Lemon Basil Chicken Pasta with Crispy Capers
A bright, simple weeknight dish that combines fresh herbs, lemon, and crunchy capers for a delicious meal.
Ingredients
Main Ingredients
- ¾ pound angel hair pasta (about 1½ cups cooked)
- 1½ cups cooked, shredded chicken
Crispy Topping
- 2 tablespoons extra virgin olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons capers, drained and dried
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Salt to taste
Lemon Butter Sauce
- 6 tablespoons cold butter, cut into pieces
- 1 lemon thinly sliced and seeds removed
- 3–4 cloves garlic, finely minced
- 1 zucchini or yellow squash very thinly sliced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- Salt and black pepper to taste
To Finish
- 1 cup fresh basil, chopped
- 8 ounces ricotta cheese
Instructions
Prepare Crispy Topping
- Heat the olive oil in a large skillet over medium heat. Add breadcrumbs, capers, and red pepper flakes.
- Stir often until breadcrumbs are golden and capers are crisp, about 4–5 minutes. Season lightly with salt and transfer to a bowl. Set aside.
Cook Pasta
- Bring a large pot of salted water to a boil. Cook the angel hair pasta until just tender. Drain well and set aside.
Make Lemon Butter Sauce
- In the same skillet, melt 2 tablespoons butter over medium-high heat.
- Arrange lemon slices in a single layer and cook about 1 minute per side until lightly golden. Remove, finely chop, and mix with chopped basil. Set aside.
- Reduce heat to medium. Add remaining butter to the skillet, then zucchini, garlic, and thyme. Season with salt and black pepper.
- Cook gently for 4–5 minutes, stirring often, until zucchini is tender and lightly golden.
Combine and Serve
- Remove the skillet from heat. Add the cooked pasta, shredded chicken, and half of the lemon-basil mixture.
- Toss gently until evenly coated and warmed through.
- Spoon ricotta into serving bowls, top with the pasta, then finish with crispy breadcrumbs and the remaining lemon-basil mixture. Serve right away.
Notes
Serve hot, with a dollop of ricotta under the pasta. Garnish with extra basil and a grind of black pepper for fresh aroma and color. Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or broth to loosen the sauce. Dry the capers well so they crisp in the pan. Use cold butter cut into pieces so it melts smoothly into the sauce. For a full meal, serve with a side like roasted veggies or crispy herbed sweet potatoes with garlic lemon aioli. Do not overcook angel hair; it gets soft fast.