This Chicken Piccata Pasta is a delightful mix of tender chicken, zesty lemon, and capers tossed with al dente pasta. It’s quick to make and super tasty!
I love how the bright flavors come together in this dish. Plus, it’s ready in no time—perfect for busy weeknights when you want something special without too much fuss!
Key Ingredients & Substitutions
Pasta: I like using linguine for a nice, elegant twist, but fettuccine works great too. If you’re gluten-free, try using rice noodles or gluten-free pasta. They’ll still hold the sauce well!
Chicken: Boneless, skinless chicken breasts are my go-to for this dish. You could substitute with chicken thighs for a juicier flavor or use turkey cutlets if you want something leaner.
Capers: These little bursts of flavor are key in this recipe! If you don’t have them, green olives can be a good alternative. Just chop them up a bit and toss them in!
Lemon Juice: Fresh lemon juice is essential for that bright flavor. If you’re out of fresh lemons, bottled lemon juice will work in a pinch, but fresh tastes way better!
How Can I Make Perfectly Cooked Chicken?
Cooking chicken cutlets can be tricky, but here’s how to get them just right. The key is to ensure each cutlet is roughly the same thickness so they cook evenly.
- Start by slicing the chicken breasts horizontally into thinner pieces. This helps them cook faster and more evenly.
- Make sure your skillet is hot before adding the chicken. This creates a nice golden crust.
- Don’t overcrowd the pan; cook in batches if necessary. This helps the chicken sear rather than steam.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
Chicken Piccata Pasta
Ingredients You’ll Need:
For The Pasta:
- 8 oz linguine or fettuccine pasta
For The Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 4 tbsp unsalted butter, divided
For The Sauce:
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1/4 cup capers, drained
- 2 tbsp fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This delightful Chicken Piccata Pasta will take you about 30 minutes total—10 minutes for prep and 20 minutes for cooking. It’s a quick and delicious dinner choice!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your linguine or fettuccine and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside.
2. Prepare the Chicken:
Next, take each chicken breast and slice it in half horizontally to create 4 thinner cutlets. Season both sides generously with salt and pepper for flavor.
3. Dredge the Chicken:
Coat each chicken cutlet in flour, making sure to shake off any excess flour. This will create a nice crust when you cook it.
4. Cook the Chicken:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the dredged chicken cutlets to the skillet. Cook them for about 3-4 minutes on each side, until golden brown and cooked through. Once done, remove the chicken and set it aside.
5. Make the Sauce:
In the same skillet, pour in the fresh lemon juice, chicken broth, and capers. Bring the mixture to a simmer, scraping up any brown bits from the bottom of the pan for extra flavor. Let it simmer for about 3 minutes.
6. Finish the Sauce:
Stir in the remaining 2 tablespoons of butter and let it melt. This will help thicken your sauce slightly and add richness.
7. Combine Chicken and Sauce:
Return the cooked chicken to the skillet and spoon the delicious sauce over each piece. Cook for another minute just to warm it all through.
8. Toss the Pasta:
In a large bowl, toss the cooked pasta with a little of the sauce and chopped parsley for extra flavor and freshness.
9. Serve It Up:
To plate, put a generous helping of the pasta on each dish, top it with the chicken cutlets, and drizzle more sauce and capers on top. Garnish with lemon slices and a sprinkle of parsley if you’d like.
Enjoy your tangy, savory Chicken Piccata Pasta! It’s sure to impress your family or friends!
Can I Use Other Types of Pasta?
Absolutely! While linguine or fettuccine is preferred for this dish, you can use any pasta you like, such as spaghetti, penne, or even whole wheat pasta for a healthier option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little chicken broth or water to keep the pasta from drying out.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute regular pasta with gluten-free pasta. You can also use cornstarch or a gluten-free flour blend for dredging the chicken instead of all-purpose flour.
What If I Don’t Have Capers?
If you don’t have capers on hand, you can use chopped green olives as a substitute. They provide a similar briny flavor that complements the dish well.
