Jacked-Up Chicken Scampi
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
663 kcal
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Course
Main Course, Lunch, Dinner
Jacked-Up Chicken Scampi
Description
The recipe starts by sautéing chicken cubes in unsalted butter until cooked through. Onion, garlic, oregano, and crushed red pepper flakes are added and cooked until the onion softens. White wine, chicken stock, hot sauce, and freshly squeezed lemon juice combine with the chicken and aromatics before linguine is added directly to the pot and cooked until al dente. Stirring occasionally ensures even cooking and prevents sticking. Cherry tomatoes go in toward the end, maintaining some texture and brightness. The finished dish is garnished with fresh parsley and grated Parmesan, providing umami and herbaceous notes.
The texture balances tender chicken pieces with pasta that has absorbed the flavorful broth, which is rich from butter and wine but also has a noticeable heat from red pepper and hot sauce. The lemon juice adds brightness that cuts through richness, complementing the spice. This meal serves as a hearty dinner pasta with a spiced, saucy profile.
To moderate the heat, the amount of red pepper flakes or hot sauce can be reduced. Leftovers should be stored in airtight containers in the refrigerator and consumed within four days.
Ingredients
- 4 tablespoon butter unsalted
- 1 pound chicken breast boneless and skinless, cut into small cubes
- 1 onion chopped
- 5 cloves garlic minced
- 1 teaspoon oregano dried
- ½ teaspoon red pepper flakes crushed
- 1 cup white wine I used a dry white wine
- 2 cups chicken stock
- 1 tablespoon hot sauce
- 2 tablespoon lemon juice freshly squeezed
- 12 ounce linguine uncooked
- ½ cup cherry tomato halved or quartered
- 1 tablespoon parsley chopped for garnish, fresh
- ¼ cup Parmesan Cheese grated
Instructions
- Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
- Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent.
- Add the wine, chicken stock, hot sauce, lemon juice and linguine. Cook, stirring occasionally, for about 8 minutes, or until the linguine is al dente. If you feel that more liquid is necessary, add ½ cup of chicken broth at a time until the pasta is cooked to your preference.
- Stir in the tomatoes and garnish with parsley and Parmesan cheese.
Notes
- Reduce red pepper flakes or hot sauce to adjust the spice level to your taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 663kcal | 33% |
| Carbohydrates | 72g | 24% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 107mg | 36% |
| Sodium | 371mg | 15% |
| Potassium | 849mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 683IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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