Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Servings: 6 PEOPLE
Make this easy Chicken Scampi at home in under thirty-five minutes and enjoy a restaurant-quality meal that your family and guests will love! Feel free to substitute the wine with chicken broth if desired. Either way, this chicken scampi is going to be amazing!
Ingredients
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Chicken:
2 tbsp olive oil
2 tbsp salted butter
1 pound Chicken breast, diced
3 tbsp flour
½ tsp lemon pepper seasoning
1 tsp Italian seasoning
Salt/Pepper, to taste
Pasta & Sauce:
6 tbsp salted butter, separated
8 ounces angel hair pasta
5 cloves fresh garlic, minced
½ c. dry white wine
½ c. pasta water
½ c. freshly diced tomatoes
1/8 tsp red pepper flakes
¼ c. roughly chopped parsley
½ c. Asiago Cheese, shredded from a block
½ c. Parmesan Cheese, shredded from a block
Salt/Pepper
2 tbsp lemon juice, freshly squeezed
How to make Chicken Scampi
Step 1: Ready all the ingredients and cook the angel hair in a pot of boiling water for about 4 minutes. When done, do not forget to set aside half a cup of pasta water.
Step 2: Completely pat the chicken dry and lightly season with salt and pepper. To the flour, add a tsp of the Italian seasoning and half tsp of lemon pepper seasoning. Toss the chicken into the flour mixture to coat.
Step 3: In a skillet, add 2 tbsp each of olive oil and butter. Heat the oil and melt the butter over medium-high heat, then add the chicken and sear each side for about 3 to 4 minutes until golden and cooked through. Set the chicken aside when done and cover with foil to keep them warm.
Step 4: Adjust the heat to medium and add another tbsp butter in the same pan. Add the garlic and continue to cook for about a minute or two.
Step 5: Pour in the wine white and cook for another 3 minutes or until it is reduced by half and the smell of the alcohol is gone. Scrape the bottom of the pan using a silicone spatula as the wine simmers.
Step 6:In the pot, melt additional 4 tbsp butter. Return the chicken and add the red pepper flakes, and chopped parsley. Toss, then adjust the heat to low and swirl in a tbsp cold butter.
Step 7: Add half cup pasta water to a covered jar or Tupperware container along with lemon juice, Parmesan, and Asiago cheese. Cover and shake the jar well.
Step 8: To the skillet with the chicken, add the drained pasta and pour in the pasta water mixture. Toss everything using kitchen tongs. To taste, season with extra salt and pepper.
Step 9: Garnish the chicken scampi with some diced tomatoes, freshly grated cheese, and more parsley/red pepper flakes and serve with garlic bread with cheese and lemon wedges on the side. Enjoy!
Tips:
Make sure to use freshly grated cheese from a block for best results.
For the wine, my go-to is Sauvignon Blanc or Pinot Grigio.
For this recipe, I suggest using high-quality butter-like Cabot or Land O’ Lakes.
I recommend using freshly minced garlic.
Use only fresh lemon juice, not the bottled for superior flavour.
Nutrition Facts:
Calories: 497kcalC | Carbohydrates: 34g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 486mg | Potassium: 454mg | Fiber: 2g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 1mg
Ingredients
- Chicken:
- 2 tbsp olive oil
- 2 tbsp salted butter
- 1 pound Chicken breast, diced
- 3 tbsp flour
- ½ tsp lemon pepper seasoning
- 1 tsp Italian seasoning
- Salt/Pepper, to taste
- Pasta & Sauce:
- 6 tbsp salted butter, separated
- 8 ounces angel hair pasta
- 5 cloves fresh garlic, minced
- ½ c. dry white wine
- ½ c. pasta water
- ½ c. freshly diced tomatoes
- 1/8 tsp red pepper flakes
- ¼ c. roughly chopped parsley
- ½ c. Asiago Cheese, shredded from a block
- ½ c. Parmesan Cheese, shredded from a block
- Salt/Pepper
- 2 tbsp lemon juice, freshly squeezed
Instructions
Step 1: Ready all the ingredients and cook the angel hair in a pot of boiling water for about 4 minutes. When done, do not forget to set aside half a cup of pasta water.
Step 2: Completely pat the chicken dry and lightly season with salt and pepper. To the flour, add a tsp of the Italian seasoning and half tsp of lemon pepper seasoning. Toss the chicken into the flour mixture to coat.
Step 3: In a skillet, add 2 tbsp each of olive oil and butter. Heat the oil and melt the butter over medium-high heat, then add the chicken and sear each side for about 3 to 4 minutes until golden and cooked through. Set the chicken aside when done and cover with foil to keep them warm.
Step 4: Adjust the heat to medium and add another tbsp butter in the same pan. Add the garlic and continue to cook for about a minute or two.
Step 5: Pour in the wine white and cook for another 3 minutes or until it is reduced by half and the smell of the alcohol is gone. Scrape the bottom of the pan using a silicone spatula as the wine simmers.
Step 6:In the pot, melt additional 4 tbsp butter. Return the chicken and add the red pepper flakes, and chopped parsley. Toss, then adjust the heat to low and swirl in a tbsp cold butter.
Step 7: Add half cup pasta water to a covered jar or Tupperware container along with lemon juice, Parmesan, and Asiago cheese. Cover and shake the jar well.
Step 8: To the skillet with the chicken, add the drained pasta and pour in the pasta water mixture. Toss everything using kitchen tongs. To taste, season with extra salt and pepper.
Step 9: Garnish the chicken scampi with some diced tomatoes, freshly grated cheese, and more parsley/red pepper flakes and serve with garlic bread with cheese and lemon wedges on the side. Enjoy!
Notes
Make sure to use freshly grated cheese from a block for best results. For the wine, my go-to is Sauvignon Blanc or Pinot Grigio. For this recipe, I suggest using high-quality butter-like Cabot or Land O’ Lakes. I recommend using freshly minced garlic. Use only fresh lemon juice, not the bottled for superior flavour.
