Description
A delicious and easy chicken scampi pasta recipe with a garlic butter sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 8 oz linguine or spaghetti
- 2 boneless skinless chicken breasts (about 1 lb), sliced into thin strips
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup dry white wine (or additional chicken broth)
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Season chicken strips with salt and pepper. Dredge in flour, shaking off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, about 3-4 minutes per side. Remove chicken to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Add garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth, white wine, lemon juice, and red pepper flakes. Bring to a simmer, scraping up any browned bits. Cook for 2-3 minutes until slightly reduced.
- Return chicken to the skillet. Add cooked pasta and toss to coat, adding reserved pasta water a little at a time if needed for sauciness.
- Remove from heat. Stir in parsley and Parmesan cheese. Serve immediately.
Notes
For a richer flavor, use all butter instead of olive oil. You can substitute shrimp for chicken for a seafood scampi. Adjust red pepper flakes to your spice preference.
Nutrition
- Calories: 520
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 45g
- Protein: 35g