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Lemon Herb Chicken Piccata Pasta is a delightful dish that combines the bright, tangy flavors of lemon and fresh herbs with tender chicken and perfectly cooked pasta. This dish is not only a feast for the senses but also an embodiment of culinary versatility. Whether you are preparing a quick weeknight dinner or hosting a gathering with friends and family, this recipe can easily adapt to fit any occasion. The harmonious blend of zesty lemon, aromatic herbs, and succulent chicken makes this pasta dish an irresistible choice for anyone craving a burst of flavor.

Easy Chicken Piccata Pasta

Discover the bright and tangy flavors of Lemon Herb Chicken Piccata Pasta, a delightful dish that brings together tender chicken, zesty lemon, and aromatic herbs over a bed of perfectly cooked fettuccine. Perfect for any occasion, this versatile recipe showcases Italian simplicity and high-quality ingredients. Learn how to create a mouthwatering meal that will impress your family and friends with its rich taste and satisfying texture. Get ready to elevate your cooking with this flavorful journey!
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Ingredients
  

8 oz fettuccine pasta

1 lb boneless, skinless chicken breasts

Salt and pepper, to taste

1/2 cup all-purpose flour (for dredging)

4 tbsp olive oil

4 tbsp unsalted butter

3 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc)

1 cup low-sodium chicken broth

1/4 cup capers, rinsed and drained

Zest and juice of 1 lemon

1/4 cup fresh parsley, chopped

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Prepare the Chicken: While the pasta is cooking, pound the chicken breasts to an even thickness for even cooking. Season both sides with salt and pepper. Dredge each piece in flour, shaking off the excess.

      Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once hot, add the chicken breasts in batches (if necessary) to avoid overcrowding. Cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a plate, covering with foil to keep warm.

        Make the Sauce: In the same skillet, add the remaining olive oil and butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Carefully pour in the white wine, scraping any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.

          Add Broth and Flavor: Pour in the chicken broth, add the capers, lemon zest, and lemon juice. Let the sauce simmer for another 3-4 minutes to blend the flavors. Taste and adjust seasoning if necessary.

            Combine: Add the cooked pasta to the skillet, tossing to coat in the sauce. If the pasta seems dry, use some reserved pasta water to reach the desired consistency.

              Finish and Serve: Slice the chicken and lay it atop the pasta. Sprinkle chopped fresh parsley over the dish for a pop of color and flavor. Serve hot with grated Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings