1 lb chicken breasts 1/4 cup flour, s + p 1 shallot or small onion, diced 4 garlic cloves, minced 2 cups chicken broth Zest of 1 large lemon Juice of 1 large lemon 1/4 cup pasta water 1/4 cup chopped parsley + more for garnish 2 tbs capers 1 cup whipping or 10% cream Butter Olive oil 1lb spaghetti or linguine, cooked S + P to taste
Slice chicken breasts into medium-thin cutlets, sprinkle each side lightly with salt & pepper. Dredge the chicken in seasoned flour and set it aside. RESERVE the leftover flour.
Cook the chicken in batches in a mixture of butter and olive oil on medium heat until lightly browned on both sides, set aside.
In the same pan, add more butter along with the shallot/onion and garlic. Sauté until softened and fragrant, then add the leftover flour from the chicken. Stir it in, then add chicken broth 1/2 cup at a time, and letting it come to a boil after each addition. Add lemon juice and zest, pasta water, and parsley and capers. Once it comes to a simmer, add the chicken back and let cook for 5 minutes.
Remove the chicken one last time, add the cream and salt and pepper to taste. Add the pasta and let it simmer for a few minutes while the sauce thickens. Top the pasta with the cooked chicken, garnish with more parsley and some lemon wedges, and ENJOY!
20 Comments
Creamy Chicken Piccata Pasta
1 lb chicken breasts
1/4 cup flour, s + p
1 shallot or small onion, diced
4 garlic cloves, minced
2 cups chicken broth
Zest of 1 large lemon
Juice of 1 large lemon
1/4 cup pasta water
1/4 cup chopped parsley + more for garnish
2 tbs capers
1 cup whipping or 10% cream
Butter
Olive oil
1lb spaghetti or linguine, cooked
S + P to taste
Slice chicken breasts into medium-thin cutlets, sprinkle each side lightly with salt & pepper. Dredge the chicken in seasoned flour and set it aside. RESERVE the leftover flour.
Cook the chicken in batches in a mixture of butter and olive oil on medium heat until lightly browned on both sides, set aside.
In the same pan, add more butter along with the shallot/onion and garlic. Sauté until softened and fragrant, then add the leftover flour from the chicken. Stir it in, then add chicken broth 1/2 cup at a time, and letting it come to a boil after each addition. Add lemon juice and zest, pasta water, and parsley and capers. Once it comes to a simmer, add the chicken back and let cook for 5 minutes.
Remove the chicken one last time, add the cream and salt and pepper to taste. Add the pasta and let it simmer for a few minutes while the sauce thickens. Top the pasta with the cooked chicken, garnish with more parsley and some lemon wedges, and ENJOY!
This looks so good! Thank you for sharing this recipe. Love all your content ❤️
If only i was allowed to eat chicken with dairy 😢
Yumm! Looks delish!
Funny girl 😅 awesome recipe
I like dredging them in chestnut flour.
Pray for Iran 🇮🇷 and nation of Imam Hosein
Nice recipe. I know that's gooooood
One of my favorite pasta dishes! But I am a sucker for anything with lemon, I guess that’s my Arab roots coming through lol
This looks amazing. Inshallah adding it to my dinner list for next week
Came for the recipe stayed for the “grow up”
I made this tonight. It was so good and pretty easy to make.
I would honestly just inhale the whole pan if I could. 😂
Black pepper
Try to put some parmigiana in the flower and beat that chucken with a hammer
💕 I Done Bite My Tongue Got Dang 🤣😅😮💨
Omg I prayed to YouTube gods to find THIS real version of your channel YAY!!!
Came here to say that this was great. Slaps really. Go make this.
"You can just grow up"😂😂😂
Looks good!