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Chicken Piccata Pasta
4.8 from 333 votes

Chicken Piccata Pasta

Chicken Piccata Pasta features cubed chicken breast cooked with brown mushrooms, cherry tomatoes, and a tangy sauce of lemon juice, capers, white wine, butter, and chicken broth. The linguine pasta is partially cooked then finished in the sauce to absorb flavor, creating a bright, buttery pasta dish with tender chicken and savory vegetables. It pairs well with fresh parsley and a sprinkle of Parmesan cheese.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 436 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the time on the package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 436

% 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.