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Chicken Piccata Pasta Pressure Cooker Recipe

This chicken piccata pasta is quick, zesty, and bursting with savory lemon-garlic flavor. Made in just one pot using your pressure cooker, it’s a comforting dinner that feels gourmet but takes minimal effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 590 kcal

Equipment

  • 1 Mixing bowl for dredging chicken
  • 1 Large skillet used throughout

Ingredients
  

Main ingredients

  • 1 pound penne pasta cook al dente
  • ¾ cup all-purpose flour for dredging chicken
  • 1 ¼ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 ½ pounds boneless skinless chicken breasts sliced
  • ½ cup olive oil
  • 2 tablespoons butter for cooking chicken
  • 1 small white onion diced
  • 2 cloves garlic sliced
  • ½ cup chicken stock
  • 1 lemon juice only
  • ¼ cup capers
  • ¼ cup fresh minced parsley
  • 2 tablespoons butter for breadcrumb topping
  • ⅔ cup Italian breadcrumbs
  • ¼ teaspoon salt for topping
  • pepper to taste for topping

Instructions
 

Instructions

  • Cook your penne pasta as package says till al dente. Drain and set aside so it don’t get soggy topped early.
  • In a shallow bowl, mix flour, salt, and black pepper. Whisk eggs in another bowl. You gonna coat each chicken piece first in flour, then egg.
  • Heat olive oil in a large skillet over medium-high. Brown the chicken cutlets about 3-4 minutes a side till golden and cooked through. Transfer em to a plate.
  • Add butter to the same skillet, melt it. Toss in diced onion, cook till translucent (about 3 minutes). Garlic goes in next for a fragrant 1-2 minutes.
  • Pour in the chicken stock and lemon juice. Stir in capers and parsley. Let it simmer a bit while you toss the chicken back in.
  • Now it’s your penne’s turn to join the party. Mix pasta with the sauce and chicken. Let cook for 2-3 minutes so flavors meld real good.
  • Serve it warm, sprinkle that breadcrumb mix on top with butter melted in there for some crispness.

Notes

Store leftovers in airtight containers. Reheat with a splash of water or stock. Keep breadcrumb topping separate for best texture. Freeze pasta and sauce separately to avoid mushy results.