This flavorful quick chicken scampi recipe is ready only about 20 minutes! It’s a perfect weeknight family meal or just right for guests!
Dinner time has changed at Weary Chef HQ lately. You know how I’ve always told you that my boys eat early, and then Matt and I eat a grownup dinner later? Well, that ended last week. (ಥ﹏ಥ)
Our in-house date night has been on the verge of extinction for several months, but I have been in denial about it. Our 10-year-old, who went to bed by 7:30 for years, needs to stay up later now. To try to maintain our routine, I kept pushing our dinner later, and sometimes we weren’t sitting down to eat until 8:15 or 8:30. It was starting to get a bit ridiculous.
My 5-year-old still needs to eat and go to bed early, so he has a quick dinner of his own, and the rest of us now eat together around 7:30. It’s going pretty well so far. I thrive on routine, so it has been a bit of an adjustment for me to change our evening schedule, but I am happy to have at least one kid who likes my food!
Our older son made a new year’s resolution to stop being a picky eater and to try more foods, and I’ve got to say that he has been doing a really awesome job of it. This is a kid who formerly wouldn’t touch a casserole, turned his nose up at gravy, and shied away from even a hint of spice. Suddenly, he is open to eating Buffalo Ranch Chicken and Rice, Slow Cooker Beef Stroganoff, and this quick chicken scampi.
When I say this recipe is quick, I mean it! The whole meal is ready in the time it takes to boil water and cook the pasta, even if you use fast-cooking angel hair noodles! I know scampi is traditionally a shrimp dish, but I made this version since chicken is more affordable. I did make a note in the recipe instructions of how you can use shrimp if you prefer!
This dish would be fit for a date-night dinner since it sounds fancy and is easy to make for two. It also hit the spot for our family dinner, and it was loved by everyone at the table. I hope you enjoy it too!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 2 teaspoons olive oil (approximate measure)
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon seasoned salt
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- juice of 1/2 lemon
- 4 green onions
- 3 cloves garlic minced or crushed
- salt and pepper to taste
- grated parmesan cheese optional
- 12 ounces pasta of your choice
Ingredients
|
Rate this recipe!
|
- Cook the pasta according to package directions while preparing chicken.
- Heat olive oil in a 12" skillet over medium-high heat. Add chicken. Sprinkle with seasoned salt, and saute until cooked through. Remove cooked chicken to a bowl, and set aside.
- Add wine, chicken broth, butter, and lemon juice to same skillet, and bring to a simmer over medium heat. Cook 3-4 minutes until alcohol smell has cooked off.
- Stir in green onions, garlic, and chicken. Cook 3 minutes longer, and add salt and pepper to taste.
- Serve over hot pasta, sprinkled with parmesan cheese if desired.
If you would like to make shrimp scampi instead, skip the steps to cook and remove the chicken. Add 12-16 ounces raw, peeled shrimp with the green onions and garlic, and cook 3-5 minutes until shrimp are opaque and C-shaped.
I hand picked these other pasta recipes that I think you’ll enjoy if you like this one!
Light Shrimp Scampi Alfredo
