Chicken Piccata Pasta

Chicken Piccata pasta is a classic Italian dish that is chicken breast lightly fried in olive oil and pasta that are both tossed in a lemon caper sauce.

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Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 501kcal

Equipment

stainless steel skillet

Tongs

Ingredients

2 boneless skinless chicken breasts halved
1 tsp salt
1/4 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup flour
1 tbsp grated parmesan cheese
4 tbsp butter
2 tbsp olive oil
1/2 cup white wine
1 cup chicken broth
2 tbsp capers
1 tsp minced garlic
2 tbsp lemon juice
8 oz thin spaghetti

Instructions

Prepare dredge by adding flour, garlic powder, onion powder, salt, black pepper, and parmesan cheese together in a bowl. Dip chicken pieces in the flour mixture and coat both sides shaking off excess flour.
Bring a large pot of water to boil. Be sure to add salt to boiling water and cook pasta according to package directions.
Heat olive oil and butter in a large skillet over medium heat. Sear chicken on each side for 3-4 minutes until golden brown. Be sure to cook in batches to not overcrowd the pan. Set aside. Discard excess butter/oil.
In the same pan add white wine and garlic then simmer for 4-5 minutes making sure to scrap up any browned bits from the bottom of the pan.
Stir in chicken broth, capers and lemon juice to combine and cooking for 1-2 minutes.
Add seared chicken breast pieces back to the pan being sure to spoon some sauce over the pieces. Cook for 3-5 minutes.
Add cold butter to the pan and mix to melt in the sauce. Remove chicken and set aside on a plate. Be sure to spoon some sauce on top of the chicken.
Add pasta to hot skillet with lemon caper sauce. Mix well to coat.
Serve pasta with chicken and enjoy!

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