This Chicken Piccata Pasta is a dream come true for weeknight dinners! Tender chicken, zesty lemon, and capers come together in a creamy sauce that hugs every noodle.
It’s quick to make, and the flavors are just amazing. I always feel like a chef when I whip this up. Perfect with a sprinkle of parsley on top for that little pop! 🍋🍝
Key Ingredients & Substitutions
Pasta: Egg noodles add a nice texture, but you can easily substitute with fettuccine, linguine, or any pasta you have on hand. Just make sure it’s something that holds sauce well!
Chicken: Boneless chicken breasts work perfectly, but if you’re looking for a change, thinly sliced chicken thighs can add more flavor. They stay juicier when cooked.
Capers: These little bursts of flavor are essential! If you don’t have them, you can use green olives for a similar salty punch. Just chop them before adding.
White Wine: If you prefer not to use wine, chicken broth is a great substitute. It may lack the same depth, but you can add a splash of vinegar to maintain that tang.
How Do I Perfectly Dredge Chicken for a Crispy Texture?
Dredging chicken helps give it that lovely golden crust. Here’s how to do it right:
- Start by seasoning the flour with salt and pepper for extra flavor.
- Use a flat dish for the flour to make it easy to coat the chicken evenly.
- Gently press the chicken into the flour and shake off any excess. This step is key to avoiding a heavy crust!
The goal is to achieve a light coating; too much flour can clump up in the pan. Cooking the chicken in hot oil will ensure it crisps up beautifully!
Why Is Deglazing the Pan Important?
Deglazing enhances the flavor of your sauce! As the chicken cooks, it leaves flavorful bits stuck to the bottom of the pan. Here’s how to do it:
- After removing the chicken, add minced garlic to the still-hot skillet and sauté until fragrant.
- Then pour in your white wine (or broth) to help lift those browned bits. Scrape the bottom gently with a wooden spoon as you go.
- Let it simmer for a couple minutes to evaporate the alcohol and concentrate the flavors.
This technique infuses the sauce with extra depth and ensures your dish is bursting with flavor!
Chicken Piccata Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz egg noodles or fettuccine pasta
For the Chicken:
- 3 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tbsp olive oil
For the Sauce:
- 4 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 cup low sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
For Garnish:
- 2 tbsp fresh parsley, chopped
- Optional: lemon slices and extra parsley for garnish
How Much Time Will You Need?
This Chicken Piccata Pasta takes about 30 minutes to prepare. You’ll spend time cooking the pasta and chicken, then whipping up the delicious sauce on the stovetop. It’s a quick and satisfying meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. Once cooked, drain it well in a colander and set it aside. Be sure to keep a little bit of the pasta water if you need to adjust the sauce later!
2. Prepare the Chicken:
While your pasta is cooking, take each chicken breast and slice it horizontally to create thinner cutlets (about 1/2 inch thick). Season both sides of the chicken with salt and pepper to enhance their flavor.
3. Dredge the Chicken:
Next, place the flour in a shallow dish. Take each chicken cutlet and dredge it in the flour, making sure to shake off any excess so they aren’t too heavy when cooked.
4. Cook the Chicken:
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets to the pan. Cook them for about 3-4 minutes on each side until they’re golden brown and cooked through. Once done, remove the chicken from the skillet and place it on a plate.
5. Make the Sauce:
In the same skillet, add the minced garlic and sauté it for about 30 seconds until it becomes fragrant. This step adds a wonderful aroma to your sauce!
6. Deglaze the Pan:
Next, pour in the white wine (or chicken broth) to deglaze the pan. Make sure to scrape up any browned bits stuck to the bottom; that’s where the flavor is! Allow this to reduce for about 2 minutes.
7. Finish the Sauce:
Now add the chicken broth, fresh lemon juice, and capers to the skillet. Bring everything to a gentle simmer and let it cook for about 4-5 minutes, until the sauce thickens slightly.
8. Add the Butter:
Stir in the remaining 2 tablespoons of butter until it melts and the sauce becomes glossy. This adds richness and balances the flavors beautifully.
9. Combine Chicken and Sauce:
Return the cooked chicken to the skillet and spoon some of the sauce over the top to warm the chicken through.
10. Toss the Pasta:
Take the cooked pasta and toss it in the skillet with the sauce. Make sure the pasta is coated nicely to absorb all that delicious flavor!
11. Serve the Dish:
Divide the pasta mixture among plates or bowls. Top each serving with the chicken cutlets, and spoon any extra sauce with capers over the top.
12. Garnish and Enjoy:
Finish by garnishing with chopped fresh parsley and lemon slices if desired. Serve immediately and enjoy the delightful combination of flavors in this Chicken Piccata Pasta!
This dish combines tender lemony chicken piccata with comforting pasta, all coated in a bright, buttery caper sauce. Enjoy your delicious creation!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute traditional pasta with gluten-free options like rice noodles or gluten-free fettuccine. Just be sure to follow the cooking instructions on the package, as cooking times may vary.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth is a great alternative. For a slight tang, add a splash of vinegar or lemon juice to mimic the acidity of wine without using alcohol.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, adding a splash of chicken broth to revive the sauce if needed.
Can I Make This Recipe in Advance?
You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Reheat the sauce and freshly cook the pasta just before serving for the best texture and flavor!
