Creamy Chicken Scampi is a delicious and indulgent dish that combines tender chicken with rich, garlicky cream sauce and perfectly cooked pasta. This recipe is ideal for a special occasion or a weeknight dinner.
How To Make:
To make Creamy Chicken Scampi, you'll need boneless, skinless chicken breasts, linguine pasta, butter, garlic, heavy cream, chicken broth, Parmesan cheese, salt, pepper, and fresh parsley.
Start by boiling a large pot of salted water and cooking the linguine pasta until al dente. While the pasta cooks, prepare the chicken. Salt and pepper the chicken breasts after cutting them into bite-sized pieces. Melt the adulation over medium-high heat in a large skillet. Add the chicken and heat for 5 to 7 minutes, or until it is thoroughly done. The funk should be taken out of the skillet and put away.
In the same skillet, add more butter and minced garlic. Cook the garlic for about a minute until fragrant, being careful not to burn it. Stir together the heavy cream and chicken broth in the skillet. Bring the admixture to a poach and let it cook for many twinkles until it thickens slightly. Add the cooked chicken back to the skillet, along with grated Parmesan cheese, salt, and pepper. Stir to combine and let the mixture simmer for a few more minutes until the sauce is thick and creamy.
Once the pasta is done, drain it and add it to the skillet with the chicken and sauce. Toss everything together until the pasta is coated in a creamy sauce. Serve the Creamy Chicken Scampi hot, garnished with fresh parsley and extra Parmesan cheese if desired.
The combination of the tender chicken, rich cream sauce, and perfectly cooked pasta makes Creamy Chicken Scampi a crowd-pleasing dish that everyone will love. The garlic and Parmesan add extra flavor and depth to the dish, while the fresh parsley adds a touch of freshness and color. Whether you're looking for a quick and easy weeknight dinner or a special occasion meal, Creamy Chicken Scampi is a delicious choice that's sure to satisfy you.
Here are some tips and variations :
Use different types of pasta: While linguine is a traditional choice for Chicken Scampi, you can switch it up by using spaghetti, fettuccine, or even penne.
Add vegetables: To make the dish more nutritious, add some vegetables to the sauce. Chopped bell peppers, sliced mushrooms, and spinach are all great options.
Use different proteins: If you're not a fan of chicken, you can use shrimp or even tofu as a protein alternative.
Add a splash of white wine: To give the sauce some extra depth and complexity, add a splash of dry white wine when you're cooking the garlic.
Make it spicy: If you like your food spicy, add some red pepper flakes to the sauce for a little kick.
Use fresh herbs: Instead of parsley, you can use fresh basil, thyme, or oregano to garnish the dish.
Add lemon: Squeezing some fresh lemon juice over the finished dish adds a bright, tangy flavor that complements the creamy sauce.
Make it healthier: To make the dish lighter, use low-fat milk instead of heavy cream and whole wheat pasta instead of white pasta. You can also use less butter or substitute it with olive oil.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 8 oz. linguine pasta
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
Several mugs of interspersed water are brought to a pustule in a large kettle. As directed on the package, add the linguine pasta and cook just until al dente. Drain and set aside.
Cut the funk guts into bite-sized pieces and season with a swab and pepper. Melt 2 soupspoons of adulation over medium-high heat in a large skillet. Add the funk and cook until browned and cooked through about 5- 7 twinkles. The skillet should be cleared of its foul odor and left aside.
In the same skillet, melt the remaining 2 soupspoons of adulation.
Add the minced garlic and cook for about a minute until fragrant, being careful not to burn it.
Stir together the heavy cream and funk broth in the skillet. Bring the mixture to a simmer and let it cook for a few minutes until it thickens slightly.
Add the cooked chicken back to the skillet, along with grated Parmesan cheese, salt, and pepper. Stir to combine and let the mixture simmer for a few more minutes until the sauce is thick and creamy.
Once the pasta is done, drain it and add it to the skillet with the chicken and sauce. Toss everything together until the pasta is coated in a creamy sauce.
Serve the Creamy Chicken Scampi hot, garnished with fresh parsley and extra Parmesan cheese if desired.