Chicken Piccata Pasta
If you’re craving something bright, bold, and downright delicious, Chicken Piccata Pasta is calling your name! Imagine tender golden chicken, kissed with lemon and capers, all twirled into a silky pasta that soaks up every drop of that tangy, buttery sauce. It’s the perfect balance of comfort and zing—like your favorite cozy dish just got back from a vacation in Italy. Every bite is a little citrusy celebration, with garlic and white wine bringing the vibes and parsley popping in for a fresh finish. It's fast, fancy-ish, and totally weeknight-worthy. Trust us—once you try it, plain old pasta just won't cut it anymore.
Ingredients
Chicken
- 1.25 pounds of chicken tenderloins cut into 1 inch pieces
- 1 tsp Salt
- 1 tsp pepper
- 1/2 cup flour for dredging
- flour add salt pepper and parsley
- 3 tbsp olive oil
- 2 tbsp butter garlic herb
- 3 tbsp of butter garlic herb
Sauce
- 3 tbsp of olive oil
- 1 cup white wine
- 2 cup chicken broth
- Juice and zest of 1 lemon
- 3 tbsp capers drained
- 4 tbsp butter for finishing sauce (garlic herb)
- 1 tsp cornstarch mixed with 2 tsp of worcestershire sauce (Cornstarch Slurry)
- Salt and pepper to taste
- ¾ cup heavy cream
Pasta
- 12 oz angel hair pasta
- Salted water for boiling
Garnish
- grated parmesan
- Fresh parsley
- Extra lemon slices
Instructions
- Cook pasta in salted water until al dente. Drain. Set aside.
- Prep chicken: cut your chicken tenderloins into 1 inch chunks. Season the flour with 1 tsp with salt and 1 tsp with pepper and chopped fresh parsley . Lightly dredge chicken chunks in flour.Shake off excess.
- Pan-fry chicken: In a large skillet, heat olive oil and butter over medium high heat. Cook chicken 3–4 minutes per side, or until golden and cooked through. Remove from the skillet and keep warm.
- Make the sauce: In the same skillet, add butter & olive oil. Sauté garlic for 30 seconds. Pour in white wine (or broth), scraping up any browned bits. Add chicken broth, lemon zest, lemon juice, and capers. Bring to a boil, then simmer 3–5 mins. Stir in a cornstarch slurry ( cornstarch mixed with worcestershire) to slightly thicken. Whisk the ingredients together for 2-3 minutes.
- Add heavy cream. Bring to a boil then lower to a simmer. Simmer for a couple minutes.
- Add the cooked angel hair pasta into the sauce and mix.
- Add the chicken and all of the juices back into the pan.
- Finish with butter: Stir in 3 tbsp butter to make it glossy. And a drizzle of good olive oil. Return chicken to the pan and spoon sauce over.
- Serve: Plate the pasta and spoon sauce all over. Garnish with parsley, parmesan, and lemon slices. Finish with fresh cracked pepper and a dusting of parmesan if you like!
Video
Nutrition
Calories: 426kcalCarbohydrates: 28gProtein: 6gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 60mgSodium: 704mgPotassium: 123mgFiber: 1gSugar: 2gVitamin A: 728IUVitamin C: 0.4mgCalcium: 32mgIron: 1mg
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