Chicken Scampi

Tender seared chicken and spaghetti are tossed in a buttery garlic white wine sauce brightened with lemon and finished with parsley. It's rich, savory, and fresh, with parmesan served over the top.

Total time: 28 min • Active: 28 min • Inactive: 0 min

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Ingredients

1.25 lb boneless skinless chicken breast
2 tbsp all-purpose flour
2 tsp Italian seasoning
1 tsp salt
0.5 tsp black pepper
8 tbsp unsalted butter
1 tbsp olive oil
6 tbsp unsalted butter
1 tbsp olive oil
2 tbsp garlic
12 oz thin spaghetti
1 cup white wine
≈0.25 tsp (to taste, optional) red pepper flakes
1 tbsp lemon juice
0.333 cup parsley
0.667 cup Parmesan cheese

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Pour in the white wine and red pepper flakes, then simmer until the liquid is reduced by about three-quarters.

Bring a large pot of water to a boil for the pasta.

Whisk in the remaining 4 tablespoons butter until melted into the reduced wine sauce.

Melt 1 tablespoon of the remaining butter in the skillet over medium-low heat, add the garlic, and saute briefly just until fragrant without browning.

Melt 3 tablespoons of the butter with the olive oil in a large skillet over medium-high heat.

Pat the chicken dry, then toss it with the flour, Italian seasoning, salt, and black pepper until evenly coated.

Add the chicken in a single layer and cook until browned on the first side, then turn and cook until just cooked through.

Add the spaghetti to the boiling water and cook it until al dente, then drain.

Transfer the chicken and any butter from the skillet to a plate or bowl and tent loosely with foil to keep warm.

Remove the skillet from the heat, stir in the lemon juice, then return the reserved chicken and butter mixture and toss to coat. Season with more salt and black pepper if needed.

Toss the drained spaghetti with the chicken and sauce mixture and the parsley until evenly combined.

Serve the chicken scampi warm and garnish each serving with parmesan cheese.

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Adapted from www.cookingclassy.com

Chicken Scampi

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