This Chicken Piccata Pasta is a tasty mix of tender chicken, pasta, and a zesty lemon sauce. It’s quick to make and loaded with flavor from capers and parsley!
I love how the bright lemon taste makes it feel fresh and cheerful. Serve it with a side salad, and you’ve got a meal that’s perfect for any day of the week! 🍋
Cooking this dish is a breeze. Just sauté the chicken, toss it with pasta, and your dinner is ready in no time. Who doesn’t love a easy dinner option?
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they’re lean and cook quickly. If you’re looking for alternatives, you can use chicken thighs for a juicier option or even turkey breast.
Capers: Capers bring a briny flavor that’s key in piccata. If you don’t have them, green olives can work as a substitute, though they will change the overall taste.
Lemon Juice: Fresh lemon juice is my go-to for brightness. If you need a replacement, vinegar (like white wine or apple cider) can add a similar acidity in a pinch, but adjust to taste!
Butter: Butter adds richness to the sauce. If you’re looking for a lighter option or dairy-free version, use olive oil instead; just keep in mind it may change the flavor slightly.
Pasta: Spaghetti or linguine are classic choices, but feel free to swap in whole wheat or gluten-free pasta if those fit your needs better.
How Do You Get the Chicken Perfectly Cooked?
Cooking the chicken just right is essential for this recipe. Getting it golden brown makes it crispy outside while keeping it juicy inside. Here’s how to ensure perfection:
- Always start with a hot skillet to achieve that delicious browning.
- Don’t overcrowd the skillet—cook in batches if necessary. This helps the chicken to sear rather than steam.
- Check for doneness by cutting into the chicken; it should be no longer pink in the center.
These tips will help you serve perfectly cooked chicken that complements the flavorful pasta and sauce. Enjoy your cooking!
How to Make Chicken Piccata Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/4 cup capers, rinsed
- 1/4 cup fresh parsley, chopped
For the Pasta:
- 8 ounces spaghetti or linguine
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious Chicken Piccata Pasta recipe takes about 30 minutes total. You’ll need around 10 minutes for prep and about 20 minutes for cooking. It’s quick and easy, perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until it’s al dente—this usually takes around 8-10 minutes. Once done, reserve 1/2 cup of the pasta water (this helps make your sauce later) and then drain the pasta. Set it aside for now.
2. Prepare the Chicken:
While the pasta is cooking, season the chicken breasts with a little salt and pepper. Then, take the flour and dredge each chicken breast in it, shaking off any excess flour so that they are lightly coated.
3. Cook the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. When the oil is hot, carefully add the chicken breasts. Cook them for about 4-5 minutes on each side or until they turn a nice golden brown color and are cooked through (internal temperature should be 165°F). Once done, remove the chicken from the skillet and place it on a plate to rest.
4. Make the Sauce:
In the same skillet where you cooked the chicken, add the chicken broth, fresh lemon juice, and rinsed capers. Bring this mixture to a simmer, making sure to scrape up any tasty browned bits from the bottom of the skillet—these add flavor to your sauce! Let it simmer for about 3 minutes until it thickens slightly.
5. Combine the Dish:
Return the cooked chicken to the skillet with the sauce. Then, add the drained pasta and the remaining tablespoon of butter. Toss everything together gently, adding some reserved pasta water as needed. You want a light sauce that evenly coats the pasta.
6. Finish and Serve:
Finally, stir in the chopped parsley and taste the dish. Adjust the seasoning with more salt and pepper if needed. Serve your Chicken Piccata Pasta hot, garnished with lemon slices and a sprinkle of extra parsley if you like. Enjoy your delicious meal!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use thinly sliced turkey breast or even shrimp as a tasty alternative. Just adjust the cooking time accordingly: shrimp will only need about 2-3 minutes per side until they’re pink and opaque.
How Do I Make This Gluten-Free?
To make this dish gluten-free, swap the all-purpose flour for a gluten-free flour blend when dredging the chicken. Use gluten-free pasta, like rice or bean pasta, to ensure the whole dish remains gluten-free.
Can I Make This Ahead of Time?
Yes! You can prepare the chicken and sauce in advance. Store them separately in the refrigerator for up to 2 days. When ready to serve, reheat gently and add the cooked pasta. You might need to add a splash more chicken broth or water to loosen the sauce.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For reheating, warm gently on the stove or in the microwave, adding a little extra broth or water if the pasta seems dry. This will help restore the creamy sauce texture.
