Chicken Piccata Pasta

Chicken Piccata Pasta

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta.

Ingredients :

• 8 ounces uncooked radiatori pasta
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1/2 cup (4 ounces) dry white wine
• 1/4 cup drained capers
• 1/4 cup cold unsalted butter (2 ounces), cubed
• 1/4 cup fresh lemon juice, plus lemon wedges for serving
• 2 ounces parmesan cheese, grated (about 1/2 cup)
• 1/2 cup chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. (For firmer texture, reduce cooking time to 7 minutes.) Reserve 1 cup pasta cooking liquid. Drain pasta; set aside.
2. Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. Stir and cook until evenly browned, about 3 minutes. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. Add reserved pasta, 1/4 cup reserved pasta cooking liquid, butter, and lemon juice. Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) Remove from heat, and stir in Parmesan and parsley. Serve with lemon wedges.