Buttery Chicken “Scampi” Pasta

Buttery Chicken Scampi Pasta – lick the plate delicious! Chicken sauteed in butter, olive oil, garlic, white wine, pepper, red pepper flakes, lemon juice and parsley. Serve over linquine. Better than any restaurant!!! #chicken #pasta

Buttery Chicken "Scampi"  PastaButtery Chicken Scampi Pasta - lick the plate delicious! Chicken sauteed in butter, olive oil, garlic, white wine, pepper, red pepper flakes, lemon juice and parsley. Serve over linquine. Better than any restaurant!!! #chicken #pasta

This is the second recipe I tried from my Deen Bros Take It Easy cookbook.  This was quick and easy, as promised.  I followed the directions as written and it was a breeze.  We both really enjoyed the flavors in the sauce; it was light and fresh with a little tanginess from the lemon.  It reminded me of our favorite Chicken Picatta.  In the book, Jamie Deen said he loves shrimp scampi but his son, Jack, doesn’t like shrimp.  Jamie decided to substituted chicken for the shrimp and they both agreed it was a winner.  We agree too!  I would definately make this again, especially during the week. 

Buttery Chicken Scampi Pasta - lick the plate delicious! Chicken sauteed in butter, olive oil, garlic, white wine, pepper, red pepper flakes, lemon juice and parsley. Serve over linquine. Better than any restaurant!!! #chicken #pasta

Yield: serves 4

Buttery Chicken Scampi

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients:

  • 4 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 3/4 cup dry white wine (I used Pinot Grigio)
  • 1-1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp crushed red pepper flakes
  • 3 boneless skinless chicken breast, cut into 1 1/2 inch-long strips
  • 1/3 cup fresh parsley
  • 1-1/2 Tbsp freshly squeezed lemon juice
  • Cooked pasta, such as linguine for serving

instructions:

  1. Melt butter and olive oil in a large skillet over medium heat.  Add the garlic and cook for 1 minute, until fragrant.  
  2. Add the wine, salt, pepper and red pepper flakes.  Simmer until the wine has reduced by half, 3-5 minutes.  
  3. Season the chicken with salt and pepper.  Add the chicken to the sauce in the skillet and cook for 5 minutes, or until no longer pink inside and the juices run clear when pricked with a fork.  
  4. Stir in the parsley and lemon juice.  Serve over the pasta.

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Comments

  1. Just finished this for dinner. This was really delish!!!
    BUT…next time I will decrease the amount of salt. My husband's blood pressure is about to go through the roof! LOL!

  2. Hey, thanks for sharing this! I never thought to add chicken! One of my children doesn't care for shrimp and just eats everything else but now I know I can sub in chicken!
    ~ingrid

  3. Yum! This looks very good! I can see how it would taste like chicken picatta and I'm going to put it with my "recipes to try" stack. Nice post!

  4. Oooh. I just had a flash. I think I could make this with seitan. It won't be AS good, I know – but I bet it would be OK.

  5. This reminds me of when I was first learning to cook for my new family of 4 fifteen years ago. I loved shrimp scampi but had chicken on hand and came up with a family favorite.

    I haven't made it in years. I'm looking forward to it again. Great post.

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