Chicken Piccata Pasta has a light lemon caper sauce with just a touch of butter to satisfy any saucy pasta craving!
This weekend I shared my full-proof plan for shredding chicken. And now I just HAVE to share one delicious creation that was inspired by simple shredded chicken. Chicken piccata pasta. You heard right! All of the lemony goodness that comes with chicken piccata served on top of your favorite pasta!
Here’s the kicker: my chicken piccata is lighter and healthier than your standard chicken piccata because I opt out of breading the chicken and pan-frying it. I also limit the amount of butter in the piccata sauce. I know I sound like the chicken piccata party pooper… but believe me, once you try this lighter sauce you will only go back to the full-fat version when you order it at an Italian restaurant! Or if your Italian grandmother makes it for you. Never turn away food from grandma…
- 2 cups cooked chicken breast, shredded
- 2 tablespoons butter
- 2 cloves of garlic, crushed
- ⅓ cup lemon juice
- 1 cup chicken broth
- ½ cup white wine
- ¼ cup grated Parmesan cheese
- 1-14oz. can artichoke hearts, chopped
- ¼ cup capers
- 6oz. angel hair pasta
- Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
- Meanwhile, heat butter in a large skillet over medium-high heat. Add the garlic and sauté for 2-3 minutes.
- Add lemon juice, wine, and chicken broth and bring to a simmer. Simmer for 5 minutes. Add the shredded chicken, artichoke hearts, and capers and simmer for an additional 2 minutes, until the chicken is heated through. Stir in the parmesan cheese.
- Toss the pasta in the pan. Serve with a sprinkle of parmesan cheese and a spoonful or two of extra sauce.
PS. Don’t tell grandma I’m calling her out on the fat content of her chicken piccata!