Chicken Piccata Pasta

Chicken piccata combine with radiatori pasta for a one-pot dinner.

5 from 1 vote

Chicken Piccata Pasta

This recipe turns classic chicken piccata into a pasta dish we can't get enough of. It features juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta.

Prep Time10

Cook Time15

Total Time25

Course: Chicken, Main Course Pasta

Cuisine: American-Italian

Servings: Servings

Calories: 631kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

8 ounces uncooked radiatori pasta
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 large garlic cloves thinly sliced
¼ teaspoon crushed red pepper
½ cup 4 ounces dry white wine
¼ cup drained capers
¼ cup cold unsalted butter 2 ounces, cubed
¼ cup fresh lemon juice plus lemon wedges for serving
2 ounces Parmesan cheese grated (about ½ cup)
½ cup chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. (For firmer texture, reduce cooking time to 7 minutes.) Reserve 1 cup pasta cooking liquid. Drain pasta; set aside.
Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke.
Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. Stir and cook until evenly browned, about 3 minutes.
Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute.
Add wine and capers. Bring to a boil, and reduce by half, about 1 minute.
Add reserved pasta, ¼ cup reserved pasta cooking liquid, butter, and lemon juice. Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.)
Remove from heat, and stir in Parmesan and parsley. Serve with lemon wedges.

Nutrition