Chicken Piccata Pasta

Dairy-Free, Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free


Main Course

Prep Time:

10 Minutes

Cook Time:

20 Minutes






Kristina Koslosky


Chicken Piccata Pasta is made of breaded chicken served with a white wine reduction, lemon, garlic sauce and served over pasta.


    Breaded Chicken Ingredients
    2-3 lbs. boneless chicken
    1 cup flour
    1/3 cup vegan Parmesan
    1 tsp. garlic powder
    1 tsp. salt
    1/2 tsp. pepper
    1 cup almond milk
    3 tbsp. olive oil
    1 tbsp. vegan butter

    Sauce Ingredients
    1 tbsp. olive oil
    1 tbsp. vegan butter
    8 garlic cloves, minced
    1 cup white wine
    3 tbsp. capers
    2 cups chicken broth
    4 tbsp. lemon juice
    4 tbsp. butter
    1/2 cup parsley

    Angel hair pasta


1. Combine flour, vegan Parmesan, garlic powder, salt, & pepper in shallow bowl.
2. Cut chicken breast into thinner slices and use a meat tenderizer to pound to a thickness of 1/4 inch.
3. Dredge chicken breast in almond milk, coat with flour, coat with almond milk, and a second layer of flour mixture.
4. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken for 3-4 minutes, flip, and cook for another 3-4 minutes. Remove chicken and set aside.
5. Meanwhile, bring a pot of water to a boil and cook pasta according to package instructions.
6. Once you are done cooking the chicken, add minced garlic and another 1 tbsp. olive oil and 1 tbsp. butter. Cook for 1 minute then add white wine.
7. Cook wine for 4-5 minutes until it starts to reduce. Clean any remaining brown bits from the pan. It adds flavor.
8. Add capers, chicken broth, and 2 tbsp. lemon juice. Stir to combine.
9. Add the chicken along with any juices from the plate back to the pan. Spoon the sauce over the chicken. The sauce will thicken slightly.
10. Reduce heat to low. Add 2 tbsp. cold butter to the sauce and let it melt.
11. Serve chicken over pasta. Spoon sauce over and top with parsley.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
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