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Chicken Piccata Pasta

This Chicken Piccata Pasta features succulent chicken breast sautéed in a lemony caper sauce, tossed with your favorite pasta. An easy, flavorful dish that's perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 large skillet
  • 1 wooden spoon
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cooking tongs
  • 1 cutting board

Ingredients
  

  • 12 oz spaghetti or your choice of pasta
  • 2 boneless, skinless chicken breasts (about 1 lb or 450 g total)
  • 1/2 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons capers drained
  • 1/4 cup fresh parsley (chopped, for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
  • Season the chicken breasts with salt and pepper on both sides. Place the flour in a shallow dish and dredge each breast in the flour, shaking off the excess.
  • In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chicken broth, lemon juice, and capers, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the flavors to meld.
  • Slice the cooked chicken into strips and return it to the skillet. Add the drained pasta to the sauce, and toss to combine. Cook for an additional 2-3 minutes to heat through and allow the pasta to soak up the sauce.
  • Divide the Chicken Piccata Pasta among plates. Garnish with the remaining 2 tablespoons of butter, chopped parsley, and grated Parmesan cheese if desired.

Notes

For a lighter version, you can use whole wheat pasta or gluten-free options.
Adjust the amount of lemon juice and capers according to your taste preference.
Cooked chicken can be stored in the refrigerator for up to 3 days. Reheat gently before serving.