Chicken Scampi Spaghetti

with lemon and ciabatta croutons

Prep & Cook Time: 45-55 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 6)

  • Info
    2 oz. Grated Parmesan
  • 4 Garlic Cloves
  • 1 Lemon
  • 24 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    15 oz. Spaghetti
  • Info
    12 oz. Light Cream
  • 6 tsp. Chicken Base
  • Info
    1 Ciabatta
  • 1 tsp. Garlic Salt
  • ¼ oz. Parsley

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
    651
  • Carbohydrates
    66g
  • Fat
    26g
  • Protein
    38g
  • Sodium
    1598mg

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. Chop parsley. Zest and halve lemon. Cut one half into wedges and juice the other half. Mince garlic. Pat diced chicken dry, and season all over with a pinch of salt and pepper.

  • 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. Working in batches if necessary, add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to cook chicken to medium-high heat and add 1 Tbsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds. Add cream, chicken base, and ¼ cup pasta cooking water and bring to a boil. Once boiling, stir in pasta, parsley, garlic salt, ½ tsp. salt, and ¼ tsp. pepper until heated through, 1-2 minutes. Remove from burner. Stir in chicken, Parmesan (reserve a pinch for garnish), 1 Tbsp. lemon juice, and a pinch of salt. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  • 5

    Finish the Dish

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

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