Description
This Best Ever Creamy Chicken Scampi combines tender slices of chicken breast with linguine in a luscious garlic, lemon, and Parmesan cream sauce. Perfectly seasoned and cooked on the stovetop, this Italian-American classic delivers comforting flavors with a hint of heat from red pepper flakes. It’s an easy-to-make dinner that satisfies any pasta lover.
Ingredients
Scale
Pasta
- 12 ounces linguine or spaghetti
Chicken
- 2 boneless skinless chicken breasts, sliced into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Cook the linguine or spaghetti according to package instructions in salted water until al dente. Drain and set aside to be combined later with the sauce and chicken.
- Season and Cook Chicken: Season the sliced chicken breasts with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook the chicken strips for 5 to 6 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Sauce Base: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
- Deglaze and Simmer: Pour in the chicken broth and dry white wine, scraping up any browned bits from the skillet to incorporate flavor. Let this mixture simmer for 3 to 4 minutes to reduce slightly and concentrate the flavors.
- Add Cream and Cheese: Stir in the heavy cream and bring the sauce to a gentle simmer. Add grated Parmesan cheese, fresh lemon juice, and lemon zest, stirring continuously until the sauce becomes smooth and creamy.
- Combine and Heat Through: Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until the pasta and chicken are well coated with the creamy sauce. Cook for an additional 2 to 3 minutes to heat everything through evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish just before serving for a fresh, herbal note and vibrant color.
Notes
- If you prefer not to use wine, substitute the white wine with additional chicken broth.
- Use freshly grated Parmesan for the best texture and flavor in the sauce.
- Adjust the amount of red pepper flakes according to your desired heat level.
