Chicken Scampi Recipe

Chicken Scampi Recipe: This is the most delicious, restaurant-quality recipe for Chicken Scampi you’ll ever make!

You might wonder what makes this dish the best. In addition to being served with white wine (or chicken broth) and a garlic butter sauce, angel hair pasta is enhanced in flavor by adding pasta water, freshly squeezed lemon juice, and a mixture of Parmesan and Asiago cheese. That is what sets this recipe apart from the others and gives it a restaurant-quality feel.

Aromatic Vegetarian Pho Recipe

Oh, and don’t forget the red pepper flakes, lemon wedges, parsley, and freshly chopped tomatoes. To prepare this recipe, you should know the following:

Chicken Scampi Recipe

One Pot Lemon Rosemary Chicken and Rice Recipe

Ingredients

• 2 small boneless, skinless chicken breasts
• 2 teaspoons Italian Seasoning
• Salt/Pepper
• 2 tablespoons of olive oil.

• 4 Tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 Tablespoons flour

Spicy Peanut Noodle

• 1 ½ cups chicken broth
• ¾ cup milk
• 4 oz. cream cheese, softened
• 1 cup cheddar cheese, shredded

• 10 oz. diced tomatoes & green chilies
• 8 oz. Thin Spaghetti
• 1 cup mozzarella cheese, shredded
• red pepper flakes & chopped parsley, to garnish

Instructions

• Set the oven’s temperature to 400.
• Cook the chicken, if desired. (Another option is to use cooked chicken.)
  To cut the chicken into two thinner slices, cut it in half lengthwise. After patting dry, season lightly with Italian seasoning and salt/pepper.
• Sear the chicken for five to six minutes on each side while the olive oil is heated over medium-high heat. Take out and place aside. Cut into small pieces as soon as they’re safe to handle.

Prepare the Sauce.

• Turn down the heat to medium-low. In the same pot, melt the butter and scrape the chicken crumbs from the bottom using a silicone spatula. This is referred to as “fond” and adds a pleasant flavor to the sauce.

• Add the onions and simmer for about 4 minutes, or until softened. After adding, saute the garlic for one minute.

• After dusting the onions with flour, toss to coat. Simmer for two minutes, or until the flour smell disappears.

• To keep the roux thick, add the chicken broth in little splashes. Between each splash, stir. Next, add the milk, a little at a time. Whisk until smooth and well mixed.

• It’s a good idea to start boiling the pasta water at this point. Cook it as directed on the package, then drain when done.)

• As the pasta water boils up, allow the sauce to decrease and simmer. When the cream cheese is added, whisk it constantly until it melts and becomes smooth. If the cream cheese is cold, this will be harder to accomplish.
  Turn down the heat and let the base cool slightly. Stir to mix in the shredded cheddar after adding it in.

• Pour in a small amount of the fluid from the chopped tomatoes if you want to thin the sauce at any; if not, drain the juice and add the tomatoes to the chicken. Mix everything together.

Also See

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Nutrition

• Calories: 547 kcal,
• Carbohydrates: 40g,
• Protein: 25g,

• Fat: 32g,
• Saturated Fat: 16g,
• Trans Fat: 1g,
• Cholesterol: 103mg,

• Sodium: 641mg,
• Potassium: 507mg,
• Fiber: 2g,
• Sugar: 5g,

• Vitamin A: 931IU,
• Vitamin C: 11mg,
• Calcium: 332mg,
• Iron: 2mg

Notes

PRO Tips:

• You can also use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.

• Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose, which prevents it from melting in soups and sauces.

• Don’t add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.)

• I prefer to use thin spaghetti for this recipe, but you can use regular, angel hair, or other types of pasta noodles if that’s all you have.

Storage instructions:

• Put in an airtight container, freeze for up to three months, or refrigerate for up to three days. Be advised that when reheated from frozen, the sauce’s consistency will not be precisely the same.
• This recipe is in The Cozy Cookbook on page 192.