Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, plus more for pasta water
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 tablespoons (1 stick / 113g) unsalted butter
  • 6 cloves garlic, minced
  • ¼ cup (60ml) dry white wine (like Pinot Grigio or Sauvignon Blanc - optional)
  • ½ cup (120ml) chicken broth
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes (optional, for heat!)
  • 1 pound (450g) linguine pasta
  • ¼ cup (packed) fresh parsley, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Season the chicken pieces with salt and pepper.
  2. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside.
  4. Melt the butter in the same skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant (be careful not to burn it!).
  5. If using, pour in the white wine and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
  6. Stir in the chicken broth, lemon juice, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
  7. Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to achieve your desired sauce consistency.
  8. Stir in the chopped parsley. Serve immediately, garnished with grated Parmesan cheese, if desired. This chicken scampi recipe is a sure winner!