Chicken Scampi over Fettuccine

Last week, I had taken chicken out to make a new dish, but as the day progressed I really wasn’t in the mood to cook…GASP! So I decided to make this quick and easy Chicken Scampi over Fettuccine instead.

You all know I don’t eat shrimp, but the rest of my family loves it. I make it for them on occasion and when I do I generally make a chicken version for me; similar to this one.

How do you make Chicken Scampi?

For this recipe you’ll need boneless chicken breasts, EVOO, butter, garlic, Vermouth, lemon zest, parsley, chicken broth, grated Pecorino Romano cheese and fettuccine pasta. 

Start by cooking the pasta according to package directions; then drain. While the pasta is cooking, cut the chicken into bite sized pieces. Heat the oil in Dutch oven or large pot; then add the chicken.

Cook until the chicken is no longer pink; approximately 5-8 minutes. Next, add the butter and garlic and saute for 1 minute; then add the vermouth, lemon zest, parsley, chicken broth and cheese.

Allow to simmer for 3-5 minutes. If the sauce is done before the pasta, turn off the heat. Add the cooked pasta to the sauce and mix well.

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Chicken Scampi over Fettuccine

Chicken Scampi over Fettuccine made with tender boneless chicken breasts in a garlic, butter sauce over fettuccine pasta is a quick, delicious weeknight meal.

Course Main Entree

Cuisine American

Keyword chicken, pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Carrie's Experimental Kitchen

Ingredients

• 15 oz. Boneless Chicken Breasts
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Butter
• 3 Garlic Cloves, chopped
• 1/3 c. Vermouth
• 1 tsp. Lemon Zest
• 1 tbsp. Parsley
• 1/2 c. Chicken Broth
• 2 tbsp. Pecorino Romano Cheese
• 1 lb. Fettuccine

Instructions

• Cook pasta according to package directions; drain.
• While the pasta is cooking, cut the chicken into bite sized pieces. Heat the oil in Dutch oven or large pot, then add the chicken. Cook until the chicken is no longer pink; approximately 5-8 minutes.
• Next, add the butter and garlic and saute for 1 minute; then add the vermouth, lemon zest, parsley, chicken broth and cheese. Allow to simmer for 3-5 minutes. If the sauce is done before the pasta, turn off the heat.
• Add the cooked pasta to the sauce and mix well. Serves 6.