Lemon Chicken Piccata Penne Pasta: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FamilyPastaTime #CollectiveBias
Lemon, capers, chicken, Penne pasta, butter – perfection has been reached! This Lemon Chicken Piccata Penne Pasta is a solid dinner recipe right here. Make it now, your taste buds will thank me later. (with the dairy-free option, 4-6 servings)
Estimated reading time: 6 minutes
Table of contents
Lemon Chicken Piccata Penne Pasta
I am so happy to share this Lemon Chicken Piccata Penne Pasta recipe with you, it’s a perfect family dinner for a weeknight or for entertaining if you have a couple of friends coming over.
The flavor is incredible and makes you re-think ordering out for food.
Chicken Piccata is always something that I would order when eating out or for take-out because I thought it was something that might be too hard to make at home.
I was so wrong!
This Lemon Chicken Piccata Penne Pasta recipe is completely approachable and so worth making.
It’s certainly a standard recipe in my weeknight recipe index now!
This Lemon Chicken Piccata Penne Pasta is so easy and can can be prepared right on the stovetop.
Eric and I had 2 generous servings and saved the rest for leftovers.
The next day, we wasted no time in breaking into the leftovers and it was gone by lunchtime! So, so tasty!
I used Barilla® Classic Blue Box Penne Pasta, No. 72 for this recipe and it’s a perfect pairing.
I found Barilla Penne pasta at Target in the pasta and sauce section.
This dish goes great with a garden side salad and we had it with a baby kale salad which was so simple and delicious.
Ingredients for Lemon Chicken Piccata Penne Pasta
- 1 box Barilla Penne pasta, No. 72 (Classic Blue Box)
- 4-6 quarts of water and salt for cooking pasta
- 1 tablespoon regular olive oil (for pasta after it’s cooked), can substitute same amount, unsalted butter
- 3 skinless, boneless chicken breasts, cut in half lengthwise (1.5-2 lbs)
- 1/2 teaspoon cayenne pepper, or more to your taste (I recommend organic)
- 1-3/4 teaspoons kosher salt (1/4 teaspoon per side or more to taste) and fresh ground black pepper to taste
- 1 cup all-purpose, unbleached flour
- 2 tablespoons regular olive oil for frying, plus more, if needed- for chicken
- 1 tablespoon capers, drained
- 1/2 cup white cooking wine
- 1/4 cup fresh lemon juice (2 lemons)
- 1/4 cup pasta water (you can substitute plain water or chicken broth in the same amount)
- 3 tablespoons cold, unsalted butter, cut into 1/4″ inch tablespoons *can substitute coconut oil or more olive oil to make dairy-free
- 2 tablespoons fresh, chopped Italian parsley, plus more for garnishing at serving
- lemon wedges for garnishing/serving
Kitchen Tools Needed for Lemon Chicken Piccata Penne Pasta
- medium or large pot for boiling pasta
- large, heat-proof mixing bowl
- slotted spoon (good for pasta)
- measuring spoons
- measuring cups
- medium bowl to hold flour for coating chicken
- a spatula
- hand-held juicer
- meat tenderizer-pounder *optional, you can also use the back of a frying pan
- cutting boards for meat and parsley
- very large frying pan, the one I use is
- a couple of plates for placing ingredients between steps
- gravy boat or heat-safe container for serving the sauce
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Recipe Attribution
This Lemon Chicken Piccata Penne Pasta recipe is inspired by Quick Chicken Piccata Recipe from Allrecipes.com
Your going to love this Lemon Chicken Piccata Penne Pasta, we sure do!
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Lemon Chicken Piccata Penne Pasta
Lemon, capers, chicken, Penne pasta, butter – perfection has been reached! This Lemon Chicken Piccata Penne Pasta is a solid dinner recipe right here. Make it now, your taste buds will thank me later. (with the dairy-free option, 4-6 servings)
Ingredients
- 1 box Barilla Penne pasta, No. 72 (Classic Blue Box)
- 4-6 quarts of water and salt for cooking pasta
- 1 tablespoon regular olive oil, (for pasta after it’s cooked), can substitute same amount, unsalted butter
- 3 skinless, boneless chicken breasts, cut in half lengthwise (1.5-2 lbs)
- 1/2 teaspoon cayenne pepper, or more to your taste (I recommend organic)
- 1-3/4 teaspoons kosher salt, (1/4 teaspoon per side or more to taste) and fresh ground black pepper to taste
- 1 cup all-purpose, unbleached flour
- 2 tablespoons regular olive oil for frying, plus more, if needed- for chicken
- 1 tablespoon capers, drained
- 1/2 cup white cooking wine
- 1/4 cup fresh lemon juice, (2 lemons)
- 1/4 cup pasta water, (you can substitute plain water or chicken broth in the same amount)
- 3 tablespoons cold, unsalted butter, cut into 1/4″ inch tablespoons *can substitute coconut oil or more olive oil to make dairy-free
- 2 tablespoons fresh, chopped Italian parsley, plus more for garnishing at serving
- lemon wedges for garnishing/serving
Instructions
- Cook Barilla Penne pasta according to directions “al dente,” (boil in salted water for 11 minutes). Reserve the pasta water and using a slotted spoon out the pasta into a large, heat-proof, mixing bowl. Mix in 1 tablespoon of olive oil so that the pasta is coated so that it doesn’t stick together, set aside.
- Prepare 3 skinless, boneless chicken breasts by splitting lengthwise, leaving 6 pieces. Using the back of a frying pan or a meat tenderizer-pounder, pound meat in between 2 sheets of plastic wrap until they are 1/2 inch thick.
- Make sure that the chicken is patted dry with a paper towel if need be. Season both sides of the chicken with kosher salt, cayenne, and fresh cracked pepper. Have the flour in a bowl and coat each chicken breast in flour and shake off any excess.
- Heat the olive oil in a large frying pan over medium-high heat. Cook chicken, so that the outside is seared and slightly browned, up to 5 minutes each side. Cover in between switching sides. Reduce heat, if necessary, do not allow it to burn. Remove the pan from heat and place it on a plate, set it aside. Turn heat off. The slices are thin so they should cook through, you can always test a larger piece by cutting it and checking the center to make sure it's not pink and juices should run clear.
- Using the same pan that you just cooked the chicken in, put the capers in the pan, pressing them slightly to release their brine juice. Warm them for 30 seconds in the pan which should still be hot from cooking the chicken.
- Pour white cooking wine into the skillet and scrape & stir any browned bits from the bottom to completely mix with the wine and the capers, cook over medium-high until it is reduced by half, about 2 minutes.
- Stir in 1/4 cup lemon juice, 1/4 cup pasta water, and 3 tablespoons unsalted butter and stir until you get a thick sauce, about 2 minutes. Reduce heat to low after 2 minutes, and stir in 2 tablespoons fresh Italian parsley. Pour the sauce into a gravy boat.
- Put the cooked Penne pasta into the pan, you can mix in 2 tablespoons of the sauce to coat the pasta. Put the chicken breasts on top of the pasta in the pan, heat on low- medium (1-2 minutes) to warm up, spoon sauce over the top when serving. Garnish with freshly sliced lemon wedges and more fresh chopped Italian parsley.
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Cooks Standard 02520 Quart Classic Stainless Steel Stockpot with Lid, 12-QT, Silver
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 706Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 127mgSodium: 342mgCarbohydrates: 49gFiber: 3gSugar: 1gProtein: 41g
Please note that the Calculated Nutrition is an estimate at best.
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Hi Sara,
Wow this looks yummy! Thank you for posting this. I love how the sauces cling to the pasta like a juice that you wouldn’t even notice. Will definitely try and come back to check more of your recipes. Cheers!