This Chicken Piccata Pasta is a tasty mix of tender chicken, zesty lemon, and capers all tossed with spaghetti. It’s a delightful spin on a classic dish!
It’s quick to whip up, making it perfect for a busy weeknight. I love how the lemon really wakes up the flavors—it brings a smile every time! 🍋
Key Ingredients & Substitutions
Pasta: I love using spaghetti or angel hair in this dish because they soak up the sauce beautifully. If you’re gluten-free, you can use chickpea or quinoa pasta for a great alternative.
Chicken: Boneless, skinless chicken breasts are perfect here. If you’re looking for a leaner option, consider using turkey cutlets instead. They cook quickly and taste delicious!
Butter: Unsalted butter gives a nice rich flavor, but if you’re dairy-free, try using olive oil or a plant-based butter to maintain that depth.
Capers: These little briny bites add a ton of flavor! If you’re not a fan, you could swap in chopped green olives for a similar salty kick.
Lemon: Fresh lemon juice is key for brightness. Bottled lemon juice can work in a pinch, but fresh really makes a difference! If you’re out of lemons, try some white wine vinegar.
How Do You Get Your Chicken to Stay Juicy?
Keeping the chicken juicy and flavorful is crucial! The trick is to pound the chicken thinly and cook it quickly. Here’s how:
- Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness. This helps them cook evenly and stay moist.
- When cooking, ensure your skillet is hot enough. This will create a nice golden crust and seal in juices!
- Avoid overcooking. Aim for 3-4 minutes per side, until they’re golden brown and cooked through. This keeps them tender and juicy!
Chicken Piccata Pasta
Ingredients You’ll Need:
- 8 oz spaghetti or angel hair pasta
- 2 skinless, boneless chicken breasts, thinly sliced or pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup low sodium chicken broth
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
Time Needed:
This Chicken Piccata Pasta takes about 20 minutes to prepare and cook. In just a short time, you’ll have a delicious dinner ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti or angel hair pasta and cook it according to the package instructions until it’s al dente (firm to the bite). Drain the pasta and set it aside while you prepare the chicken.
2. Prepare the Chicken:
Season both sides of the chicken breasts with a sprinkle of salt and pepper. Next, dredge each piece of chicken in the flour, making sure to shake off any excess flour so it doesn’t get too clumpy.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken and cook for about 3-4 minutes on each side until the chicken is golden brown and cooked through. When done, transfer the chicken to a plate and cover it lightly to keep it warm.
4. Create the Sauce:
Lower the heat to medium in the same skillet. Add the butter and minced garlic, cooking for about 1 minute until the garlic is fragrant (be careful not to burn it!). Pour in the lemon juice, chicken broth, and the capers. Stir everything together and bring it to a simmer. Let the sauce reduce and thicken for about 3-5 minutes.
5. Combine Everything:
Return the cooked chicken to the skillet, spooning some sauce over it to warm through for 1-2 minutes. Meanwhile, toss the cooked pasta with a bit of the sauce in a separate bowl to make sure it’s nicely coated.
6. Serve & Enjoy:
Plate the pasta onto individual dishes and lay the chicken on top. Drizzle extra sauce and capers over the chicken for a burst of flavor. Garnish with freshly chopped parsley and a lemon slice if you’d like. Enjoy your bright, flavorful Chicken Piccata Pasta with family or friends!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti or angel hair works great, you can use any pasta shape you prefer, such as fettuccine, penne, or even a gluten-free pasta if needed. Just remember to adjust the cooking time according to the package instructions!
What Should I Do If I Don’t Have Capers?
If you’re out of capers, you can substitute with chopped green olives for a similar briny flavor. Alternatively, you could skip them entirely if desired, but they do add a nice punch to the dish!
Can I Make This Dish Ahead of Time?
You can prepare the chicken and sauce ahead of time and store them separately in the fridge for up to 2 days. When ready to serve, reheat the chicken and sauce, then toss with freshly cooked pasta for the best texture!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, adding a splash of chicken broth or water if needed to revive the sauce.