One-Pot Chicken Scampi Recipe
One-pan chicken scampi made with garlic, lemon, white wine, and creamy parmesan sauce with pasta cooked in the same pan.
Servings: 4
Ingredients
Chicken
- 1 lb chicken breast cut into bite-sized pieces
- 2 tbsp blackened or cajun seasoning or to taste
- salt and pepper
- 2 tbsp olive oil plus extra for coating chicken
- 2 tbsp butter
- 2 tsp minced garlic
Pasta & Sauce
- 3 tbsp butter
- 1 shallot minced
- 1-2 red chile peppers, diced seeds removed for less heat
- 1 tbsp garlic minced
- ½ cup dry white wine
- 2 cups chicken stock
- ½ cup heavy cream
- 1½ cups baby spinach
- 12 oz dry linguine about 3/4 of a 1lb package
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp cracked black pepper
- 1½ cups freshly grated parmesan
- zest and juice of 1 lemon
- fresh parsley
- red pepper flakes optional
Instructions
- Toss chicken with olive oil, blackened seasoning, salt, and pepper.
- Heat skillet over medium-high heat and add olive oil. Add chicken and cook undisturbed for 4 minutes. Flip and cook another 2 minutes.
- Reduce heat to low, add butter and garlic, and toss to coat. Cook until chicken reaches 165°F. Remove and set aside.
- In the same pan over medium heat, add butter, shallot and chiles. Cook until softened.
- Add garlic and cook 30 seconds until fragrant.
- Pour in white wine and simmer 2–3 minutes, scraping the pan.
- Add in chicken stock, spinach, linguine, Italian seasoning, salt, and pepper.
- Bring to a gentle boil, then cover and reduce to low heat. Cook 15–20 minutes until pasta is tender.
- Stir in heavy cream and simmer gently.
- Add parmesan and stir until melted.
- Stir in lemon zest and juice.
- Return chicken to the pan and toss to combine. Let it simmer to a gentle boil for another 2–3 minutes until warmed through and sauce thickens.