Chicken Piccata Pasta with Lemon and Capers
Make chicken piccata pasta with tender chicken, lemon, capers, garlic, and Parmesan for a bright, savory 30-minute dinner.
Servings: 4
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Ingredients
- 12 ounces linguine
- 1 pound boneless skinless chicken breasts thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1 cup chicken broth
- 1/3 cup fresh lemon juice
- 1/4 cup capers drained
- 1/2 cup grated Parmesan
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Cook linguine in salted water until just tender. Reserve 1/2 cup pasta water, then drain.
- Season chicken with salt and pepper, dredge lightly in flour, and shake off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet. Cook chicken in batches until golden and cooked through, about 3 minutes per side; transfer to a plate.
- Add remaining butter and garlic. Stir for 30 seconds, then add broth and lemon juice, scraping up browned bits. Simmer for 3 minutes.
- Stir in capers and Parmesan. Add pasta and enough reserved water to make a glossy sauce, return chicken, toss gently, and finish with parsley.
Notes
Slice chicken evenly so it cooks at the same rate.
Use reserved pasta water gradually so the starch helps the lemon sauce cling.