Chicken Scampi
Chicken Scampi is a quick and comforting pasta dish made with tender chicken, garlic, lemon, white wine, and a buttery sauce tossed with linguine. It’s light, flavorful, and perfect for an easy weeknight dinner that still feels a little special.
Servings: 4
Calories: 735kcal
Ingredients
- 1 pound chicken breasts boneless skinless, or tenders, cut into bite-sized pieces
- salt and pepper to taste
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes optional, for a bit of heat
- 1 cup chicken broth low sodium or no sodium added
- ½ cup dry white wine or additional chicken broth
- juice of 1 lemon
- ½ cup parmesan cheese grated
- ¼ cup fresh parsley chopped
- 12 ounces linguine or spaghetti
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
- Season the chicken pieces with salt and pepper, then lightly dredge them in flour, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken pieces to the skillet and cook for about 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the minced garlic and crushed red pepper flakes (if using), sautéing for about 1 minute until fragrant.
- Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for 3-4 minutes, reducing slightly. Stir in the lemon juice.
- Return the cooked chicken to the skillet. Let the chicken simmer in the sauce for another 2-3 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Stir in the grated Parmesan cheese and chopped parsley, mixing until well combined.
- Serve the Chicken Scampi hot, garnished with additional Parmesan cheese and fresh parsley.
Notes
- Cut the chicken evenly. Bite-sized, similar pieces cook quickly and stay juicy.
- Don’t overcook the chicken. Once it’s golden and cooked through, remove it and add it back later to prevent drying out.
- Use fresh lemon juice. It makes a big difference and keeps the sauce bright.
- Reserve pasta water. A splash helps loosen the sauce and coat the pasta evenly.
- Wine is optional. If skipping it, replace with extra chicken broth for a slightly milder sauce.
- Serve right away. The sauce is at its best when freshly tossed with the pasta.
Nutrition
Serving: 1serving | Calories: 735kcal | Carbohydrates: 79g | Protein: 43g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 368mg | Potassium: 754mg | Fiber: 4g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 3mg
