Description
Chicken Piccata Pasta – a delicious, flavorful and easy chicken piccata pasta recipe that is perfect for a busy weeknight dinner option!
Ingredients
Scale
- 3 large boneless skinless chicken breasts, cut into cutlets
- 3/4 cup flour (all-purpose or gluten-free)
- 2 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 tablespoons shallot, minced
- 1 tablespoon garlic, minced
- 1 1/2 cup chicken broth
- 2 tablespoons white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 lemon, sliced
- 2 tablespoons capers
- 1/2 cup reserved pasta water
- 1/2 pound spaghetti noodles (regular or gluten-free)
- parmesan cheese and fresh parsley for serving
Instructions
- Chicken Cutlets: take each boneless, skinless chicken breast and cut in half lengthwise to create two thin cutlets (these will cook faster and more evenly than whole chicken breasts). Season each cutlet with a little kosher salt and pepper; set aside.
- Prep Cutlets: In a medium bowl combine flour, garlic powder, onion powder and Italian seasoning. Stir to combine. Taking chicken cutlets one at a time, place them in the flour mixture and ensure each piece is fully coated. Place coated chicken cutlets on plate; set aside. Discard flour mixture.
- Sear Chicken: Bring large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil and 1 tablespoon butter. Let butter melt and then, in batches, cook chicken cutlets 1-3 minute per side or until chicken is light golden brown. Place chicken on a clean plate; set aside.
- Sauce: Add remaining 2 tablespoons of butter to the pan along with the shallots and garlic. Sauté for 1-2 minutes. Add broth, white wine, lemon juice, lemon zest, lemon slices and capers. Nestle chicken back into the pan and bring to a gentle simmer for 5-10 minutes or until chicken is cooked through.
- Cook Pasta: Meanwhile, cook pasta al dente according to package instructions – drain and reserve a cup of pasta water.
- Finish: remove chicken and lemon slices from the cast iron skillet – place on a plate and set aside. Add cooked pasta to the cast iron skillet and toss in the lemon sauce. Add a splash or two of pasta water, as needed, to help coat all the noodles with the lemon sauce.
- Serve: Divide pasta between plates and top with chicken. Garnish with fresh chopped parsley and shaved parmesan cheese.
Notes
- Dairy-Free: to make this recipe dairy-free use a plant-based butter and omit the parmesan cheese.
- Gluten-Free: to make this gluten-free use a gluten-free pasta.
- Storage: store leftovers in an airtight container in the fridge for 3-5 days.
Nutrition
- Serving Size: 6oz
- Calories: 250
- Sugar: 2.2 g
- Sodium: 233.8 mg
- Fat: 8.6 g
- Carbohydrates: 35.1 g
- Protein: 8.2 g
- Cholesterol: 24 mg