Chicken Scampi Pasta Recipe

Classic Chicken Scampi Pasta

This recipe is a delicious and easy take on Chicken Scampi Pasta.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine (such as Pinot Grigio)
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 8 ounces spaghetti or angel hair pasta
• 1/4 cup grated Parmesan cheese (optional)

Cooking Guide:

1. Prep: Season the chicken with salt and pepper. Mince the garlic and chop the parsley.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
3. Saute the Chicken: While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Make the Sauce: Add the remaining 2 tablespoons of butter to the pan and melt. Add the garlic and red pepper flakes (if using) and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic.
5. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, or until slightly reduced.
6. Finish the Sauce: Add the chicken broth, lemon juice, and parsley to the pan. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
7. Combine & Serve: Toss the cooked pasta, chicken, and sauce together in a large bowl. Add the reserved pasta water a little at a time, if needed, to create a desired consistency for the sauce. Season with additional salt and pepper to taste. Garnish with grated Parmesan cheese (optional) and fresh parsley.

Tips:

• For a richer sauce, you can use a combination of olive oil and butter.
• If you don’t have white wine, you can substitute it with chicken broth or water.
• Don’t overcrowd the pan when cooking the chicken. This will prevent it from browning properly. Cook the chicken in batches if necessary.
• If the sauce gets too thick, you can add a little more reserved pasta water or chicken broth to thin it out.
• Feel free to add other vegetables to this dish, such as broccoli florets, cherry tomatoes, or sliced mushrooms.
• Serve this dish with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.