Chicken Piccata Pasta Toss
Elevate your weeknight dinner game with Chicken Piccata Pasta Toss, a dish that blends bold flavors with comforting simplicity. This recipe combines tender chicken, a tangy lemon-caper sauce, and perfectly cooked pasta for a meal that impresses effortlessly.
Each bite offers a harmonious balance of zesty citrus, savory garlic, and the subtle saltiness of capers, creating a bright yet satisfying flavor profile. Fresh parsley and chives add a vibrant finish, making it as visually appealing as it is delicious.
Whether you’re entertaining guests or seeking a quick family dinner, this recipe delivers a restaurant-quality experience in the comfort of your home. It’s a celebration of bold, comforting flavors in every twirl of pasta.
Chicken Piccata Pasta Toss Ingredients
Chicken Breast Tenders – The heart of this dish, offering tender, juicy bites that soak up the zesty lemon-caper sauce beautifully.
Garlic and Shallots – A fragrant duo that forms the aromatic foundation, adding depth and warmth to the sauce.
White Wine and Lemon Juice – These ingredients create a vibrant, tangy base that elevates the sauce with bright acidity.
Capers – Tiny bursts of salty, briny goodness that perfectly balance the citrusy notes in the dish.
Flat-Leaf Parsley – A fresh, herbal touch that complements the bold flavors while adding vibrant color.
Penne Rigate Pasta – The ideal canvas, capturing every drop of the luscious sauce in its ridges for a satisfying bite.
Chicken Piccata Pasta Toss
Recipe Tips
- Prep Ingredients Ahead
Have all your ingredients chopped, measured, and ready before you begin cooking. This recipe comes together quickly, especially the sauce, so prepping everything ensures you don’t miss a beat. - Perfecting the Sauce
To achieve a silky, restaurant-quality sauce, whisk continuously when adding the flour, wine, and broth. Adding the butter at the end not only enhances the flavor but also gives the sauce a glossy finish. - Pasta Timing Matters
Cook your pasta to al dente and toss it immediately with the sauce and chicken. The hot pasta absorbs the flavors better, creating a cohesive dish. Reserve a bit of pasta water in case the sauce needs thinning.
What to Serve with Chicken Piccata Pasta Toss
- Garlic Bread
A side of warm, crusty garlic bread pairs beautifully with this dish. The buttery, garlicky notes complement the lemon-caper sauce, offering a satisfying crunch to balance the creamy pasta. - Mixed Green Salad
A light salad with arugula, spinach, and a lemon vinaigrette brings a refreshing contrast to the rich pasta. Toss in some cherry tomatoes and shaved Parmesan for added flavor. - Steamed Vegetables
Opt for steamed asparagus or broccoli as a side. Their subtle flavors and crisp texture are a perfect counterpoint to the bold, zesty sauce of the pasta.
FAQ
- Can I use a different type of pasta?
Yes, you can substitute penne rigate with any short pasta, like fusilli or farfalle. Long pasta like spaghetti or fettuccine also works but changes the texture slightly. - What can I use instead of white wine?
If you prefer not to use wine, substitute with an equal amount of chicken broth and add a splash of white wine vinegar or lemon juice for acidity. - Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the sauce and chicken in advance. Store them separately from the pasta and combine just before reheating to maintain the texture. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of chicken broth or water to loosen the sauce.
Chicken Piccata Pasta Toss
Ingredients
- 1 1/3 pounds chicken breast tenders diced into 1-inch pieces
- 1 pound penne rigate pasta cooked to al dente
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons butter
- 4 cloves garlic finely chopped
- 2 shallots minced
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers drained
- 1/2 cup flat-leaf parsley chopped
- Salt and freshly ground black pepper to taste
- Chopped or snipped chives for garnish
Instructions
- Begin by heating a large nonstick skillet over medium-high heat. Pour in one tablespoon of extra-virgin olive oil and add the chicken pieces. Season the chicken with salt and pepper, cooking until they develop a golden hue on all sides, approximately 5 to 6 minutes. Transfer the chicken to a plate and set it aside.
- Return the skillet to the stovetop and lower the heat to medium. Add the remaining tablespoon of olive oil and one tablespoon of butter. Introduce the garlic and shallots, sautéing them for about 3 minutes until fragrant. Sprinkle the flour over the mixture and stir it in, cooking for an additional 2 minutes to eliminate the raw flour taste.
- Deglaze the pan by whisking in the white wine, allowing the liquid to reduce slightly, about 1 minute. Incorporate the lemon juice and chicken broth, continuing to whisk until the sauce is smooth. Add the capers and parsley, stirring to combine. Once the mixture begins to bubble, melt the remaining half tablespoon of butter into the sauce to enhance its sheen and richness.
- Reintroduce the cooked chicken to the skillet, ensuring it is heated through, which should take 1 to 2 minutes. Toss the hot, drained pasta with the chicken and sauce, mixing thoroughly. Adjust the seasoning with additional salt and pepper if needed.
- Serve immediately, garnished with freshly snipped chives for a burst of color and flavor.
