Chicken Piccata Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
436 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata Pasta
Description
This Chicken Piccata Pasta recipe combines tender cubed chicken breast pan-seared to a light brown with earthy sliced mushrooms and juicy cherry tomatoes. Cooking the pasta just short of al dente allows it to finish cooking in the sauce, which is built by simmering chicken broth and white wine together, adding depth and acidity. The sauce is enriched with cold butter stirred in off heat for smoothness and brightness, complemented by freshly squeezed lemon juice and salty capers. The result is a velvety, citrusy sauce that coats the pasta and chicken evenly.
The dish offers a balanced flavor profile with the brightness of lemon and capers cutting through the richness of butter and olive oil. Texture contrasts come from tender chicken, soft mushrooms, and the pasta’s slight bite. Garnishing with minced parsley adds fresh herbal notes, while panko bread crumbs and Parmesan cheese provide optional crunchy and savory toppings.
This pasta is suited for a satisfying lunch or dinner. Finishing the pasta in the sauce helps it absorb flavors more completely. Using a high sided skillet is recommended for managing the sauce and pasta together, though additional tossing in the pasta pot is an alternative if needed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound chicken breast cubed
- 1 teaspoon black pepper divided, freshly ground
- 1 teaspoon kosher salt , divided
- 8 ounces brown mushrooms , sliced
- 1 ½ cups chicken broth
- 1 cup white wine
- 6 tablespoons butter cold
- 3 lemon plural
- 2 cups grape tomato or cherry tomato
- 3.5 ounces capers
- 1 pound linguine , or other long pasta
- parsley minced parsley, Italian, for serving
- panko bread crumbs
- Parmesan Cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the time on the package directions.
- While the pasta is cooking, heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Toss the chicken pieces with ½ teaspoon pepper and ½ teaspoon kosher salt. Add the chicken to the skillet and cook for 5-7 minutes, turning once or twice, until lightly browned. Transfer the chicken to a plate. Add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms and cook for 2 minutes, then add the tomatoes and cook for another 2 minutes, stirring occasionally. Transfer the mushrooms and tomato to the bowl with the browned chicken.
- Add the chicken broth and wine to the skillet, bring to a bubbling simmer, and scrape the browned bits from the bottom of the pan. Whisk in 4 tablespoons of the butter. Juice 2 lemons and add to the sauce. Add the capers. Cook for 5-8 minutes or until the sauce reduces by a third. Add the chicken, mushrooms and tomatoes back to the sauce. Thinly slice the remaining lemon and nestle the lemon slices amongst the chicken and vegetables. Whisk in the remaining 2 tablespoons of butter to emulsify and thicken the sauce.
- Drain the pasta and add it in batches back to the skillet with the sauce, tossing to coat as the pasta continues cooking and absorbs some of the buttery wine sauce. If your skillet isn't large enough, drain the pasta then add it back to the pot it was cooked in, then add the sauce to the pasta. Toss to coat over medium heat for 2-3 minutes.
- To serve, sprinkle with minced parsley, Parmesan cheese, or Italian panko bread crumbs if desired.
Notes
- Use a high sided skillet to contain sauce and pasta when finishing the pasta in the sauce for even flavor absorption.
- If your skillet is too small, toss the drained pasta in the cooking pot with the sauce over medium heat to complete cooking.
- Partially cooking the pasta before adding it to the sauce ensures it finishes just right with full flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 59mg | 20% |
| Sodium | 948mg | 40% |
| Potassium | 662mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 34mg | 38% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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