Creamy Chicken Piccata Pasta
Tender chicken, briny capers, and al dente rigatoni tossed in a silky, creamy lemon sauce. This restaurant-worthy dish comes together quickly for a perfect weeknight dinner that feels both comforting and a little bit special.
Equipment
- Large saucepan
- 12-inch skillet
Ingredients
- 12 ounces rigatoni
- 4 tablespoons unsalted butter, divided
- 1 pound boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick
- 1 teaspoon table salt, divided, plus salt for cooking pasta
- ¼ teaspoon pepper, plus extra for serving
- 1 large shallot, minced
- 1 tablespoon minced garlic
- ⅛ teaspoon red pepper flakes
- ¼ cup lemon juice
- ½ cup chicken broth
- 4 ounces ⅓ less fat cream cheese (neufchatel), softened and cut into 12 pieces
- ¼ cup capers
- ¼ cup minced fresh parsley, plus extra for serving
Instructions
Cook the Pasta
- Bring 2 quarts of water to a rolling boil in a large saucepan. Season generously with salt, add the rigatoni, and cook according to package directions until al dente.
- Before draining, reserve 1½ cups of the starchy pasta water. Drain the pasta and return it to the empty pot.
Sear the Chicken and Build the Base
- While the pasta cooks, melt 1 tablespoon of butter in a 12-inch skillet over medium-high heat until lightly browned and nutty. Add the sliced chicken, ½ teaspoon of salt, and ¼ teaspoon of pepper.
- Cook, turning occasionally, for 4-6 minutes, until the chicken is golden and cooked through. Transfer the chicken and any accumulated juices to a bowl and set aside.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter, minced shallot, garlic, red pepper flakes, and the remaining ½ teaspoon of salt to the skillet. Cook, stirring frequently, for about 2 minutes until the shallot is softened and fragrant.
Make the Creamy Lemon Sauce
- Pour in the lemon juice and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
- Stir in the chicken broth and bring to a simmer. Reduce heat to medium-low and whisk in the softened cream cheese pieces until the sauce is completely smooth and creamy, about 1 minute.
- Turn off the heat. Stir the cooked chicken and its juices back into the sauce.
Finish and Serve
- Pour the chicken and sauce mixture into the pot with the cooked pasta. Add the capers, parsley, and ½ cup of the reserved pasta water.
- Set the pot over low heat and stir constantly for 1 minute, until the pasta is well-coated and the sauce is glossy. If the sauce is too thick, add more reserved pasta water, a splash at a time, until it reaches a silky consistency. Season to taste with additional salt and pepper, garnish with extra parsley, and serve immediately.
Notes
Pro Tip: For the smoothest sauce, let the Neufchâtel cheese sit at room temperature for 20-30 minutes before you start cooking. It will melt into the sauce much more easily.
Sauce Tip: To prevent a grainy or separated sauce, do not let it come to a boil after adding the cheese. Always keep the heat low during this step.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth or milk to help the sauce become creamy again. Freezing is not recommended.
Variations: For a more classic flavor, deglaze the pan with a splash of dry white wine (like Pinot Grigio) before adding the chicken broth. You can also fold in a few handfuls of fresh spinach with the parsley at the end and stir until it wilts.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 655kcalCarbohydrates: 62gProtein: 52gFat: 21gSaturated Fat: 11gCholesterol: 145mgSodium: 850mgPotassium: 950mgFiber: 4gSugar: 5gVitamin A: 750IUVitamin C: 15mgCalcium: 80mgIron: 3mg
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