Description
Chicken Piccata Pasta is a delightful dish that effortlessly combines tender chicken, zesty lemon-butter sauce, and al dente pasta.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 8 oz spaghetti or fettuccine
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tbsp capers, rinsed
- 4 tbsp unsalted butter
- 1 cup low-sodium chicken broth
Instructions
- Prepare your ingredients by mincing garlic and measuring out liquids.
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Season chicken breasts with salt and pepper, then sear for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add remaining butter along with minced garlic and capers. Cook for about one minute before adding lemon juice and chicken broth; let simmer.
- Return the chicken to the skillet and add drained pasta, tossing to combine. Use reserved pasta water as needed to achieve desired sauciness.
- Serve on plates with any remaining sauce drizzled on top and garnish with chopped parsley or lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 590
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg