This Creamy Chicken Piccata with Linguine features tender chicken breast lightly coated with Igotchu Fried Coating and pan-fried until golden, then finished in a rich, buttery lemon cream sauce with white wine and capers. Igotchu Garlic Lovers, Lemon Garlic Pepper, and No Salt Greens bring even more flavor to this comforting restaurant-style pasta dish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• ½ cup Igotchu Fried Coating
• 1 teaspoon Igotchu Seasonings Garlic Lovers
• 1 teaspoon Igotchu Seasonings Lemon Garlic Pepper
• 2 tablespoons butter
• 1 tablespoon olive oil

For the Linguine

• 12 ounces linguine pasta
• Water, for boiling

For the Creamy Piccata Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 cup heavy cream
• ¼ cup fresh lemon juice
• 2 tablespoons capers, drained
• 1 teaspoon Igotchu Seasonings Garlic Lovers
• 1 teaspoon Igotchu Seasonings Lemon Garlic Pepper
• 1 teaspoon Igotchu Seasonings No Salt Greens
• ½ cup reserved pasta water, as needed
• Lemon slices, for garnish
• Fresh parsley, optional

Instructions

Step 1: Prepare the Chicken

Slice or pound the chicken breasts to an even thickness.

Season with Igotchu Garlic Lovers and Lemon Garlic Pepper, then lightly coat each piece in Igotchu Fried Coating, shaking off any excess.

Step 2: Cook the Chicken

Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat.

Cook the chicken for about 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

Step 3: Cook the Linguine

Cook the linguine according to the package directions until al dente. Reserve about ½ cup pasta water, then drain.

Step 4: Make the Piccata Sauce

Reduce the skillet to medium heat and add 2 tablespoons butter and the minced garlic. Sauté for about 30 seconds.

Pour in the white wine and simmer for 2–3 minutes, scraping up the flavorful browned bits from the bottom of the pan.

Stir in the heavy cream, lemon juice, capers, Garlic Lovers, Lemon Garlic Pepper, and No Salt Greens. Simmer gently for 3–5 minutes, until the sauce begins to thicken.

Step 5: Add the Pasta

Add the cooked linguine to the skillet and toss until completely coated in the creamy lemon piccata sauce.

Add a splash of reserved pasta water if needed to loosen the sauce.

Step 6: Finish & Serve

Place the golden chicken over the creamy linguine and spoon extra sauce and capers over the top.

Garnish with fresh lemon slices and parsley, if desired. Serve hot.

Igotchu Tip

For an extra lemony finish, squeeze a little fresh lemon juice over the Chicken Piccata right before serving. Add it at the end so you get that bright, fresh citrus flavor without overpowering the creamy sauce. 🍋🍗