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To truly appreciate Zesty Chicken Piccata Pasta, it’s essential to understand the roots of its foundational dish, Chicken Piccata. The term "piccata" refers to a cooking method that entails sautéing meat—typically veal or chicken—in a sauce made from lemon juice, butter, and capers. This traditional Italian technique allows the meat to absorb the flavors of the sauce, resulting in a dish that is both rich and refreshing.

Easy Chicken Piccata Pasta

Discover the deliciousness of Zesty Chicken Piccata Pasta, a delightful dish that combines tender chicken and pasta in a vibrant lemon-caper sauce. This recipe is perfect for busy weeknights or special gatherings, showcasing how simple ingredients can create extraordinary flavors. Learn about the origins of Chicken Piccata, explore essential ingredients, and follow step-by-step instructions to craft this culinary masterpiece in your own kitchen. Enjoy a meal that’s both satisfying and memorable!
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Ingredients
  

12 ounces linguine or spaghetti

2 boneless, skinless chicken breasts (about 1 pound)

Salt and freshly ground black pepper, to taste

3 tablespoons olive oil

3 tablespoons unsalted butter

4 cloves garlic, minced

1 cup dry white wine (like Sauvignon Blanc)

1 cup low-sodium chicken broth

1/4 cup fresh lemon juice (about 2 lemons)

1/2 cup capers, drained and rinsed

1/4 cup fresh parsley, chopped

Zest of 1 lemon

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

    Prepare the Chicken: While the pasta is cooking, season both sides of the chicken breasts generously with salt and black pepper.

      Sear the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the seasoned chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, keeping it warm.

        Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute. Carefully pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for about 2-3 minutes.

          Add Liquids and Capers: Stir in the chicken broth, lemon juice, capers, and lemon zest. Allow the mixture to simmer for another 3-4 minutes until slightly thickened.

            Combine Everything: Slice the cooked chicken and return it to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed to create a silky sauce. Mix in the chopped parsley.

              Serve: Plate the Chicken Piccata Pasta, garnishing with additional parsley and freshly grated Parmesan cheese, if desired. Enjoy your delicious meal!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings