Lemon Garlic Chicken Piccata with Angel Hair Pasta

Lemon Garlic Chicken Piccata with Angel Hair Pasta, a classic Italian dish that features tender chicken in a zesty piccata sauce, served atop delicate angel hair pasta. This non-vegetarian recipe is perfect for those seeking a comforting meal, though it does contain gluten and dairy.

The bright, tangy lemon and savory garlic create a mouthwatering flavor profile, making it ideal for family dinners or special occasions. Packed with protein and fresh ingredients, this dish is not only delicious but also nutritious.

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Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 65 minutes

Overview

Chicken Piccata with Angel Hair Pasta is a delightful dish that combines tender chicken pieces with a tangy piccata sauce, served over delicate angel hair pasta. This classic Italian-inspired recipe is perfect for a family dinner or a special occasion.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy

Cuisine

Italian

Ingredients

• 0.33 Cups all-purpose flour
• 0.25 Teaspoon black pepper, ground
• 0.25 Teaspoon paprika
• 1 Pound chicken breast halves, tenderized
• 2 Tablespoons olive oil
• 1 Clove garlic, minced
• 4 Tablespoons butter, divided
• 1 Cup white wine, dry
• 0.33 Cup chicken broth
• 0.25 Cup lemon juice, fresh
• 2 Tablespoons capers
• 2 Tablespoons parsley, chopped
• 1 8 Ounces angel hair pasta, cooked and drained

Instructions

1. Gather all ingredients.
2. Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.
3. Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.
4. Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
5. Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes.
6. Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes.
7. Stir in parsley and remaining 2 tablespoons butter.
8. Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.
9. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
10. Transfer chicken pieces to a serving dish and drizzle with a few tablespoons of sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce. Portion noodles onto serving plates and top with chicken.

Enjoy your delicious Chicken Piccata with Angel Hair Pasta!