Chicken Scampi Pasta

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 25 min
  • Active: 25 min
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Ingredients

Kosher salt

1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips 

3 tablespoons olive oil 

8 tablespoons unsalted butter, cubed 

6 cloves garlic, sliced 

1/2 teaspoon crushed red pepper flakes 

1/2 cup dry white wine 

12 ounces angel hair pasta 

1 teaspoon lemon zest plus the juice of 1 large lemon 

1/2 cup freshly grated Parmesan  

1/2 cup chopped fresh Italian parsley 

Directions

  1. Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
  2. Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.  
  3. Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
Let's Get Cooking!

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73 Reviews

Cassie Weddle

I made this meal four or five times now and it's delicious. I removed the crushed red pepper flakes and the Italian parsley and it turned out well. It is absolutely delicious and my picky eater of a mom loves it. Tried it with spaghetti and it was fine, but not quite the same. Just off. You don't have to stick to the white wine strictly, just something within that family should be fine.

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