Breakfast

Rachael Ray: Chicken Piccata Pasta Recipe

Oliver Bennett
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If you are looking for a fast, flavor-packed weeknight dinner, Rachael Ray’s Chicken piccata Pasta Toss is a guaranteed winner. Ready in exactly 30 minutes, this brilliant dish transforms the classic Italian poultry recipe into a hearty, all-in-one pasta bowl. It features tender, golden-browned chicken pieces coated in a beautifully glossy sauce made from a reduction of white wine, rich chicken broth, and freshly squeezed lemon juice.

The addition of briny capers, aromatic shallots, and fresh parsley gives the sauce its signature vibrant, zesty bite. By tossing the hot penne pasta directly into the skillet, the noodles perfectly absorb the bright, buttery sauce. Finished with a garnish of fresh snipped chives, this comforting meal feels incredibly gourmet but requires minimal effort and simple staple ingredients!

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Rachael Ray: Chicken Piccata Pasta Recipe
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Rachael Ray: Chicken Piccata Pasta Recipe

Recipe by RecipesVillaCourse: Main DishCuisine: Italian-InspiredDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

22

minutes
Calories

550

kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil (divided use)

  • 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

  • Salt and pepper, to taste

  • 1 1/2 tablespoons butter (divided use)

  • 4 cloves garlic, chopped

  • 2 shallots, chopped

  • 2 tablespoons all-purpose flour

  • 1/2 cup white wine

  • 1 lemon, juiced

  • 1 cup chicken broth or stock

  • 3 tablespoons capers, drained

  • 1/2 cup flat-leaf parsley, chopped

  • 1 pound penne rigate pasta, cooked to al dente

  • Chopped or snipped chives, for garnish

Directions

  • Brown the Chicken: Heat a deep nonstick skillet over medium-high heat. Add 1 tablespoon of the extra-virgin olive oil and the chicken pieces to the pan. Season the chicken well with salt and pepper. Brown the chicken until it is lightly golden all over, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
  • Sauté the Aromatics: Return the skillet to the heat and reduce the heat to medium. Add the remaining 1 tablespoon of extra-virgin olive oil, 1 tablespoon of the butter, the chopped garlic, and the chopped shallots to the skillet. Sauté the garlic and shallots for 3 minutes until softened.
  • Create the Roux: Sprinkle the 2 tablespoons of flour over the aromatics and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
  • Build the Sauce: Whisk in the white wine and let the liquid reduce for 1 minute. Next, whisk the lemon juice and chicken broth into the sauce. Stir in the drained capers and chopped parsley.
  • Finish the Sauce: When the liquid comes to a bubble, stir in the remaining 1/2 tablespoon of butter to give the sauce a beautiful, glossy shine.
  • Combine and Serve: Add the browned chicken back to the pan and heat through for 1 to 2 minutes. Toss your hot, al dente pasta into the skillet with the chicken and sauce until perfectly coated. Adjust the salt and pepper to your taste, top with fresh snipped chives, and serve immediately!

Notes

  • Wine Substitutions: A dry white wine like Pinot Grigio or Sauvignon Blanc works best for this recipe. If you prefer to cook without alcohol, simply substitute the wine with an equal amount of extra chicken broth and perhaps a splash of white wine vinegar for acidity.
  • Pasta Timing: To ensure your dinner comes together in exactly 30 minutes, start boiling your heavily salted pasta water and drop the penne right before you begin browning the chicken.
  • Chicken Cuts: While this recipe calls for chicken breast tenders, you can easily use standard boneless, skinless chicken breasts cut into 1-inch cubes.