Chicken Scampi with Linguine
Indulge in the comforting flavors of Chicken Scampi with Linguine, a delightful twist on the classic shrimp scampi. This recipe features tender chicken cutlets, delicately seasoned and pan-seared to golden perfection, nestled in a luscious garlic-butter sauce infused with white wine, lemon, and a hint of red pepper flakes for a subtle kick. Tossed with al dente linguine, this dish is finished with fresh parsley and a sprinkle of Parmesan cheese, creating a restaurant-quality meal in under 40 minutes. Perfect for a busy weeknight dinner or a special occasion, this easy chicken pasta recipe combines simple ingredients with bold, Italian-inspired flavors for a dish the whole family will love.
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Recipe Information
Ingredients
- 12 ounces Linguine
- 2 pieces Chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 cups All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 pieces Garlic cloves
- 0.5 cups White wine
- 0.75 cups Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Parsley
- 0.25 teaspoons Red pepper flakes
- 0.25 cups Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package instructions, then drain and set aside.
Slice the chicken breasts horizontally to create thin cutlets. Season both sides of the chicken with 1 teaspoon of salt, 1 teaspoon of black pepper, and 0.5 teaspoons of garlic powder.
Dredge the chicken cutlets lightly in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and fully cooked. Remove chicken from the skillet and set aside.
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic cloves and sauté for 1-2 minutes, or until fragrant.
Pour in 0.5 cups of white wine and scrape up any brown bits from the bottom of the pan. Allow the wine to reduce slightly, about 2 minutes.
Add 0.75 cups of chicken broth, 2 tablespoons of lemon juice, and 0.25 teaspoons of red pepper flakes. Stir well and let it simmer for 3-4 minutes.
Slice the cooked chicken into strips and return it to the skillet. Toss to coat the chicken in the sauce and heat through.
Add the cooked linguine to the skillet and toss everything together until the pasta is evenly coated in the sauce.
Sprinkle with 2 tablespoons of freshly chopped parsley and 0.25 cups of grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4398 mg | 191% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 4.5 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
