American
Chicken Scampi with Linguine
Seared chicken strips and linguine are tossed through a bright scampi-style sauce of abundant garlic, white wine, lemon, butter, parsley, and restrained chile heat.
4 servings · 20 minutes prep · 30 minutes cook
Ingredients
Chicken and Pasta
- 1 1/4 pounds boneless, skinless chicken breasts, cut into strips
- 1 1/2 teaspoons kosher salt, plus pasta-water seasoning
- 1/2 teaspoon black pepper
- 12 ounces dried linguine
- 2 tablespoons olive oil
Scampi-Style Sauce
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 tablespoons cold unsalted butter, cubed
- 1/4 cup chopped flat-leaf parsley
Directions
Start the Water and Sear the Chicken
- Bring a large pot of well-salted water to a boil. While it heats, season the chicken strips with the measured salt and pepper. Heat the olive oil in a wide skillet over medium-high.
- Sear the chicken in two batches for 3 to 4 minutes per batch, turning once, until browned and 165°F (74°C). Transfer to a plate. Add the linguine to the boiling water and cook until one minute shy of al dente.
Build the Sauce While the Pasta Cooks
- Reduce the skillet heat to medium-low. Add the garlic and pepper flakes; stir for 45 seconds without browning. Add the wine and simmer for 3 minutes while the pasta finishes.
- Reserve 1 cup pasta water, then drain the linguine so it moves directly into the simmering skillet.
Emulsify and Toss
- Add the drained pasta, lemon juice, and 1/2 cup reserved pasta water. Toss over medium heat for 1 to 2 minutes. Remove from heat and toss in the butter a few pieces at a time.
- Fold in the chicken, parsley, and lemon zest. Add pasta water a tablespoon at a time until the strands are glossy and separate, then serve immediately.
