Chicken piccata pasta
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Mowie Kay
Chicken piccata pasta
Raid the cupboards for pasta, capers and other favourite ingredients to put together this deliciously creamy chicken pasta dish
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
713Kcal
Fat
29gr
Saturates
12gr
Carbs
61gr
Sugars
2gr
Fibre
5gr
Protein
41gr
Salt
0.8gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 4 skin-on chicken thighs (or 2 breast fillets)
- 1 tbsp plain flour
- 1 tbsp olive oil
- 150g spaghetti (or any pasta you have)
- 2 garlic cloves, thinly sliced
- 100ml white wine (or chicken stock)
- 2 tbsp capers, drained
- zest and juice of 1 lemon
- 25g cold unsalted butter, diced
- 15g Parmigiano Reggiano (or any hard Italian cheese), grated, plus extra to serve
- ½ x 20g pack chives, chopped (or parsley)
Step by step
- If your chicken has bones, carefully remove them using a small knife. Coat the chicken in flour and some seasoning, then heat a large frying pan over a medium heat. Add the olive oil, then carefully add in the chicken, skin-side down. Cook for around 5 minutes, or until the skin is crisp and golden. Flip over and cook the other side for another few minutes until cooked through. Remove from the pan and set aside.
- Cook the pasta according to pack instructions. Meanwhile, reduce the heat of the frying pan to mediumlow and add the sliced garlic. Cook until light golden-brown, then deglaze the pan with the wine or stock and add the capers and lemon zest and juice. Scrape up any browned chicken bits on the bottom of the pan and cook for 3 minutes, or until everything comes together and the wine has reduced slightly. Turn off the heat, add the cold butter and swirl the pan to emulsify to a creamy sauce.
- Drain the pasta, reserving some of the pasta water. Add the drained pasta to the sauce, along with the grated cheese and most of the chives or parsley, and toss to coat. If the sauce is looking a little thick, add a splash of pasta water and keep stirring to loosen it a little.
- Divide the pasta and sauce between shallow bowls. Slice the chicken and place on top. Finish with the remaining fresh herbs and extra grated cheese to serve.
