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
Scale
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.