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Prepare the chicken: In a medium bowl, toss the chicken pieces with 2 tablespoons of olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Preheat a grill or grill pan to medium-high heat. Grill the chicken pieces for 3-4 minutes per side, or until cooked through and lightly charred. Remove from heat and set aside.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Make the scampi sauce: In a large skillet or Dutch oven, melt the butter with 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the white wine and chicken broth, bringing the mixture to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly.

Stir in the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked linguine and grilled chicken to the skillet. Toss to coat everything in the sauce.

If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency. Stir in the chopped fresh parsley and grated Parmesan cheese.

Serve immediately, garnished with additional grated Parmesan cheese if desired.


Prepare the chicken: In a medium bowl, toss the chicken pieces with 2 tablespoons of olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Preheat a grill or grill pan to medium-high heat. Grill the chicken pieces for 3-4 minutes per side, or until cooked through and lightly charred. Remove from heat and set aside.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Make the scampi sauce: In a large skillet or Dutch oven, melt the butter with 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the white wine and chicken broth, bringing the mixture to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly.

Stir in the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked linguine and grilled chicken to the skillet. Toss to coat everything in the sauce.

If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency. Stir in the chopped fresh parsley and grated Parmesan cheese.

Serve immediately, garnished with additional grated Parmesan cheese if desired.
