Ingredients
8 ounces uncooked radiatori pasta
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/2 cup (4 ounces) dry white wine
1/4 cup drained capers
1/4 cup cold unsalted butter (2 ounces), cubed
1/4 cup fresh lemon juice, plus lemon wedges for serving
2 ounces Parmesan cheese, grated (about 1/2 cup)
Parsley
Instructions
Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. (For firmer texture, reduce cooking time to 7 minutes.) Reserve 1 cup pasta cooking liquid. Drain pasta; set aside.
Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. Stir and cook until evenly browned, about 3 minutes. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute.
Add reserved pasta, 1/4 cup reserved pasta cooking liquid, butter, and lemon juice. Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) Remove from heat, and stir in Parmesan and parsley. Serve with lemon wedges.
Description
This dish combines the pasta with the chicken mixture and the sauce just clings to the pasta.
Servings
4
Notes
Chicken piccata is a dish that I never order. I saw this and realized I had all of the ingredients except the parsley in the house, I loved it Absolutely delicious. I didn't use the parsley. I refuse to buy parsley to use just for decoration. During the summer, it is grown in a pot on the deck so I use it then.
Source
Food & Wine, February 2025
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