Chicken Piccata Pasta Recipe
My foolproof Chicken Piccata Pasta recipe guarantees a flawless lemon butter sauce every time. Get ready for a restaurant-quality meal you'll master tonight!
Equipment
- A Large, Stainless-Steel Skillet
- A Large Pot
- Tongs
- A Fine-Mesh Strainer or Juicer
Ingredients
- 1.5 lbs thin-sliced chicken breast cutlets about ¼-inch thick
- ½ cup Wondra flour or all-purpose flour
- Kosher salt and freshly cracked black pepper
- 2 tbsp. olive oil
- 4 tbsp. unsalted butter divided and kept cold
- [For the Pasta]
- 1 lb angel hair pasta or capellini
- For the Pan Sauce
- 3 cloves garlic minced
- ¾ cup Chicken broth + lemon juice
- ¾ cup low-sodium chicken broth
- ⅓ cup brined capers drained
- Juice of 1 large lemon about ¼ cup, strained
- ½ cup reserved pasta water
- ¼ cup chopped fresh parsley plus more for garnish
Instructions
Prepare the Chicken and Cook the Pasta
- Prep Your Station: Set up a simple dredging station. On a large plate or in a shallow dish, combine the Wondra flour with a generous pinch of kosher salt and about 10-12 grinds of fresh black pepper. Have another clean plate ready for the cooked chicken.
- Start the Pasta Water: Get a large pot of water on the stove over high heat. Once it comes to a rolling boil, salt it generously.
- Dredge the Chicken: One by one, press a chicken cutlet firmly into the flour mixture, making sure to coat both sides completely. Shake off any excess.
- Sear the Chicken to Golden Perfection
- Heat the Skillet: Place your large, stainless-steel skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Let it heat until shimmering.
- Sear in Batches: Carefully lay half of the chicken cutlets in the hot skillet, leaving space between them. Cook for about 2-3 minutes per side, turning only once, until deep golden-brown. Transfer to a clean plate. Repeat with the remaining chicken, adding more oil if needed. Do not wipe out the pan!
Build the Signature Pan Sauce
- Cook the Pasta: Drop the angel hair pasta into the boiling water. It cooks fast—usually just 2-4 minutes.
- Sauté the Aromatics: Reduce the skillet heat to medium. Add the minced garlic and sizzle for 30-45 seconds until aromatic. Do not let it brown.
- Deglaze and Reduce: Pour in the white Chicken broth + lemon juice, scraping up all the brown bits. Let it reduce by half, 2-3 minutes. Add the chicken broth and capers and return to a simmer.
- Reserve the Pasta Water: Before you drain the pasta, scoop out at least 1 cup of the starchy cooking water. Drain the pasta.
Bring It All Together
- Finish the Sauce: Take the skillet completely off the heat. Add the strained lemon juice, chopped parsley, and about ½ cup of the reserved pasta water. Add the final 2 tablespoons of cold butter. Swirl the pan continuously until the sauce is glossy and slightly thickened.
- Combine and Serve: Add the cooked pasta directly into the skillet. Toss to coat everything thoroughly. Arrange the pasta on plates and top with the chicken cutlets. Garnish and serve immediately.
Notes
- How to Make Creamy Chicken Piccata Pasta: Follow the Master Recipe until the sauce building step. After deglazing with Chicken broth + lemon juice, add ½ cup of heavy cream and simmer gently for 2-3 minutes to thicken. Take the pan off the heat, then add the lemon juice and parsley. A single tablespoon of finishing butter is all you'll need. Toss with pasta and serve.
- Easy Upgrades: Add Mushrooms or Spinach: For mushrooms, sauté 8 oz. sliced creminis after the chicken and set aside, then add back at the end. For spinach, add 2-3 large handfuls along with the pasta; the residual heat will wilt it perfectly.
- Storing & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze. Reheat gently in a skillet over low heat with a splash of chicken broth or water to revive the sauce. Do not use a microwave.
- The Science of a Perfect Pan Sauce: An emulsion is a stable mixture of fat (butter). Taking the pan off the heat and swirling in COLD butter allows the fat to break into microscopic droplets. The lecithin in the butter's milk solids and the starch in the pasta water grab onto both the fat and water, linking them together to create a stable, glossy, creamy-feeling sauce.