1/2 pound angel hair pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 pound boneless, skinless chicken cutlets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cloves garlic, minced
1/8 teaspoon (a pinch) crushed red pepper flakes
1/2 cup dry white wine, such as Sauvignon Blanc
Zest and juice of 1 lemon, plus more lemon wedges for serving (about 1 tablespoon of zest and 3 tablespoons of juice)
1/4 cup chopped parsley
1 Make the pasta: Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.
2 Cook the chicken: Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of fresh black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.
Transfer the chicken to a cutting board to rest, leaving the fat in the pan.
Chicken Scampi with Angel Hair Pasta
3 Make the sauce: Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.
Chicken Scampi with Angel Hair Pasta Chicken Scampi with Angel Hair Pasta
4 Finish the pasta: Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn’t coating the pasta, stir in some more of the reserved pasta cooking water.
Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.