Chicken Scampi Pasta

When I’m in the mood for a pasta dish that feels indulgent yet fresh, I make Chicken Scampi Pasta. It’s inspired by the flavors of classic shrimp scampi but swaps in juicy chicken for a hearty twist. The tender chicken is seared and tossed with a garlicky, lemon-butter wine sauce, then combined with pasta and a sprinkle of Parmesan. It’s a dish that comes together quickly but tastes like something I’d order at a restaurant.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and easy to adapt. The garlic and lemon make the sauce bright and zesty, while the butter and Parmesan add richness. The white wine gives it that classic scampi depth (though I can use broth if I don’t want wine). It’s a comforting meal that doesn’t feel heavy, and it pairs beautifully with a side salad or garlic bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large chicken breasts, sliced into thin strips
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 4 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• Juice of 1 lemon (about 2–3 tablespoons)
• ½ teaspoon red pepper flakes (optional, for heat)
• 12 oz linguine or spaghetti
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Directions

Step 1: Cook the Pasta
I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve about ½ cup of pasta water before draining.

Step 2: Sear the Chicken
I season the chicken strips with salt and pepper. In a large skillet, I heat olive oil and 1 tablespoon butter over medium-high heat. I cook the chicken until golden and cooked through, about 5–6 minutes, then remove it from the skillet and set aside.

Step 3: Make the Scampi Sauce
In the same skillet, I melt the remaining butter. I add the garlic and cook for about 30 seconds until fragrant. I pour in the white wine and lemon juice, scraping up any browned bits. I let it simmer for 2–3 minutes to reduce slightly.

Step 4: Toss Everything Together
I return the chicken to the skillet, add the drained pasta, and toss to coat in the sauce. If it looks dry, I add a splash of reserved pasta water. I stir in Parmesan and parsley until everything is coated and glossy.

Step 5: Serve
I serve immediately, with extra Parmesan and a sprinkle of red pepper flakes if I want more heat.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 480 per serving

Variations

• Sometimes I add vegetables like spinach, cherry tomatoes, or asparagus for color and freshness.
• If I want it creamy, I stir in a splash of heavy cream at the end.
• For extra richness, I use a mix of butter and olive oil.
• When I want seafood flair, I add shrimp alongside the chicken.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of broth or water to loosen the sauce. The microwave works too, but I stir in a little extra liquid to keep the pasta from drying out.

FAQs

Can I make this without wine?

Yes, I use chicken broth instead. It still makes a flavorful sauce.

What pasta works best?

I usually use linguine or spaghetti, but angel hair or fettuccine also work well.

Can I use chicken thighs instead of breasts?

Yes. Boneless thighs add extra juiciness and flavor.

How do I keep the chicken from drying out?

I slice it thin and cook it just until it’s no longer pink — about 5–6 minutes is usually enough.

Can I make it spicy?

Yes. I add more red pepper flakes or even a dash of cayenne to the sauce for extra heat.

Conclusion

Chicken Scampi Pasta is the perfect mix of zesty, buttery, and savory flavors. With tender chicken, garlicky lemon sauce, and a generous sprinkle of Parmesan, it’s a dish that feels special but takes only 30 minutes to make. Whether I’m serving it for a weeknight dinner or a cozy date night at home, it always tastes like a treat.

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