Chicken Piccata with Lemon Parmesan Pasta

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Elevate your dinner game with this Chicken Piccata with Lemon Parmesan Pasta recipe. Tender, golden-brown chicken breasts are smothered in a tangy lemon-caper sauce and served atop a bed of rich, creamy pasta.

Chicken piccata with lemon parmesan pasta

This dish combines bright, zesty flavors with comforting textures for a meal that’s both elegant and satisfying.

Chicken Piccata with Lemon Parmesan Pasta is a delightful blend of vibrant and comforting flavors. The tanginess of the lemon and capers beautifully complements the rich pasta, making each bite a burst of taste and texture.

Helpful Tips

  • We always cut our chicken breasts in half lengthwise to make 2 servings out of one. If your chicken breasts are particularly thick, you can pound them to an even thickness to ensure they cook evenly.
  • Freshly squeezed lemon juice provides the best flavor. Avoid bottled lemon juice.
  • We use spaghetti, but you could also use fettuccine or linguine.
  • If the sauce is too thin, let it simmer a bit longer to thicken. If it’s too thick, add a splash of chicken broth or pasta cooking water.
  • If you’re not a fan of capers, you can reduce the amount or omit them entirely, though they do add a nice briny flavor.

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Chicken piccata and lemon parmesan pasta

Chicken Piccata with Lemon Parmesan Pasta

Elevate your dinner game with this Chicken Piccata with Lemon Parmesan Pasta recipe. Tender, golden-brown chicken breasts are smothered in a tangy lemon-caper sauce and served atop a bed of rich, creamy pasta.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 834kcal

Ingredients

For the chicken piccata:

  • 2 boneless skinless chicken breast butterflied to create thinner pieces
  • Salt and ground black pepper to season
  • 3/4 cup flour
  • 6 tablespoons unsalted butter divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 shallot finely chopped
  • 2 cloves minced garlic
  • 1 1/2 cups chicken stock
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers drained
  • Fresh parsley chopped
  • Zest from 1 lemon

For the lemon parmesan pasta:

  • 8 ounces spaghetti
  • 3 tablespoons salted butter
  • 3 tablespoons high-quality Extra Virgin olive oil
  • 2 cloves garlic chopped
  • 2 tablespoons fresh lemon juice
  • Zest of that lemon
  • 1/2 cup fresh Parmesan cheese grated (plus more for garnish)
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon salt I prefer flake salt
  • 1/2 teaspoon ground black pepper

Instructions

For the chicken:

  • Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl. Dredge each piece of the chicken in the flour on both sides.
  • Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high until the butter has melted. Add the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Transfer the chicken to a serving platter.
  • Add the shallot to the pan and cook, stirring occasionally, for about 2 minutes. Add the garlic and cook for 30 seconds to 1 minute.
  • Stir in the stock and simmer until the liquid has reduced by half, about 4-5 minutes.
  • Reduce heat to low. Stir in remaining butter, capers, lemon zest, and lemon juice. Season with salt to taste.
  • Pour the sauce over the chicken and garnish with parsley before serving.

For the pasta:

  • Cook the spaghetti according to the package directions. Drain and set aside.
  • In a large sauté pan over medium heat, add the salted butter and olive oil. When the butter has melted and begins to foam, add the garlic. Stir for 30 seconds.
  • Add the lemon juice, lemon zest, Parmesan cheese, and parsley. Stir to combine. Then add the spaghetti to the pan and Toss to coat. Season with salt and pepper to taste.

Video

Notes

  • We always cut our chicken breasts in half lengthwise to make 2 servings out of one. If your chicken breasts are particularly thick, you can pound them to an even thickness to ensure they cook evenly.
  • Freshly squeezed lemon juice provides the best flavor. Avoid bottled lemon juice.
  • We use spaghetti, but you could also use fettuccine or linguine.
  • If the sauce is too thin, let it simmer a bit longer to thicken. If it’s too thick, add a splash of chicken broth or pasta cooking water.
  • If you’re not a fan of capers, you can reduce the amount or omit them entirely, though they do add a nice briny flavor.

Nutrition

Calories: 834kcal | Carbohydrates: 67g | Protein: 29g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 873mg | Potassium: 534mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1228IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 3mg

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