Easy Chicken Piccata Pasta With Lemon Butter Sauce
This easy chicken piccata pasta combines tender pan-seared chicken, al dente pasta, briny capers, and a silky lemon butter sauce for a bright yet comforting Italian-inspired dinner that’s perfect for busy weeknights.
Equipment
- large pot for boiling pasta
- large skillet
- tongs or spatula
- cutting board
- chef’s knife
Ingredients
- 1.5 lb boneless, skinless chicken breasts, sliced into thin cutlets
- salt and black pepper, to taste
- 0.5 cup all-purpose flour, for dredging
- 2 tbsp olive oil (for chicken)
- 12 oz spaghetti, linguine, or fettuccine
- salted water, for boiling pasta
- 2 tbsp olive oil (for sauce)
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 0.75 cup low-sodium chicken broth
- 0.33 cup fresh lemon juice (about 2 lemons)
- 0.25 cup capers, drained
- 4 tbsp unsalted butter, cut into pieces
- lemon slices, optional
- fresh parsley, finely chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
- Season the chicken cutlets on both sides with salt and pepper. Lightly dredge each piece in flour, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add olive oil and sauté the minced shallot over medium heat for about 1 minute. Add garlic and cook briefly until fragrant.
- Pour in the chicken broth, scraping up browned bits. Add lemon juice, capers, and lemon slices if using. Simmer for 3–4 minutes until slightly reduced.
- Reduce heat to low and whisk in the butter pieces one at a time until the sauce is glossy and lightly thickened.
- Return the chicken to the skillet. Add the cooked pasta and toss to coat, adding reserved pasta water as needed.
- Remove from heat, garnish with fresh parsley, and serve immediately with extra lemon wedges if desired.
Notes
Use fresh lemon juice for the best flavor. Add butter over low heat to keep the sauce smooth. Reserve pasta water to adjust the sauce consistency. Rinse capers if sensitive to salt.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 34gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 620mgPotassium: 520mgFiber: 3gSugar: 3gVitamin A: 450IUVitamin C: 18mgCalcium: 80mgIron: 2.5mg
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