Chicken Piccata Pasta with Buttery Lemon-Caper Pan Sauce

By Vic

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Prep Time

10 min

Cook Time

20 min

Servings

2 servings

Difficulty

Easy

12 oz boneless skinless chicken breast, sliced into thin cutlets or bite-size pieces 6 oz pasta, dry 3 tbsp butter, divided 1 tsp olive oil 3/4 cup chicken broth 1 large lemon, about 2 to 3 tbsp juice 2 tbsp capers, drained 1/2 tsp dried parsley 1/4 tsp garlic powder, optional if tolerated Salt, to taste

1. Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve about 1/2 cup pasta water before draining. 2. Pat the chicken dry and season lightly with salt, parsley, and optional garlic powder. 3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook the chicken until lightly browned and 165°F internally. Transfer to a plate. 4. Lower the heat to medium-low. Add the chicken broth, lemon juice, and capers to the skillet. Scrape up the browned bits and simmer for 2 to 3 minutes. 5. Reduce the heat to low and swirl in the remaining 2 tablespoons butter, a little at a time, until the sauce is glossy and lightly emulsified. Do not boil hard after adding the butter. 6. Add the drained pasta and toss thoroughly in the lemon-caper sauce. Add reserved pasta water 1 tablespoon at a time if needed to help the sauce coat the pasta. 7. Return the chicken to the skillet and toss or spoon the sauce over it. Taste and adjust salt and lemon if needed, then serve immediately.