Grilled Chicken Scampi Pasta
Grilled Chicken Scampi Pasta
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Scampi Sauce and Pasta
- 12 ounces linguine
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 2 min
- 8
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken Scampi Pasta
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Scampi Sauce and Pasta
- 12 ounces linguine
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 2 min - 8
Serve immediately, garnished with additional grated Parmesan cheese if desired.