Chicken Piccata Pasta
This Chicken Piccata pasta is what happens when your favorite lemony chicken dish meets a cozy bowl of spaghetti. You get tender, pan-seared chicken cutlets, al dente pasta, and a glossy lemon caper sauce that coats every strand. It is the kind of dinner that feels restaurant-level but uses pantry staples and a single skillet. Bright, buttery, full of citrus, and quick enough for weeknights.
- Time: 35 min
- Servings: 4
Source: potluckeats.com
Ingredients
- pound thin spaghetti, or other long pasta
- thin chicken cutlets, about 1/4 inch thick
- Salt and pepper, to taste
- all-purpose flour, for dredging
- Olive oil, for the pan
- tablespoon finely minced shallot
- garlic, minced
- dry white wine, such as Sauvignon Blanc
- chicken broth, plus more as needed
- tablespoons fresh lemon juice, or to taste
- lemon, thinly sliced
- tablespoons capers, drained
- tablespoons unsalted butter, divided
- Fresh Italian parsley, chopped, for garnish
- Extra lemon slices and parmesan, optional