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- 8 oz linguine or spaghetti - 1 lb boneless, skinless chicken breasts - 3 tablespoons olive oil - 4 cloves garlic, minced The main ingredients are the heart of this dish. First, I prefer linguine, but spaghetti works too. The chicken is a great source of protein and makes it filling. Olive oil adds a rich flavor, while garlic brings in a wonderful aroma. - 1/2 teaspoon red pepper flakes - 1 cup chicken broth - 1 tablespoon fresh lemon juice - Zest of 1 lemon For flavor, I use red pepper flakes. They add a kick but can be adjusted. Chicken broth keeps everything moist and adds depth. Fresh lemon juice brightens the dish, and zest gives it an extra zing. - 1/2 cup cherry tomatoes - 1/4 cup fresh parsley - Salt and pepper - Grated Parmesan cheese Cherry tomatoes add sweetness and color. Fresh parsley gives a pop of green and freshness. I always season with salt and pepper to taste. Lastly, grated Parmesan cheese makes a perfect topping. It adds creaminess and richness to every bite. {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. This step is key for great pasta. Once the water boils, add 8 ounces of linguine or spaghetti. Cook it according to the package directions until it is al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside. Remember to keep about 1/2 cup of the pasta water for later. Next, we need to sauté the chicken. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season 1 pound of sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook until it is browned. This should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside. Now, let's make the sauce. In the same skillet, add the last tablespoon of olive oil. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Cook these for about 1 minute until they smell great. Then, pour in 1 cup of chicken broth, 1 tablespoon of fresh lemon juice, and the zest of 1 lemon. Stir in 1/2 cup of halved cherry tomatoes. Let this simmer for 3-5 minutes to blend the flavors. It’s time to mix everything! Add the cooked chicken back into the sauce. Stir well to combine. Gradually pour in the reserved pasta water until the sauce reaches your desired thickness. Next, add the cooked pasta to the skillet. Toss everything together until the pasta is well-coated in the sauce. To finish, remove the skillet from heat. Stir in 1/4 cup of chopped fresh parsley. Taste your dish and adjust the seasoning if needed. For serving, place the pasta in deep bowls. Top with grated Parmesan cheese and extra parsley for a nice look. A lemon wedge on the side can add a refreshing touch and make it even better. - Cooking chicken to the right temperature: Always cook chicken to an internal temperature of 165°F. Use a meat thermometer for accuracy. This keeps the chicken juicy and safe to eat. - Adjusting spice levels with red pepper flakes: Start with 1/2 teaspoon of red pepper flakes. If you like more heat, add a bit more. Taste as you go. This way, you control the spice level. - Using homemade chicken broth vs. store-bought: Homemade chicken broth offers a richer taste. It’s also healthier. If you use store-bought, choose low-sodium options for better flavor balance. - Recommendations for quality olive oil: Use extra virgin olive oil for the best flavor. It adds depth to your dish. Look for options labeled as cold-pressed for high quality. - Indicators of perfect pasta texture: Cook pasta until it is firm to the bite, or "al dente." It should not be mushy. Taste a strand before draining to check. - Importance of reserving pasta water: Always save about 1/2 cup of pasta water before draining. The starchy water helps to thicken the sauce. It also helps the sauce stick to the pasta better. Pro Tips Choose the Right Pasta: For a more authentic scampi experience, use linguine, but spaghetti works just as well. Perfectly Cooked Chicken: Ensure the chicken is cooked through but not overdone; it should be juicy and tender. Adjusting Heat: If you prefer a milder dish, reduce the red pepper flakes or leave them out entirely. Fresh Ingredients Matter: Using fresh lemon juice and parsley will enhance the flavors significantly compared to dried alternatives. {{image_2}} You can easily switch up the pasta in Chicken Scampi. If you want something healthier, try whole wheat pasta. For a gluten-free option, use rice noodles or gluten-free pasta. Each brings its own flavor and texture, making the dish unique. If you prefer seafood, swap chicken for shrimp or scallops. Both options add a lovely touch. Cook them until just done, and they will soak up the sauce flavors. If you are watching carbs, make a low-carb version. Use zucchini noodles or spaghetti squash instead of pasta. This way, you keep the taste without the extra carbs. For those with dairy issues, skip the Parmesan cheese. You can use nutritional yeast to give a cheesy flavor. It’s a great dairy-free option that still tastes amazing. Changing herbs and spices can bring new life to your dish. Fresh basil or thyme can add a different twist. Experiment with Italian seasoning for a bolder flavor. Adding vegetables is another way to boost the healthiness of this meal. Spinach or bell peppers can add color and nutrition. Just toss them in the skillet with the garlic. They’ll cook nicely and blend well with the sauce. To keep your Chicken Scampi Pasta fresh, refrigerate it right away. Place it in a container with a tight lid. This helps keep the flavors intact. I recommend using glass or BPA-free plastic containers. They are easy to clean and safe for food. When reheating, use the stove for the best texture. Heat it in a skillet over low heat. Add a splash of chicken broth or water to keep it moist. Stir it often to avoid burning. If using a microwave, cover the dish but leave a small vent. This prevents steam buildup. Be careful to avoid soggy pasta; nobody enjoys that! You can freeze portions if you have leftovers. Let the pasta cool completely first. Then, place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. For reheating, thaw the pasta in the fridge overnight. Reheat gently on the stove or in the microwave, adding broth for moisture. Chicken Scampi Pasta is a tasty dish that mixes chicken, pasta, and a bright sauce. It has roots in Italian cooking, where scampi refers to shrimp. I put a twist on it by using chicken. The dish combines garlic, lemon, and olive oil, creating a fresh flavor. You can find many variations, but the core remains the same: a rich, savory sauce that pairs perfectly with pasta. Making Chicken Scampi Pasta takes about 30 minutes. You will spend around 15 minutes on prep. Cooking the dish takes another 15 minutes. This quick time frame makes it perfect for busy weeknights. You can enjoy a homemade meal without hours in the kitchen. Yes, you can prepare Chicken Scampi Pasta ahead of time! Cook the pasta and chicken, then store them separately. Prepare the sauce and store it in the fridge. When you're ready to eat, reheat everything together. This saves time on busy nights. Just remember that the pasta may soak up the sauce, so add a little extra broth when reheating. Chicken Scampi Pasta pairs well with many sides. A fresh green salad adds crunch and balance. You might also enjoy garlic bread for a nice touch. Roasted vegetables can add color and nutrition to your meal. These sides help round out your dinner and make it more satisfying. In this blog post, we explored the simple steps to make Chicken Scampi Pasta. We covered ingredients needed, how to cook the pasta, and tips for flavor and storage. You can make this dish your own by adjusting ingredients or trying new flavors. Remember, cooking should be fun! With practice, you’ll master this recipe and impress your friends and family. Enjoy every bite of your delicious creation!

Zesty Chicken Scampi Pasta

A delicious pasta dish featuring chicken, garlic, and a zesty lemon sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz linguine or spaghetti
  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 lemon zest of
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • to taste salt and pepper
  • to serve grated Parmesan cheese

Instructions
 

  • In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
  • Pour in the chicken broth, lemon juice, and lemon zest. Stir in the cherry tomatoes and simmer for 3-5 minutes, allowing the flavors to meld.
  • Add the cooked chicken back into the skillet and stir to combine. Gradually add the reserved pasta water to the sauce as needed to reach desired consistency. Then, add the cooked pasta, tossing everything together until well-coated.
  • Remove from heat and stir in the chopped parsley. Taste and adjust seasoning if needed.

Notes

Serve with grated Parmesan cheese and a lemon wedge for added flavor.
Keyword chicken, lemon, pasta, quick meal, scampi