Chicken Piccata Pasta
Indulge in this Chicken Piccata Pasta—a vibrant one‑pot meal featuring tender chicken, al dente pasta, and a zesty lemon‑caper butter sauce. Perfect for weeknight dinners or date nights, this dish is both effortless and bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main Dish, Pasta
- Method: Skillet, one-pot
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- Boneless, skinless chicken breasts (butterflied and cut into cutlets) – serves 6
- Salt & freshly ground pepper
- All-purpose flour – for dredging
- Olive oil
- Unsalted butter
- Garlic (thinly sliced)
- Dry white wine (or vermouth/chicken broth with vinegar)
- Fresh lemon juice
- Capers
- Pasta (e.g., penne or angel hair)
- Optional: parsley (garnish), lemon slices
Instructions
- Prep chicken: Season cutlets with salt & pepper, dredge in flour, shaking off excess.
- Cook pasta: Boil in salted water per package directions; reserve 1–2 cups pasta water before draining.
- Sauté chicken: In a skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through; remove and set aside.
- Make sauce: In same skillet, melt butter, sauté garlic briefly. Add wine (or substitute), lemon juice, capers, and broth. Simmer until slightly reduced.
- Combine: Toss pasta into sauce; add reserved pasta water as needed. Return cooked chicken to skillet or slice and stir in.
- Serve: Garnish with parsley and lemon slices. Optionally pair with crusty bread or a fresh salad.
Notes
- Wine-free option: Use chicken broth + lemon juice or white wine vinegar instead of wine.
- Gluten-free: Swap in GF pasta and flour.
- Dairy-free: Use plant-based butter.
- Veggie variations: Stir in baby spinach, asparagus, broccoli, or artichokes.
- Storage: Keeps well in fridge for up to 3 days. Reheat gently with a splash of broth or water to revive the sauce.
Find it online: https://yumfamilyrecipes.com/chicken-piccata-pasta/
