Chicken Piccata Pasta
Chicken Piccata Pasta combines tender chicken with vibrant lemon and briny capers, served over pasta for a satisfying weeknight meal or special occasion.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Thinly sliced for quicker cooking
- 8 oz pasta (e.g., spaghetti or fettuccine) Any pasta type can be used
- 2 tablespoons olive oil
- 4 tablespoons butter For richness in sauce
- 2 cloves garlic, minced
- 1 cup chicken broth Add more if needed for sauce consistency
- 1 piece lemon (juice and zest) Adjust juice for taste
- ΒΌ cup capers
- to taste Salt and pepper
- to taste Fresh parsley for garnish
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes per side.
- Remove the chicken and set aside.
Cooking
- In the same skillet, add butter, minced garlic, chicken broth, lemon juice, and capers. Simmer for 3-4 minutes until slightly thickened.
- Slice the cooked chicken and return it to the skillet with the sauce.
- Add the cooked pasta and toss to coat.
Serving
- Serve your Chicken Piccata Pasta hot, garnished with fresh parsley and a sprinkle of lemon zest.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if needed to loosen the sauce. For a twist, consider adding spinach or cherry tomatoes during the last few minutes of cooking. You can also substitute the chicken with shrimp for a seafood version.