Name: Creamy Chicken Scampi Pasta with Garlic, White Wine, and Parmesan Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1½ lbs. boneless skinless chicken breasts, cut into bite size pieces; 3 tablespoons all-purpose flour; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 tablespoons olive oil; 4 tablespoons butter; 4 cloves garlic, minced; ¾ cup dry white wine (Sauvignon Blanc recommended); ⅛ teaspoon red pepper flakes; 2 tablespoons lemon juice; ¼ cup chopped parsley; ⅔ cup grated Parmesan Cheese; 12 ounces thin spaghetti

Ingredients

3 tablespoons all-purpose flour

1 teaspoon Italian seasoning

1½ lbs. boneless skinless chicken breasts, cut into bite size pieces

2 tablespoons olive oil

4 tablespoons butter

4 cloves garlic, minced

¾ cup dry white wine (Sauvignon Blanc recommended)

⅛ teaspoon red pepper flakes

12 ounces thin spaghetti

2 tablespoons lemon juice

¼ cup chopped parsley

⅔ cup grated Parmesan cheese

Salt and pepper to taste

Instructions

Step 1: Whisk together the flour and Italian seasoning in a bowl. Pat the chicken pieces dry with paper towels and dredge them in the flour mixture, coating evenly.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until browned on the bottom, about 3-4 minutes. Flip and brown the other side, cooking through. Transfer the chicken to a plate.

Step 3: In the same skillet, melt butter over medium-low heat. Add minced garlic and cook, stirring continuously, for 1 minute.

Step 4: Carefully pour in the white wine and add red pepper flakes. Increase heat to medium and cook until the wine reduces by half, scraping the bottom of the pan to loosen browned bits.

Step 5: Meanwhile, bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta thoroughly.

Step 6: Remove the skillet from heat and whisk in lemon juice. Return the chicken to the skillet and warm for about a minute.

Step 7: Place the drained pasta in a large serving bowl. Pour the chicken and sauce over the pasta. Sprinkle with chopped parsley and grated Parmesan cheese, tossing gently to coat. If the pasta seems dry, add a splash of reserved pasta water. Season with salt and pepper to taste.

Step 8: Serve promptly for the best flavor and texture.

Tips & Variations

For a non-alcoholic version, substitute white wine with ⅓ cup low-sodium chicken broth and skip the reduction step.

Cook pasta al dente for the perfect bite and to prevent it from becoming mushy when combined with the sauce.

Add a handful of sautéed spinach or cherry tomatoes for extra color and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at reduced power or on the stovetop over low heat to avoid drying out the chicken. You can also freeze the dish in a sturdy, airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and provide a juicier, more flavorful option. Adjust cooking time slightly to ensure they cook through.

What if I don’t have white wine on hand?

You can substitute white wine with low-sodium chicken broth. The flavor will be slightly different but still delicious. Skip reducing the liquid if using broth.