Chicken Piccata with Pasta

If you’re on the hunt for a quick yet elegant Italian dish, this Chicken Piccata with Angel Hair Pasta is sure to become a family favorite. With its tangy lemon-butter sauce, succulent chicken, and perfectly twirled angel hair pasta, this recipe brings restaurant-quality flavors right to your kitchen. It’s ideal for busy weeknights or when you’re craving something that feels a little extra special.

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Course: Main Course

Cuisine: Italian

Keyword: casserole, hotdish, quick recipe, easy recipe, hearty meal, comforting recipe, casserole, hotdish, skillet meal, easy meal, easy recipe, quick recipe, quick meal, chicken, pasta recipe, pasta, chicken

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 587kcal

Equipment

1 Large skillet
1 Dutch oven pan
1 Measuring cups
1 Measuring spoons
1 Medium Microwave Bowl
2 Medium Bowls
1 Plate
1 Small bowl

Ingredients

1 lg Egg
1 tbsp Lemon Juice
4 6 oz Boneless Skinless Chicken Breasts
½ cup Flour
¼ tsp Paprika
¼ tsp Garlic Powder
1 Pepper To taste
¼ cup Butter
¾ cup Water
3 Chicken Boullion Cubes
2 tbsp Lemon Juice
1 Lemon Zest fresh
1 tsp Garlic minced
1½ tbsp Capers optional
8 oz Angel Hair Pasta half a box
⅓ cup Pasta Water

Instructions

In a medium bowl whisk together the egg and 1 tbsp lemon juice. Set aside.
In a separate medium bowl mix together the flour, paprika, garlic powder, and pepper. Put this mixture into a plate.
Dip each side of the chicken breast in the egg and lemon mixture then dredge in the flour mixture. Repeat for each chicken breast.
In a large skillet over medium to high heat melt the butter until it is slightly golden brown. Add each chicken breast in a single layer. Fry uncovered for 3-5 minutes until golden brown. Flip and fry until that side is golden brown. Reduce the heat to low.
In a small bowl put in the water, bouillon cubes, and 2 tbsp lemon juice. Microwave until the bouillon cubes are soft and easily break apart with a fork. It will take 1-2 minutes.
To the skillet, add the bouillon mixture, capers, garlic, and the lemon zest.
Cover and simmer until the chicken is done and no longer pink inside. It will be about 5 more minutes.
Cook the pasta according to package directions. Save some of the pasta water before draining.
Remove the chicken breasts from the skillet and add the pasta to the remaining sauce in the pan. Add in the pasta water and toss to coat the pasta.
To serve, put some pasta on a plate and top with a chicken breast. Enjoy!

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