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To make this tasty dish, gather these main ingredients: - 8 oz spaghetti or your choice of pasta - 2 boneless, skinless chicken breasts - Salt and pepper, to taste - 1/2 cup all-purpose flour (for dredging) - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 1/2 cups chicken broth - 3 tablespoons capers, drained and rinsed - Juice of 1 lemon (about 3 tablespoons) - Zest of 1 lemon - 1/4 cup fresh parsley, chopped These ingredients come together to create a bright and flavorful dish. The capers and lemon juice give it a refreshing kick. You might want to add some optional ingredients for extra flavor: - Grated Parmesan cheese, for serving Parmesan adds a creamy touch. It complements the bright lemon and salty capers well. If you need substitutions, here are some ideas: - For gluten-free pasta, use rice or corn pasta. - Instead of chicken, you can use firm tofu or chickpeas for a vegetarian option. - You can swap capers for green olives if you prefer. These swaps allow you to enjoy this dish no matter your dietary needs. Each option keeps the essence of the recipe while adding a personal twist. {{ingredient_image_1}} Start by boiling salted water in a large pot. Add 8 oz of spaghetti or your choice of pasta. Cook the pasta until it is al dente, as per the package instructions. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside. Be sure to save a cup of the pasta water for later. While the pasta cooks, season 2 boneless, skinless chicken breasts with salt and pepper. Dredge each chicken breast in 1/2 cup of all-purpose flour, shaking off any extra. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chicken breasts and sear them for 5-7 minutes on each side. The chicken should turn golden brown and be fully cooked. Remove the chicken from the skillet and let it rest on a cutting board. In the same skillet, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells great. Next, pour in 1 1/2 cups of chicken broth, scraping up any tasty bits stuck on the bottom. Stir in 3 tablespoons of drained and rinsed capers, along with the juice and zest of 1 lemon. Allow this sauce to simmer for around 5 minutes, letting it thicken slightly. Return the cooked spaghetti to the skillet with the lemon-caper sauce. Toss everything together to coat the pasta well. If the sauce seems too thick, add some of the reserved pasta water to loosen it up. While the pasta is hot, slice the seared chicken into strips. Serve the pasta on plates, adding the sliced chicken on top. Finish with chopped parsley and, if you like, sprinkle some grated Parmesan cheese on top. Enjoy your meal! To make great pasta, start with a large pot. Bring salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water. This helps flavor the pasta. Add your spaghetti and cook it until al dente. Check the package for timing. Remember, you can always taste it! After cooking, save a cup of pasta water. This starchy water can help your sauce stick later. The key to juicy chicken is to not overcook it. Start by seasoning the chicken with salt and pepper. Dredge it in flour, shaking off the extra. Heat olive oil in a skillet over medium heat. Sear the chicken for 5-7 minutes on each side. It should be golden brown and cooked through. Let the chicken rest on a cutting board before slicing. This keeps the juices locked in. To create a flavorful sauce, use the same skillet where you cooked the chicken. Sauté minced garlic in the leftover oil for just 30 seconds. Then, add chicken broth to deglaze the pan. This means scraping up the browned bits for extra flavor. Stir in capers, lemon juice, and lemon zest. Let it simmer for about 5 minutes until it thickens slightly. This sauce will bring your dish to life with bright, zesty flavors. Pro Tips Use Fresh Ingredients: Opt for fresh lemon juice and zest for the best flavor. Fresh capers also enhance the dish's taste significantly. Don't Overcook the Chicken: Ensure the chicken is cooked just until golden brown and no longer pink inside to keep it juicy and tender. Reserve Pasta Water: Always save a cup of pasta water before draining. It’s perfect for adjusting the sauce consistency without losing flavor. Garnish for Presentation: Fresh parsley and a sprinkle of Parmesan cheese not only add flavor but also enhance the visual appeal of the dish. {{image_2}} You can easily make this dish vegetarian. Replace the chicken with mushrooms or tofu. Use vegetable broth instead of chicken broth. This helps keep the flavor strong. For a vegan twist, skip the cheese or use a plant-based option. Adding vegetables makes this meal even better. Try spinach, cherry tomatoes, or bell peppers. You can sauté them before adding the sauce. This not only boosts nutrition but also adds color and flavor. Feel free to mix any veggies you like. You can change the herbs for new flavors. Basil or thyme work great with lemon and capers. Try adding dill for a fresh taste, too. Each herb brings its own twist. Have fun experimenting to find what you like best! To keep your Lemon Caper Chicken Piccata Pasta fresh, store it in an airtight container. Make sure to let it cool before sealing. This helps prevent condensation and sogginess. Place the container in the fridge. Leftovers last about three days. When you are ready to enjoy your pasta again, reheat it on the stove. Add a splash of chicken broth or water to help it warm up. Heat over medium-low heat, stirring gently until warm. You can also use the microwave. Place in a microwave-safe bowl. Cover it with a damp paper towel and heat in 30-second bursts until hot. If you want to freeze your Lemon Caper Chicken Piccata Pasta, do it before adding the chicken. Freeze the pasta and sauce in separate bags. This keeps the pasta from getting mushy. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat on the stove or in the microwave. Enjoy the fresh taste later! If you don’t have capers, use green olives or pickles. Their tangy flavor works well. You can also try a mix of lemon juice and a bit of salt for a similar taste. Yes! You can use any pasta you like. Penne, fettuccine, or even whole wheat pasta works great. Just make sure to adjust the cooking time as needed. Leftovers stay fresh for about three to four days. Store them in an airtight container. Make sure to reheat them well before eating. To make this dish gluten-free, use gluten-free pasta. The other ingredients are naturally gluten-free. Just check the flour if you use any for dredging. Add red pepper flakes to the sauce for heat. You can also use spicy sausage instead of chicken. Adjust the amount to suit your taste. In this post, we explored how to make Lemon Caper Chicken Piccata Pasta. We covered the main and optional ingredients, along with substitutions. You learned step-by-step instructions, cooking tips, and variations to fit your taste. With these insights, you can create a fun, flavorful dish. Enjoy your cooking adventure and don’t hesitate to experiment with ingredients! Your kitchen is your canvas, so make it delicious.

Lemon Caper Chicken Piccata Pasta

A delicious pasta dish featuring seared chicken breasts in a lemon-caper sauce served over spaghetti.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz spaghetti or your choice of pasta
  • 2 pieces boneless, skinless chicken breasts
  • to taste salt and pepper
  • 0.5 cup all-purpose flour (for dredging)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1.5 cups chicken broth
  • 3 tablespoons capers, drained and rinsed
  • 1 piece juice of 1 lemon (about 3 tablespoons)
  • 1 piece zest of 1 lemon
  • 0.25 cup fresh parsley, chopped
  • to taste grated Parmesan cheese, for serving (optional)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
  • While the pasta cooks, season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off excess flour.
  • In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and fully cooked. Remove the chicken from the skillet and let it rest on a cutting board.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the capers, lemon juice, and lemon zest. Allow the sauce to simmer for about 5 minutes until slightly thickened.
  • Return the cooked spaghetti to the skillet, tossing to coat the pasta in the lemon-caper sauce. If needed, add reserved pasta water to loosen the sauce.
  • While the pasta is hot, slice the seared chicken into strips.
  • Serve the pasta on plates, topped with sliced chicken and sprinkled with chopped parsley. Optionally, add grated Parmesan cheese before serving.

Notes

Optional to add grated Parmesan cheese before serving.
Keyword caper, chicken, lemon, pasta, piccata