Recipe Background
Chicken Piccata Pasta is an outright classic; the rich white wine, butter, and caper sauce with golden-brown and savory chicken, all mixed with tender pasta. And that pasta is the perfect shape for soaking up all the bright, zesty lemon and poultry flavor. It's a simple meal, easy to put together, and fast, making it a delight on all fronts. The Chicken Piccata Pasta is just a classically delicious dish!
Chicken Piccata Pasta is an outright classic; the rich white wine, butter, and caper sauce with golden-brown and savory chicken, all mixed with tender pasta. And that pasta is the perfect shape for soaking up all the bright, zesty lemon and poultry flavor. It's a simple meal, easy to put together, and fast, making it a delight on all fronts. The Chicken Piccata Pasta is just a classically delicious dish!
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 1/3 pounds chicken breast tenders cut into 1-inch pieces
- salt to taste
- pepper to taste
- 1 1/2 tablespoons butter divided
- 4 cloves garlic chopped
- 2 shallots chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon juiced
- 1 cup chicken broth or chicken stock
- 3 tablespoons capers drained
- 1/2 cup flat-leaf parsley chopped
- 1 pound penne rigate pasta cooked and warm, for serving
- chives optional, to taste, chopped, for garnish
Directions
- Heat 1 tablespoon of the olive oil in a deep nonstick skillet over medium-high heat.
- Season the chicken with the salt and the pepper.
- Add the chicken to the hot oil and sauté until the tenders reach an internal temperature of 165 degrees F, about 5-6 minutes.
- Transfer the chicken from the pan and reduce the heat to medium.
- Add the remaining olive oil, 1 tablespoon of the butter, the garlic, and the shallots to the pan and sauté until the mixture is golden, about 3 minutes.
- Add the flour to the garlic mixture and cook until golden, about 2 minutes.
- Whisk the wine into the garlic mixture and cook until it reduces, about 1 minute.
- Whisk the lemon juice and the broth into the sauce mixture.
- Add the capers and the parsley to the sauce mixture.
- When the liquid starts to bubble, add the remaining butter and the chicken to the sauce and cook until the meat is heated through, about 1-2 minutes.
- Toss the pasta with the chicken and the sauce.
- Taste the sauce and season with the salt and the pepper as desired.
- Top the chicken piccata with the chives and serve.
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