Chicken Piccata Pasta is a delicious dish that combines the vibrant flavors of lemon, garlic, and capers. This recipe is perfect for a busy weeknight when you want something quick yet satisfying. By incorporating chicken into the classic pasta, it transforms into a fulfilling meal. If you’re looking for an easy and tasty option, this recipe should be on your menu. You can also explore more options like Chicken Piccata Meatballs for an exciting twist.
Why Make This Recipe
This Chicken Piccata Pasta recipe is a breeze to prepare, making it ideal for weeknight dinners. With its bright flavors and hearty ingredients, it satisfies both the stomach and the palate. Plus, the combination of tender chicken and the tangy sauce is a delightful balance that everyone will enjoy. For more comforting meals, check out these cottage cheese bowl recipes that offer additional variety for your weekly meals.
How to Make Chicken Piccata Pasta
Ingredients:
- 2 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
- 1 ¼ lbs. boneless skinless chicken breast
- Salt/pepper to taste
- 3 tablespoons olive oil, divided
- ¼ cup flour
- ¼ cup parmesan cheese, grated (for chicken)
- ¾ cup dry white grape juice
- 6 tablespoons COLD salted butter, divided
- 3–4 cloves garlic, minced
- 3 tablespoons flour (for sauce)
- ½ lb. radiator pasta
- ¼ cup pasta water, reserved
- 2 tablespoons capers, drained
- ¼ cup fresh lemon juice
- ½ cup parmesan cheese, grated (for sauce)
- Freshly sliced lemons for garnish
- Roughly chopped parsley for garnish
Directions:
- Season and coat chicken strips in flour and parmesan, then sear in olive oil for 6 minutes until golden on both sides.
- Sauté minced garlic in butter for 1 minute, whisk in flour to build a roux, then deglaze with white grape juice.
- Stir chicken broth, bouillon, dried parsley, and Dijon mustard into the sauce and simmer for 8 minutes until thickened.
- Cook radiator pasta until al dente, about 10 minutes, reserving ¼ cup starchy pasta water before draining.
- Toss pasta, capers, lemon juice, parmesan, reserved pasta water, and cold butter into the sauce, then top with sliced chicken and garnish.
For tips on how to make the best char siu chicken, consider visiting this helpful guide.
How to Serve Chicken Piccata Pasta
Serve this dish hot, garnished with freshly sliced lemons and chopped parsley. It pairs well with a simple side salad or garlic bread to round out the meal. You may also find 5 Delicious Ways To Serve Char Siu Chicken useful.
How to Store Chicken Piccata Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat on the stove over low heat, adding a splash of chicken broth or water to keep it moist. You may also find Air Fryer Teriyaki Chicken useful.
Tips to Make Chicken Piccata Pasta
- For added flavor, use homemade chicken broth instead of store-bought.
- Adjust capers and lemon juice to your personal taste for more or less tanginess.
- Experiment with different pasta shapes; fusilli or penne work well too.
Variation
For a different twist, you can add vegetables like spinach or artichokes to the pasta to make it even more nutritious.
FAQs
1. Can I use other types of pasta for this recipe?
Yes, you can substitute radiator pasta with other pasta shapes such as penne or farfalle.
2. Is this recipe suitable for meal prep?
Absolutely! This dish reheats well and can be prepared in advance for busy days.
3. Can I make this dish gluten-free?
Yes, simply use gluten-free pasta and ensure that the flour and broth are gluten-free as well.
Conclusion
Chicken Piccata Pasta is a delightful meal that anyone can make at home. If you are looking for more inspiration for chicken dishes, be sure to check out the Whole30 Skillet Chicken Piccata or try the flavorful Harissa Baked Chicken for variety in your cooking.
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Chicken Piccata Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and satisfying dish combining chicken, lemon, garlic, and capers with pasta.
Ingredients
- 2 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
- 1 ¼ lbs. boneless skinless chicken breast
- Salt/pepper to taste
- 3 tablespoons olive oil, divided
- ¼ cup flour
- ¼ cup parmesan cheese, grated (for chicken)
- ¾ cup dry white grape juice
- 6 tablespoons COLD salted butter, divided
- 3–4 cloves garlic, minced
- 3 tablespoons flour (for sauce)
- ½ lb. radiator pasta
- ¼ cup pasta water, reserved
- 2 tablespoons capers, drained
- ¼ cup fresh lemon juice
- ½ cup parmesan cheese, grated (for sauce)
- Freshly sliced lemons for garnish
- Roughly chopped parsley for garnish
Instructions
- Season and coat chicken strips in flour and parmesan, then sear in olive oil for 6 minutes until golden on both sides.
- Sauté minced garlic in butter for 1 minute, whisk in flour to build a roux, then deglaze with white grape juice.
- Stir chicken broth, bouillon, dried parsley, and Dijon mustard into the sauce and simmer for 8 minutes until thickened.
- Cook radiator pasta until al dente, about 10 minutes, reserving ¼ cup starchy pasta water before draining.
- Toss pasta, capers, lemon juice, parmesan, reserved pasta water, and cold butter into the sauce, then top with sliced chicken and garnish.
Notes
For added flavor, use homemade chicken broth instead of store-bought. Adjust capers and lemon juice to taste for more or less tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
