Chicken Caper Pasta

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 4 servings
Chicken Caper Pasta


  • 1 lb spaghetti
  • 6 Tbsp olive oil
  • 7 oz capers drained
  • 2 boneless, skinless chicken breast
  • 1 cup white wine
  • 1/4 cup lemon juice
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic minced
  • 1 Tbsp dried thyme


  1. In a large pot, bring water to boil and cook pasta to al dente. Drain, reserving 1/2 cup pasta water for later.

  2. While pasta is cooking, add olive oil to large skillet. Heat over medium-high and add capers. Cook, stirring frequently, until crispy. Remove capers with slotted spoon to plate.

  3. Add chicken to same skillet and season with salt and pepper. Cook, 6-8 minutes per side, until chicken is done. Remove chicken to plate and cut into bite-sized chunks.

  4. In same skillet, add reserved pasta water, white wine, lemon juice, Parmesan cheese, garlic, and thyme. Bring to boil, then reduce heat to simmer for 5 minutes.

  5. Stir in chicken and capers to sauce, then remove from heat. Toss sauce/chicken mixture with cooked pasta and serve immediately. Garnish with fresh grated Parmesan cheese and extra fresh thyme, if desired.

Recipe by Jennifer Meyering