Description
This Chicken Piccata recipe is a creamy, tangy pasta dish inspired by the Cheesecake Factory’s popular take. Tender strips of seasoned chicken are pan-seared and combined with sautéed cremini mushrooms, a luscious lemon-caper cream sauce, and perfectly cooked spaghetti or angel hair pasta. Garnished with fresh parsley and Parmesan cheese, this dish offers a delightful balance of rich flavors and bright citrus notes, ready in just 30 minutes.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter (divided)
Sauce and Pasta
- 2 cups cremini mushrooms, sliced
- ½ cup dry white wine
- 1 lemon (juice from half, other half sliced)
- 2 tablespoons capers
- 1 cup heavy cream
- Salt and pepper, to taste
- 14 ounces cooked spaghetti or angel hair pasta
Garnish
- 2 teaspoons fresh chopped parsley
- 1 tablespoon Parmesan cheese
Instructions
- Prepare Chicken: Slice the chicken breasts into thin strips and season them evenly with garlic powder, sea salt, and freshly ground black pepper to build flavor.
- Cook Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken strips and sauté until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside to rest.
- Sauté Mushrooms: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add sliced cremini mushrooms and cook until tender and lightly browned, about 4-5 minutes. Remove mushrooms from skillet and set aside.
- Deglaze Skillet: Pour in the dry white wine and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Add the lemon juice and lemon slices, then simmer for 2 minutes to reduce slightly and meld the flavors.
- Make Sauce: Stir in the capers and heavy cream. Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the sauce thickens to a creamy consistency.
- Season Sauce: Adjust seasoning by adding salt and pepper to taste. Add additional lemon juice if you prefer a tangier sauce.
- Toss Pasta: Add the cooked pasta to the skillet with the sauce and toss well to coat each strand evenly with the creamy sauce.
- Combine Chicken: Return the cooked chicken strips to the skillet and gently stir to combine all ingredients thoroughly.
- Garnish: Remove the skillet from heat. Sprinkle fresh chopped parsley and grated Parmesan cheese on top for a fresh, savory finish.
- Serve: Plate the creamy Chicken Piccata pasta while hot and enjoy this quick, flavorful meal.
Notes
- Use freshly grated Parmesan for the best flavor.
- Dry white wine is important to deglaze and add acidity; substitute with chicken broth with a splash of lemon juice if avoiding alcohol.
- Thinly slice chicken breasts for even and quick cooking.
- Ensure pasta is cooked al dente before adding to the sauce to avoid overcooking.
- Adjust lemon juice amount to your taste preference for tanginess.
- Leftovers can be refrigerated up to 2 days, reheat gently to prevent sauce separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
