Chicken Piccata Pasta
Chicken Piccata Pasta
Ingredients
For the Chicken and Pasta
- 8 ounces radiatori pasta
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
For the Piccata Sauce
- 6 garlic cloves, large, sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 1/4 cup drained capers
- 1/4 cup cold unsalted butter, cut into cubes
- 1/4 cup fresh lemon juice
- 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
- 1/2 cup fresh parsley, chopped, plus more for serving
Instructions
- 1
Cook the radiatori pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water if desired.
⏱️ 10 min
- 2
While the pasta cooks, season the bite-sized chicken thigh pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 3 min
- 3
Heat 3 tablespoons extra-virgin olive oil in a large pan or Dutch oven over medium-high heat. Add the seasoned chicken to the hot pan and cook until nicely browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the sliced garlic cloves and crushed red pepper to the same pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
⏱️ 3 min
- 6
Add 1/4 cup drained capers to the pan. Return the cooked chicken to the pan.
⏱️ 1 min
- 7
Add the cooked radiatori pasta to the pan with the chicken and sauce.
⏱️ 1 min
- 8
Remove the pan from the heat. Incorporate 1/4 cup cold unsalted butter, cut into cubes, and 1/4 cup fresh lemon juice. Stir vigorously until the butter has melted and emulsified, creating a creamy sauce that coats the pasta and chicken. If the sauce seems too thick, add a splash of the reserved pasta water.
⏱️ 3 min
- 9
Stir in 2 ounces grated Parmesan cheese and 1/2 cup chopped fresh parsley until evenly distributed.
⏱️ 1 min
- 10
Serve immediately, garnishing with additional grated Parmesan cheese and fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Piccata Pasta
For the Chicken and Pasta
- 8 ounces radiatori pasta
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
For the Piccata Sauce
- 6 garlic cloves, large, sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 1/4 cup drained capers
- 1/4 cup cold unsalted butter, cut into cubes
- 1/4 cup fresh lemon juice
- 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
- 1/2 cup fresh parsley, chopped, plus more for serving
Instructions
- 1
Cook the radiatori pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water if desired.
⏱️ 10 min - 2
While the pasta cooks, season the bite-sized chicken thigh pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 3 min - 3
Heat 3 tablespoons extra-virgin olive oil in a large pan or Dutch oven over medium-high heat. Add the seasoned chicken to the hot pan and cook until nicely browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add the sliced garlic cloves and crushed red pepper to the same pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
⏱️ 3 min - 6
Add 1/4 cup drained capers to the pan. Return the cooked chicken to the pan.
⏱️ 1 min - 7
Add the cooked radiatori pasta to the pan with the chicken and sauce.
⏱️ 1 min - 8
Remove the pan from the heat. Incorporate 1/4 cup cold unsalted butter, cut into cubes, and 1/4 cup fresh lemon juice. Stir vigorously until the butter has melted and emulsified, creating a creamy sauce that coats the pasta and chicken. If the sauce seems too thick, add a splash of the reserved pasta water.
⏱️ 3 min - 9
Stir in 2 ounces grated Parmesan cheese and 1/2 cup chopped fresh parsley until evenly distributed.
⏱️ 1 min - 10
Serve immediately, garnishing with additional grated Parmesan cheese and fresh parsley if desired.
⏱️ 1 min