Chicken Piccata Pasta
Adding pasta to a classic Italian dish only makes it that much more delicious! This creamy, lemony, buttery sauce tossed with a crispy chicken cutlet will leave you dying for more! The salty pop of the capers will leave you craving more!
Equipment
- Stovetop
Ingredients
- 2 Boneless Chicken Breasts Cut into Bite-size Pieces
- Salt To Taste
- Pepper To Taste
- ½ C Flour
- Olive Oil For Skillet
- 2 Tbsp Butter
- 2 Cloves Garlic Minced
- ¼ C Dry White Wine
- ½ C Chicken Stock
- ¼ C Heavy Cream
- 1 Lemon Juiced
- ¼ C Capers Drained
- 8 oz Angel Hair Pasta Cooked
- ½ C Parmesan Cheese Finely Grated
- 2 Tbsp Parsley Chopped
Instructions
- Season chicken with salt and pepper, then dredge pieces in flour, shaking off excess flour. Heat olive oil in skillet over medium-high heat. Add chicken in batches, heating until cooked through, about 8-10 minutes. Wipe skillet clean between batches, transfer chicken to a paper towel lined plate.
- Reduce heat to low and add garlic and butter. Cook until fragrant, add white wine, bring to a simmer, and reduce slightly, about 1 minute. Add chicken stock, lemon juice, and capers. Bring to simmer and scrape pan to loosen chicken bits.
- Stir in heavy cream, return chicken to pan add cooked pasta. Add grated parmesan and toss until pasta is coated in sauce. Garnish with parsley.
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