Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic — making it even more weeknight friendly. Serve over angel hair pasta and you’ll be in and out if the kitchen in less than 30 minutes. Molto bene!
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
- 3 tablespoons olive oil
- 8 tablespoons unsalted butter, cubed
- 6 cloves garlic, sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 12 ounces angel hair pasta
- 1 teaspoon lemon zest plus the juice of 1 large lemon
- 1/2 cup freshly grated Parmesan
- 1/2 cup chopped fresh Italian parsley
Instructions
- Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
- Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
- Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 568 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 29 g |
| Cholesterol | 104 mg |
| Sodium | 463 mg |
Reviews
Will use chicken broth instead of white wine. Will also add extra seasoning like Italian seasoning, or oregano, thyme, etc and maybe salt it a little more sounds like a quick easy meal if you tweak it. Everyone has different tastes cater it to your taste maybe?
I am missing something here. To me it lacked flavor. True I left out red pepper flakes but my family doesn’t like spicy. I will not make this again. We like lots of flavor.
Absolutely Delicious!
My family and I loved this recipe. I did swap out the wine and used chicken stock. This is in my rotation for chicken dishes! Easy to make too.
My family and I loved this recipe. I did swap out the wine and used chicken stock. This is in my rotation for chicken dishes! Easy to make too.
So delicious! It is a family favorite.
Is light but delicious and flavorful pasta.
I halfed this recipe because it’s just me here. Absolutely delicious! This is starred on my favorites. I can’t wait til my coworkers smell my lunch tomorrow!!!!! Thank you!
This is a great family-friendly recipe. If some remember, the OG included bell peppers, and I like the addition. Helpful reviews include what works or doesn’t for other cooks. Most recipes I follow as written the first time, but then I usually modify with my own ideas. The best cooks are creative.
I’ve made this recipe a number of times as is. It’s really good and the family loves it. Just another chicken recipe I can add to my “Chicken a million ways” list. One note I would like to add, all these people telling what they added or changed. Well then it’s not the recipe you changed it.
This was really good! I cut the chicken breast in dice instead of strips and used radiatore pasta. Also, lots of sauteed mushrooms! and a little diced red bell pepper for color.
This one is a keeper. I salt and peppered the chicken. Less red pepper flakes. Sooo good! Will use a bit less butter next time.