Chicken Piccata Pasta

Chicken Piccata Pasta Recipe

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The Pampered Chef ®
Chicken Piccata Pasta
Recipe. I love to make this at my shows... Oce you try it you will make it over and over..


★★★★★ 1 vote

10 Min
35 Min


  • 1 1/4 lb
    boneless, skinless chicken breast
  • 1 1/2 Tbsp
    lemon pepper rub
  • 3 can(s)
    (14 oz each) 33% reduced-sodium chicken broth (about 6
  • 2 Tbsp
    olive oil, divided
  • 1/2 medium
    1 onion
  • 1 pkg
    12 oz uncooked angel hair pasta
  • 1
  • 1
    2 oz (60 g) cream cheese, softened
  • 1 can(s)
    (14 oz ) quartered artichoke hearts in water, drained
  • 1/4 c
    capers, drained and rinsed
  • ·
    chopped fresh parsley and grated fresh parmesan cheese

How to Make Chicken Piccata Pasta


  1. Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside
  2. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
  3. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Printable Recipe Card

About Chicken Piccata Pasta

Course/Dish: Chicken Pasta

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