I absolutely love this Chicken Scampi Pasta Recipe because it’s a perfect blend of tender chicken, garlicky lemon sauce, and perfectly cooked pasta that’s just bursting with flavor. The first time I made it, I was surprised at how quickly it came together, yet it still tasted like something you’d get at a fancy Italian restaurant. You’ll find that this recipe works great for a weeknight dinner when you want something comforting but still feel like a culinary rockstar.
What makes this Chicken Scampi Pasta Recipe so worth trying is the sauce — it’s buttery and tangy with just the right amount of garlic and fresh lemon zest. Plus, cooking the chicken in batches and using white wine to deglaze the pan gives every bite a rich, deep flavor you won’t get from a simple pasta dish. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a delicious, restaurant-style meal ready in just about 30 minutes.
- Flavor-Packed Sauce: The combination of garlic, lemon, butter, and white wine creates a rich, tangy sauce that elevates every bite.
- Family Favorite: My family absolutely goes crazy for this dish — it’s always requested for dinner parties or casual nights in.
- Versatile and Customizable: You can easily swap chicken tenders for shrimp or add veggies like spinach for a personal touch.
Ingredients You’ll Need
These ingredients work together beautifully to create a luscious, light pasta dish that’s balanced and satisfying. When shopping, look for fresh lemons and good quality white wine — it really makes a difference in the sauce!
- Spaghetti: Choose a good quality pasta to hold up well with the sauce and chicken.
- Chicken tenders: They cook quickly and stay tender, perfect for this recipe.
- Fine sea salt: If you only have kosher salt, just adjust the amounts slightly.
- Black pepper: Freshly ground gives the best flavor boost.
- All-purpose flour: For dredging the chicken, creating a nice crust and helping the sauce stick.
- Olive oil: Use extra virgin for best flavor when sautéing.
- Unsalted butter: Dividing it between cooking chicken and finishing sauce adds richness.
- Dry white wine: I recommend a chardonnay or sauvignon blanc for the right acidity and flavor.
- Garlic cloves: Minced, of course — nothing beats freshly minced garlic aroma!
- Lemon zest and juice: These brighten the dish and add vibrant citrus notes.
- Parsley: Fresh and finely chopped for a burst of color and freshness.
- Parmesan cheese: Freshly shredded on top for salty, nutty flavor.
Variations
I love how flexible this Chicken Scampi Pasta Recipe is. Feel free to mix it up to suit your taste or dietary needs — that’s one of the best parts about making it your own. Here are some variations I’ve enjoyed experimenting with over time.
- Swap chicken for shrimp: I once made this with shrimp for a lighter seafood twist, and it came out fantastic! Just reduce the sauté time since shrimp cook quickly.
- Add veggies: Toss in baby spinach or asparagus during the last few minutes of cooking for a pop of color and nutrition.
- Gluten-free option: Use gluten-free pasta and substitute the flour with cornstarch or almond flour for dredging to keep it safe for gluten sensitivities.
- Spicy kick: Add a pinch of red pepper flakes to the sauce for a little heat; my friends always ask me to add this twist!
How to Make Chicken Scampi Pasta Recipe
Step 1: Prep Like a Pro
Before you even turn on the stove, get all your chopping, zesting, and mincing done. Season the chicken tenders well with salt and pepper, then dredge them in flour. This prep helps everything flow smoothly and prevents last-minute scrambling — trust me, it makes the cooking so much easier and enjoyable.
Step 2: Cook Your Pasta Perfectly
Bring a large pot of water to a boil and add salt — I like to be generous here because it seasons the pasta from the inside out. Cook the spaghetti until al dente according to the package, then reserve half a cup of the pasta water before draining. Keeping some pasta water is a game changer later when you want to loosen the sauce and get all that flavor coating the noodles.
Step 3: Sauté Chicken in Batches
Heat your skillet over medium-high heat and start by adding a tablespoon of olive oil and butter together. Cook the chicken tenders about 2 minutes per side until golden and cooked through (aim for 165˚F on a meat thermometer). Doing the chicken in two batches ensures each piece gets that lovely sear without overcrowding the pan, which can lead to soggy meat.
Step 4: Craft the Sauce
This is my favorite part! Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits. Let it reduce down until only about a quarter of the wine remains — this concentrates the flavor beautifully. Then stir in butter, garlic, lemon juice, zest, and parsley, seasoning with a little more salt if needed. The garlic should only simmer briefly so it stays fragrant without turning bitter.
Step 5: Combine Everything
Return the chicken to the skillet to coat it in the sauce, then transfer your drained pasta to a big serving bowl. Spoon extra sauce over the spaghetti before tossing lightly. Top with chicken and drizzle any remaining sauce on top. Finish with a generous sprinkle of fresh parsley and shredded Parmesan — the finishing touches that make this Chicken Scampi Pasta Recipe truly special.
Pro Tips for Making Chicken Scampi Pasta Recipe
- Prep Ahead: I always prep all my ingredients before starting — it makes the cooking process a breeze and prevents burnt garlic or overcooked chicken.
- Don’t Overcrowd the Pan: Sautéing chicken in batches helps you get a perfect crust instead of steaming the meat.
- Use Pasta Water for Sauce: Adding reserved pasta water helps loosen the sauce and makes it cling to every strand of spaghetti nicely.
- Watch Your Garlic: Garlic can burn quickly and turn bitter — add it toward the end and simmer just 30 seconds for the best flavor.
How to Serve Chicken Scampi Pasta Recipe
Garnishes
I love topping this dish with a bright sprinkle of extra fresh parsley and a generous handful of freshly shredded Parmesan. The parsley adds freshness and color, while the Parmesan brings a nutty, salty finish that pulls everything together. Sometimes, I also add a few lemon wedges on the side for those who want an extra citrus punch.
Side Dishes
My favorite sides to pair with this Chicken Scampi Pasta Recipe are crusty garlic bread (for mopping up all the sauce) and a simple green salad dressed with lemon vinaigrette. On special occasions, I like to throw in roasted asparagus or a light caprese salad to complement the citrus flavors.
Creative Ways to Present
For a dinner party, I sometimes plate the pasta in individual shallow bowls and stack chicken tenders on top like a tower drizzled with extra sauce. Adding edible flowers or microgreens can make it look even more festive and impressive without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover Chicken Scampi Pasta in an airtight container in the fridge and it usually lasts about 3 days. The flavors deepen overnight, which is always a nice bonus for next-day lunches. Just keep the garnish separate until reheating to keep everything fresh.
Freezing
I’ve tried freezing this pasta before, but since it’s best fresh, I recommend freezing the chicken and sauce separately if needed. When reheated, the pasta tends to lose some texture. If you do freeze, defrost overnight in the fridge for best results.
Reheating
The best way I’ve found to reheat leftover Chicken Scampi Pasta is gently in a skillet over low heat with a splash of water or chicken broth to loosen the sauce. This keeps the pasta from drying out and refreshes the flavors without overcooking the chicken.
FAQs
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Can I use a different type of pasta for Chicken Scampi Pasta Recipe?
Absolutely! While spaghetti is classic, you can use linguine, fettuccine, or even penne. Just adjust cooking times according to the pasta’s package instructions, and keep in mind how much sauce clings to different shapes.
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What can I substitute for white wine in the sauce?
If you prefer to skip the wine, low-sodium chicken broth with a splash of lemon juice works well. It won’t have the same acidity but will still give a nice depth to the sauce.
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How do I know when the chicken is cooked perfectly?
Using a meat thermometer is the easiest way — chicken tenders should reach an internal temperature of 165˚F. The outside should be golden brown and no longer pink inside.
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Can I make this recipe dairy-free?
Yes! Substitute the butter with dairy-free margarine or olive oil, and skip the Parmesan or use a dairy-free cheese alternative. The sauce will still be flavorful thanks to the garlic and lemon.
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What’s the best way to get the sauce to cling to the pasta?
Reserve some pasta cooking water and add a splash while tossing the pasta with sauce. The starch in the water helps the sauce stick beautifully to every strand.
Final Thoughts
Chicken Scampi Pasta Recipe has become such a staple in my kitchen because it’s easy, flavorful, and perfect for impressing friends or just savoring a tasty homemade meal. I recommend giving it a try the next time you want comfort food with a fresh, zesty twist. Once you taste that buttery, garlicky sauce coating tender chicken and pasta, I’m confident it’ll become one of your favorites too — just like it did for me!
Print
Chicken Scampi Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A delicious and vibrant Chicken Scampi Pasta recipe combining tender chicken tenders sautéed to golden perfection with a luscious garlic, lemon, and white wine sauce tossed with al dente spaghetti and finished with fresh parsley and Parmesan cheese.
Ingredients
Pasta
- 12 oz spaghetti
Chicken
- 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
Sauce
- 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
To Serve
- Parmesan, freshly shredded
Instructions
- Prep Ingredients: Chop the parsley finely, zest one lemon, juice two lemons, and mince the garlic cloves. Season the chicken tenders evenly with 1 1/2 tsp fine sea salt and 1/2 tsp black pepper, then dredge each piece in all-purpose flour to coat.
- Cook Pasta: Bring a large pot of water to a rolling boil and add 2 Tbsp salt. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and return it to the pot. Partially cover to keep warm while you prepare the rest.
- Sauté Chicken: Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil and swirl in 1 Tbsp unsalted butter until melted and hot. Sauté half the chicken tenders for about 2 minutes per side, or until golden brown and cooked through to 165°F internally. Remove to a plate. Repeat with the remaining 1 Tbsp olive oil and 1 Tbsp butter for the second batch of chicken, then cover and keep warm.
- Make Sauce: Carefully pour 3/4 cup dry white wine into the hot skillet to deglaze. Scrape the bottom with a wooden spoon to lift any browned bits. Cook the wine over medium-high heat for about 5 minutes until it reduces to approximately 1/4 cup. Stir in 4 Tbsp butter until melted. Add the minced garlic and let it simmer gently for 30 seconds until fragrant. Remove the skillet from heat and stir in 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup chopped parsley. Season with 1/2 tsp salt or more to taste.
- Combine and Serve: Return the cooked chicken to the skillet and toss gently to coat it evenly with the sauce. Transfer the drained pasta to a large serving bowl. Tilt the skillet and spoon any extra sauce over the pasta, tossing lightly to combine. Top the pasta with the chicken and drizzle remaining sauce over everything. Garnish generously with more chopped parsley and freshly shredded Parmesan cheese. Serve immediately.
Notes
- Pro Tip: For an even saucier pasta, add a splash of the reserved pasta cooking water to the skillet when deglazing and spoon this flavorful liquid over the pasta to enhance the dish.
- Make sure to cook the chicken to an internal temperature of 165°F for food safety.
- Use good-quality dry white wine such as Chardonnay or Sauvignon Blanc for the best flavor.
- Freshly shredded Parmesan adds the perfect finishing touch—avoid pre-grated cheese for better texture and flavor.
- Serve immediately to enjoy the pasta warm and flavorful.
