One Pan Chicken Piccata Pasta
The delicate flavors of chicken piccata — butter, lemon juice, capers — translate to a creamy pasta dish the whole family will love, all made in just one pan.
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 6 tablespoons Unsalted Challenge Butter, divided
- 1 teaspoon each salt and pepper
- 3 large cloves minced or pressed garlic (should yield 2 teaspoons)
- 4 cups low sodium chicken broth
- 1 large lemon (should yield 2 teaspoons grated lemon peel and 2 tablespoons lemon juice
- 16 ounces uncooked penne pasta
- 1/2 cup heavy whipping cream
- 1/4 cup capers, drained
- 1/8 cup chopped parsley (optional)
- Season chicken with salt and pepper.
- In a large pot, add 3 tablespoons of butter over medium-high heat. Add chicken and cook for 5 minutes stirring frequently.
- Add garlic; cook for 30 to 60 seconds, stirring constantly, until fragrant.
- Pour in chicken broth, lemon juice, zest and uncooked penne. Bring liquid to a boil, then reduce heat to medium and simmer for 10 to 12 minutes. Stir occasionally until pasta is cooked, most of the liquid is absorbed, and it has a creamy, slightly thickened consistency.
- Remove from heat and immediately stir in the remaining 3 tablespoons of butter, cream, capers and parsley.
Recipe and photo used with permission from: