Chicken Piccata Pasta Recipe
A delicious, flavorful and easy Chicken Piccata Pasta recipe that is perfect for a busy weeknight dinner option!
Ingredients
- 3 boneless, skinless chicken breasts
- kosher salt and ground black pepper
- ¾ cup all-purpose flour gluten-free
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 3 tablespoons butter divided
- 1 tablespoon extra virgin olive oil
- 2 tablespoons shallots minced
- 1 tablespoon garlic minced
- 1 ½ cups chicken broth
- 2 tablespoons white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 1 tablespoon lemon zest
- 1 lemon sliced
- ½ pound spaghetti noodles regular or gluten-free
- ½ cup reserved pasta water
Serving Suggestions:
- parmesan cheese shredded
- fresh parsley chopped
Instructions
- Chicken Cutlets: take 3 boneless, skinless chicken breasts 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 ground black pepper; set aside.
- Prep Cutlets: In a medium bowl combine ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons onion powder and 2 teaspoons 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 butter and 1 tablespoon extra virgin olive oil. 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 2 tablespoons shallots and 1 tablespoon garlic. Sauté for 1-2 minutes. Add 1 ½ cups chicken broth, 2 tablespoons white wine, 2 tablespoons fresh lemon juice, 2 tablespoons capers, 1 tablespoon lemon zest, and 1 lemon (sliced). 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 ½ pound spaghetti noodles 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: use a plant-based butter and omit the parmesan cheese.
- Gluten-Free: simply use a gluten-free pasta.
- Storage: store leftovers in an airtight container in the fridge for 3-5 days.
Nutrition
Calories: 269kcal | Carbohydrates: 34g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 306mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 2mg
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