Chicken Piccata Pasta (with video link)

Finally got a video up, first one of 2026! I love this pasta and could dive through a bowl of it right now, mmm! It's easy--give it a try!

 

Link to my YouTube 'making of the recipe' video: https://youtu.be/lSP5RqKPLJs

Adapted from: https://www.foodandwine.com/chicken-piccata-pasta-8775045 

Recipe below contains my modifications. 

Ingredients:

8 oz. uncooked pasta (twisty/spiral shapes work best)

1 lb. boneless, skinless chicken thighs, cut into bite-size pieces

1 tsp. kosher salt

1/2 tsp. black pepper

3 T. extra-virgin olive oil

6 large garlic cloves, thinly sliced

1/4 tsp. crushed red pepper

1/2 c. Pinot Grigio (or other dry white wine)

1/4 c. drained capers

1/4 c. cold unsalted butter, cubed

1/4 c. fresh lemon juice 

2 oz. Parmesan, grated (about 1/2 c.)

1/3 c. chopped fresh parsley

 

Directions:

 

1. Prepare pasta according to package directions. When straining, reserve 1 c. of the cooking liquid. Set aside.

 

2. Meanwhile, season the chicken with the kosher salt and black pepper. 

 

3. In a skillet over medium to medium-high heat, heat the olive oil. Add the chicken; cook, undisturbed, until browned on one side (around 4 min), then stir to flip pieces and brown on other side.

 

4. Stir in the garlic and crushed red pepper and cook for another minute or so.

 

5. Stir in the wine and capers. Bring mixture to a boil, then let it reduce until about half.

 

6. Add the reserved cooked pasta, along with 1/4 c. of the reserved pasta cooking liquid, the butter, and lemon juice. Reduce heat slightly (to medium) and cook, stirring occasionally, until sauce 'clings' to pasta. You may need to add a bit more of the reserved pasta cooking liquid (I did).

 

7. Remove from heat and stir in the Parmesan and parsley. Serve and enjoy (a lot)!