Chicken Piccata Pasta (Printable Version)

Golden chicken in bright lemon-caper sauce with pasta, ready in 40 minutes.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, halved horizontally
02 - Salt and freshly ground black pepper to taste
03 - 1/2 cup all-purpose flour for dredging

→ Pasta

04 - 12 oz linguine or spaghetti

→ Sauce

05 - 3 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1/2 cup dry white wine
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
11 - 3 tbsp capers, drained
12 - 1/4 cup chopped fresh parsley
13 - 1/4 cup grated Parmesan cheese, plus extra for serving
14 - Lemon slices for garnish (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.
02 - Slice chicken breasts in half horizontally to create thin cutlets. Season both sides generously with salt and pepper.
03 - Coat chicken pieces in flour, shaking off any excess.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
05 - Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
06 - Pour in white wine, scraping up browned bits from the bottom of the skillet. Simmer for 2 minutes.
07 - Stir in chicken broth, lemon juice, and capers. Simmer for 3–4 minutes until sauce is slightly reduced.
08 - Add chicken back to the skillet and simmer for 2 minutes, basting with sauce.
09 - Add drained pasta, parsley, and Parmesan to the skillet. Toss everything together, adding reserved pasta water as needed to achieve a silky consistency. Serve immediately with additional Parmesan and lemon slices if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for when you need comfort food that still feels light and fresh
  • Leftovers reheat beautifully for an effortless tomorrow lunch
02 -
  • Do not crowd the pan when cooking chicken or it will steam instead of sear
  • The pasta water is your secret weapon for adjusting sauce consistency
  • Let the sauce reduce slightly or it will be too thin to coat the pasta properly
03 -
  • Pat the chicken completely dry before dredging for the best crust
  • Taste the sauce before serving and adjust lemon or salt as needed

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