Chicken Piccata Pasta
A delightful pasta dish featuring tender chicken, sautéed garlic, bright lemon juice, and capers, all tossed with al dente pasta in a rich sauce.
Ingredients
Main ingredients
- 8 ounces pasta (e.g., spaghetti or linguine) Cooked to al dente
- 2 tablespoons olive oil For sautéing the chicken
- 2 pieces chicken breasts, sliced Can substitute with chicken thighs
- to taste Salt and pepper For seasoning chicken
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice Freshly squeezed for best flavor
- 2 tablespoons capers Briny flavor
- 2 tablespoons unsalted butter To create sauce
- to taste Fresh parsley, chopped for garnish Adds freshness
Instructions
Preparation
- Cook the pasta according to the package instructions. Once done, drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the skillet in a single layer.
- Cook for about 5-7 minutes, flipping halfway, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Cooking
- In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Pour in the chicken broth and lemon juice, stirring to combine. Bring to a gentle simmer.
- Stir in the capers and unsalted butter, allowing the butter to melt and form a sauce.
- Return the cooked chicken to the skillet to coat with the sauce.
- Add the drained pasta to the skillet and toss gently until evenly coated.
Serving
- Garnish with chopped fresh parsley before serving. Enjoy hot with additional sides if desired.
Notes
Serve with a crisp green salad and white wine. Can store leftovers in an airtight container for up to 3 days.