Description
A delicious one-pot pasta dish that’s bursting with flavor! Jacked-Up Chicken Scampi combines tender chicken, perfectly cooked linguine, and a rich, zesty sauce made with garlic, white wine, lemon juice, and a touch of spice. This easy recipe comes together quickly, making it perfect for weeknight dinners or any occasion when you’re craving something comforting and bold.
Ingredients
- 4 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breast, cut into small cubes
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 2 cups chicken stock
- 1 tablespoon hot sauce
- 2 tablespoons freshly squeezed lemon juice
- 12 ounces linguine, uncooked
- ½ cup cherry tomatoes, halved or quartered
- 1 tablespoon fresh parsley, chopped (for garnish)
- ¼ cup Parmesan cheese, grated
Instructions
- Melt the Butter:
In a large pot or deep skillet, melt the butter over medium-high heat. - Cook the Chicken:
Add the cubed chicken to the pot and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink. - Sauté Aromatics:
Add the chopped onion, minced garlic, dried oregano, and crushed red pepper flakes. Cook for another 5 minutes, stirring frequently, until the onion softens and becomes translucent. - Deglaze the Pot:
Pour in the white wine, scraping the bottom of the pot to release any browned bits. - Build the Sauce:
Add the chicken stock, hot sauce, and lemon juice. Stir to combine. - Cook the Pasta:
Add the uncooked linguine to the pot, ensuring it’s fully submerged in the liquid. Cook for about 8 minutes, stirring occasionally, until the pasta is al dente. If needed, add ½ cup of chicken stock at a time to keep the pasta moist as it cooks. - Add Tomatoes and Finish:
Stir in the halved cherry tomatoes and cook for an additional 2 minutes. - Garnish and Serve:
Sprinkle the dish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!
Notes
- Wine Substitute: If you prefer not to use wine, replace it with an equal amount of chicken stock.
- Adjust Heat: Feel free to add more or less crushed red pepper flakes and hot sauce to suit your spice preference.
- Make It Gluten-Free: Use gluten-free pasta and ensure your chicken stock is gluten-free.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of chicken stock to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American