Chicken Piccata Pasta

Creamy and lemony, this dish is a fresh take on piccata and is made in a fraction of the time!


  • 1 1/4 lbs (625 g) boneless, skinless chicken breasts
  • 2 tbsp (30 mL) olive oil, divided
  • 1 1/2 tbsp (22 mL) Lemon Pepper Rub
  • 3 cans (14.5 oz/398 mL each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)
  • 1/2 medium onion
  • 12 oz (350 g) uncooked angel hair pasta
  • 1   lemon
  • 2 oz (60 g) cream cheese, softened
  • 1 can (14 oz/398 mL) quartered artichoke hearts in water, drained
  • 1/4 cup (50 mL) capers, drained and rinsed
  •  Chopped fresh parsley and grated fresh Parmesan cheese (optional)


  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.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tips:

To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).

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