Chicken Piccata Pasta Recipe
This Chicken Piccata Pasta is a vibrant and flavorful one-pan meal featuring tender chunks of chicken sautéed to golden perfection, tossed with al dente bow tie pasta, and a tangy lemon-caper butter sauce. With fragrant garlic and shallots enhancing the depth of the sauce, this recipe delivers a perfect balance of bright acidity and richness that’s ideal for a quick yet elegant dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Dry Ingredients
- Salt and black pepper, to taste
- ¼ cup all-purpose flour, plus more if necessary
- 12 ounces bow tie (farfalle) or other short pasta
Protein
- 1¼ to 1½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch chunks
Fresh Produce
- 1 large shallot, chopped
- 4 garlic cloves, chopped
- ¼ cup lemon juice (from 1 to 2 lemons)
- Roughly chopped parsley, for serving
Dairy and Oils
- 6 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
Liquids and Other
- 1½ cups chicken stock
- 2 tablespoons drained capers
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water and then drain the pasta.
- Prepare the Chicken: While the pasta cooks, place the chicken chunks in a bowl. Season generously with salt and black pepper, then toss with the flour to coat evenly; add more flour if needed. If pieces stick together, they can be separated during cooking.
- Sauté the Chicken: Heat 2 tablespoons of butter and the olive oil in a large skillet over high heat. When the butter is melted and bubbling, add the chicken pieces in batches to avoid overcrowding. Cook, stirring occasionally to break apart any stuck pieces, until the chicken is cooked through and golden brown on the edges. Use tongs or a slotted spoon to transfer cooked chicken to a plate.
- Make the Sauce: Reduce the heat to medium-high and add the chopped shallot and garlic to the skillet. Stir occasionally and cook until softened and fragrant, about 1 to 2 minutes. Pour in the chicken stock and simmer until the liquid is reduced by half, approximately 3 to 5 minutes. Lower the heat and stir in the remaining 4 tablespoons of butter, lemon juice, and capers to create a rich, tangy sauce.
- Combine and Serve: Season the sauce with salt and black pepper to taste. Return the cooked chicken to the skillet and add the drained pasta. Toss everything thoroughly to coat the pasta and chicken evenly with the sauce. If the sauce needs thinning, incorporate small splashes of reserved pasta water. Remove from heat and serve garnished with chopped parsley and extra black pepper if desired.
Notes
- Use chicken thighs for a juicier, more flavorful result or breasts for a leaner option.
- Ensure the skillet is hot enough when browning chicken to get golden, crisp edges.
- If the sauce seems too thick after adding pasta, gradually add reserved pasta water to loosen it.
- Fresh lemon juice is preferred over bottled for a brighter, fresher flavor.
- Capers add a salty, tangy punch, but you can reduce quantity if you prefer milder flavors.
Keywords: Chicken Piccata Pasta, lemon chicken pasta, caper chicken pasta, quick chicken dinner, stovetop pasta dinner
Find it online: https://recipeswithria.com/chicken-piccata-pasta-recipe/
