Chicken Piccata Pasta Recipe
Chicken Piccata Pasta is a delightful fusion dish combining tender, golden-browned chicken pieces with al dente bow tie pasta, all enveloped in a tangy, buttery lemon-caper sauce. This vibrant and flavorful recipe balances zesty lemon juice and briny capers with savory chicken, fresh garlic, and shallots, making it a perfect weeknight dinner that feels both comforting and elegant.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 1¼ to 1½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch chunks
- ¼ cup all-purpose flour, plus more if necessary
- Salt and black pepper, to taste
Pasta
- 12 ounces bow tie (farfalle) or other short pasta
Sauce and Cooking Fats
- 6 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, chopped
- 4 garlic cloves, chopped
- 1½ cups chicken stock
- ¼ cup lemon juice (from 1 to 2 lemons)
- 2 tablespoons drained capers
- Roughly chopped parsley, for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare Chicken: While the pasta cooks, cut the chicken into ½-inch chunks and place in a mixing bowl. Season with salt and black pepper, then toss with the flour to coat all pieces evenly, adding more flour if necessary to prevent sticking.
- Cook Chicken: Heat 2 tablespoons of butter and the olive oil in a large skillet over high heat. Once the butter is melted and bubbling, add the chicken pieces in batches to avoid overcrowding. Cook, stirring occasionally and breaking apart any stuck pieces, until the chicken is cooked through with golden spots and edges, about 5-7 minutes per batch. Use tongs or a slotted spoon to transfer cooked chicken to a plate.
- Sauté Aromatics and Make Sauce: Reduce heat to medium-high. Add the chopped shallot and garlic to the same skillet and sauté, stirring occasionally, for 1 to 2 minutes until softened and fragrant. Pour in the chicken stock and simmer until reduced by half, about 3 to 5 minutes.
- Finish Sauce: Lower the heat to low and stir in the remaining 4 tablespoons of butter, lemon juice, and capers. Season the sauce with salt and black pepper to taste.
- Combine and Serve: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss thoroughly to coat everything evenly. If the sauce needs thinning or more coverage, add small splashes of the reserved pasta water. Remove skillet from heat and serve garnished with chopped parsley and additional black pepper to taste.
Notes
- Use freshly squeezed lemon juice for the best bright and tangy flavor.
- Chicken thighs can be used in place of breasts for more juicy, flavorful meat.
- To prevent chicken pieces from sticking, lightly dust with flour and separate them while cooking.
- Reserve pasta water is essential to adjust sauce consistency and help bind the sauce to the pasta.
- Serve immediately for best texture and flavor; the sauce thickens as it cools.
Keywords: Chicken Piccata, pasta, lemon-caper sauce, bow tie pasta, easy dinner, stovetop chicken, comfort food
Find it online: https://dinewithdylan.com/chicken-piccata-pasta-recipe/
