Description
This Chicken Piccata Pasta recipe combines tender, lightly breaded chicken strips with a luscious lemony caper sauce, creamy Parmesan cheese, and perfectly cooked radiator pasta. The sauce features a flavorful blend of chicken broth, Dijon mustard, white wine, and fresh lemon juice, creating a tangy yet savory dish that’s ideal for a comforting meal. The pasta is finished with cold butter to add richness and a glossy finish, while garnished with fresh lemon slices and chopped parsley for brightness and freshness.
Ingredients
Scale
Sauce:
- 2 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
Chicken:
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper, to taste
- 3 tablespoons olive oil, divided
- ¼ cup flour
- ¼ cup Parmesan cheese, grated
Pasta:
- ¾ cup dry white wine
- 6 tablespoons cold salted butter, divided
- 3–4 cloves garlic, minced
- 3 tablespoons flour
- ½ lb. radiatori pasta
- ¼ cup reserved pasta water
- 2 tablespoons capers, drained
- ¼ cup fresh lemon juice
- ½ cup Parmesan cheese, grated
For Serving:
- Freshly sliced lemons
- Roughly chopped parsley
Instructions
- Prepare the sauce mixture: Combine the chicken broth, half a chicken bouillon cube, dried parsley, and Dijon mustard in a medium measuring cup with a spout. Set aside.
- Mix flour and Parmesan for chicken coating: In a medium bowl, combine the flour and grated Parmesan cheese. Set aside for breading the chicken.
- Tenderize and cut chicken: Cover the chicken breasts with plastic wrap and gently pound using the textured side of a meat mallet until evenly tender. Cut the chicken into 2-inch strips and pat dry completely to ensure a good sear.
- Coat the chicken: Rub 1 tablespoon olive oil evenly over the chicken pieces to help the flour mixture adhere. Dredge each piece individually in the flour and Parmesan mixture, coating all sides thoroughly.
- Sear the chicken: Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the coated chicken strips and cook until golden brown and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
- Boil pasta water: While cooking the chicken, bring a large pot of water to a boil. Once boiling, add ½ tablespoon kosher salt to season the water.
- Deglaze skillet with white wine: Add the white wine to the skillet used for chicken and set heat to medium. Use a silicone spatula to scrape up browned bits from the bottom and sides of the pan. Simmer and reduce the wine by half over 4 to 5 minutes to concentrate flavor.
- Add butter and garlic: Stir in 3 tablespoons of cold butter and the minced garlic to the skillet. Cook for 1 minute until fragrant and the butter is melted.
- Make roux and add sauce mixture: Sprinkle in 3 tablespoons flour and stir continuously for 1 minute to form a roux. Gradually whisk in the prepared sauce mixture in small splashes while stirring. Bring to a boil, then reduce to a simmer and cover partially.
- Cook pasta: Meanwhile, cook the radiatori pasta in the boiling salted water until al dente according to package directions. Save ¼ cup of pasta water by ladling it from the foam just before draining the pasta.
- Toss pasta in sauce: Add the drained pasta, reserved pasta water, and capers to the skillet with the simmering sauce. Toss to coat evenly, reduce heat to low.
- Add lemon juice and Parmesan: Stir in ½ cup grated Parmesan cheese and ¼ cup fresh lemon juice. Mix gently to combine.
- Return chicken to skillet: Add the cooked chicken strips back into the sauce and pasta mixture. Stir carefully to heat through and combine flavors.
- Finish with cold butter: Stir in the remaining 3 tablespoons of cold butter until melted to give the sauce a glossy, rich finish. Remove from heat.
- Garnish and serve: Plate the pasta and chicken, then garnish with fresh lemon slices and roughly chopped parsley. Serve immediately.
Notes
- Pro Tips: Use the textured side of the meat mallet carefully to tenderize the chicken evenly without tearing the meat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. This dish also freezes well for up to 3 months.
- Reheating: Reheat gently on the stovetop using a double boiler method to restore the sauce’s creamy texture without overcooking the pasta.
- Nutritional Info: Estimated per serving, with 6 servings total.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Radiatori pasta is recommended for its ability to hold the sauce well, but other short pasta shapes like penne or rigatoni can be substituted.
