Description
This Chicken Piccata Pasta recipe has pasta and golden bites of juicy chicken tossed in the most amazing piccata sauce with white wine, butter, garlic, capers, fresh lemon juice, and more!
Ingredients
Scale
- 2 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
- 1 ¼ lbs. boneless skinless chicken breast
- Salt/pepper
- 3 tablespoons olive oil (divided)
- ¼ cup flour
- ¼ cup parmesan cheese (grated)
- ¾ cup dry white wine
- 6 tablespoons COLD salted butter (divided)
- 3–4 cloves garlic (minced)
- 3 tablespoons flour
- ½ lb. radiator pasta
- ¼ cup pasta water
- 2 tablespoons capers (drained)
- ¼ cup fresh lemon juice
- ½ cup parmesan cheese (grated)
- Freshly sliced lemons
- Roughly chopped parsley
Instructions
- Combine the sauce ingredients in a medium measuring cup with a spout and set aside. Combine the flour and parmesan cheese for the chicken in a medium bowl and set aside.
- Measure out remaining ingredients before beginning.
- Cover the chicken with saran wrap and use the textured side of a meat mallet to tenderize each side. Cut it into 2-inch strips and pat it completely dry.
- Take 1 tbsp. olive oil and rub it over the chicken, this will help the flour mixture adhere to it. Transfer the chicken to the flour mixture and coat on all sides.
- Heat remaining 2 tbsp. olive oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
- As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt.
- Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Simmer until reduced by half, 4 to 5 minutes.
- Add 3 tbsp. of the butter and the garlic and cook for 1 minute. Add the flour and stir continuously for 1 minute.
- Add the combined sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer, partially covered, while you cook the pasta to al dente according to package instructions.
- Use a ladle to remove ¼ cup of pasta water from the top of the pot, then drain the rest.
- Add the pasta, reserved pasta water, and capers to the sauce and toss to coat. Reduce heat to low. Stir in the parmesan cheese and lemon juice.
- Add the chicken back and stir to combine and heat through.
- Add the cold butter and stir to combine and melt. Remove from heat. Garnish with lemon slices and parsley. Serve!
Notes
- Use dry white wine for best results.
- Radiator pasta can be replaced with other pasta types if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 531
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 100 mg
Keywords: Chicken Piccata Pasta, Italian pasta recipe, chicken pasta, piccata sauce