Amazing Chicken Piccata Pasta with Mushrooms
Introduction
This elegant yet effortless weeknight dinner combines tender chicken with a bright lemon-caper sauce and earthy mushrooms over perfectly cooked pasta. It delivers restaurant-quality flavor in about 45 minutes, making it ideal for busy evenings when you crave something special.
Ingredients
- 12 ounces linguine or fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1.5 lbs), thinly sliced or pounded to ½-inch thickness
- 8 ounces cremini or white mushrooms, sliced
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- ½ cup all-purpose flour
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 3 cloves garlic, minced
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices and extra parsley for garnish
Instructions
- Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Season chicken with half the salt and pepper. Dredge each piece in flour, shaking off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through (3–4 minutes per side). Remove and rest on a plate.
- In the same skillet, add remaining olive oil. Sauté mushrooms until golden and tender (5–6 minutes). Add garlic and cook for 30 seconds until fragrant.
- Deglaze with white wine, scraping up brown bits. Simmer 2 minutes to reduce slightly.
- Add chicken broth, lemon juice, and capers. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
- Whisk in remaining butter to thicken sauce. Season with remaining salt and pepper.
- Slice reserved chicken. Add cooked pasta and chicken to the skillet. Toss gently, adding reserved pasta water if sauce is too thick.
- Remove from heat. Stir in chopped parsley, garnish with lemon slices, and serve immediately.
Pro Tips & Notes
- Chicken Prep: Pound breasts to even thickness for quick, uniform cooking. Use plastic wrap to avoid tearing the meat.
- Don’t Crowd the Pan: Cook chicken in batches if needed to ensure crisp, golden browning instead of steaming.
- Acid Balance: Adjust lemon juice to taste—start with less, then add more after tasting if you prefer a sharper bite.
- Pasta Water Power: Starchy pasta water helps bind the sauce to the noodles. Add a splash if the dish seems dry.
Nutrition Facts (per serving)
- Calories: 640
- Protein: 42g
- Carbohydrates: 62g
- Fat: 24g
- Sodium: 890mg
Frequently Asked Questions
- Q: Can I substitute chicken with another protein? A: Yes—thin pork chops or shrimp work beautifully with this sauce and method.
- Q: Is the wine necessary? A: It adds depth, but you can use extra chicken broth if you prefer an alcohol-free version.
- Q: What can I use instead of capers? A: Chopped green olives or a few chopped artichoke hearts can provide a similar briny note.