Chicken Piccata Pasta
Chicken Piccata Pasta
What makes this recipe special
Chicken Piccata Pasta combines the heartiness of classic pasta with the bright and tangy flavors of chicken piccata. It’s a meal that’s sure to impress whether you’re cooking for family or entertaining guests. This dish is not only delicious but also relatively quick and easy to prepare, making it a great choice for weeknight dinners.
How to make Chicken Piccata Pasta
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz pasta (e.g., spaghetti or fettuccine)
- 1 cup chicken broth
- 1 lemon (juice and zest)
- 3 tbsp butter
- 2 tbsp capers
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Directions:
- Cook the pasta according to package instructions; drain and set aside.
- Season the chicken breasts with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat.
- Add the chicken and cook until golden and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and capers; sauté for about 1 minute.
- Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze.
- Bring to a simmer and reduce by half.
- Stir in the lemon zest and remaining butter until melted.
- Add the cooked pasta to the skillet, tossing to coat in the sauce.
- Slice the chicken and lay it over the pasta.
- Garnish with fresh parsley and serve.
How to serve Chicken Piccata Pasta
Serve the Chicken Piccata Pasta warm, garnished with fresh parsley for a pop of color. Pair it with a simple green salad and some crusty bread for a complete meal that everyone will enjoy.
How to store Chicken Piccata Pasta
To store leftover Chicken Piccata Pasta, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until warmed through.
Tips to make Chicken Piccata Pasta
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
- If you like a little heat, consider adding red pepper flakes when sautéing the garlic.
- Feel free to add vegetables like spinach or cherry tomatoes to the pasta for added nutrition and color.
Variation
For a lighter version, substitute the pasta with zucchini noodles or spaghetti squash. You can also use shrimp instead of chicken for a seafood twist on this classic dish.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to fully thaw them before cooking for even cooking.
2. What can I substitute for capers?
If you don’t have capers, you can use diced green olives as a substitute for a similar briny flavor.
3. Can I make this dish ahead of time?
While the pasta tastes best fresh, you can prepare the sauce and chicken in advance and store them separately. Cook the pasta just before serving for the best results.
Chicken Piccata Pasta
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 oz pasta (e.g., spaghetti or fettuccine)
- 1 cup chicken broth
- 1 piece lemon (juice and zest)
- 3 tbsp butter
- 2 tbsp capers
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
Cooking Pasta
- Cook the pasta according to package instructions; drain and set aside.
Preparing Chicken
- Season the chicken breasts with salt and pepper.
- In a large skillet, melt 1 tablespoon of butter over medium heat.
- Add the chicken and cook until golden and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, add the minced garlic and capers; sauté for about 1 minute.
- Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze.
- Bring to a simmer and reduce by half.
- Stir in the lemon zest and remaining butter until melted.
Combining Ingredients
- Add the cooked pasta to the skillet, tossing to coat in the sauce.
- Slice the chicken and lay it over the pasta.
- Garnish with fresh parsley and serve.
