Chicken Piccata Pasta

Spaghetti with chicken piccata in a bowl.

5 from 1 vote

This Chicken Piccata Pasta is bright, briny, and ready in just 30 minutes. A simple Italian-inspired dinner that tastes restaurant-quality at home.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Italian

Servings: Servings

Calories: 447.75kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Large pot
Skillet

Ingredients

8 ounces Spaghetti or Angel hair pasta
½ cup flour
4 thin sliced chicken breasts
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot diced
½ teaspoon salt
3 garlic cloves minced
½ lemon juiced
1 tablespoon lemon zest
1 tablespoon butter
⅓ cup chicken broth
black pepper to taste
4 tablespoons capers
chopped parsley for serving optional

Instructions

Cook spaghetti or pasta according to package directions.
8 ounces Spaghetti or Angel hair pasta
Begin by adding flour to a bowl. Season the chicken with sea salt and black pepper then dip the chicken breasts into the flour to coat on all sides. Shake off the excess flour.
½ cup flour, 4 thin sliced chicken breasts, ½ teaspoon sea salt, ½ teaspoon black pepper
In a skillet, heat 1 tablespoon of butter and olive oil over medium-high heat.
1 tablespoon butter, 1 tablespoon olive oil
Once hot, turn the heat to medium and add the chicken breasts. Cook for 3- 4 minutes. Flip and cook for another 3-4 minutes on the second side or until the chicken is cooked through. Remove it from the pan, slice into strips and set aside.
Add the shallot to the pan and let it soften while stirring for 2 minutes. Add ½ teaspoon of salt and the garlic. Stir.
1 shallot, ½ teaspoon salt, 3 garlic cloves
Pour or squeeze in the lemon juice. Then add in another tablespoon of butter, lemon zest and chicken broth.
½ lemon, 1 tablespoon lemon zest, 1 tablespoon butter, ⅓ cup chicken broth
Let the sauce reduce for about 4 minutes over medium-low heat, stirring occasionally. Season the sauce with black pepper and add in the capers.
black pepper to taste, 4 tablespoons capers
Turn off the heat and add the sliced chicken to the pan. Spoon sauce over the chicken.
In bowls, add the spaghetti topped with sliced chicken and some of the piccata sauce. Garnish each plate with chopped parsley, additional capers and lemon wedges.
chopped parsley for serving

Video

Notes

Use thinly sliced chicken breasts for quick, even cooking.
Finish the sauce with butter off the heat for a silky, restaurant-style texture.
Store leftovers in an airtight container for up to 3 days and reheat gently in a skillet.

Nutrition