Chicken Piccata Pasta is a delightful dish that combines golden chicken with a bright lemon sauce over tender pasta. This easy recipe tastes fancy but takes only 30 minutes to prepare, making it perfect for busy weeknights when you want something amazing. With the flavors of Italy, this dish promises to satisfy your cravings and impress your family or guests.
Why You’ll Love This Chicken Piccata Pasta
This easy Chicken Piccata dish brings several benefits that make it a must-try:
- Quick preparation time of just 30 minutes, ideal for busy weeknights.
- A fresh, zesty flavor thanks to the lemon and capers.
- High in protein, making it a fulfilling meal.
- Versatile—great for family dinner or entertaining guests.
- Simple ingredients that are often already in your pantry.
- Gluten-free options available with alternative pasta choices.
- This Italian Chicken Piccata is perfect for those who love Italian cuisine.
Ingredients for Chicken Piccata Pasta
Gather these items:
- 2 pounds boneless, skinless chicken breasts
- 1 pound linguine pasta
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- ¾ cup dry white wine
- 2 lemons (juiced and zested)
- ¼ cup capers, drained
- 4 tablespoons unsalted butter
- ½ cup fresh parsley, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup pasta water (reserved)
How to Make Chicken Piccata Pasta Step-by-Step
- Step 1: Put chicken between plastic wrap and pound to ½-inch thickness, then season with salt and pepper on both sides.
- Step 2: Cover the chicken with flour on all sides and shake off extra flour before you start cooking.
- Step 3: Boil a big pot of salted water and cook linguine for 8 to 10 minutes until it’s tender but still firm.
- Step 4: Heat olive oil in your big skillet on medium-high heat until it shimmers, then add the floured chicken pieces.
- Step 5: Cook chicken for 3 to 4 minutes on each side until it’s golden brown and cooked all the way through.
- Step 6: Add minced garlic to the same pan and cook for 30 seconds until it smells good but isn’t brown yet.
- Step 7: Pour white wine into the pan to get all the brown bits off the bottom, then add lemon juice and capers.
- Step 8: Let the sauce bubble for 2 minutes to thicken a little, then mix in butter one piece at a time.
- Step 9: Put the cooked chicken back in the pan with any juices that dripped out while it was resting.
- Step 10: Add your cooked pasta and toss it with the sauce, adding pasta water a little at a time until it’s perfect.
- Step 11: Top with fresh parsley and lemon slices, then serve right away while it’s hot and enjoy every bite!
Pro Tips for the Perfect Chicken Piccata Pasta
Keep these in mind:
- Use fresh ingredients for the best flavor.
- Adjust the amount of lemon juice to your taste.
- Don’t skip the capers; they add a unique flavor.
- Consider using whole wheat linguine for a healthier option.
- Cook the pasta al dente to ensure it holds up in the sauce.
Best Ways to Serve Chicken Piccata Pasta
This Chicken Piccata Pasta with Garlic pairs beautifully with a side salad or garlic bread. You can also serve it with a glass of white wine to complement the dish’s flavors. For a heartier meal, consider adding steamed vegetables like asparagus or broccoli.
How to Store and Reheat Chicken Piccata Pasta
To store, let the chicken piccata pasta cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of reserved pasta water to restore its creamy consistency. This makes it a great option for meal prep!
Frequently Asked Questions About Chicken Piccata Pasta
What’s the secret to perfect Chicken Piccata Pasta?
The secret lies in the balance of flavors. Use fresh lemon juice, quality olive oil, and ensure the chicken is cooked just right for a tender bite. Incorporating a splash of white wine adds depth to the sauce, making it irresistible.
Can I make Chicken Piccata Pasta ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat and toss with freshly cooked pasta before serving. This makes it a perfect option for a quick weeknight meal or dinner gatherings.
How do I avoid common mistakes with Chicken Piccata Pasta?
To avoid overcooking the chicken, use a meat thermometer to check for doneness. Additionally, be careful not to burn the garlic—add it at the right moment for maximum flavor without bitterness.
Variations of Chicken Piccata Pasta You Can Try
Feeling adventurous? Here are some variations you might enjoy:
- Healthy Chicken Piccata Pasta options: Substitute whole grain pasta for added fiber.
- Chicken Piccata Pasta with Spinach: Add fresh spinach during the last minute of cooking for a nutrient boost.
- Creamy Chicken Piccata Pasta: Stir in a splash of cream for a richer sauce.
- Piccata Chicken Pasta: Try different proteins like shrimp or fish for a twist on this classic dish.
For more delicious recipes, check out our homemade tomato sauce or spaghetti with garlic and oil. If you’re interested in healthy options, consider our Mediterranean chickpea salad for a refreshing side dish.
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Delicious Chicken Piccata Pasta in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Golden chicken with bright lemon sauce over tender pasta. This easy dish tastes fancy but takes only 30 minutes. Perfect for busy weeknights when you want something amazing.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 pound linguine pasta
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- ¾ cup dry white wine
- 2 lemons (juiced and zested)
- ¼ cup capers, drained
- 4 tablespoons unsalted butter
- ½ cup fresh parsley, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup pasta water (reserved)
Instructions
- Put chicken between plastic wrap and pound to ½-inch thickness, then season with salt and pepper on both sides.
- Cover the chicken with flour on all sides and shake off extra flour before you start cooking.
- Boil a big pot of salted water and cook linguine for 8 to 10 minutes until it’s tender but still firm.
- Heat olive oil in your big skillet on medium-high heat until it shimmers, then add the floured chicken pieces.
- Cook chicken for 3 to 4 minutes on each side until it’s golden brown and cooked all the way through.
- Add minced garlic to the same pan and cook for 30 seconds until it smells good but isn’t brown yet.
- Pour white wine into the pan to get all the brown bits off the bottom, then add lemon juice and capers.
- Let the sauce bubble for 2 minutes to thicken a little, then mix in butter one piece at a time.
- Put the cooked chicken back in the pan with any juices that dripped out while it was resting.
- Add your cooked pasta and toss it with the sauce, adding pasta water a little at a time until it’s perfect.
- Top with fresh parsley and lemon slices, then serve right away while it’s hot and enjoy every bite!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 1g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
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