Easy Chicken Piccata Pasta w/ Tomatoes and Artichokes

Overhead view of chicken piccata pasta in a large white bowl sprinkled with fresh parsley.

5 from 3 votes

Easy Chicken Piccata Pasta w/ Tomatoes and Artichokes

This Easy Chicken Piccata Pasta takes the flavors of an Italian classic and transforms them into a creamy bowtie pasta dish that's simple enough for weeknights but tasty enough to serve to guests. It’s filled with tender chicken, artichokes, capers, and tomatoes, then tossed in a tasty lemon sauce and sprinkled with parmesan cheese.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Calories: 626kcal

Author: Borrowed Bites

Equipment

Non-stick skillet or electric skillet
Meat tenderizer

Ingredients

1 lb bowtie pasta
3 chicken breasts cut in half horizontally and pounded to ¼ thick if needed
1½ teaspoon kosher salt
½ cup all purpose flour
½ teaspoon pepper
4 tablespoon butter
1 tablespoon garlic minced
¾ cup chicken broth
½ cup white wine or substitute with more broth
1 tablespoon lemon zest optional
⅓ cup lemon juice from 2-3 lemons
¼ cup capers drained
12 oz artichoke hearts drained and roughly chopped
7 oz can petite diced Italian tomatoes
1 oz parmesan cheese grated

Instructions

Bring a large pot of water to a boil over high heat. Add a good pinch of salt, then cook the pasta according to the package directions until al dente. Reserve about 1 cup of the hot pasta water, then drain the pasta and set aside.
1 lb bowtie pasta
Sprinkle both sides of the chicken with salt and set aside for 5 minutes. On a large plate, combine the flour and pepper. After the 5 minutes, drudge each piece of chicken in flour and shake off the excess.
3 chicken breasts, 1½ teaspoon kosher salt, ½ cup all purpose flour, ½ teaspoon pepper
In a large non-stick skillet on the stove or an electric skillet, melt the butter over medium heat. Add the chicken and cook on the first side until golden, 3-4 minutes.
*Note: If the chicken does not fit spaciously in your skillet, see the notes for instructions on batch cooking.
4 tablespoon butter
Flip the chicken to the other side and add the minced garlic to the pan. Cook for another 3-4 minutes, stirring the garlic occasionally.
1 tablespoon garlic
Add the chicken broth, white wine, lemon zest (if using), and lemon juice. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the sauce has thickened slightly.
¾ cup chicken broth, ½ cup white wine, 1 tablespoon lemon zest, ⅓ cup lemon juice
Add the capers and artichoke hearts. Continue cooking for a few minutes more, or until everything is heated through. The chicken should register an internal temperature of 165 degrees F.
¼ cup capers, 12 oz artichoke hearts
Place the chicken on a cutting board and chop roughly. Rinse the pasta to ensure it isn't stuck together. Then combine the pasta, chopped chicken, tomatoes, parmesan cheese, and all the sauce remaining in the skillet. If it a bit thick, add a few tablespoons of the reserved pasta water and stir well, adding more until the sauce is creamy. Enjoy!
7 oz can petite diced Italian tomatoes, 1 oz parmesan cheese
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Notes

Tips & Tricks

Use quality ingredients. Real lemons, fresh parmesan, and high quality artichokes will go a long way in making the flavor delicious.

Don’t overcook the pasta. Cook it until it is al dente, or still slightly firm to the bite. It will continue to cook slightly once the other ingredients are mixed in.

Chop the chicken and artichokes small enough to fit on a fork for easy eating.

*NOTE: If your skillet can’t spaciously fit 6 pieces of chicken, you can sear it in two batches. Once it’s done on both sides, remove it from the pan and add the garlic for 1-2 minutes. Then add all the chicken back to the pan and continue to the broth/wine step.

Nutrition