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Creamy Lemon Chicken Piccata Pasta Recipe with Zesty Capers Easy and Delicious

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A quick and easy creamy lemon chicken piccata pasta with zesty capers, tender chicken, and a luscious sauce perfect for weeknights or casual dinners.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts, thinly sliced or pounded to even thickness
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (60 g) all-purpose flour
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup (240 ml) chicken broth (low sodium preferred)
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 medium lemons)
  • 2 tablespoons drained capers
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free alternative)
  • 1/4 cup (25 g) grated Parmesan cheese
  • Fresh parsley, chopped
  • 8 oz (225 g) pasta (linguine, fettuccine, or favorite long pasta)

Instructions

  1. Thinly slice or pound chicken breasts to about 1/2 inch thickness. Season both sides generously with salt and pepper.
  2. Place all-purpose flour on a plate. Lightly coat each chicken piece in the flour, shaking off excess.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (8-10 minutes). Drain, reserving about 1 cup of pasta water. Set pasta aside.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Once hot and butter is foaming, add chicken pieces. Cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
  5. Lower heat to medium. Add minced garlic to skillet and sauté for about 30 seconds until fragrant.
  6. Pour in chicken broth and lemon juice. Stir in capers. Let simmer for 3-4 minutes to reduce slightly.
  7. Stir in heavy cream and bring to a gentle simmer. Season sauce with salt and pepper to taste.
  8. Return chicken to the pan with any juices, coating with sauce. Add pasta and toss gently to combine. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
  9. Remove from heat. Sprinkle grated Parmesan cheese and chopped parsley over the top. Toss lightly and serve immediately while warm.

Notes

Use a thermometer to check chicken doneness (165°F). Rinse capers if too salty. Reserve pasta water to adjust sauce consistency. For gluten-free, substitute flour and pasta accordingly. For dairy-free, use coconut cream and dairy-free butter, skip or replace Parmesan.

Nutrition

Keywords: lemon chicken piccata, creamy pasta, capers, quick dinner, easy chicken recipe, weeknight meal, comfort food

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