Description

A delicious twist on the traditional Chicken Piccata, featuring tender chicken, zesty lemon, salty capers, and a creamy garlic sauce tossed with pasta for a comforting and flavorful meal.

Ingredients

8 oz spaghetti or linguine

1 lb boneless skinless chicken breasts, cut into bite-sized pieces

Salt and pepper to taste

1/3 cup all-purpose flour

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

4 garlic cloves, minced

1 cup low-sodium chicken broth

1/3 cup fresh lemon juice (about 2 lemons)

1/4 cup capers, drained

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Lemon slices for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to the package directions. Drain and set aside, reserving 1/2 cup of pasta water.
Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off the excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 2 tablespoons of butter and garlic. Sauté for 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the capers, cream, and Parmesan. Simmer for another 2 minutes until slightly thickened.
Add the cooked pasta and chicken back into the skillet. Toss to coat, adding reserved pasta water a little at a time if needed for a silkier sauce.
Garnish with parsley and lemon slices before serving.

Notes

If you don't have fresh lemon, lemon juice from a bottle works fine.

Make sure to use low-sodium chicken broth to keep the dish from being too salty.

You can substitute chicken thighs for chicken breasts for a richer flavor.

For a gluten-free option, use gluten-free flour and pasta.

To make it dairy-free, use dairy-free butter and coconut cream instead of heavy cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-fry and simmer
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 2g
Sodium: 600mg
Fat: 29g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg