This Chicken Piccata Pasta is a tasty dish with tender chicken, zesty lemon, and capers mixed in with your favorite pasta. It’s light, fresh, and satisfying!
You’ll love how quick and easy it is to make. I often whip this up on busy nights and enjoy the creamy goodness without the fuss. Just one bowl will make your day brighter! 🌟
Key Ingredients & Substitutions
Pasta: Linguine or spaghetti works perfectly, but you can switch to any pasta you love, like fettuccine or penne. Just remember to adjust the cooking time if you choose a different shape!
Chicken: Boneless, skinless chicken breasts are great here. If you’re looking for a lighter option, thinly sliced turkey cutlets can also work well.
Lemon Juice: Fresh lemon juice really brightens up this dish. If you’re out of lemons, you can use bottled juice, but fresh is always better. A splash of vinegar can also work in a pinch.
Capers: For that briny flavor, capers are essential. If you can’t find capers, try using olives instead – they won’t taste the same but will still add a lovely saltiness.
Butter: While unsalted butter is preferred, you can use olive oil for a dairy-free version. Just skip the butter in this case!
Why is Proper Dredging Important?
Dredging the chicken in flour offers a tasty crust and helps thicken the sauce. For the best results, follow these steps:
- Make sure your cutlets are dry – pat them with paper towels first.
- After seasoning, coat the chicken lightly. Shake off any extra flour—too much will make the sauce gritty.
- Don’t overcrowd the skillet; cook in batches if needed to get that beautiful golden color.
By taking these small steps, your Chicken Piccata will come out flavorful, with beautifully cooked chicken lightly coated and ready to soak up that zesty sauce!
Chicken Piccata Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz linguine or spaghetti pasta
For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 3 tbsp unsalted butter, divided
For the Sauce:
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup low-sodium chicken broth or white wine
- 1/4 cup capers, drained
For Garnishing:
- 2 tbsp fresh parsley, chopped
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total, including 10 minutes for prep and 20 minutes for cooking. It’s a quick and delightful meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking your pasta according to the package instructions until it’s al dente. Once it’s cooked, drain it and set it aside. Don’t forget to reserve a little pasta water to help your sauce later!
2. Prepare the Chicken:
Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Dredge each piece in flour, ensuring to shake off any excess flour. This step is key for a nice crust!
3. Cook the Chicken:
In a large skillet over medium-high heat, heat the olive oil along with 1 tablespoon of butter. Add the chicken cutlets to the skillet in a single layer, cooking until they turn golden and are cooked through, about 3-4 minutes per side. Once they are done, remove them from the skillet and set them aside.
4. Make the Sauce:
In the same skillet, add the fresh lemon juice, chicken broth (or white wine), and capers. Bring this mixture to a boil, using a wooden spoon to scrape any delicious browned bits from the bottom of the pan. Let it reduce for about 2-3 minutes.
5. Finish the Sauce:
Lower the heat and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and slightly thickened. This makes it creamy and rich!
6. Combine Chicken and Sauce:
Return the cooked chicken to the skillet, spooning some of the sauce over it to warm everything through again.
7. Toss the Pasta:
In a large mixing bowl, toss the cooked pasta with a portion of the sauce and chopped parsley. If it seems dry, add a bit of the reserved pasta water to moisten it up!
8. Serve:
To serve, plate the pasta and top it with the chicken cutlets. Drizzle a little more sauce over the top, sprinkle with extra parsley, and garnish with lemon slices if desired. Enjoy your delicious Chicken Piccata Pasta!
This dish is bursting with flavor, and the zesty lemon paired with the capers gives a lovely twist. Perfect for a delightful dinner at home!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thoroughly thaw it first. For quick thawing, place the chicken in a sealed plastic bag and submerge it in cold water for about 30 minutes. Pat it dry before seasoning and dredging!
Can I Prepare This Chicken Piccata Pasta Ahead of Time?
Absolutely! You can cook the pasta and chicken in advance. Just store them separately in airtight containers in the fridge. Reheat the chicken in a skillet with a little bit of sauce before serving to maintain its juiciness!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, warm gently in the microwave or on the stove with a splash of chicken broth or water to help keep the pasta from drying out.
Can I Make This Dish Gluten-Free?
Yes! Simply swap out the regular pasta for gluten-free pasta and use almond flour or a gluten-free flour blend for dredging the chicken. The process will remain the same, and you’ll have a delicious gluten-free meal!
