Description

Chicken Piccata Pasta combines tender chicken, zesty lemon, and savory capers in a rich white wine sauce over perfectly cooked pasta. It’s a quick and flavorful meal that everyone will love, making it ideal for busy weeknights or special gatherings.

Ingredients

Scale

2 cups chicken broth
½ chicken bouillon cube
1 teaspoon dried parsley
1 teaspoon dijon mustard
1 ¼ lbs. boneless skinless chicken breast
Salt/pepper
3 tablespoons olive oil, divided
¼ cup flour
¼ cup parmesan cheese, grated
¾ cup dry white wine
6 tablespoons cold salted butter, divided
3-4 cloves garlic, minced
3 tablespoons flour
½ lb. radiator pasta
¼ cup pasta water
2 tablespoons capers, drained
¼ cup fresh lemon juice
½ cup parmesan cheese, grated
Freshly sliced lemons
roughly chopped parsley

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Instructions

Combine sauce ingredients in a medium measuring cup and set aside. Mix flour and parmesan cheese in a medium bowl for coating the chicken.
Pre-measure all remaining ingredients.
Cover the chicken with wrap and tenderize with a meat mallet. Cut into 2-inch strips and pat dry.
Rub 1 tablespoon of olive oil over the chicken and coat in the flour mixture, one piece at a time.
Heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden and cooked through. Set aside.
Meanwhile, bring a large pot of salted water to a boil for the pasta.
In the same skillet, add wine and simmer, scraping the bottom for flavor, until reduced by half, about 4-5 minutes.
Stir in 3 tablespoons of butter and garlic, cooking for 1 minute. Add flour and stir continuously for 1 minute.
Gradually add the sauce mixture while stirring, bring to a boil, then reduce to a simmer until pasta cooks.
Ladle out ¼ cup of pasta water, then drain the pasta.
Toss the pasta with the sauce and capers. Reduce heat to low, then add parmesan cheese and lemon juice.
Return the chicken to the skillet and stir to combine and heat. The sauce will thicken as it stands.
Stir in the cold butter until melted. Remove from heat and garnish with lemon slices and parsley.

Notes

For a lighter option, use less butter or replace with olive oil.
Radiator pasta holds the sauce well, but you can substitute with any pasta you prefer.
Ensure chicken reaches an internal temperature of 165°F for safe consumption.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 2g
Sodium: 750mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 39g
Cholesterol: 130mg