Chicken Piccata Pasta
This Chicken Piccata Pasta combines tender chicken breast with tangy lemon-caper sauce and perfectly cooked pasta for a quick and flavorful Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 8 ounces linguine or spaghetti pasta
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits, then simmer for 2 minutes.
- Add chicken broth, lemon juice, and capers. Simmer for 5 minutes until sauce slightly reduces.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- Return chicken to the skillet and simmer in the sauce for 2 minutes to reheat.
- Toss cooked pasta with butter and half the parsley, then plate and top with chicken and sauce.
- Garnish with remaining parsley and serve immediately.
Notes
For a creamier sauce, stir in 1/4 cup heavy cream just before adding the chicken back to the skillet.
Find it online: https://cubaqueen.com/chicken-piccata-pasta/