Chicken Piccata Pasta

Aminah Rizwan chicken recipe

Serves 4

Prep Time: 15 minutes
Cook Time: 25 minutes
Ready In: 40 minutes


  • 2 lbs skinless, boneless chicken breast
  • Salt and Pepper, to taste
  • 4 Tbsp Unsalted Butter
  • 4 lemons
  • 1/3 cup parsley, freshly chopped
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup cherry tomatoes
  • 4 ounces brown mushrooms, sliced
  • 1/4 cup capers, make sure they are soaked in vinegar or salty water, not wine as this is common practice
  • 1/3 cup of all-purpose flour or plain white flour if not available
  • Salted Water
  • 3/4 lbs or 12 oz linguine pasta
  • 1 tbsp of minced garlic


  1. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the box says
  2. Season the chicken with salt and pepper. Heat a large pan and melt 2 tbsp of butter. Cook the chicken for 5-7 minutes until lightly browned and set aside. In the same pan, add the mushrooms and tomatoes and cook for 2 minutes each. Set aside
  3. In the same pan, melt the remaining butter and add the flour to create a roux(a base for the sauce)
  4. Add the garlic and chicken broth and bring to a simmer. Add the parsley, capers, and salt and pepper, and return to simmer.
  5. Add the lemons, and stir in the heavy cream. Return the chicken, mushrooms, and tomatoes to the pan and cook until sauce thickens.
  6. Drain the pasta and add it to the pan and cook to coat for 2-3 minutes. Enjoy!

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published