Ingredients
- 8 ounces penne, uncooked
- 1 pound boneless, skinless chicken breasts, chopped into 1-inch pieces
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 3/4 cup chicken broth (low sodium or no sodium added)
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1/4 cup capers, drained
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the penne according to package directions. Drain and set aside.
- Season chopped chicken with salt and pepper. Dredge in flour, shaking off excess.
- In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add chicken in batches if needed and sauté until golden and cooked through, about 8–10 minutes. Transfer chicken to a plate.
- Reduce heat to low. Add remaining butter, olive oil, and garlic to the skillet. Sauté for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and capers. Stir and bring to a simmer, scraping up browned bits from the pan.
- Add heavy cream and simmer for 1–2 minutes until slightly thickened.
- Return chicken to the skillet, then add cooked penne. Toss to coat everything in the sauce.
- Stir in Parmesan cheese until melted and combined.
- Serve hot, garnished with extra Parmesan and chopped fresh parsley.
Notes
- Work in batches when cooking chicken to avoid overcrowding the pan.
- Adjust lemon juice and capers to taste for more or less tanginess.
- Use freshly grated Parmesan for best flavor and texture.
- Pairs well with a green salad or garlic bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 585
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
