Chicken Piccata Pasta

I love chicken piccata.

I mean, I absolutely love it.

I think we can all agree that the best part of chicken piccata is the sauce, right?  Oh, that lemony, buttery, wine-y, caper-y sauce.  Mmmmm, mmmmm.

So, if we agree the sauce is the best part, why do we usually serve the chicken over plain old pasta or along side boring mashed potatoes? It's a travesty really.

Why not get that cooked pasta right in there soaking up all that yumminess?

So I did it.

You're welcome.

I made an easy kind of version of piccata but I diced up the chicken and added the pasta right into the mix.

How did it come out you ask?

Bomb!  That's how.

Overall, here's what I think.  Chicken Piccata Pasta is easy enough for a weeknight meal but delicious enough that your family will think you put forth way more effort than you did.  Now that's my kind of recipe!

Printable Recipe Card

Chicken Piccata Pasta

Christine

No ratings yet

Print Recipe

Ingredients

  

• 2 T olive oil divided
• 1.5 lb boneless chicken I use tenders, cubed
• ½ teaspoon salt kosher
• ¼ teaspoon black pepper freshly cracked
• 1 T cornstarch
• 2 T butter divided
• 1 small onion diced (about ½ C)
• 2 garlic cloves chopped or minced
• ½ C white wine
• ¼ C lemon juice
• 1 C vegetable or chicken stock
• 3 T capers drained
• ¼ C chopped parsley fresh
• 16 oz long pasta (think spaghetti, linguini etc)

Instructions

 

• Prepare pasta according to package instructions. Drain pasta but set aside ½ C of the pasta cooking water for use in thinning the sauce later if needed.
• Place chicken in a bowl. Season with salt and pepper. Add cornstarch and toss chicken to coat evening.
• Heat 1 T oil in large, skillet, over medium/high heat. Add chicken. Brown chicken on all sides. Remove chicken from pan and set aside.
• Return skillet to stove, lowering heat to medium. Add 1 T oil and 1 T butter. Add onion and garlic to pan and cook, just until softened, about 3-4 minutes, stirring occasionally.
• Turn heat back up to medium/high and pour in wine. Cook, stirring often until wine reduces by about half. Once wine is reduced add in stock, lemon juice and capers. Bring to a boil and add chicken back to pan. Reduce heat to medium and cook until chicken is cooked all the way through, just a few minutes.
• Place drained pasta into skillet, along with parsley and remaining T of butter. Toss everything well to coat and to melt butter.
• Taste for salt and pepper and adjust as needed.
• Garnish with additional parsley and/or lemon slices.

Tried this recipe?Let us know how it was!

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.