Chicken Piccata Pasta
Cook
20 mins
Prep Time
10 mins
Total Time
30 mins
Serves
4
Ingredients
- 12 oz linguine or any pasta
- 4 boneless, skinless chicken breasts (6 oz each), pounded to 1/2-inch thickness
- 1 cup all-purpose flour, seasoned with salt and pepper
- 4 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 1/2 cup dry white wine
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1/2 cup chicken broth
- 1/3 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 lemon, sliced into rounds
- Salt and freshly ground black pepper to taste
- Parmesan cheese for serving (optional)
For the Sauce:
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon fresh lemon zest
- 1/4 teaspoon red pepper flakes (optional)
Kitchen Tools Needed:
- Large pot for pasta
- Large skillet
- Colander
- Meat mallet
- Measuring cups and spoons
- Whisk
- Tongs
- Knife and cutting board
Steps
- Prepare the Pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
- Prepare the Chicken: Season chicken breasts with salt and pepper, then dredge in seasoned flour, shaking off excess.
- Cook the Chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Remove to a plate and tent with foil.
- Make the Sauce: In the same skillet, add garlic and cook for 30 seconds. Add wine and lemon juice, scraping up browned bits. Bring to a boil and cook for 2 minutes. Add chicken broth, capers, and cream. Simmer for 3-4 minutes until slightly thickened.
- Finish the Sauce: Remove from heat and whisk in remaining 3 tablespoons butter, one piece at a time. Stir in lemon zest, parsley, and red pepper flakes if using. Season with salt and pepper.
- Combine and Serve: Add cooked pasta to the sauce, tossing to coat. Add pasta water if needed for consistency. Slice chicken and arrange over pasta. Garnish with lemon slices and additional parsley. Serve with Parmesan cheese if desired.
Macros:
Total Calories: 625
Carbs: 52g
Proteins: 42g
Fats: 28g