Creamy Chicken Piccata with Penne Pasta

Creamy Chicken Piccata with Penne Pasta

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"Here's a twist on traditional Chicken Piccata that's sure to earn rave reviews. The creamy Alfredo sauce is what makes this dish incredibly delicious."
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35 m servings 582 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir the flour, salt and black pepper on a plate. Coat the chicken with the flour mixture.
  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in batches and cook for 10 minutes or until browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
  3. Stir the lemon juice, wine and capers in the skillet. Cook for 5 minutes, stirring to scrape the browned bits from the bottom of the skillet. Stir in the sauce and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve the sauce mixture with the chicken and penne.