - 3 tbsp capers, drained
12 - 1/4 cup chopped fresh parsley
13 - 1/4 cup grated Parmesan cheese, plus more for serving
14 - Lemon slices for garnish (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Slice chicken breasts in half horizontally to create thin cutlets. Season both sides generously with salt and pepper.
03 - Lightly coat chicken pieces in flour, shaking off excess to ensure even coverage.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
05 - Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant.
06 - Pour in white wine, scraping up browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
07 - Stir in chicken broth, lemon juice, and capers. Simmer for 3–4 minutes until sauce begins to reduce and flavors meld.
08 - Return chicken to the skillet and simmer for 2 minutes, basting with the sauce to heat through.
09 - Add drained pasta, parsley, and Parmesan to the skillet. Toss vigorously to coat, adding reserved pasta water as needed for a silky consistency. Serve immediately with extra Parmesan and lemon slices if desired.
# Expert Tips:
01 -
- The sauce comes together in the same pan you cooked the chicken in, which means maximum flavor and minimum dishes
- That lemon butter sauce clings to every strand of pasta in a way that feels like a restaurant meal but takes 40 minutes start to finish
02 -
- Do not overcrowd the pan when searing the chicken, or the pieces will steam instead of develop that golden crust
- The pasta water is not optional, it contains starch that helps emulsify the sauce and makes it cling to the noodles
03 -
- Pat your chicken completely dry with paper towels before dredging, or the flour will slide right off instead of creating a crust
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you start cooking