Chicken Piccata Pasta – Light and delicious pasta prepared in one pot with chicken and a fantastic lemon-capers sauce.
Oh PICCATA PASTA! What can I even say? We (mostly my carb-obsessed husband and daughter) heart this lightened-up, carb lovers spin on chicken piccata. It’s basic, it’s wonderful, and it all takes place in just one pot WINNING!
How you doin’, by the way?? I’m still trying to adjust to Fall. Having a hard time saying goodbye to warm weather. Nonetheless, I whipped out the orange and brown decor, but I have yet to decorate with it… I got pumpkins, too!
Doesn’t this pot of Chicken Piccata Pasta also remind you of Fall? ME NEITHER! Even so, there’s lemon in it and lemon is totally in-season.
If you’ve been hanging out with me for a while, you will know that I have a thing for cooking together a main dish + a side dish all in the same pot.
So yes, this recipe is pretty much dedicated to Chandler and Janice because that’s the only thing that comes to mind when I think of chicken piccata.
Except it’s really just a super fancy-looking chicken dish that’s unbelievably easy to whip up with ingredients you already have on hand, making it perfect for date night, Sunday Supper, or even a busy weeknight.
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cubed
salt and fresh ground pepper, to taste
2 shallots, finely chopped
3 cloves garlic, minced
3 cups low sodium, fat free chicken broth
1 whole lemon juiced and grated
8 ounces dry spaghetti pasta
3 tablespoons capers
1/2 cup 2% milk
thin lemon slices (optional) for garnish
fresh grated parmesan cheese for garnish
chopped fresh parsley for garnish
Heat olive oil over medium-high heat in a dutch oven or a nonstick pot.
Add chicken to heated oil and season it with salt and pepper; cook for about 6 to 7 minutes, stirring frequently, until chicken is no longer pink.
Add shallots and garlic; continue to cook for 1 minute, stirring frequently.
Add chicken broth and lemon juice; bring to a boil.
Stir in spaghetti and capers; lower heat to medium and cook for 12 to 15 minutes, stirring frequently, until most of the liquid is absorbed and pasta is cooked.
Stir in milk and cook for 1 minute.
Garnish with lemon slices, grated parmesan cheese, and fresh parsley.