Chicken Pasta with Piccata Sauce

    55 minutes

    This twist on the original tosses pasta with an Italian piccata sauce and serves the chicken on the side. This also works well with veal.

    117 people made this

    Serves: 4 

    • 1/3 cup plain flour
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 teaspoon paprika
    • 500g skinless, boneless chicken breast fillets, pounded thin and cut into 5cm pieces
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 65g butter, divided
    • 1 cup (250ml) dry white wine
    • 1/3 cup chicken stock
    • 1/4 cup fresh lemon juice
    • 2 tablespoons capers
    • 2 tablespoons chopped fresh parsley
    • 250g angel hair pasta, cooked and drained

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Whisk together flour, black pepper and paprika in a shallow dish. Evenly coat the chicken pieces with the flour mixture and set aside. Heat olive oil in a large frypan over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the frypan and set aside.
    2. Place 2 tablespoons of butter into the frypan with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
    3. Pour the wine into the hot frypan and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken stock, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat.
    4. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the frypan and continue cooking over medium heat until the sauce thickens, about 15 minutes.
    5. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well.
    6. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the frypan with the remaining piccata sauce and toss to coat. Serve with the chicken.

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    Reviews in English (120)


    I thought this dish was just perfect in every way and was loved by my family. We're garlic lovers so I did add more than suggested, otherwise, didn't change a thing. Thank you so much Reeni!  -  16 Feb 2009  (Review from Allrecipes USA and Canada)


    Recipe is delicious, however it is greatly improved by a fairly generous dose of fresh minced garlic and onion.  -  25 Feb 2009  (Review from Allrecipes USA and Canada)


    Really loved this recipe. We doubled everything for the sauce except the lemon and it was enough for the pasta but the lemon wasn't too overpowering. Would definately make this again. It was as east meal!  -  20 Jan 2010  (Review from Allrecipes USA and Canada)