Chicken Piccata Pasta

What's not to love about crispy, Italian-style chicken on a bed of creamy pasta?


  • 2 boneless, skinless chicken breasts, pounded thin
  • Salt and pepper
  • 1/2 cup flour
  • 2 tablespoons oil, for frying
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 2 shallots, chopped
  • 3/4 cup chicken stock
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 1/4 cup capers, drained
  • 1/4 cup heavy cream
  • 200 grams spaghetti, cooked according to package directions
  • Chopped parsley, as garnish


  1. Season flour with salt and pepper. Dredge chicken in flour. Fry chicken until golden brown in oil in a large skillet. Transfer chicken to a plate and keep warm.
  2. Melt butter, add garlic and shallots. Cook until fragrant.
  3. Add chicken stock, wine, lemon juice and capers. Bring to a simmer.
  4. Stir in the heavy cream, and simmer until slightly thickened.
  5. Toss in cooked pasta, and make sure everything is evenly coated.
  6. Serve pasta with chicken. Drizzle remaining sauce over chicken. Garnish with parsley.