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Chicken Piccata Pasta
Ingredients
- 8 ozuncooked radiatori pasta
- 1 lbboneless
skinless chicken thighs, cut into 1-inch pieces
- 1 tspkosher salt
- ½ tspblack pepper
- 3 tbspextra-virgin olive oil
- 6 largegarlic cloves
thinly sliced
- ¼ tspcrushed red pepper
- ½ cdry white wine
- ¼ cdrained capers
- ¼ ccold unsalted butter
cubed, 2 ounces
- ¼ cfresh lemon juice
plus lemon wedges for serving
- 2 ozparmesan cheese
grated, about 1/2 cup
- ½ cchopped fresh parsley
Directions
- 1
Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. (For firmer texture, reduce cooking time to 7 minutes.) Reserve 1 cup pasta cooking liquid. Drain pasta; set aside.
- 2
Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. Stir and cook until evenly browned, about 3 minutes. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. Add reserved pasta, 1/4 cup reserved pasta cooking liquid, butter, and lemon juice. Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) Remove from heat, and stir in Parmesan and parsley. Serve with lemon wedges.
Chicken Piccata Pasta
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Ratings & Reviews
Based on 53 ratings
Rating Breakdown
About this Recipe
Indulge in Our Irresistible Chicken Piccata Pasta
Looking for a quick dinner that doesn't compromise on flavor? Our Chicken Piccata Pasta recipe delivers a deliciously creamy, tangy, and utterly satisfying meal in just 25 minutes! This dish takes the vibrant, zesty flavors of classic chicken piccata – tender chicken, briny capers, and bright lemon – and transforms them into an incredible sauce that coats every single piece of radiatori pasta.
What makes this creamy chicken pasta truly special is the harmonious blend of ingredients. Succulent pieces of boneless, skinless chicken thighs are quickly seared, then simmered in a luscious sauce built with fragrant garlic, a hint of crushed red pepper, dry white wine, and the unmistakable pop of capers. The magic happens when cold butter cubes and grated Parmesan cheese are whisked in at the end, creating a velvety, rich consistency that clings perfectly to the unique grooves of the radiatori pasta. Every forkful is a burst of savory, salty, and citrusy notes.
Tips for Perfect Chicken Piccata Pasta
- Sear the Chicken: Don't overcrowd your pan when browning the chicken. Work in batches if necessary to ensure a beautiful golden crust, which adds depth of flavor.
- Emulsify the Sauce: Adding cold butter cubes at the end, off the heat, helps to create a silky, emulsified sauce. Whisk gently until fully incorporated.
- Radiatori Love: While you can use other pasta shapes, radiatori are fantastic here! Their "radiator" fins are perfect for capturing and holding onto that amazing lemon caper sauce.
Variations & Serving Suggestions
This lemon caper chicken pasta is a complete meal on its own, but it's also incredibly versatile.
- Add Veggies: Stir in some fresh spinach, blanched asparagus, or sun-dried tomatoes for extra color and nutrients.
- Herb Power: Feel free to swap or add other fresh herbs like basil or oregano alongside the parsley.
- Serving: Garnish with extra grated Parmesan and fresh lemon wedges for an extra burst of flavor. A simple green salad or some crusty bread makes a perfect accompaniment.
This easy weeknight meal proves that gourmet flavors can be achieved even on the busiest evenings. Get ready to add this chicken piccata pasta recipe to your regular rotation!