Simple Chicken Piccata Pasta
A quick and satisfying pasta dish with a bright lemony sauce, tender chicken, and a sprinkle of capers, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Boneless skinless chicken breasts or thighs Breasts cook fast and slice neatly. Thighs stay extra juicy.
- 8 ounces Pasta (spaghetti, linguine, or penne) Use the type your family prefers.
- 3 cloves Garlic, minced Fresh is best, jarred works if time is tight.
- 1/2 cup Fresh lemon juice Fresh lemon juice matters here.
- 2 tablespoons Capers, drained Rinse them if you're not familiar with capers.
- 1 cup Low-sodium chicken broth Helpful due to saltiness of capers.
- 2 tablespoons Butter For a silky sauce.
- 2 tablespoons Olive oil For browning the chicken.
- 1/4 cup Parmesan cheese, grated Optional, for serving.
- 2 tablespoons Fresh parsley, chopped For garnish.
- 1/4 teaspoon Red pepper flakes Add if you like a little spice.
---Advertisement---
Instructions
Preparation
- Start the pasta water in a pot, salting it generously. Cook the pasta until just tender, reserving about 1 cup of pasta water before draining.
- Slice the chicken into thin cutlets, pat dry, and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook the chicken for 3 to 4 minutes on each side until golden and cooked through. Transfer to a plate.
- Lower the heat slightly and add more oil if needed. Sauté the garlic for about 30 seconds, then add the chicken broth, scraping up any browned bits from the pan. Stir in the lemon juice and capers, and simmer for 2 to 3 minutes.
- Add the butter to the sauce and stir until melted and glossy.
- Toss in the cooked pasta along with a splash of the reserved pasta water. Add the chicken back in with any juices from the plate, and adjust seasoning with more lemon, salt, or pasta water as needed.
---Advertisement---
Note
Do not overcook the chicken; use thin cutlets. Fresh ingredients, especially lemon, are key for the best flavor. Save pasta water to help the sauce cling to the noodles. If the sauce is too sour, balance it with butter and a splash of pasta water.