creamy chicken piccata linguine

Name: Creamy Chicken Piccata Linguine
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounce(s) linguine; salt; 1 tablespoon(s) butter; 1 tablespoon(s) olive oil; 2 chicken thighs, pounded to a more uniformed thickness; salt and pepper; 1 medium shallot, chopped; 4 clove(s) garlic, minced; 1/4 cup(s) white wine; 1 1/2 cup(s) chicken stock; 1 cup(s) heavy cream; 1/2 cup(s) grated Parmesan plus more for serving; 1 medium lemon, juiced and zested; 3 tablespoon(s) drained capers; 1 tablespoon(s) corn starch mixed; 1 tablespoon(s) water; fresh chives for garnish

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barbara lentz

beulah, MI

Updated on Dec 8, 2025

I used boneless, skinless chicken thighs because they are more flavorful and tender than the usual chicken breast.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 2 serving(s)

Ingredients

8 ounces linguine
salt
1 tablespoon butter
1 tablespoon olive oil
2 chicken thighs, pounded to a more uniformed thickness
salt and pepper
1 medium shallot, chopped
4 cloves garlic, minced
1/4 cup white wine
1 1/2 cups chicken stock
1 cup heavy cream
1/2 cup grated Parmesan plus more for serving
1 medium lemon, juiced and zested
3 tablespoons drained capers
1 tablespoon corn starch mixed
1 tablespoon water
fresh chives for garnish

How To Make creamy chicken piccata linguine

Step 1

Place a large pot of water aggressively salted on the stove and bring to a boil. Add the linguine and cook until al dente, about 15 minutes. Meanwhile, season the pounded chicken with salt and pepper. If you have time, do this and let the chicken sit at room temperature for 30 minutes.

Step 2

Add the oil and butter to a saucepan. Once the butter is bubbly, add the chicken and sear on both sides for about 4 minutes each side. Remove and set aside on a cutting board. Add the shallots and cook for 1 minute. Add the garlic and cook for 30 more seconds. Add the wine and deglaze the pan.
Step 3

Add the chicken stock and a ladle of pasta water from the cooking linguine. Bring to a boil and let it reduce for about 10 minutes. Add the heavy cream and Parmesan and cook until the Parmesan has melted. Add the lemon zest and juice, and capers. Add corn starch mixed with 1 Tbsp of water. Cook 3 more minutes.
Step 4

Drain the linguine and slice the chicken. Plate the linguine, then the chicken, and ladle the sauce over top. Sprinkle with Parmesan cheese and chives.
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