Chicken Piccata Pasta

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 515kcal

Author: Platings and Pairings

Two mouthwatering dishes come together as one in this irresistible Chicken Piccata Pasta! The chicken is juicy, the pasta is satisfying, and the piccata-style white wine butter sauce is irresistible. It’s all you could ever need for date night or family dinners!

Print Recipe

Equipment

Ingredients

1 pound farfalle pasta or penne or rotini pasta
1 pound chicken tenders cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons extra-virgin olive oil
4 Tablespoons unsalted butter divided
1 shallot minced
5 cloves garlic thinly sliced
2 Tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
¼ cup capers drained
¼ cup chopped fresh parsley plus more to garnish
1/4 cup fresh lemon juice plus lemon wedges for serving

Instructions

Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. Drain pasta; set aside.
Meanwhile, heat 1 TBSP olive oil in a large skillet over medium-high heat. Add chicken and season with a pinch of salt and pepper. Brown the chicken, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
Reduce the heat to medium. Add the remaining 1 TBSP olive oil and 2 TBSP butter to the skillet. Once melted, add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook 1 minute longer, until fragrant.
Add the flour and cook for 2 minutes. Whisk in wine and reduce liquid for 1 minute.
Whisk broth into the sauce. Stir in capers and parsley.
When the liquid comes to a bubble, add the remaining 2 TBSP butter to the sauce. Add chicken back to the pan and add the lemon juice. Heat for 1 to 2 minutes.
Toss hot pasta with chicken and sauce. Season with salt and pepper, to taste. Sprinkle with additional fresh parsley, and enjoy!

Video

Notes

Storing

This lemon caper chicken pasta is best fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the sauce as it sits, so when reheating, just add a splash of chicken broth or water to loosen things up.
You can reheat the leftovers on the stovetop over medium-low heat or in the microwave until warmed through.

Tips and Tricks

Remember to pat the chicken dry with paper towels before searing it in the pan. Soaking up that excess moisture will give you golden, crispy chicken every time.
After adding the wine, take the time to scrape up the browned bits stuck to the bottom of the pan with a wooden spoon. They add tons of savory flavor to the sauce.
Reserve 1 to 2 cups of pasta water before draining the rest. That way, if your sauce is too thick after tossing in the pasta, you can add splashes of the starchy pasta water to loosen it up.

Variations

Wine-free option - Swap the wine with an equal amount of chicken broth and a splash of lemon juice or white wine vinegar for acidity.
Gluten-free option - Use your favorite gluten-free pasta (brown rice pasta, chickpea pasta, lentil-based, etc.) and swap the flour for a 1:1 gluten-free flour blend.
Dairy-free option - To get that glossy, rich sauce without the dairy, substitute a plant-based butter that tastes great and melts well.
Add veggies - Stir in baby spinach at the end so it wilts into the sauce. Or, toss in blanched asparagus, steamed broccoli, or roasted artichoke hearts for extra color, texture, and nutrition.

Nutrition