Artichoke Lemon Tagliatelle Chicken Piccata

Serving Size: 2-3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


1/2 lb. Pappardelle’s Artichoke Lemon Tagliatelle
1/2 cup flour
1 Tbsp. paprika
1 tsp. black pepper
1 Tbsp. salt
1-1/2 lb. boneless, skinless chicken breasts
1 Tbsp. extra-virgin olive oil
4 Tbsp. butter
1/2 cup chicken stock
2 Tbsp. lemon juice
1/4 cup capers, drained
1/2 cup artichoke hearts, drained & chopped


  1. Preheat oven to 350 degrees.
  2. Mix flour, paprika, pepper, and salt together. Coat chicken breasts. 
  3. Add olive oil and 2 Tbsp. butter to a large saute pan over medium-high heat. Once melted, sear the chicken breasts on both sides until golden brown, 10 minutes.
  4. Transfer to a sheet pan. Bake in the oven for 8-10 minutes, or until they reach 165 degrees. 
  5. In the same saute pan, turn heat to medium. Add chicken stock, lemon juice, capers, and artichoke and cook until it reduces by half. Whisk in last 2 Tbsp. butter until fully incorporated. 
  6. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 
  7. Divide pasta and chicken among dishes and top with piccata sauce. Serve immediately and enjoy!