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Chicken Piccata Pasta: A Zesty Lemon‑Basil Delight
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Chicken Piccata Pasta: A Zesty Lemon-Basil Delight

A vibrant Italian dish combining tender chicken, al dente pasta, tangy lemon-caper sauce, and aromatic basil. Perfect for a quick yet elegant week-night dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lb), cut into 1/2-inch slices
  • 1/4 cup all-purpose flour (or cornstarch for gluten-free)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (or dairy-free alternative)
  • 2 lemons, thinly sliced
  • 2 tablespoons rinsed capers
  • 1 cup low-sodium chicken broth
  • 1 cup fresh basil leaves (or parsley)
  • 8 oz spaghetti or linguine
  • Salt and pepper to taste
  • Optional: grated Parmesan for serving

Method
 

  1. Cut chicken into 1/2-inch slices and season with salt/pepper
  2. Sauté flour in a pan, add chicken and brown for 2-3 minutes
  3. Deglaze with lemon juice and capers, simmer for 3-4 minutes
  4. Add chicken broth and basil, cook until reduced by half
  5. Cook pasta al dente according to package instructions
  6. Combine pasta with sauce in pan, tossing to coat evenly
  7. Garnish with lemon slices and basil

Notes

For gluten-free: replace flour with cornstarch and use whole-grain pasta
For lactose-free: substitute butter with dairy-free alternative
Adjust capers to taste (reduce to 1 tablespoon if desired)
Use fresh lemon zest in final garnish for extra brightness