Chicken Piccata Pasta

Why You’ll Love This Recipe

Chicken Piccata Pasta is a vibrant and flavorful dish that combines golden, crispy chicken cutlets with spaghetti, all smothered in a rich and zesty lemon-caper sauce. This Italian-inspired meal is both elegant and easy to prepare, making it the perfect choice for any night of the week. The bright, buttery sauce with a hint of tang from the lemon and capers elevates the pasta, creating a delightful balance of flavors that will have you coming back for more. Whether for a family dinner or a special occasion, this dish is sure to impress!

Ingredients

• ¾ pound thin spaghetti (or your preferred pasta)

• 4 thin chicken cutlets (about ¼ inch thick)

• Salt and pepper, to taste

• ½ cup all-purpose flour

• Olive oil, for pan

• 1 tablespoon finely minced shallot

• 3 garlic cloves, minced

• 1½ cups chicken broth (plus more as needed)

• 2 tablespoons fresh lemon juice (or to taste)

• ½ lemon, thinly sliced

• 3 tablespoons capers, drained

• 5 tablespoons unsalted butter, divided

• Freshly chopped Italian parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta according to the package instructions in a large pot of generously salted water until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.

2. Season the chicken cutlets with salt and pepper. Dredge the chicken in flour, shaking off any excess flour.

3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chicken cutlets to the skillet and cook for about 3–4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.

4. In the same skillet, melt 2 tablespoons of butter. Add the shallots and garlic, sautéing for 1–2 minutes until fragrant.

5. Stir in the capers, then add the chicken broth, lemon juice, and lemon slices. Season with salt and pepper to taste. Bring the mixture to a simmer.

6. Return the chicken cutlets to the skillet and let them simmer in the sauce for 2–3 minutes to allow the sauce to thicken slightly. Once the chicken is coated in the sauce, remove the chicken from the skillet and set it aside.

7. Turn off the heat and stir in the remaining 3 tablespoons of butter until the sauce becomes glossy and smooth.

8. Toss the cooked pasta in the remaining sauce, adding reserved pasta water as needed to loosen the sauce.

9. Serve the pasta topped with the chicken and extra sauce. Garnish with chopped parsley and lemon slices for a fresh finishing touch.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cooking Time: 20 minutes

• Total Time: 35 minutes

Variations

• Add Vegetables: Toss in some sautéed spinach, asparagus, or cherry tomatoes to add more color and nutrition to the dish.

• Use Chicken Breasts: If you prefer, you can use boneless, skinless chicken breasts instead of cutlets, though you may need to adjust the cooking time to ensure they cook through.

• Make it Gluten-Free: Substitute the flour with a gluten-free alternative like cornstarch or a gluten-free all-purpose flour blend to make the dish gluten-free.

Storage/Reheating

• Storage: Store any leftover Chicken Piccata Pasta in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, warm the pasta and chicken in a skillet over low heat, adding a little chicken broth or water to help loosen the sauce.

FAQs

1. Can I use a different type of pasta?

Yes! You can swap out spaghetti for any pasta shape you prefer, such as fettuccine, penne, or linguine.

2. Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can make the chicken and sauce ahead of time and store them separately in the refrigerator. Reheat the components and toss with freshly cooked pasta when ready to serve.

3. Can I make this recipe without capers?

Capers are a key ingredient for the tangy, briny flavor in this dish, but if you don’t have any, you could substitute with chopped green olives or skip them altogether for a simpler sauce.

4. Can I use a different protein in this recipe?

Yes, you could easily substitute the chicken with shrimp or even a plant-based protein like tofu for a variation on this dish.

5. Can I make this recipe dairy-free?

For a dairy-free version, replace the butter with a dairy-free alternative like olive oil or vegan butter, and omit the Parmesan if used for garnish.

6. How can I make the sauce thicker?

If you want a thicker sauce, you can add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon water) into the sauce as it simmers. Stir until it reaches your desired consistency.

7. Can I freeze Chicken Piccata Pasta?

It’s not ideal to freeze the pasta itself, as pasta tends to lose its texture when frozen. However, you can freeze the chicken and sauce separately and reheat them when ready to serve.

8. Can I make this recipe spicier?

If you like spice, you can add a pinch of red pepper flakes to the sauce to give it an extra kick of heat.

9. What should I serve with Chicken Piccata Pasta?

This dish pairs beautifully with a side of garlic bread, a simple green salad, or roasted vegetables like broccoli or asparagus.

10. Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is ideal for the best flavor, you can substitute bottled lemon juice if needed. However, the taste may not be as vibrant.

Conclusion

Chicken Piccata Pasta is a deliciously bright and savory dish that combines the crispy perfection of chicken cutlets with a rich, buttery lemon-caper sauce. It’s simple to prepare, elegant enough for special occasions, and packed with fresh, zesty flavors. Whether you’re looking to impress your guests or make a quick, satisfying dinner, this dish is guaranteed to be a hit. With a balance of textures and a sauce that’s full of flavor, it’s a meal you’ll want to make again and again.

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