Chicken Piccata Pasta Recipe
This Chicken Piccata Pasta combines crispy pan-fried chicken with a zesty lemon butter sauce, tossed with penne and capers for a flavorful twist. Golden buttered breadcrumbs add a crunchy finish. The dish is easy to prepare and perfect for a satisfying meal. Store leftovers properly to maintain texture and flavor.
Ingredients
- 1 lb penne pasta
- ¾ cup all-purpose flour
- 1¼ tsp salt
- 1 tsp freshly ground black pepper
- 2 large eggs
- 1½ lbs boneless skinless chicken breasts, sliced into ¾-inch thick cutlets
- ½ cup olive oil
- 2 tbsp butter
- 1 small white onion diced
- 2 cloves garlic sliced
- ½ cup chicken stock
- Juice of 1 lemon about 3 tbsp
- ¼ cup capers
- ¼ cup fresh parsley minced
- Salt and pepper to taste
DAD ADD: Buttered Italian Breadcrumbs
- 2 tbsp butter
- ⅔ cup Italian breadcrumbs
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes or as directed on the package. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set it aside.
Step 2: Prepare the Buttered Breadcrumbs
- In a small skillet, melt the butter over low heat. Add the Italian breadcrumbs and stir well to coat them evenly. Cook on low heat for about 3 minutes, stirring occasionally until golden brown. Keep a close watch to prevent burning, then set them aside.
Step 3: Prep the Chicken
- In a shallow bowl, mix the flour, salt, and black pepper. In another bowl, whisk the eggs. Dip each chicken cutlet into the egg, then coat lightly with the flour mixture. Place them on a plate to rest while heating the oil.
Step 4: Fry the Chicken
- Heat the olive oil in a large skillet over medium heat. When the oil is hot enough that a sprinkle of flour sizzles immediately, add the chicken cutlets. Cook for 4-5 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F. Remove the chicken from the skillet and let it rest.
Step 5: Make the Piccata Sauce
- Drain all but 2 tablespoons of the oil from the skillet, then add the butter, diced onion, and sliced garlic. Cook over medium-low heat until softened, about 3 minutes. Pour in the chicken stock and lemon juice, using a wooden spoon to scrape up any browned bits from the pan.
Step 6: Combine Everything
- Add the cooked penne pasta to the skillet, tossing it well with the lemon butter sauce. If the mixture seems dry, add a bit of the reserved pasta water to loosen the sauce. Chop the fried chicken into large chunks and stir it into the pasta along with the capers and fresh parsley.
Step 7: Garnish and Serve
- Serve warm, topping each portion with the crispy buttered Italian breadcrumbs for extra crunch. Store leftovers in the refrigerator for up to 3-4 days. For the best texture, store the chicken separately from the pasta and reheat it in a 350°F oven for about 8 minutes before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Toast breadcrumbs on low heat, stirring often.
- Save pasta water to enhance the sauce.
- Cook chicken to 165°F for perfect tenderness.