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Lemon Chicken Penne Piccata

Servings 4
Author Laura Doerr

Ingredients

  • 1 lb chicken breast or breast tenders cubed
  • 2 tbsp olive oil
  • 1-2 cloves fresh garlic minced
  • 1/2 tbsp fresh thyme
  • 1 tsp fresh oregano
  • 1 tbsp fresh parsley chopped
  • 1/2 cup chicken broth low sodium
  • 1/3 cup fresh squeezed lemon juice
  • 1/3 cup capers drained and rinsed
  • 1 cup reserved pasta water
  • 4 tbsp butter
  • salt and pepper
  • 1/2 cup fresh grated Parmesan cheese
  • 8 oz penne pasta

Instructions

  1. Cook pasta to al dente as directed on the package. Reserve about 1 cup of the pasta water just before draining, and set aside. 

  2. In a large skillet heat olive oil over med-high heat. Add cubed chicken, season with salt and pepper. Cook on medium until chicken is no longer pink, add minced garlic, thyme, parsley, oregano, cook for another 1-2 minutes. Add chicken broth and lemon juice, bring to a boil, reduce heat to low and simmer for about 3-5 minutes. 

  3. Stir in cooked, drained pasta, add in the butter and capers, and salt and pepper to taste. Stir in about 1/2 cup of the reserved pasta water, sauce will thicken the longer it sits. Stir in shredded Parmesan cheese. Add more reserved pasta water if needed. Garnish with extra cheese!

Recipe Notes

Try it with grilled chicken!

Any pasta you have on hand will work. I used whole wheat penne.