Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Servings: 6 PEOPLE
Enjoy this delicious chicken scampi at home with this easy recipe. It is a must-try and surely for keeps!
Ingredients
Chicken:
2 tbsp olive oil
2 tbsp salted butter
1 pound Chicken breast, diced
½ tsp lemon pepper seasoning
1 tsp Italian seasoning
3 tbsp flour
Salt/Pepper, to taste
Pasta & Sauce:
6 tbsp salted butter, separated
8 ounces angel hair pasta
5 cloves fresh garlic, minced
½ c. freshly diced tomatoes
½ c. dry white wine
1/8 tsp red pepper flakes
¼ c. roughly chopped parsley
½ c. pasta water
2 tbsp lemon juice, freshly squeezed
Salt/Pepper
½ c. Parmesan Cheese, shredded from a block
½ c. Asiago Cheese, shredded from a block
How to make Chicken Scampi
Step 1: Completely pat dry the chicken and lightly season with salt and pepper. Sprinkle with 1 tsp Italian seasoning, half tsp lemon pepper seasoning, and flour. Toss the chicken to coat completely.
Step 2: In a skillet, add 2 tbsp each olive oil and butter. Heat over medium-high heat, then adds the chicken. Sear the chicken for about 3 to 4 minutes on each side until cooked and golden. Set the chicken aside when done and cover with foil.
Step 3: Add another 1 tbsp butter to the same pan. Adjust the heat to medium, then add the garlic. Cook the garlic for about a minute or two.
Step 4: Pour in the wine and cook for additional 3 minutes or until the wine is reduced by half and you can no longer smell the alcohol. While the mixture is simmering, deglaze the pan using a silicone spatula.
Step 5: In the pot, melt 4 tbsp butter. Add the cooked chicken along with the red pepper flakes and chopped parsley. Toss to coat the chicken. Adjust the heat to low, then swirl in 1 tbsp cold butter.
Step 6: Following the package directions, cook the pasta. Drain when done, reserving a half cup of pasta water.
Step 7: In a jar or Tupperware container, add half a cup of pasta water, lemon juice, Parmesan, and Asiago cheese. Cover and shake.
Step 8: To the skillet, add the drained pasta and pour the pasta water mixture over. Toss to coat using kitchen tongs. If needed, season with more salt and pepper, then add the diced tomatoes.
Step 9: When done, serve the chicken scampi with garlic bread, cheese, and a side of some lemon wedges garnished with some freshly grated cheese and more parsley/red pepper flakes. Enjoy!
Nutrition Facts:
Calories: 497kcal, 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
- ½ tsp lemon pepper seasoning
- 1 tsp Italian seasoning
- 3 tbsp flour
- Salt/Pepper, to taste
- Pasta & Sauce:
- 6 tbsp salted butter, separated
- 8 ounces angel hair pasta
- 5 cloves fresh garlic, minced
- ½ c. freshly diced tomatoes
- ½ c. dry white wine
- 1/8 tsp red pepper flakes
- ¼ c. roughly chopped parsley
- ½ c. pasta water
- 2 tbsp lemon juice, freshly squeezed
- Salt/Pepper
- ½ c. Parmesan Cheese, shredded from a block
- ½ c. Asiago Cheese, shredded from a block
Instructions
Step 1: Completely pat dry the chicken and lightly season with salt and pepper. Sprinkle with 1 tsp Italian seasoning, half tsp lemon pepper seasoning, and flour. Toss the chicken to coat completely.
Step 2: In a skillet, add 2 tbsp each olive oil and butter. Heat over medium-high heat, then adds the chicken. Sear the chicken for about 3 to 4 minutes on each side until cooked and golden. Set the chicken aside when done and cover with foil.
Step 3: Add another 1 tbsp butter to the same pan. Adjust the heat to medium, then add the garlic. Cook the garlic for about a minute or two.
Step 4: Pour in the wine and cook for additional 3 minutes or until the wine is reduced by half and you can no longer smell the alcohol. While the mixture is simmering, deglaze the pan using a silicone spatula.
Step 5: In the pot, melt 4 tbsp butter. Add the cooked chicken along with the red pepper flakes and chopped parsley. Toss to coat the chicken. Adjust the heat to low, then swirl in 1 tbsp cold butter.
Step 6: Following the package directions, cook the pasta. Drain when done, reserving a half cup of pasta water.
Step 7: In a jar or Tupperware container, add half a cup of pasta water, lemon juice, Parmesan, and Asiago cheese. Cover and shake.
Step 8: To the skillet, add the drained pasta and pour the pasta water mixture over. Toss to coat using kitchen tongs. If needed, season with more salt and pepper, then add the diced tomatoes.
Step 9: When done, serve the chicken scampi with garlic bread, cheese, and a side of some lemon wedges garnished with some freshly grated cheese and more parsley/red pepper flakes. Enjoy!
