Choosing your pasta.
If you are looking to do a traditional chicken scampi, you will likely stick with a type of pasta called angel hair. For the sake of tradition, that’s why I stuck with it for this recipe. However, you will either discover (or already know) that angel pasta is not the best noodles. Angel hair pasta cooks too fast, the noodles are too slim, and is not the best structured to coexist with meats and veggies
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Steaming pasta bathed in a delicious sauce, juicy chicken, and fresh vegetables – it’s the classic, go-to fan favorite scampi order at Italian restaurants. However, this recipe is so much more scrumptious than any dish you’ll end up overpaying for at one of those places. Serve it to your guests, friends, and family to be sure to be asked to make it again.
ITALY SCAMPI CHICKEN PASTA
Chicken and pasta are a go-to win for my family. With its lemon, creaminess, and cheesy sauce, it does not go begging. The sauce is also so versatile you can easily switch it up and use it with pork, beef, or seafood.
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A twist on a classic
Any sort of scampi is traditionally made with a glorious mixture of white wine, savory butter, and flavorful garlic. For this recipe, there is Parmesan and heavy whipping cream added. These two additions to the traditional recipe add a richness that make the dish extra divine and filling.
Choosing your pasta.
If you are looking to do a traditional chicken scampi, you will likely stick with a type of pasta called angel hair. For the sake of tradition, that’s why I stuck with it for this recipe. However, you will either discover (or already know) that angel pasta is not the best noodles. Angel hair pasta cooks too fast, the noodles are too slim, and is not the best structured to coexist with meats and veggies.
For when I am not trying to try something on an authentic level, I usually switch out the angel hair for a thicker noodle. For example, a standard box of spaghetti noodles does very well at work with a thicker sauce and the weight of the other ingredients.
Meal preparation
Meal prep is great, but it is hard to do with pastas in sauces. The noodles tend to absorb the sauce even more, which can lead to mushiness or lack of a sauce.
An idea is to keep your sauce separate from your noodles. When warming up, you can add a dash of heavy whipping cream or water before you microwave or heat stovetop.
Another idea is to have all your ingredients already prepared and separate too. The thing that I have always found helpful with meal prep is when you have your other ingredients already chopped up and prepared. The combination of ease and taste are what makes meal prepping sustainable!
Helpful Notes:
Dry the meat. Drying the chicken helps it to brown.
Preheat your pan. Preheating your pan allows for easier browning, which means more flavor in your chicken.
Fine wine.A nice wine will enhance this recipe while something inexpensive can hurt its delivery.
Don’t overcook.Overcooking your chicken will dry it out.
Alcohol is flammable. Exercise caution with using alcohol around heat and flames.
Let it cook.Allow the dish to cook long enough to combine flavors but also to cook off the majority of the wine.
Al dente. Always cook your pasta to perfect texture.
