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Chicken Piccata Pasta Recipe
Chicken Piccata Pasta is a delightful dish that combines the zesty flavors of a classic chicken piccata with the heartiness of pasta. This dish is perfect for a comforting dinner and impresses with its balance of tangy, savory, and creamy elements. Here’s a detailed recipe to create this delicious meal.
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Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Piccata Sauce:
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, can be substituted with more chicken broth)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
For the Pasta:
- 12 oz spaghetti or linguine
- Salt for pasta water
- Freshly grated Parmesan cheese, for serving
Instructions
1. Prepare the Chicken:
- Butterfly the Chicken: Slice each chicken breast in half horizontally to create four thin cutlets. If needed, pound each cutlet to an even thickness using a meat mallet.
- Season the Chicken: Season both sides of the chicken cutlets generously with salt and freshly ground black pepper.
- Dredge in Flour: Place the flour in a shallow dish and dredge each cutlet in the flour, shaking off any excess.
2. Cook the Chicken:
- Heat the Oil and Butter: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the mixture is hot.
- Cook the Chicken: Add the chicken cutlets to the skillet and cook until golden brown and cooked through, about 3-4 minutes per side. Cook in batches if necessary to avoid overcrowding the pan. Transfer the cooked chicken to a plate and tent with foil to keep warm.
3. Make the Piccata Sauce:
- Sauté the Garlic: In the same skillet, add 4 tablespoons of butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Deglaze the Pan: Pour in the white wine (or additional chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add Broth and Lemon Juice: Stir in the chicken broth and fresh lemon juice, bringing the mixture to a simmer.
- Add Capers: Add the capers and let the sauce simmer for about 5 minutes to reduce slightly and develop flavors.
- Incorporate Cream: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 3-4 minutes until it thickens slightly.
- Finish the Sauce: Add the chopped parsley, stirring to combine.
4. Cook the Pasta:
- Boil Water: Bring a large pot of salted water to a boil.
- Cook Pasta: Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Drain Pasta: Drain the pasta and set aside.
5. Combine and Serve:
- Add Pasta to Sauce: Add the cooked pasta to the skillet with the piccata sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
- Slice the Chicken: Slice the cooked chicken cutlets into strips.
- Serve: Divide the pasta among serving plates, top with sliced chicken, and sprinkle with freshly grated Parmesan cheese. Garnish with additional parsley if desired.
Tips for Success
- Chicken Preparation: Butterflying and pounding the chicken ensures even cooking and tender cutlets.
- Balancing Flavors: Adjust the amount of lemon juice and capers to taste. Some may prefer a more tangy sauce, while others might like it milder.
- Cooking Pasta: Ensure the pasta is cooked al dente for the best texture.
- Pasta Water: Always reserve some pasta water to adjust the sauce consistency.
Variations
- Vegetable Additions: Add vegetables like spinach, artichoke hearts, or cherry tomatoes for extra flavor and nutrition.
- Gluten-Free: Use gluten-free flour for dredging and gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Protein Alternatives: Substitute chicken with turkey cutlets, shrimp, or even tofu for a different twist.
Serving Suggestions
- Side Dishes: Serve with a side salad, garlic bread, or steamed vegetables for a complete meal.
- Wine Pairing: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the lemony sauce.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if needed.
Chicken Piccata Pasta is a delightful fusion of flavors that brings together the best of Italian cuisine in a single, satisfying dish. Whether for a weeknight dinner or a special occasion, this recipe is sure to become a favorite in your culinary repertoire. Enjoy!
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Source: simplyrecipes.com
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Chicken Piccata Pasta Recipe
Chicken Piccata Pasta is a delightful dish that combines the zesty flavors of a classic chicken piccata with the heartiness of pasta. This dish is perfect for a comforting dinner and impresses with its balance of tangy, savory, and creamy elements. Here’s a detailed recipe to create this delicious meal.
- 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 juice)
- 1/4 cup capers
- 1/4 cup fresh minced parsley
- Salt and pepper to taste
Buttered Italian Breadcrumbs:
- 2 tablespoons butter
- 2/3 cup Italian breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cook the pasta:
- Bring a large pot of heavily salted water to a boil, and add the pasta. Cook until al dente, 8 to 10 minutes or according to package instructions. Scoop out and reserve about 1/2 cup of the pasta-cooking water, and then drain the pasta. Set aside.
Buttered Breadcrumbs:
- In a small skillet, melt the butter over low heat. Add breadcrumbs and stir them well so they evenly soak up the butter.
- Cook on low heat until the breadcrumbs start to brown, about 3 minutes. Stir occasionally to prevent burning. Watch them closely, as they can go from perfect to burned quickly.
Prep the chicken:
- Mix together the flour, salt, and pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Dip the chicken breasts first in the egg and then coat them with the flour mixture. They should have a very light coating on them. Let chicken rest on a plate.
Fry the chicken:
- Heat the olive oil in a large skillet over medium heat. When the oil sizzles immediately when you sprinkle a little flour in it, it's ready. Add the chicken pieces and cook for 4 to 5 minutes per side (8 to 10 minutes total). Check cooked chicken with a meat thermometer to make sure it reaches an internal temperature of 165°F.
- Remove chicken from the skillet, and let it rest while you finish the dish.
Make the piccata sauce:
- Pour out all but about 2 tablespoons of the oil in the skillet, and add the 2 tablespoons butter. Turn the heat down to medium-low, and add onions and sliced garlic. Stir the veggies, cooking for a few minutes until they soften.
- Add chicken stock and lemon juice, and using a wooden spoon, scrape up any bits stuck to the pan.
Finish the dish:
- Add the cooked penne to the skillet. Toss the penne with the lemon butter sauce. If the pan seems dry, add enough of the reserved 1/2 cup pasta cooking water so the pasta no longer seems dry.
- After the chicken has cooled slightly, chop the skillet fried chicken into big chunks, and add back into the penne mixture. Garnish with fresh parsley and capers.
Garnish and serve:
- Serve the penne while warm, topping each bowl with the crispy buttered Italian breadcrumbs.
- This dish keeps great in the fridge for 3 to 4 days. If you can plan ahead on the portion you will keep for leftovers, it’s best to actually store the chicken and pasta separately. Otherwise, the chicken will get soggy. Reheat the chicken in a 350°F oven for about 8 minutes, and then chop and add to reheated penne pasta.
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