Chicken Scampi Pasta

Ingredients

• 1 pound linguine
• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup unsalted butter
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and juiced

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions. Reserve 1 cup of the pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Add the garlic to the same skillet and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
4. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, until slightly reduced.
5. Add the chicken broth, butter, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to the skillet. Stir until the butter is melted and the sauce is smooth.
6. Stir in the parsley, lemon zest, and lemon juice.
7. Return the cooked chicken to the skillet. Add the drained linguine and toss to combine. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
8. Serve immediately, garnished with extra parsley if desired.