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.

Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.

Step 4: Combine Everything

Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together in the garlic butter sauce, adding reserved pasta water as needed to loosen the sauce.

Stir in the chopped parsley and Parmesan cheese (if using). Taste and adjust seasoning with salt, pepper, or more lemon juice as desired.

Step 5: Serve and Enjoy

Divide the pasta among serving plates or bowls.

Garnish with extra parsley, a sprinkle of Parmesan, and a lemon wedge on the side for squeezing over the top.