Chicken Scampi Bake
Mixture of diced chicken, noodles, and cheese, drizzled in a delicious garlicky lemony white wine butter sauce. Topped with more cheese and baked until bubbly.
Ingredients
- 2 lbs chicken breasts diced
- 3 tbsp olive oil
- 12 oz medium pasta shells
- 3 cups shredded cheese divided monterey jack, cheddar, mozzarella, etc.
Chicken Seasoning
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Scampi Sauce
- 6 tbsp butter divided
- 5 cloves garlic minced
- 1 tsp reserved chicken seasoning
- 1/2 tsp red pepper flakes
- 1 cup dry white wine good enough to drink
- 2/3 cup chicken broth
- 1/3 cup pasta water
- 1 lemon zest and juice
- 2/3 cup heavy cream
- 1/3 cup parmesan
- 2 tbsp fresh parsley finely chopped
- salt and pepper
Instructions
- Cook the pasta according to the instructions on the package. When pasta is done cooking, reserve 1/3 cup of the pasta water. Drain noodles and set aside in large bowl when finished cooking.
- While pasta is cooking, mix together the chicken seasoning ingredients. Reserve 1 tsp of the seasoning mix and set aside for the sauce. Add diced chicken to a bowl or zip top bag with 1 tablespoon olive oil. Add remaining seasoning mixture to chicken and toss until well coated and evenly seasoned.
- Heat a large saute pan over medium high. Add 2 tabelspoons of olive oil and add chicken and cook until internal temp reaches 165 degrees. Transfer chicken to large bowl with cooked pcasta.
- In the same pan over medium heat add 2 tablespoons of butter and the garlic. Saute until fragrant, about 2 minutes. Add the wine and allow it to reduce to 2/3 cup, about 5 minutes.
- Whisk in remaining butter until melted. Add the red pepper flakes and reserved seasoning mixture and salt and pepper along with chicken stock, lemon zest and juice, heavy cream, parmesan, and chopped parsley. Allow it to thicken then add the pasta water and continue to simmer until sauce it slightly thickened.
- To the bowl of diced chicken add 1 1/2 cup shredded cheese. Toss to combine.
- In a greased 9×13 baked dish, spread 1/2 cup of sauce on the bottom of the pan. Spread the chicken/cheese/pasta mixture into the pan. Pour the remaining sauce mixture evenly on top of the chicken/cheese/pasta mix.
- Top the saucy shells evenly with the remaining 1 1/2 cups of shredded cheese and bake at 375 degrees for 15-20 minutes or until the cheese is melted and bubbly.
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