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Chicken Piccata Pasta
Chicken Piccata Pasta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate classic chicken piccata with creamy penne pasta. Whip up a zesty butter sauce for a quick and tasty meal that will impress even the pickiest eaters!
Ingredients:
  • 1 pound penne pasta
  • 3/4 cup all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 1/2 pounds boneless, skinless chicken breasts, sliced into cutlets about 3/4-inch thick
  • 1/2 cup olive oil
  • 2 tablespoons butter
  • 1 small white onion, diced
  • 2 cloves garlic, sliced
  • 1/2 cup chicken stock
  • Juice from 1 lemon (about 3 tablespoons of juice)
  • 1/4 cup capers
  • 1/4 cup fresh minced parsley
  • Salt and pepper, to taste
  • For the DAD ADD: Buttered Italian Breadcrumbs
  • 2/3 cup Italian breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Instructions:
  • Boil generously salted water in a large pot, then add the pasta and cook until al dente, approximately 8 to 10 minutes or as per package instructions. Save about 1/2 cup of the pasta-cooking water before draining the pasta. Keep pasta aside.
  • Enhance the Breadcrumbs: Melt butter in a small skillet over low heat and add breadcrumbs. Stir until coated in butter and cook until golden brown, about 3 minutes. Keep an eye on them to avoid burning.
  • Prepare the chicken: Combine flour, salt, and pepper in one bowl. Beat the eggs in another bowl. Dip the chicken in the eggs first, then coat with the flour mixture for a light and even coating. Place the chicken on a plate to rest.
  • Sear the chicken: Warm the olive oil in a large skillet over medium heat until it sizzles when a pinch of flour is added. Cook the chicken pieces for 4 to 5 minutes on each side (8 to 10 minutes total) until their internal temperature reaches 165°F. Rest the chicken before serving.
  • Prepare the piccata sauce: Reserve 2 tablespoons of the oil in the skillet, then introduce the butter. Lower the heat to medium-low, and sauté onions and sliced garlic until softened. Pour in chicken stock and lemon juice, deglazing the pan with a wooden spoon to incorporate any flavorful bits.
  • Combine the cooked penne with the lemon butter sauce in the skillet. Add pasta cooking water as needed to moisten. Chop the skillet-fried chicken into large pieces, then mix into the pasta. Top with fresh parsley and capers before serving.
  • Garnish and serve the penne while warm with crispy buttered Italian breadcrumbs on top, Keep leftover portions in the fridge for 3 to 4 days. For best results, store chicken and pasta separately to prevent sogginess. Reheat chicken in a 350°F oven for 8 minutes, chop, and add to reheated penne.

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