If you are craving a dish that combines the bright zest of lemon, the savory richness of garlic butter, and tender, juicy chicken all tossed with perfectly cooked pasta, you have to try this Chicken Scampi with Pasta Recipe. It’s a wonderful balance of flavors and textures that feels both comforting and elegant, making it a go-to recipe for everything from a casual weeknight dinner to a special occasion. The sauce is silky and vibrant, the chicken comes out golden and succulent, and the pasta soaks up just enough of that luscious scampi sauce to make every bite pure joy.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in creating the unforgettable flavor and texture of this Chicken Scampi with Pasta Recipe. From the fresh garlic to the bright lemon zest, every element is essential to bring this dish to life.
- 12 ounces spaghetti: The classic pasta choice that holds the sauce beautifully and offers just the right bite.
- 1 1/2 pounds chicken tenders: Tender, quick-cooking pieces of chicken that soak up the garlic butter and lemon flavors perfectly.
- 1 1/2 teaspoons fine sea salt: Enhances every ingredient and seasons the chicken precisely.
- 1/2 teaspoon black pepper: Adds a subtle spicy kick to complement the garlic and lemon.
- 1/2 cup all-purpose flour: For dredging the chicken, giving it a delicate crust and helping thicken the sauce slightly.
- 2 tablespoons olive oil, divided: Used for searing the chicken and building the base of the sauce with its fruity richness.
- 6 tablespoons unsalted butter, divided: The heart of the silky sauce, providing richness and depth.
- 3/4 cup dry white wine (chardonnay or sauvignon blanc): Adds acidity and a lightly fruity note that brightens the dish.
- 4 garlic cloves, minced: Infuses the sauce with its unmistakable aroma and warmth.
- 1 teaspoon lemon zest: Provides a fresh, citrusy brightness that lifts the flavors.
- 1/4 cup lemon juice: Brings tangy vibrance and balances the buttery sauce perfectly.
- 1/3 cup parsley, finely chopped: Adds a fresh, herbal note plus a pop of green color.
- Freshly grated Parmesan cheese, for serving: Adds salty, umami richness that makes the dish truly decadent.
How to Make Chicken Scampi with Pasta Recipe
Step 1: Prep Your Ingredients with Care
Start by chopping the parsley, zesting and juicing the lemon, and mincing the garlic so everything is ready to go. Season the chicken tenders generously with sea salt and black pepper, then dredge them in the all-purpose flour until lightly coated. This step is key to giving the chicken a delicate crust that will lock in moisture during cooking.
Step 2: Cook Your Spaghetti Just Right
Bring a large pot of salted water to a rolling boil, then add the spaghetti. Cook it according to the package instructions until al dente — just tender but with a little bite left. Be sure to reserve about half a cup of the pasta cooking water before draining; that starchy water will help marry the sauce and pasta beautifully later on.
Step 3: Sear the Chicken to Golden Perfection
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the floured chicken tenders and cook them for about 2 minutes on each side until they develop a gorgeous golden crust and are cooked through. Remove the chicken from the skillet and keep it warm on a plate while you make the sauce.
Step 4: Build Your Garlic Butter Sauce
In the same skillet, add the remaining olive oil and 3 tablespoons of butter. Sauté the minced garlic for about 30 seconds until fragrant but not browned—this freshness is what gives scampi its signature flavor. Pour in the dry white wine and use a wooden spoon to scrape up any tasty browned bits from the bottom. Let the wine simmer gently for around 5 minutes until it reduces slightly.
Step 5: Brighten and Finish the Sauce
Stir in the lemon juice, lemon zest, and chopped parsley, then return the cooked chicken to the pan, tossing it in the sauce to coat evenly. Add the reserved pasta water and the cooked spaghetti directly to the skillet, tossing again so the pasta becomes luxuriously coated in that velvety sauce infused with garlic, lemon, and wine flavors.
Step 6: Serve Warm and Savor Every Bite
Plate your chicken scampi with pasta immediately, garnishing with a sprinkle of fresh parsley and a generous dusting of freshly grated Parmesan cheese. This final touch adds a salty, nutty layer that perfectly rounds out the dish.
How to Serve Chicken Scampi with Pasta Recipe
Garnishes
Freshly chopped parsley and a generous sprinkle of Parmesan cheese are classic and delightful garnishes that enhance both color and flavor. A light drizzle of extra virgin olive oil or a few twists of cracked black pepper can add nuanced layers as well.
Side Dishes
This dish pairs beautifully with a simple green salad tossed in a lemon vinaigrette to echo the citrus in the scampi. Crusty garlic bread or a warm baguette also makes a perfect companion, helping you soak up every delicious drop of the sauce.
Creative Ways to Present
For a fun twist, serve the Chicken Scampi with Pasta Recipe in individual bowls with a lemon wedge on the side to squeeze on additional brightness. Garnish with microgreens or even edible flowers for a special gathering or dinner party presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the chicken and pasta together in an airtight container in the refrigerator. They will stay fresh for up to 3 days, allowing you to enjoy that delicious scampi flavor all over again.
Freezing
This Chicken Scampi with Pasta Recipe is best enjoyed fresh, but you can freeze leftovers for up to 1 month. Place cooled portions into freezer-safe containers or freezer bags, making sure to remove excess air to prevent freezer burn.
Reheating
When you’re ready to eat leftovers, reheat gently on the stove over low-medium heat, adding a splash of water or chicken broth to loosen the sauce as needed. Avoid microwaving at full power, which can dry out the chicken and pasta.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti is traditional and works wonderfully, other long pastas like linguine or fettuccine also pair beautifully with the scampi sauce. Just be sure to cook them al dente for the best texture.
What if I don’t want to use white wine?
If you prefer not to cook with wine, you can substitute with low-sodium chicken broth and a splash of white wine vinegar or lemon juice to mimic the acidity and brightness the wine provides.
How can I make this dish spicier?
Add a pinch of red pepper flakes when you sauté the garlic to give the sauce a pleasant kick. You can adjust the amount to your spice tolerance for a personalized touch.
Is it possible to make this recipe gluten-free?
Yes! Use a gluten-free pasta of your choice and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken. This way, you keep all the delicious flavors without gluten.
Can I prepare any parts of this recipe in advance?
You can chop the parsley, zest and juice the lemon, and mince the garlic ahead of time to save prep work on cooking day. It’s also fine to season and dredge the chicken in flour shortly before cooking to keep it fresh.
Final Thoughts
This Chicken Scampi with Pasta Recipe is a guaranteed crowd-pleaser that brings bright, bold flavors together in a comforting plate of deliciousness. It’s straightforward enough for a quick weeknight meal but elegant enough to impress anyone at the table. I can’t wait for you to make it your own and enjoy every buttery, garlicky, lemony bite!
Print
Chicken Scampi with Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Chicken Scampi with Pasta is a quick and flavorful dish featuring tender chicken tenders cooked to golden perfection and tossed with spaghetti in a bright, garlicky lemon and white wine sauce. Finished with fresh parsley and Parmesan cheese, it’s a delicious and elegant meal ready in just 30 minutes.
Ingredients
Pasta
- 12 ounces spaghetti
Chicken
- 1 1/2 pounds chicken tenders
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
Sauce & Seasonings
- 2 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
- 3/4 cup dry white wine (chardonnay or sauvignon blanc)
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/3 cup parsley, finely chopped
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare Ingredients: Chop the parsley finely, zest and juice the lemon, and mince the garlic cloves. Season the chicken tenders evenly with salt and pepper, then dredge them in all-purpose flour, coating thoroughly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Return the drained pasta to the pot to keep warm.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the floured chicken tenders and cook for about 2 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil and 3 tablespoons of the butter. Sauté the minced garlic for about 30 seconds until fragrant. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the skillet bottom. Let the wine simmer for 5 minutes until it reduces slightly.
- Combine Flavors: Stir in the lemon juice, lemon zest, and chopped parsley into the sauce. Return the cooked chicken to the skillet, tossing to coat it well with the sauce. Add the reserved pasta cooking water along with the cooked spaghetti, then toss everything together until well combined and heated through.
- Serve: Plate the chicken scampi pasta immediately. Garnish with additional fresh parsley and a generous sprinkle of freshly grated Parmesan cheese for added flavor and presentation.
Notes
- For best results, use a dry white wine like Chardonnay or Sauvignon Blanc, which adds brightness to the sauce without overpowering the dish.
- Be careful not to overcook the chicken; cook just until golden and no longer pink inside to keep it tender and juicy.
- Reserve some pasta water as it helps loosen the sauce and binds it to the spaghetti for an ideal texture.
- Feel free to swap spaghetti for linguine or fettuccine for slight variations in texture.
- This dish can be served with a side of steamed vegetables or a simple green salad for a complete meal.
