Description
This Chicken Piccata Pasta is a delightful Italian-American dish that combines tender chicken pieces with a tangy lemon-caper sauce, served over al dente bow tie pasta. The chicken is lightly coated in flour and pan-seared to golden perfection before being tossed in a buttery, savory sauce infused with garlic, shallots, and fresh lemon juice. A perfect weeknight dinner that balances bright flavors and hearty comfort.
Ingredients
Scale
For the Pasta
- 12 ounces bow tie (farfalle) or other short pasta
- Salt, to taste
For the Chicken
- 1¼ to 1½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch chunks
- Salt and black pepper, to taste
- ¼ cup all-purpose flour, plus more if necessary
For the Sauce
- 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 the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
- Prepare the Chicken: Cut the chicken into ½-inch pieces. Season with salt and black pepper, then toss with ¼ cup all-purpose flour to coat evenly. Add more flour if necessary to prevent pieces from sticking together.
- Brown the Chicken: Heat 2 tablespoons 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. Stir occasionally, breaking up any pieces that stick together. Cook until the chicken is cooked through with golden brown edges. Transfer cooked chicken to a plate and set aside.
- Sauté Aromatics and Reduce Sauce: Reduce heat to medium-high. Add chopped shallot and garlic to the skillet and cook, stirring occasionally, until softened and fragrant, about 1 to 2 minutes. Pour in chicken stock and simmer until reduced by half, approximately 3 to 5 minutes.
- Finish the 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 pepper to taste.
- Combine and Serve: Return the browned chicken to the skillet. Add the cooked pasta and toss everything thoroughly to coat in the sauce. If desired, add small splashes of the reserved pasta water to loosen the sauce. Remove the skillet from heat and garnish with roughly chopped parsley and additional black pepper as desired. Serve immediately.
Notes
- Use either chicken breasts or thighs depending on preference; thighs provide more moisture and flavor.
- Be sure to not overcrowd the pan when cooking chicken to achieve a good sear.
- Adjust lemon juice to taste for more or less tanginess.
- Reserved pasta water helps to loosen the sauce and keep it silky.
- For a gluten-free version, substitute the flour with a gluten-free alternative and use gluten-free pasta.
- To reduce fat, consider using less butter or substituting part with olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Piccata Pasta, Lemon Chicken Pasta, Italian Chicken Recipe, One Pan Dinner, Quick Chicken Pasta
