Lemon Garlic Chicken Piccata Pasta
This Lemon Garlic Chicken Piccata Pasta is a delightful combination of tender chicken, zesty lemon, and savory capers tossed with perfectly cooked penne rigate. Inspired by my friend Amy's incredible cooking, this dish is not only easy to prepare but also packed with flavor, making it perfect for a weeknight dinner or special occasion. The rich garlic and shallot-based sauce complements the chicken beautifully, while the fresh parsley and chives add a vibrant touch. I can hardly wait to share this delectable recipe with you, and I hope it becomes a favorite in your home just as it has in mine!
5
Servings
460
Calories
15
Ingredients
Ingredients
Extra Virgin Olive Oil
2 tablespoons (none)
Chicken Breast Tenders
1 1/3 lbs (cut into 1-inch pieces)
Salt
to taste (none)
Pepper
to taste (none)
Butter
1 1/2 tablespoons (divided)
Garlic
4 cloves (chopped)
Shallots
2 (chopped)
All-Purpose Flour
2 tablespoons (none)
White Wine
1/2 cup (none)
Lemon
1 (juiced)
Chicken Broth or Stock
1 cup (none)
Capers
3 tablespoons (drained)
Flat Leaf Parsley
1/2 cup (chopped)
Penne Rigate
1 lb (cooked to al dente)
Chives
to garnish (chopped or snipped)
Instructions
1
Heat a deep nonstick skillet over medium-high heat.
2
Add 1 tablespoon of extra-virgin olive oil to the hot skillet, then add the chicken pieces, seasoning with salt and pepper.
3
Brown the chicken for about 5 to 6 minutes, ensuring it's lightly golden all over. Once browned, remove the chicken from the skillet and set it aside.
4
Lower the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter to the skillet.
5
Add the chopped garlic and shallots to the pan and sauté for about 3 minutes until fragrant.
6
Sprinkle in the flour and cook for an additional 2 minutes, stirring continuously.
7
Whisk in the white wine, allowing the liquid to reduce for 1 minute.
8
Stir in the lemon juice and chicken broth, mixing until fully combined.
9
Add the capers and chopped parsley to the sauce, and bring the mixture to a gentle bubble.
10
Incorporate the remaining 1/2 tablespoon of butter into the sauce for added richness and shine.
11
Return the chicken to the skillet and warm it through for 1 to 2 minutes.
12
Toss the hot, cooked penne rigate with the chicken and sauce until well combined.
13
Season with additional salt and pepper to taste, if desired.
14
Serve the pasta topped with fresh snipped chives for a pop of color and flavor.
Nutrition Information
16
Fat
44
Carbs
36
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
This recipe is for Lemon Garlic Chicken Piccata Pasta.
What type of pasta is best for this chicken piccata?
The recipe calls for 1 lb of Penne Rigate cooked to al dente.
How many servings does this recipe yield?
This recipe makes 5 servings.
How many calories are in one serving of this Lemon Garlic Chicken Piccata Pasta?
Each serving contains approximately 460 calories.
What type of chicken should I use?
The recipe specifies 1 1/3 lbs of chicken breast tenders, cut into 1-inch pieces.
How much protein is in this dish?
There are 36 grams of protein per serving.
What is the fat content per serving?
There are 16 grams of fat in each serving.
How many carbohydrates are in one serving?
Each serving contains 44 grams of carbohydrates.
Does this recipe use white wine?
Yes, it uses 1/2 cup of white wine to deglaze the pan and add flavor to the sauce.
How much garlic is required?
The recipe calls for 4 cloves of garlic, chopped.
What kind of oil should I use to brown the chicken?
Extra-virgin olive oil is recommended for browning the chicken.
How long should I brown the chicken pieces?
Brown the chicken for about 5 to 6 minutes until it is lightly golden all over.
Are shallots used in this recipe?
Yes, 2 chopped shallots are sautéed with the garlic to create the flavor base.
Why is flour added to the pan?
Flour is added and cooked for 2 minutes to act as a thickener for the sauce.
How long should the white wine reduce?
Allow the white wine to reduce for about 1 minute after whisking it in.
What liquid is used for the sauce base besides wine?
The sauce uses 1 cup of chicken broth or stock and the juice of one lemon.
Do I need to drain the capers?
Yes, the recipe calls for 3 tablespoons of capers that have been drained.
Which fresh herbs are included in the recipe?
The recipe uses 1/2 cup of chopped flat leaf parsley and fresh chives for garnish.
How is the butter used in this dish?
The 1 1/2 tablespoons of butter are divided: part is used to sauté the aromatics and the final 1/2 tablespoon is added at the end for richness and shine.
What is the recommended garnish?
The pasta is topped with fresh snipped chives for a pop of color and flavor.
Is this a quick dinner recipe?
Yes, it is tagged as a 'quick dinner' and an 'easy recipe'.
What category does this recipe fall under?
This recipe is categorized under 'Chicken'.
What preparation is needed for the chicken breast tenders?
They should be cut into 1-inch pieces before cooking.
Can I season the dish with extra salt and pepper?
Yes, you can season with additional salt and pepper to taste at the end of the cooking process.
What is the texture of the chicken after browning?
The chicken should be tender and lightly golden all over.
How long do you sauté the garlic and shallots?
They should be sautéed for about 3 minutes until they are fragrant.
Does this recipe include fiber information?
The fiber content for this recipe is not provided in the data.
How many ingredients are in this recipe?
There are 15 total ingredients required for this dish.
What type of skillet is recommended?
A deep nonstick skillet is recommended for cooking the chicken and sauce.
Who inspired this recipe?
The description notes that this dish was inspired by the cooking of a friend named Amy.