Chicken Piccata Pasta

This Chicken Piccata Pasta recipe has pasta and golden bites of juicy chicken tossed in the most amazing piccata sauce with white wine, butter, garlic, capers, fresh lemon juice, and more!

Prep Time25

Cook Time35

Total Time1

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 531kcal

Author: Stephanie

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 see notes
6 tablespoons COLD salted butter divided
3-4 cloves garlic minced
3 tablespoons flour
½ lb. radiator pasta see notes
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

US Customary - Metric

Instructions

Combine the sauce ingredients in a medium measuring cup with a spout and set aside. Combine the flour and parmesan cheese for the chicken in a medium bowl and set aside.
Measure out remaining ingredients before beginning.
Cover the chicken with saran wrap and use the textured side of a meat mallet to tenderize each side. Cut it into 2-inch strips and pat it completely dry. Season with salt and pepper and toss to coat.
Take 1 tbsp. olive oil and rub it over the chicken, this will help the flour mixture adhere to it. Transfer the chicken to the flour mixture and coat on all sides. (Breading one piece at a time works best),
Heat remaining 2 tbsp. olive oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)
Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, 4 to 5 minutes.
Add 3 tbsp. of the butter and the garlic and cook for 1 minute. Add the flour and stir continuously for 1 minute.
Add the combined sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer, partially covered, while you cook the pasta to al dente according to package instructions.
Use a ladle to remove ¼ cup of pasta water from the top of the pot where the foam is, then drain the rest.
Add the pasta, reserved pasta water, and capers to the sauce and toss to coat. Reduce heat to low. Stir in the parmesan cheese and lemon juice.
Add the chicken back and stir to combine and heat through. Note: The sauce will continue to thicken and get absorbed by the pasta upon standing.
Add the remaining 3 tbsp. cold butter and stir to combine and melt. Remove from heat. Garnish with lemon slices and parsley. Serve!

Notes

Pro Tips:

Pasta: Any kind of pasta works well in this dish, I like using radiator pasta for something different. Other great options include orecchiette, medium shells, shellbows, and rotini!
Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Note that the wine really elevates this particular recipe as the sauce is partially a wine sauce. Non-alcoholic wine may be used. Otherwise, chicken broth may be used instead.
Reserved Pasta Water: When cooking the pasta, use a pot relative to the amount of pasta you’re cooking. A pot that’s too large will dilute the starch in the water, and we need starchy water for the sauce.
Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice. 2 lemons are enough to get the juice you need along with excess slices to garnish.
Serve this with my Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze and reheat well.
Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition