Creamy Chicken Picata Pasta with Kale
This Creamy Chicken Picata Pasta with Kale is rich, tangy, and packed with flavor—perfect for a cozy weeknight dinner!
Servings: 4 servings
Ingredients
- 4 pieces skinless and boneless chicken breasts halved horizontally
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon garlic powder for seasoning
- 1/3 cup all-purpose flour for dredging
- 6 tablespoons unsalted butter for a rich sauce
- 3 tablespoons extra-virgin olive oil for sautéing
- 1 piece shallot finely chopped for flavor
- 8 oz baby bella mushrooms sliced for earthiness
- 6 oz baby kale for nutrition and color
- 3/4 cup chicken stock for a savory base
- 1/4 cup fresh lemon juice for brightness
- 1/4 cup brined capers rinsed for tanginess
- 1 lb cooked fettuccine pasta to hold it all together
- Coarsely chopped parsley for garnish (optional)
Instructions
Prepare the Chicken
- Begin by seasoning the halved chicken breasts with sea salt, freshly ground black pepper, and garlic powder. Dredge each piece in all-purpose flour, shaking off any excess.
Sauté the Chicken
- In a large skillet, heat 3 tablespoons of extra-virgin olive oil and 3 tablespoons of unsalted butter over medium heat. Once melted and hot, add the floured chicken breasts. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
Cook the Shallot and Mushrooms
- Add chopped shallot and sliced baby bella mushrooms to the same skillet. Sauté for about 3-4 minutes until shallots are translucent and mushrooms softened.
Add the Kale and Liquid Ingredients
- Stir in baby kale and cook 2-3 minutes until wilted. Pour in chicken stock and fresh lemon juice, scraping the skillet bottom to deglaze. Stir in rinsed capers and bring to a gentle simmer.
Combine Everything
- Return cooked chicken to skillet to absorb sauce flavors. Add cooked fettuccine, tossing to coat pasta evenly. Add a splash of pasta cooking water if sauce is too thick.
Final Touches
- Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Remove from heat and sprinkle coarsely chopped parsley if desired.
Equipment
- Large Skillet
- Pot for cooking pasta
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Sharp knife and cutting board
- Serving dishes
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in freezer-safe containers for up to 2 months; thaw in refrigerator before reheating.
- Reheat gently on stove with a splash of chicken stock to maintain creaminess.
- Substitute baby kale with baby spinach or finely chopped regular kale if unavailable.
- Try shrimp or tofu instead of chicken for protein variations.