Bright, zesty, and loaded with garlicky goodness, Chicken Scampi Pasta is the kind of dish that instantly transports you to your favorite Italian trattoria—without ever leaving home. Juicy strips of chicken, twirled with perfectly cooked linguine and tossed in a lemony, buttery sauce, make every bite an irresistible blend of comfort and excitement. Whether it’s a cozy weeknight dinner or an impressive meal for company, this Chicken Scampi Pasta is truly a showstopper that you’ll want to put on repeat.
Ingredients You’ll Need
The beauty of Chicken Scampi Pasta lies in its simplicity—each ingredient plays a starring role, working together to create a dish that’s far greater than the sum of its parts. Here’s what you’ll need and why each one matters:
- Linguine or Spaghetti (12 oz): The perfect pasta shape for soaking up every drop of that luscious scampi sauce.
- Boneless Skinless Chicken Breasts (1 ½ lbs, cut into strips): Tender, juicy, and quick-cooking for those golden bites.
- All-Purpose Flour (1/2 cup): Gives the chicken a light coating, helping it crisp up beautifully while thickening the sauce just a touch.
- Salt (1 tsp): Essential for seasoning both the chicken and the pasta water—don’t skip it!
- Black Pepper (1/2 tsp): Adds a subtle kick and balances the brightness of the lemon.
- Paprika (1 tsp): For a gentle warmth and gorgeous color on the chicken.
- Olive Oil (3 tbsp): Helps the chicken brown and adds classic Mediterranean flavor.
- Unsalted Butter (4 tbsp): The key to a rich, velvety sauce that tastes utterly indulgent.
- Garlic, minced (4 cloves): The heart and soul of scampi—don’t be shy!
- Chicken Broth (1/2 cup): Adds depth and keeps the sauce beautifully light.
- Dry White Wine (1/2 cup, or more broth): Lends a gentle acidity and complexity—use broth if you prefer no alcohol.
- Crushed Red Pepper Flakes (1/4 tsp, optional): For a subtle, tingly heat in the background.
- Lemon Juice (from 1 lemon): Brings the zing that makes Chicken Scampi Pasta so lively and fresh.
- Grated Parmesan Cheese (1/4 cup): Adds salty, nutty richness to finish the dish.
- Chopped Fresh Parsley (2 tbsp): A sprinkle of green for color and a pop of herby flavor.
How to Make Chicken Scampi Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add your linguine or spaghetti and cook it until it’s just al dente, following the package instructions. Before you drain the pasta, scoop out about 1/2 cup of the cooking water and set it aside—this starchy liquid might come in handy for making your sauce ultra silky later on.
Step 2: Dredge the Chicken
While the pasta cooks, combine your flour, salt, pepper, and paprika in a shallow bowl. Dredge the chicken strips in this seasoned flour, coating them evenly but shaking off any excess. This step ensures the chicken gets a gorgeous golden crust and helps thicken the sauce as everything comes together.
Step 3: Sauté the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken in batches—don’t crowd the pan—and cook each piece for about 4–5 minutes per side, or until cooked through and lightly golden. Set the cooked chicken aside on a plate while you build the sauce.
Step 4: Make the Scampi Sauce
In the same skillet, add the remaining 2 tablespoons of butter and toss in the minced garlic. Let it sizzle for a minute until fragrant, but not browned. Stir in the chicken broth, white wine (or extra broth), red pepper flakes if using, and fresh lemon juice. Let this mixture simmer gently for 3–4 minutes—it’ll smell absolutely heavenly!
Step 5: Bring It All Together
Return your cooked chicken (and any juices) to the skillet, then add the drained pasta right on top. Toss everything together until the pasta is well coated in sauce and the chicken is nestled in. Stir in the Parmesan and parsley, then add a splash of your reserved pasta water if you want a creamier, silkier sauce. Taste and adjust seasoning if needed, then serve your Chicken Scampi Pasta piping hot.
How to Serve Chicken Scampi Pasta
Garnishes
A sprinkle of extra Parmesan and a shower of fresh parsley right before serving make Chicken Scampi Pasta look as fabulous as it tastes. If you love a little extra zing, add a few fresh lemon wedges on the side for squeezing, or a pinch of more red pepper flakes for those who like a kick.
Side Dishes
This pasta is heavenly on its own, but it pairs beautifully with garlic bread to mop up the sauce and a crisp green salad for contrast. Try an arugula salad with a light vinaigrette, or serve with simply roasted vegetables to round out the meal.
Creative Ways to Present
For a dinner party, twirl portions of Chicken Scampi Pasta into neat nests with tongs and top each with a golden chicken strip. Or, serve family-style in a large, wide bowl so everyone can help themselves—don’t forget to pass extra Parmesan and parsley at the table!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Scampi Pasta (lucky you!), store it in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more, making the leftovers surprisingly delicious.
Freezing
While this dish is best enjoyed fresh, you can freeze the cooked chicken and sauce portion for up to a month. Pasta, however, can become a bit soft after freezing, so if possible, freeze the chicken and sauce separately and cook fresh pasta when you’re ready to serve.
Reheating
To reheat, gently warm the Chicken Scampi Pasta in a skillet over medium-low heat, adding a splash of chicken broth or reserved pasta water to revive the sauce’s silkiness. Microwave reheating works in a pinch, but the stovetop method gives the best texture.
FAQs
Can I use a different type Main Course
Absolutely! While linguine or spaghetti are classic choices, feel free to use fettuccine, angel hair, or even penne. Just keep in mind that thinner pastas will soak up the sauce more quickly.
Is there a non-alcoholic substitute for the white wine?
Yes—you can swap the white wine for the same amount of extra chicken broth. You’ll still get a deliciously bright, flavorful sauce for your Chicken Scampi Pasta.
Can I make Chicken Scampi Pasta gluten-free?
Definitely. Use your favorite gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken.
What’s the best way to make the sauce creamy?
For a richer, creamier sauce, stir in 1/4 cup of heavy cream just before tossing everything together. This gives your Chicken Scampi Pasta a dreamy, velvety finish.
Can I add vegetables to this dish?
Go for it! Sautéed bell peppers, spinach, or cherry tomatoes all make wonderful additions. Just add them to the skillet after the garlic so they cook briefly in the buttery sauce.
Final Thoughts
Chicken Scampi Pasta is the kind of recipe you’ll turn to again and again for its bold flavors, easy steps, and sheer crowd-pleasing magic. If you love a dish that brings warmth and brightness to your table, give this one a try—you may just find it becomes your new favorite comfort meal!
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Chicken Scampi Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Scampi Pasta is a flavorful Italian-American dish featuring tender strips of chicken breast sautéed in a garlicky butter sauce with lemon, white wine, and Parmesan, served over al dente linguine or spaghetti. This easy stovetop recipe combines savory, tangy, and aromatic notes for a comforting and satisfying meal perfect for any occasion.
Ingredients
Pasta
- 12 oz linguine or spaghetti
Chicken & Coating
- 1 ½ pounds boneless skinless chicken breasts, cut into strips
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Cooking Fats & Aromatics
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
Sauce
- 1/2 cup chicken broth
- 1/2 cup dry white wine (or additional chicken broth)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Prepare Chicken Coating: In a shallow bowl, mix together the flour, salt, black pepper, and paprika. Coat the chicken strips evenly by dredging them in the flour mixture, shaking off any excess.
- Cook Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken strips in batches—do not overcrowd the pan—and cook until golden brown and cooked through, about 4 to 5 minutes on each side. Remove the chicken and set aside.
- Make Sauce: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook for about 1 minute until the garlic is fragrant but not browned. Stir in the chicken broth, white wine, crushed red pepper flakes if using, and lemon juice. Let the sauce simmer gently for 3 to 4 minutes to reduce slightly.
- Combine: Return the cooked chicken strips to the skillet and toss to coat with the sauce. Add the drained pasta to the skillet and toss well, adding a splash of reserved pasta water if needed to loosen and creamy the sauce.
- Finish and Serve: Stir in the grated Parmesan cheese and chopped fresh parsley. Adjust seasoning with extra salt or pepper if needed. Serve the chicken scampi pasta warm, garnished with additional parsley or Parmesan if desired.
Notes
- For a creamier sauce, add 1/4 cup of heavy cream along with the lemon juice and chicken broth.
- This dish pairs wonderfully with garlic bread or a crisp green salad for a complete meal.
- If white wine is unavailable, use extra chicken broth for cooking the sauce.
- To keep chicken juicy, avoid overcrowding the pan and cook in batches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 540
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
