Name: Chicken Piccata Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 lb chicken tenderloins (or boneless skinless chicken breasts), cut into bite-size pieces; 2 Tbsp garlic and herb seasoning; 3 garlic cloves, minced; 3 Tbsp capers, drained and rinsed; ¼ cup grated parmesan cheese; Salt and black pepper, to taste; Fresh parsley, for garnish; 2 cups low-sodium chicken broth; 1 Tbsp dried minced onion flakes; ⅓ cup heavy cream; ½ cup lemon juice; 8 oz campanelle pasta; Olive oil, for cooking (about 1-2 Tbsp)

Description

A quick and flavorful Chicken Piccata Pasta recipe that combines tender chicken pieces with a tangy lemon and caper sauce, creamy broth, and perfectly cooked campanelle pasta. Ready in just 25 minutes, it’s an ideal weeknight dinner that’s both comforting and elegant.

Ingredients

Scale

Chicken

1 lb chicken tenderloins (or boneless skinless chicken breasts), cut into bite-size pieces
2 Tbsp garlic and herb seasoning
3 garlic cloves, minced
3 Tbsp capers, drained and rinsed
¼ cup grated parmesan cheese
Salt and black pepper, to taste
Fresh parsley, for garnish

Sauce & Pasta

2 cups low-sodium chicken broth
1 Tbsp dried minced onion flakes
⅓ cup heavy cream
½ cup lemon juice
8 oz campanelle pasta
Olive oil, for cooking (about 1-2 Tbsp)

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Instructions

Season the chicken: Cut the chicken into bite-sized pieces and generously sprinkle both sides with garlic and herb seasoning to infuse flavor.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 2-3 minutes per side until nicely seared. Add minced garlic cloves and sauté for 30 seconds until fragrant.
Add liquids and pasta: Pour in chicken broth, dried minced onion flakes, heavy cream, and lemon juice. Stir in the uncooked campanelle pasta. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and simmer until the pasta is tender, about 10-12 minutes, stirring occasionally to prevent sticking.
Finish the dish: Stir in capers and grated parmesan cheese, and cook uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and season with salt and freshly ground black pepper as desired. Garnish with chopped fresh parsley before serving.

Notes

Use low-sodium chicken broth to control the salt content in the dish.
If preferred, substitute campanelle pasta with other short pasta shapes like penne or fusilli.
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
Ensure the pasta is cooked through in the skillet to enjoy one-pan convenience and flavor absorption.
Garnishing with fresh parsley adds a lovely color contrast and bright flavor.