Chicken Scampi Spaghetti

with lemon and ciabatta croutons

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

Having a hedonist moment? Want to live for the flavor, for the creamy sauce, for the butter-y eminence? Lean into your urges here, and indulge in this epicurean pasta-and-chicken meal. Falstaff would devour this meal that's all pleasure without an inch of guilt. (Unless you put that on yourself; we're not judging.) Crispy ciabatta croutons maximize the carbs, while garlic and lemon both cut and bring out the natural richness of the cream and butter. Live for the now, live for this meal.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • Info
    1 Ciabatta
  • 4 Garlic Cloves
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • Info
    5 oz. Spaghetti
  • Info
    4 fl. oz. Light Cream
  • Info
    ⅓ oz. Butter
  • Nutrition (per serving)

  • Calories
    942
  • Carbohydrates
    83g
  • Fat
    42g
  • Protein
    56g
  • Sodium
    1713mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut ciabatta into 1" dice. Mince garlic. Zest and halve lemon. Juice half and quarter remaining half. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook Pasta and Toast Ciabatta
    2

    Cook Pasta and Toast Ciabatta

    Once water is boiling, add pasta and cook until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside. While pasta cooks, place ciabatta pieces on prepared baking sheet and toss with 1 Tbsp. olive oil. Spread into a single layer and bake until toasted, 8-10 minutes. While ciabatta toasts, cook chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and cook until lightly toasted, 30-60 seconds. Add cream, butter, and half the pasta cooking water and bring to a boil. Once boiling, add pasta, ¼ tsp. salt, and ¼ tsp. pepper. Stir until pasta is heated through, 1 minute. Remove from burner. If pan is dry, stir in 1-2 Tbsp. remaining pasta cooking water. Slice chicken into thin slices, and stir into pan with Parmesan (reserve a pinch for garnish), 1 tsp. lemon juice, and a pinch of salt.

  • Step 5 - Toss Pasta and Finish Dish
    5

    Toss Pasta and Finish Dish

    Add ciabatta pieces to pasta and stir to combine. Plate dish as pictured on front of card, garnishing with 1 tsp. lemon zest and reserved Parmesan. Squeeze lemon wedge over pasta to taste. Bon appétit!