- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta.
Ingredient:
- 8 ounces uncooked radiatori pasta
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 6 large garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup (4 ounces) dry white wine
- 1/4 cup drained capers
- 1/4 cup cold unsalted butter (2 ounces), cubed
- 1/4 cup fresh lemon juice, plus lemon wedges for serving
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 1/2 cup chopped fresh parsley
