Description
This Chicken Scampi recipe features tender, seasoned chicken pieces seared to perfection and tossed in a luscious butter, garlic, and white wine sauce. Combined with al dente spaghetti and fresh parsley, and finished with a sprinkle of Parmesan cheese, this dish offers a flavorful and elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch pieces
- 2 Tbsp all-purpose flour
- 2 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
Cooking Fat & Flavorings
- 8 Tbsp unsalted butter, diced into 1-Tbsp pieces
- 1 Tbsp olive oil
- 2 Tbsp minced garlic (about 6 cloves)
- 1/8 – 1/4 tsp red pepper flakes, optional
- 1 Tbsp fresh lemon juice
Pasta & Garnishes
- 12 oz. thin spaghetti (or standard spaghetti)
- 1 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup chopped fresh parsley
- 2/3 cup shredded Parmesan cheese (or Romano cheese, for serving)
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Once boiling, cook the spaghetti according to the package directions until al dente. It’s best to start cooking the pasta when the wine is reducing (just before step 7) to time everything perfectly.
- Prepare Chicken: Dab the diced chicken dry with paper towels. Toss the chicken pieces with the all-purpose flour, Italian seasoning, salt (about 3/4 tsp), and freshly ground black pepper (about 1/4 tsp) to coat evenly.
- Heat Fat: In a 12-inch non-stick skillet over medium-high heat, melt 3 tablespoons of butter with 1 tablespoon of olive oil.
- Sear Chicken: Add the chicken in a single layer to the skillet. Let it sear undisturbed until browned on the bottom, about 4 minutes. Flip the pieces and cook through for another 2–3 minutes.
- Keep Chicken Warm: Transfer the cooked chicken and the butter mixture to a bowl or large plate. Tent with foil to keep warm.
- Sauté Garlic: Return the skillet to medium-low heat. Melt 1 tablespoon of butter, then add the minced garlic. Sauté for about 20 seconds, being careful not to let it brown. At this point, add the pasta to the boiling water if not already done.
- Simmer Wine Sauce: Pour in the white wine and add red pepper flakes, if using, into the skillet. Let the mixture simmer until it reduces by about three-quarters, approximately 5 minutes.
- Finish Sauce: Add the remaining 4 tablespoons of butter to the reduced wine sauce and let it melt completely.
- Add Lemon and Chicken: Remove the skillet from heat. Stir in the fresh lemon juice. Return the chicken pieces to the skillet and toss to coat well with the sauce. Season with additional salt and pepper if needed.
- Toss and Serve: Drain the cooked pasta and add it to the skillet with the chicken and sauce. Toss in the chopped parsley. Plate the dish and garnish with shredded Parmesan cheese. Serve immediately while warm.
Notes
- For best results, use dry white wine like Sauvignon Blanc to add brightness and depth to the sauce.
- Adjust red pepper flakes to your preferred spice level or omit for a milder version.
- Make sure not to overcook the garlic to avoid bitterness; sauté gently just until fragrant.
- Using fresh parsley at the end adds a fresh herbal note that balances the richness of the butter.
- Serve with a side of crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg
