Chicken Piccata Pasta

18 May
One pot cooking

Lemony chicken piccata

Creamy and lemony, this dish is a fresh take on piccata and is made in a fraction of the time! Although this can be made from boneless, skinless chicken breasts, you can also save money by cooking a whole chicken in the Pampered Chef Deep Covered Baker and using the resulting juices instead of canned broth*.

Regardless, with cooked chicken and broth on hand, you can whip up this dinner quickly. It’s an impressive crowd pleaser and elegant enough to serve to guests. If pairing with wine, a Pinot Grigio will go well with the flavor of the lemon and artichoke hearts.


  • 15 oz boneless, skinless chicken breasts
  • 2 teaspoons olive oil, divided
  • 1 onion, diced
  • 12 oz uncooked angel hair pasta
  • 6 cups chicken broth (or 3 14.5 oz cans)
  • 1 lemon
  • 2 oz (not 2 blocks) cream cheese, softened
  • 1 can quartered artichoke hearts in water, drained
  • ¼ cup capers, drained and rinsed
  • Chopped fresh parsley and grated fresh Parmesan cheese (optional)


  1. Cut chicken into 1-in. pieces on Cutting Board. Combine chicken, 1 tbsp of the oil and rub in Stainless Mixing Bowl; toss to coat.
  2. Heat remaining oil in 12-in. 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.
  3. 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.
  4. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp Juice lemon withJuicer to measure 2 tbsp.
  5. Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated.
  6. 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.

Kat’s tip: If you use the pan drippings from a whole chicken, just add enough water to measure out 6 cups. The chicken stock is rich enough that this will work.

Kat’s second tip: Two of those cute little bags of cut pasta from the Latin Foods aisle would work great in this recipe. It’ll be off 2 oz of pasta but as I’ve already proven, the extra 2 oz won’t even be noticable.

Serves six

Nutritional information – values per serving are approximate:

Calories 367.3 Total Fat 8.3 g Cholesterol 56.5 mg Sodium 1,369.1 mg Potassium 662.7 mg Total Carbohydrate 43.8 g Protein 29.2 g

Inspiration: Pampered Chef Season’s Best Recipe Collection – Fall/Winter 2010


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