Lemon Caper Butter Pasta with Chicken

• 8 oz fettuccine
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp capers, drained
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water and drain.
2. 2 Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat; cook chicken until golden and cooked through.
3. 3 Remove chicken; melt butter in the same skillet. Add garlic, sauté until fragrant.
4. 4 Stir in capers, lemon juice, and red pepper flakes if using.
5. 5 Add chicken broth and simmer until slightly reduced.
6. 6 Toss in cooked pasta, Parmesan if using, and enough pasta water to create a saucy consistency.
7. 7 Return chicken to skillet and heat through.
8. 8 Serve garnished with fresh parsley.

Equipment

• Large pot for pasta
• Large skillet
• Cutting board and knife

Variations

• Add shrimp for a seafood twist.
• Use turkey sausage for a hearty change.

Substitutions

• Substitute fettuccine with spaghetti or penne.
• Use dairy-free butter for a vegan option.

Pairings

• Chardonnay or Sauvignon Blanc
• Sparkling water with lemon

Nutrition

Tips

• For extra lemony goodness, add a twist of lemon zest.
• Add sautéed spinach or sun-dried tomatoes for a veggie boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain saucy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of extra sauce.

Serving Suggestions

• A crisp green salad
• Toasted garlic bread

FAQ