Description
Quick Chicken Piccata Pasta is a flavorful and speedy Italian-inspired dish combining tender chicken cutlets with a zesty lemon-caper sauce, served over perfectly cooked spaghetti or linguine. Ready in just 30 minutes, this recipe is ideal for a satisfying weeknight meal that bursts with bright, fresh flavors and a delightful buttery finish.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided: 1 tbsp + 2 tbsp)
- 3 cloves garlic, minced
Sauce
- ½ cup dry white wine or chicken broth
- â…“ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained and rinsed
- ½ cup low-sodium chicken broth
- 2 tablespoons fresh parsley, finely chopped
Pasta and Garnishes
- 12 ounces spaghetti or linguine
- Salt, for pasta water
- Lemon slices, for garnish
- Extra chopped parsley, for garnish
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente according to package instructions. Drain the pasta, reserving ½ cup of the pasta water for later use.
- Prepare chicken cutlets: Slice each chicken breast horizontally into 2 thin cutlets, making a total of 4 pieces. Season both sides of each cutlet with salt and black pepper. Lightly dredge the chicken cutlets in all-purpose flour, shaking off any excess flour to ensure an even coating.
- Sauté chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3–4 minutes on each side until they are golden brown and cooked through. Transfer the cooked chicken to a plate and tent it with foil to keep warm.
- Prepare sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Carefully pour in the dry white wine (or chicken broth if preferred) to deglaze the pan, scraping up all the browned bits from the bottom. Stir in the fresh lemon juice, capers, and low-sodium chicken broth. Let the sauce simmer for 2–3 minutes until it reduces slightly and thickens.
- Finish sauce and combine: Reduce heat to low and whisk in the remaining 2 tablespoons of butter until the sauce becomes glossy and smooth. Return the chicken cutlets to the skillet and spoon the sauce over them to coat evenly. Add the cooked pasta to the skillet and gently toss everything together, using some of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Serve: Plate the pasta first and arrange the chicken cutlets on top. Spoon extra sauce over the dish, then garnish with freshly chopped parsley and lemon slices for a refreshing finish. Serve immediately while warm.
Notes
- Use fresh lemons for the best flavor in the lemon juice.
- If you prefer a non-alcoholic version, substitute white wine with additional chicken broth.
- Be careful not to overcook the chicken cutlets to keep them tender and juicy.
- Reserve pasta water is useful for adjusting sauce consistency—add gradually to achieve your desired texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
