Chicken Scampi With Linguine – a delicious recipe with chicken breasts, egg, Italian seasoned breadcrumbs, parmesan cheese, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt, and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or a platter. This can be done several hours ahead and refrigerated.
2
Heat 1/2 cup oil in large skillet. Add 1/3 chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with remaining chicken. Discard oil from skillet, and wipe clean.
3
Cook the pasta; add garlic salt to water for extra flavor while boiling. While the pasta is cooking, melt the 1/2 cup butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow chicken to cook further.
4
Drain the pasta, and toss the remaining 2 Tbsp butter; then spoon onto platter. Spoon chicken and sauce over pasta. Sprinkle with parsley and serve with lemon wedges. I like to use more lemon juice than the recipe calls for, but I love lemon!
1178
kcal
Calories
73
g
Fat
47
g
Carbs
85
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, 1 egg, beaten, 3/4 cup Italian seasoned breadcrumbs, 1/4 cup parmesan cheese, and more.
Yes, Chicken Scampi With Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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