This Chicken Piccata Pasta is a tasty dish with tender chicken, perfectly cooked pasta, and a zesty lemon sauce. It’s quick to make and bursting with flavor!
Honestly, this meal always feels fancy, but it’s super easy to whip up. I love enjoying it with a sprinkle of fresh parsley on top—makes it look like a chef’s creation! 🍝
Key Ingredients & Substitutions
Penne Pasta: This pasta shape is perfect for holding onto the sauce. If you don’t have penne, you can use fusilli or spaghetti instead! Just keep an eye on the cooking times.
Chicken: Skinless, boneless chicken breasts work great here. For a change, you could use chicken thighs for a juicier flavor or even swap with shrimp if you prefer seafood.
Capers: Capers add a tangy burst to the sauce. If you can’t find them, try using chopped olives for a different flavor, though the taste won’t be quite the same!
Lemon Juice: Fresh lemon juice is key for the zesty sauce. Bottled lemon juice will work in a pinch, but fresh is always best for flavor. You can also use lime juice if you’re out of lemons!
Parsley: Fresh parsley brightens up the dish. You can substitute it with fresh basil or oregano for a different twist. Dried herbs work too, but cut down the amount since they are more concentrated.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken can be tricky, but focusing on a few key steps can help you achieve juicy, golden pieces every time:
- Slice the chicken breasts in half to create thinner cutlets. This ensures they cook faster and stay juicy.
- Season both sides generously with salt and pepper. This boosts the flavor.
- When cooking, make sure the skillet is hot enough. You want that sizzle when the chicken hits the pan!
- Avoid overcrowding the pan. Cook in batches if necessary. This helps achieve that nice golden crust.
- Use a meat thermometer to check for 165°F (75°C) on the thickest part of the chicken to ensure it’s fully cooked.
Following these tips will help your chicken turn out delicious every time! Enjoy your Chicken Piccata Pasta! 🍽️
How to Make Chicken Piccata Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
For the Chicken:
- 3 skinless, boneless chicken breast halves (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
For the Sauce:
- 1 cup low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed and drained
For Garnish:
- 1/4 cup chopped fresh parsley
- Lemon slices, for garnish
Time Needed:
This delightful dish takes about 30 minutes from start to finish! You’ll spend around 10 minutes prepping and cooking the chicken, while the pasta comes together simultaneously. Before you know it, you’ll be serving up a fresh plate of Chicken Piccata Pasta!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until it’s al dente—usually about 9-11 minutes. Drain the pasta and set it aside for later.
2. Prepare the Chicken:
While the pasta is cooking, slice each chicken breast in half horizontally so you have thinner cutlets. This helps them cook faster and stay juicy. Season both sides of the cutlets with salt and pepper to enhance the flavor.
3. Dredge the Chicken:
In a shallow dish, place your flour. Dredge each chicken cutlet in the flour, making sure to shake off any excess. This gives the chicken a nice, crispy coating when cooked!
4. Cook the Chicken:
In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted and is sizzling, add the chicken cutlets to the pan. Cook them for about 3-4 minutes on each side until they turn golden brown and are cooked through. Once ready, remove the chicken from the skillet and set it on a plate.
5. Make the Sauce:
Reduce the heat to medium, and add the chicken broth, lemon juice, and capers to the same skillet. Be sure to scrape any brown bits from the bottom of the pan—this adds a ton of flavor! Let the sauce simmer for about 3-4 minutes until it reduces slightly.
6. Finish the Sauce:
Stir in the remaining 2 tablespoons of butter into the sauce, allowing it to melt completely to create a silky texture.
7. Combine the Ingredients:
Return the cooked chicken cutlets to the skillet to warm them in the lemon-caper sauce for 1-2 minutes. Now, add the cooked pasta to the skillet and gently toss everything together, ensuring the pasta is nicely coated with the sauce.
8. Serve and Enjoy:
To serve, place the chicken cutlets on top of the pasta, spoon some additional sauce over everything, and garnish with fresh parsley and lemon slices. Dig in, and enjoy the bright flavors of this wonderful Chicken Piccata Pasta!
This dish is not only delicious but makes for a lovely presentation as well. Enjoy your cooking adventure! 🍽️
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but ensure it’s fully thawed before cooking. The best method is to thaw it in the fridge overnight or use the cold water method—seal the chicken in a plastic bag and submerge it in cold water for quicker thawing.
What Can I Substitute for Capers?
If you don’t have capers, chopped green olives or pickles can work as a substitute for a similar briny flavor. Just keep in mind the taste won’t be exactly the same, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta and chicken in a skillet over low heat, adding a splash of broth or water to help revive the sauce if needed.
Can I Make This Dish Ahead of Time?
While the pasta is best served fresh, you can prepare the chicken and sauce ahead of time. Simply combine the cooked chicken with the sauce and refrigerate. When you’re ready to serve, just warm everything together and add freshly cooked pasta for the best flavor and texture!
