Looking for a delicious and easy-to-make pasta recipe that is perfect for any occasion? Look no further than this Chicken Piccata Pasta recipe! With its flavorful sauce, tender chicken, and perfectly cooked pasta, this dish is sure to become a favorite in your household.
Why You’ll Love This Recipe?
- Great flavors: The combination of tangy lemon, savory chicken, and briny capers creates a perfect balance of flavors.
- Quick prep time: With simple ingredients and easy-to-follow instructions, you can have this dish on the table in no time.
- Perfect for meal prep: This recipe reheats beautifully, making it a great option for meal prepping for the week ahead.
Ingredient Notes:
- Sauce: chicken broth, chicken bouillon cube, dried parsley, Dijon mustard
- Chicken: boneless skinless chicken breast, salt/pepper, olive oil, flour, parmesan cheese
- Pasta: dry white wine, salted butter, garlic, flour, radiator pasta, pasta water, capers, fresh lemon juice, parmesan cheese
- For Serving: lemons, parsley
Step-by-Step Instructions:
- Combine the sauce ingredients in a measuring cup and set aside. Coat the chicken in a flour and parmesan cheese mixture.
- Tenderize and sear the chicken until cooked through. Cook the pasta according to package instructions.
- Make the sauce in the same skillet used for the chicken. Add wine, butter, garlic, and flour.
- Combine sauce with pasta, capers, parmesan cheese, and lemon juice. Add chicken back in and heat through.
- Finish with butter and garnish with lemon slices and parsley. Serve and enjoy!
Helpful Tips:
- Use textured side of meat mallet to tenderize chicken for even cooking.
- Clean the skillet with wine to add flavor to the sauce.
- Reserve pasta water to help sauce stick to pasta better.
- Garnish with fresh lemon slices and parsley for a pop of color and flavor.
Expert Tips for the Best Results:
- Use fresh lemon juice for the best flavor.
- Cook pasta al dente for the perfect texture.
- Allow the sauce to simmer to thicken and absorb into the pasta for maximum flavor.
Serving Suggestions:
Serve this Chicken Piccata Pasta with a side salad, garlic bread, and a glass of white wine for a complete meal.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop in a makeshift double boiler for best results.
Frequently Asked Questions:
- Can I use bone-in chicken for this recipe?
- Boneless, skinless chicken breast works best for this recipe for quick and even cooking.
- Can I substitute the white wine?
- You can use chicken broth or vegetable broth as a substitute for white wine.
- Can I omit the capers?
- While capers add a unique flavor to the dish, you can omit them if you prefer.
Conclusion:
Now that you have all the tips and tricks for making the perfect Chicken Piccata Pasta, it’s time to get cooking! This flavorful and easy-to-make dish is sure to impress your family and friends. Give it a try and don’t forget to share your feedback with us. Happy cooking!
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Chicken Piccata Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
Description
This Chicken Piccata Pasta Recipe combines tender chicken, tangy capers, and a flavorful lemon butter sauce tossed with pasta for a delicious and satisfying meal.
Ingredients
Sauce:
- 2 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
Chicken:
- 1 ¼ lbs. boneless skinless chicken breast
- Salt/pepper
- 3 tablespoons olive oil, divided
- ¼ cup flour
- ¼ cup parmesan cheese, grated
Pasta:
- ¾ cup dry white wine
- 6 tablespoons COLD salted butter, divided
- 3–4 cloves garlic, minced
- 3 tablespoons flour
- ½ lb. radiator pasta
- ¼ cup pasta water
- 2 tablespoons capers, drained
- ¼ cup fresh lemon juice
- ½ cup parmesan cheese, grated
For Serving:
- Freshly sliced lemons
- Roughly chopped parsley
Instructions
- Combine the sauce ingredients in a measuring cup.
- Tenderize and coat the chicken with flour mixture.
- Sear the chicken until cooked through.
- Reduce wine and add butter and garlic to skillet.
- Simmer sauce while cooking pasta.
- Combine pasta, sauce, and chicken and toss to coat.
- Stir in parmesan cheese and lemon juice before serving.
Notes
- Refrigerate for up to 3 days or freeze for up to 3 months.
- Best reheated using a double boiler on the stovetop.
- This recipe makes 6 servings.