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Merry

Easy Jacked-Up Chicken Scampi | Best Weeknight Recipe"

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

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

Method
 

Melt the Butter:
  1. In a large pot or deep skillet, melt the butter over medium-high heat.
Cook the Chicken:
  1. Add the cubed chicken to the pot and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.
Sauté Aromatics:
  1. 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:
  1. Pour in the white wine, scraping the bottom of the pot to release any browned bits.
Build the Sauce:
  1. Add the chicken stock, hot sauce, and lemon juice. Stir to combine.
Cook the Pasta:
  1. 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:
  1. Stir in the halved cherry tomatoes and cook for an additional 2 minutes.
Garnish and Serve:
  1. 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.

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