Chicken Scampi Recipe

Chicken Scampi – a super simple chicken and pasta recipe that packs rich and buttery decadence, rounded by complex wine flavor, along with hints of bright lemon, and plenty of freshness from the garlic. It’s such a satisfying dish!

This recipe was inspired by my Shrimp Scampi and Garlic Butter Chicken Bites, two other must try recipes!

Bite size chicken pieces are tossed with herbs and pan seared in a hot skill until gorgeously golden brown. Then they’re tossed in a glorious white wine reduction, garlic and butter sauce.

And to make it a hearty main dish it’s finished by tossing it all together with tender pasta. Talk about dinner done right! It will leave you craving it again soon.

And I’m sure it’s easily better than the infamous Olive Garden’s. Homemade can always beat a chain restaurant.

Another option here is to ditch the pasta and serve it with another hearty carb (to pair with that abundance of savory sauce) like crusty bread, potatoes or rice.

This is best served with some fresh vegetables that are steamed or roasted. Here’s some ideas:

Chicken Scampi Pasta Recipe

Chicken Scampi Pasta has a lemon butter sauce that is light, vibrant, and so satisfying. We served this with roasted asparagus which complimented this dish perfectly.

Prep: 15min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 551 kcal, Carbohydrate 53 g, Protein 33 g, Fat 20 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 103 mg, Sodium 722 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 12 oz spaghetti
• 1 1/2 lbs chicken tenders
• 1 1/2 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 Tbsp olive oil (divided)
• 6 Tbsp unsalted butter (divided)
• 3/4 cup dry white wine (chardonnay or sauvignon blanc)
• 4 garlic cloves ((1 Tbsp minced))
• 1 tsp lemon zest (from 1 lemon)
• 1/4 cup lemon juice (from 2 lemons)
• 1/3 cup parsley (finely chopped)
• Parmesan (freshly shredded to serve)

Instruction:

1. Prep: chop, zest, juice, and mince all of your ingredients before you start cooking. Season chicken tenders with salt and pepper then dredge in flour.
2. Cook pasta: Bring a large pot of water to a boil and add 2 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.
3. Sautee chicken: While pasta is cooking, cook the chicken. Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter. Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate. Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.
4. Make sauce: Carefully add 3/4 cup white wine. Return to medium/high heat and scrape the bottom of the pan to deglaze. Cook about 5 minutes or until reduced to about 1/4 cup liquid. Add 4 Tbsp butter and stir to melt. Add garlic and simmer 30 seconds until fragrant. Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.
5. Combine: Return chicken to the pan and turn to coat in sauce. Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti. Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*. Serve garnished with more parsley and freshly shredded parmesan.

Chicken Scampi

A super simple chicken recipe that packs rich and buttery decadence, rounded by complex wine flavor, along with hints of bright lemon, and plenty of freshness from the garlic. It’s such a satisfying dish!

Prep: 20min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 630 kcal, Carbohydrate 49 g, Protein 38 g, Fat 28 g, Saturated Fat 15 g, Cholesterol 119 mg, Sodium 543 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 1/4 lbs. boneless skinless chicken breasts, (diced into 1-inch pieces)
• 2 Tbsp all-purpose flour
• 2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 8 Tbsp unsalted butter, (diced into 1-Tbsp pieces)
• 1 Tbsp olive oil
• 2 Tbsp minced garlic ((6 cloves))
• 12 oz. thin spaghetti ((or standard))
• 1 cup dry white wine, (such as Sauvignon Blanc)
• 1/8 – 1/4 tsp Red pepper flakes, (to taste (optional))
• 1 Tbsp fresh lemon juice
• 1/3 cup chopped parsley
• 2/3 cup shredded parmesan cheese ((or Romano cheese, for serving))

Instruction:

1. Bring a large pot of water to a boil to cook pasta (cook according to directions on package, to al dente. I find it’s best to start cooking the pasta in the boiling water when the wine is reducing just before step 7).
2. Dab chicken pieces dry with paper towels. Toss with flour, Italian seasoning and salt and pepper (I use about 3/4 tsp salt 1/4 tsp pepper).
3. Meanwhile melt 3 Tbsp butter with 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
4. Add chicken in a single layer and let sear until browned on bottom, about 4 minutes, turn and let cook through about 2 – 3 minutes.
5. Transfer chicken and butter mixture to a bowl or large plate. Tent with foil to keep warm.
6. Return pan to medium-low heat. Melt 1 Tbsp butter. Add garlic and saute about 20 seconds, don’t brown it. (At this point, separately add pasta to boiling water to cook to al dente.)
7. Pour wine and red pepper flakes into butter garlic mixture in skillet and let simmer until reduced by about 3/4, about 5 minutes.
8. Add remaining 4 tbsp butter and let melt.
9. Remove from heat, stir in lemon juice. Return chicken to skillet and toss with sauce, season with salt and pepper as needed.
10. Toss drained pasta with chicken, sauce mixture, and parsley. Garnish servings with parmesan and serve warm.

Chicken Scampi

Learn how to make this EASY Chicken Scampi recipe at home with angel hair pasta in a garlic butter sauce with white wine and fresh lemon! (Or make it without wine and use chicken broth instead!)

Prep: 15min

Total: 35min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 497 kcal, Carbohydrate 34 g, Protein 28 g, Fat 26 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 97 mg, Sodium 486 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 lb. Chicken breast (diced)
• Salt/Pepper (to taste)
• 1 teaspoon Italian seasoning
• ½ teaspoon lemon pepper seasoning
• 3 Tablespoons flour
• 2 Tablespoons olive oil
• 2 Tablespoons salted butter
• 8 oz. angel hair pasta
• 6 Tablespoons salted butter (separated)
• 5 cloves fresh garlic (minced)
• ½ cup dry white wine (see notes)
• 1/8 teaspoon red pepper flakes
• ½ cup freshly diced tomatoes
• ¼ cup roughly chopped parsley
• 2 Tablespoons lemon juice (freshly squeezed)
• ½ cup pasta water
• ½ cup Parmesan Cheese (shredded from a block)
• ½ cup Asiago Cheese (shredded from a block)
• Salt/Pepper

Instruction:

1. Before you begin: Measure out all ingredients so that they’re ready to go before you start, as this recipe goes quick! Time the boiling water so that it’s ready for the pasta at the end. It will only take about 4 minutes to cook the angel hair. Remember to reserve ½ cup of the pasta water.
2. Pat the chicken completely dry. Sprinkle lightly with salt and pepper. Add 1 tsp Italian seasoning and ½ tsp lemon pepper seasoning. Sprinkle with flour and toss to coat.
3. Heat 2 Tbsp. olive oil and 2 Tbsp. butter over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden and cooked through. Remove and set aside, tent with foil to keep warm.
4. Decrease heat to medium and melt 1 Tbsp. butter in the same pan. Add the garlic and cook for 1-2 minutes.
5. Carefully add the white wine and cook for 3 minutes or so, until reduced by half and no longer smells of alcohol. While it simmers, use a silicone spatula to clean the chicken remnants from the pot. This is called “fond” and will give the sauce more flavor.
6. Melt 4 Tbsp. butter in the pot. Add the cooked chicken, red pepper flakes, and chopped parsley. Toss to coat. Reduce heat to low. Swirl in 1 Tbsp. cold butter.
7. Boil the pasta and reserve 1/2 cup water.
8. Take a covered jar or Tupperware container and add ½ cup pasta water, lemon juice, Parmesan, and Asiago cheese. Cover and shake to combine.
9. Add the drained pasta to the skillet with the chicken and pour the pasta water mixture on top. Use kitchen tongs and toss to coat. Season with additional salt/pepper if desired and garnish with diced tomatoes.
10. Serve with garlic bread with cheese and a side of lemon wedges. Garnish with freshly grated cheese and extra parsley/red pepper flakes.

Chicken Scampi Pasta

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!

Total: 0 25min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 568, Fat 28g, Saturated Fat 13g, Carbohydrate 45g, Fiber 2g, Sugar 2g, Protein 29g, Cholesterol 104mg, Sodium 463mg

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

Instruction:

1. 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.
2. 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.
3. 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.

Easy CHICKEN SCAMPI Recipe

FAQ

What is chicken scampi sauce made of?

What is Olive Garden chicken scampi made of?

What is creamy scampi sauce made of?

Does scampi mean garlic?