Chicken Piccata Pasta is a yummy dish with tender chicken, pasta, and a zesty lemon caper sauce. It’s quick to whip up, making it perfect for busy weeknights!
You’ll love how each bite bursts with flavor! I often double the sauce because, let’s face it, more tasty sauce is always better. Serve it with some bread and enjoy! 🍝
Key Ingredients & Substitutions
Pasta: I usually go for spaghetti or linguine, but any pasta shape you have on hand works great! If you’re looking for a gluten-free option, try rice noodles or gluten-free pasta.
Chicken: Thin cutlets cook faster and are more tender. If you’re short on time, you can use pre-cooked rotisserie chicken or turkey cutlets as a substitute!
Capers: These little briny bites are essential for that classic Piccata flavor. If you don’t have them, green olives can add a similar salty kick.
White Wine: I love using dry white wine for depth. If you’d rather skip it, chicken broth will still yield a flavorful sauce.
Lemon Juice: Fresh lemon juice is best. You could also use lime juice if you want to switch things up a bit, just remember it will alter the flavor slightly.
How Can I Make Sure My Chicken Is Perfectly Cooked?
Cooking chicken perfectly can be a bit tricky. The key is to ensure it’s cooked through but remains juicy. Here’s how:
- Make sure your chicken cutlets are even in thickness, around 1/2 inch thick. This helps them cook evenly.
- Use medium-high heat to get a nice golden crust. If the heat is too low, they’ll cook unevenly.
- Don’t overcrowd the pan. Cook in batches if necessary! This allows them to sear instead of steam.
- Always check the internal temperature; it should reach 165°F for safe consumption.
With these tips, you can create a delightful Chicken Piccata Pasta that’s full of flavor and perfect for any occasion! Enjoy your cooking!
How to Make Chicken Piccata Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz spaghetti or linguine pasta
- 2 boneless, skinless chicken breasts (about 1 lb), sliced in half horizontally to make 4 thin cutlets
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For the Sauce:
- 3 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained and rinsed
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for garnish
How Much Time Will You Need?
This delicious Chicken Piccata Pasta takes about 30 minutes in total to prepare and cook. You’ll spend about 10 minutes prepping your ingredients and another 20 minutes cooking everything together into a flavorful dish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or linguine and cook according to the package directions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
2. Prepare the Chicken:
While the pasta cooks, pat the chicken cutlets dry with paper towels. Season both sides with salt and black pepper. This will help bring out the flavor in the chicken!
3. Dredge the Chicken:
Place the flour in a shallow dish. Take each chicken cutlet and dredge it in the flour, making sure to shake off any excess flour. This will give it a nice, crispy coating once cooked.
4. Cook the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Carefully add the chicken cutlets to the skillet and cook them for about 3-4 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the pan and set aside on a plate.
5. Make the Sauce:
Using the same skillet, pour in the white wine (if using) and bring it to a simmer. Cook for about 2 minutes to let it reduce slightly. If you’re skipping the wine, proceed directly to step 6!
6. Add Broth and Flavorings:
Add the chicken broth, fresh lemon juice, and capers to the skillet. Stir everything together and let it cook for about 3-4 minutes, stirring occasionally until the sauce starts to slightly thicken.
7. Create a Silky Sauce:
Turn the heat down to low and stir in the remaining 2 tablespoons of butter until it melts completely, creating a smooth and velvety sauce.
8. Combine Chicken and Sauce:
Return the cooked chicken to the skillet. Coat it well with the sauce and let it warm through for 1-2 minutes. This makes sure every bite of chicken is full of flavor.
9. Toss the Pasta:
Now, toss the cooked pasta in the skillet with half of the sauce. Mix it well so that the noodles are evenly coated and soak up some of that delicious sauce.
10. Serve and Garnish:
To serve, place the pasta onto plates, top each serving with the chicken cutlets, and drizzle extra sauce over the top. Don’t forget to sprinkle with chopped parsley and add a lemon wedge on the side for that fresh zing!
Enjoy your flavorful and comforting Chicken Piccata Pasta! It’s sure to become a family favorite!
Can I Use Other Types of Pasta?
Absolutely! While spaghetti or linguine works great, you can use any type of pasta you like, such as fettuccine, penne, or even gluten-free options if needed.
Can I Make This Parmesan Chicken Piccata Pasta Ahead of Time?
Yes, you can prepare the chicken and sauce in advance. Store them separately in airtight containers in the fridge. Simply reheat the chicken in the sauce before serving, and cook the pasta fresh for the best texture!
How Should I Store Leftover Chicken Piccata Pasta?
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce and prevent drying out.
What Can I Substitute for Capers?
If you don’t have capers on hand, you can use green olives for a similar salty flavor. Just remember that it will change the taste slightly, but it will still be delicious!
