This chicken piccata pasta recipe is quick, easy and absolutely delicious! Made with a mouthwatering white wine sauce, this pasta recipe is simple enough to throw together on a busy weeknight and elegant enough for a romantic date for two.
While making other components of this recipe, boil the pasta water and cook pasta to al dente. Make sure not to overcook pasta, because it will cook a little more when added to the sauce in the final step. When it’s done, drain the pasta, coat it with a drizzle of olive oil, and set aside.
Pound chicken breast tenders between two pieces of plastic wrap to 1/4 inch thick. Season the chicken with salt and pepper. Heat a large pan with deep sides to medium-high heat. Add olive oil, and once the oil is hot (it will appear shiny and sizzle when chicken is added), add the chicken. Brown each side of the chicken tenders until golden brown - about 3-4 minutes on each side. Remove chicken from pan.
Bring the pan the chicken was cooked in to medium heat. Add cherry tomatoes, olive oil, and a sprinkle of salt and pepper. Stir regularly for about 3 minutes, until cherry tomatoes begin to soften and wrinkle. Remove tomatoes from pan and set aside.
Use the same pan on medium heat to melt the butter with the garlic and shallots. Stir regularly for 1 minute, making sure the garlic does not burn. Add white wine and reduce liquid in half by whisking the garlic and shallots in the sauce for 1 minute. Add lemon juice and whisk for 1 minute.
Turn pan down to low heat, add butter, capers, parsley and the al dente pasta to the white wine sauce.
Add chicken to the sauce and let it simmer on medium-low for 2 minutes. Sprinkle with fresh grated parmesan, parsley or basil.