Chicken Scampi Spaghetti

with lemon and ciabatta croutons

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • 4 Garlic Cloves
  • 1 Lemon
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    5 oz. Spaghetti
  • Info
    4 oz. Light Cream
  • Info
    ⅓ oz. Butter
  • Info
    1 Ciabatta

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    942
  • Carbohydrates
    82g
  • Fat
    42g
  • Protein
    57g
  • Sodium
    1742mg

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

  • 1

    Prepare the Ingredients

    Cut ciabatta into 1" dice. Mince garlic. Zest and halve lemon. Cut one half into wedges and juice the other half. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. If using flank steak, separate into a single layer and pat dry. Season same amount. If using shrimp, pat dry.

  • 2

    Cook Pasta and Toast Ciabatta

    Once water is boiling, add pasta and cook until al dente, 8-10 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 in hot oven until toasted, 8-10 minutes. While ciabatta toasts, cook 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. Transfer chicken to a plate. Reserve pan; no need to wipe clean. If using flank steak, follow same instructions and stir occasionally until no pink remains, 4-6 minutes. If using shrimp, follow same instructions and add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer protein to a plate.

  • 4

    Make the Sauce

    Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds. Add cream, butter, and half the pasta cooking water and bring to a boil. Once boiling, stir in pasta, ¼ tsp. salt, and ¼ tsp. pepper until heated through. Remove from burner. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Slice chicken into thin slices, and stir into pasta with Parmesan (reserve a pinch for garnish), 1 tsp. lemon juice, and a pinch of salt. If using flank steak or shrimp, stir into pasta and follow same instructions.

  • 5

    Finish the Dish

    Stir ciabatta pieces into pasta. Plate dish as pictured on front of card, garnishing with 1 tsp. lemon zest and reserved Parmesan. Squeeze lemon wedges over pasta (to taste). Bon appétit!

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