Chicken Scampi Linguini

Name: Chicken Scampi Linguini
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 serving
Ingredients: 12 ounces linguini noodles; 1 pound (2-3) boneless, skinless chicken breasts; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 teaspoons minced garlic; ½ teaspoon crushed red pepper flakes; 6 tablespoons unsalted butter; ½ cup dry white vermouth; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons finely chopped flat-leaf parsley leaves; ½ cup (50 g) freshly grated parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
6
Calories
454 kcal
Course
Main Course, Dinner
Cuisine
American

Chicken Scampi Linguini

Iris Hanson

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Chicken Scampi Linguini is strips of chicken breasts pan-seared and mixed in with the pasta and a buttery, garlicky, lemon sauce with a little kick from red pepper flakes.

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Ingredients

Servings

12 ounces linguini noodles, cooked al dente per package directions

Chicken

1 pound (2-3) boneless, skinless chicken breasts, cut into ½-inch-thick strips
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes

Sauce

6 tablespoons unsalted butter
½ cup dry white vermouth
2 tablespoons freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
½ cup (50 g) freshly grated parmesan cheese

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Instructions

Bring a large pot of salted water to a boil. Add the linguine noodles and cook al dente (according to package directions). Drain and set aside.
Pat chicken dry with a paper towel, cut the chicken breasts into strips, and season with salt and pepper.
To a large skillet over medium heat, add oil. Once hot, add the chicken strips and cook until golden brown (about 3 minutes per side). The internal temperature of cooked chicken should be 165°F.
Transfer the chicken to a bowl, tent with aluminum foil, and set aside.
To the same skillet, add garlic and red pepper flakes. Cook for one minute. Remove from heat.
While off heat, add butter, vermouth, and lemon juice. Return the skillet to the heat. Boil until slightly thickened, scraping up any browned bits from the bottom of the pan.
Add parsley and stir to combine.
Combine the sauce, chicken, and noodles. Toss to combine.
Serve topped with parmesan cheese.