Lemon Chicken Piccata Pasta

Course : Mains | Cuisine: Italian | Servings : 2 persons | Cook Time : 30 minutes

Bright, zesty, and light — piccata is a classic. Lemon and capers bring freshness, chicken gives substance. Great for menus where customers want something lighter yet flavourful.

Ingredients

  • 400g penne or linguine

  • 2 chicken breasts (≈ 400g), thinly sliced

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • Juice and zest of 1 lemon

  • 2 tbsp capers, drained

  • 150ml chicken stock

  • 50ml white wine (optional)

  • 1 tbsp butter

  • Salt & pepper

  • Fresh parsley

Method

  • Cook pasta, drain and reserve some water.
  • Heat oil, cook chicken strips until golden, set aside.
  • In the same pan, sauté garlic, then deglaze with wine (if using) and stock. Add lemon juice, zest, capers. Let simmer.
  • Stir in butter, return chicken to sauce.
  • Mix in pasta; loosen if needed with reserved water. Garnish with parsley. Serve.
lemon chicken piccata pasta

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