Italian Scampi Chicken Pasta

INGREDIENTS:

For the Dish:

8 oz pasta (linguine, spaghetti, or fettuccine work well)

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)

3 tablespoons unsalted butter

3 tablespoons olive oil

6 cloves garlic (minced)

1/2 cup dry white wine (optional; substitute chicken broth if preferred)

Juice of 1 lemon (about 2–3 tablespoons)

1/2 teaspoon red pepper flakes (adjust to taste for heat)

Salt and pepper (to taste)

1/4 cup fresh parsley (chopped)

1/2 cup grated Parmesan cheese (optional, for extra richness)

Optional Add-Ins:

Shrimp or scallops (for a seafood twist)

Cherry tomatoes (halved, for added color and sweetness)

Baby spinach (for extra greens)

DIRECTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2: Sear the Chicken

Season the chicken pieces with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, melt the butter with the remaining 2 tablespoons of olive oil over medium heat.

Add the minced garlic and red pepper flakes, cooking for 1–2 minutes until fragrant but not browned …