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
Scale
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
