Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, sliced into thin strips
  • 3 tablespoons (45 ml) olive oil
  • 4 tablespoons (56 g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) red pepper flakes (adjust to taste)
  • 1 lemon (zest and juice)
  • ½ cup (120 ml) low-sodium chicken broth
  • Salt and pepper to taste
  • 12 oz (340 g) linguine
  • 2 tablespoons (30 g) fresh parsley, chopped
  • Grated Parmesan cheese (optional)

Instructions:

  1. Bring a pot of salted water to a boil, add linguine, and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
  2. Season chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and cook until golden brown, about 4-5 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, add 2 tablespoons of butter. Sauté minced garlic and red pepper flakes until fragrant, about 30 seconds. Stir in lemon zest and juice, followed by chicken broth, and bring to a simmer.
  4. Return the chicken to the skillet and simmer for an additional 3-4 minutes until heated through. Add remaining butter and stir until melted. Toss in the cooked linguine, integrating with the sauce and adjust consistency with reserved pasta water as needed.
  5. Divide the chicken scampi over plates or bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.