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Flavorful Chicken Piccata Pasta

Helen T. Patterson
Tender chicken cutlets simmered in a tangy lemon-caper sauce, tossed with perfectly cooked pasta for a quick, protein-packed Italian-inspired dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 12-inch skillet
  • Meat tenderizer
  • Wooden spoon
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Ingredients
  

  • ¾ pound thin spaghetti or preferred pasta
  • 4 thin chicken cutlets about ¼ inch thick; one thick breast yields 2 cutlets
  • ¼ teaspoon salt per cutlet plus extra to taste
  • Freshly ground black pepper to taste
  • ½ cup all-purpose flour
  • Olive oil for cooking
  • 1 tablespoon finely minced shallot
  • 3 cloves garlic minced
  • ½ cup white wine Sauvignon Blanc recommended
  • 1½ cups chicken broth plus extra if needed
  • 2 tablespoons fresh lemon juice or to taste
  • ½ lemon thinly sliced
  • 3 tablespoons capers drained
  • 5 tablespoons unsalted butter divided
  • Fresh Italian parsley chopped, for garnish

Instructions
 

  • Prepare the Pasta: Begin by bringing a large pot of water to a rolling boil.
    Generously salt the water—it should taste slightly like the sea—to season the pasta while cooking.
    Add your thin spaghetti or preferred pasta and cook according to package instructions until al dente, ensuring it retains a slight bite.
    Before draining, carefully scoop out about 1 cup of pasta water and set it aside; this starchy water will help adjust the sauce consistency later.
    Drain the pasta and set aside in a large mixing bowl or plate.
  • Season the Chicken Cutlets: While the pasta is cooking, place your chicken cutlets on a clean cutting board.
    Pat them dry with paper towels to remove excess moisture, which helps the flour adhere.
    Season both sides generously with salt and pepper—about ¼ teaspoon per cutlet works well.
    This step enhances the flavor and creates a deliciously seasoned crust when cooked.
  • Dredge the Chicken in Flour: Pour the all-purpose flour into a shallow dish.
    Lightly coat each chicken cutlet with flour, shaking off any excess.
    The thin flour layer ensures the chicken develops a golden-brown exterior while helping the sauce cling to it.
    Place the floured cutlets on a plate, ready for cooking.
  • Sear the Chicken Cutlets: Heat a few tablespoons of olive oil in a 12-inch skillet over medium heat.
    Once the oil shimmers but does not smoke, carefully add the chicken cutlets.
    Cook each side for about 3–4 minutes until golden brown and fully cooked through.
    Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked chicken and transfer to a plate, covering lightly with foil to keep warm.
  • Sauté Aromatics: In the same skillet, lower the heat slightly and add 2 tablespoons of butter.
    Once melted, add the finely minced shallot and garlic.
    Sauté gently for 1–2 minutes until fragrant and soft, making sure not to burn the garlic. This builds a rich flavor base for your sauce.
  • Deglaze the Pan: Add the drained capers and pour in ½ cup of white wine.
    Use a wooden spoon to scrape the browned bits from the bottom of the pan; these are full of flavor and essential for the sauce.
    Let the wine reduce slightly for 2–3 minutes, concentrating its flavor.
  • Build the Lemon-Caper Sauce: Stir in 1½ cups of chicken broth, 2 tablespoons of fresh lemon juice, and the thinly sliced half lemon.
    Season with a little more salt and pepper to taste. Allow the sauce to come to a gentle simmer.
    This stage infuses the sauce with a bright, tangy flavor and incorporates the rich savory notes from the chicken and pan drippings.
  • Reintroduce the Chicken: Carefully return the seared chicken cutlets to the skillet, nestling them into the sauce.
    Simmer gently for 2–3 minutes, allowing the chicken to absorb some of the lemony, caper-infused flavors.
    The sauce should thicken slightly during this time, coating the chicken beautifully.
    Once ready, remove the chicken from the pan and transfer to a serving plate, leaving the sauce behind.
  • Finish the Sauce with Butter: Turn off the heat and immediately add the remaining 3 tablespoons of unsalted butter to the sauce.
    Stir continuously until the butter melts completely and the sauce becomes glossy and slightly thickened.
    This technique, called monter au beurre, enriches the sauce without over-reducing it, creating a silky texture perfect for tossing with pasta.
  • Toss the Pasta in Sauce: Add the cooked pasta directly into the skillet with the lemon-caper sauce.
    Toss gently to combine, adding reserved pasta water a little at a time to reach the desired consistency.
    The starchy water helps the sauce cling to the pasta, ensuring every strand is coated with flavor.
  • Plate and Garnish: Arrange the sauced pasta on individual plates or a serving platter.
    Place the cooked chicken cutlets on top, spooning some extra sauce over them.
    Garnish with freshly chopped Italian parsley and additional lemon slices for a bright, visually appealing presentation.
    Serve immediately while warm, enjoying a perfectly balanced combination of tender chicken, zesty sauce, and al dente pasta.

Notes

  • This Chicken Piccata Pasta is forgiving and versatile, perfect for weeknight dinners or meal prep.
  • Pound chicken cutlets to about ¼ inch thickness for even, quick cooking and a tender texture.
  • Keep pasta al dente since it will finish cooking while tossed in the sauce.
  • Add butter off the heat to thicken the sauce without over-melting, creating a glossy, rich coating.
  • Use reserved pasta water sparingly to adjust sauce consistency; too much can make it thin.