Chicken Scampi Recipe
Apr 07, 2024, Updated Mar 03, 2026
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This chicken scampi recipe is about to become a new staple in your kitchen playbook. Made with al dente pasta and succulent bites of chicken tossed in a lemony garlic butter sauce, it’s a meal the whole family will fall in love with.
Easy Chicken Scampi
On nights when we’re craving a quick pasta dish, shrimp scampi and chicken scampi are our top choices. My chicken scampi recipe features tender bites of chicken tossed in a rich, buttery garlic and white wine sauce, then combined with cooked pasta.
This is a favorite restaurant takeout meal, so I suggest you skip the drive to Olive Garden and make it in your kitchen instead. And, when you make it yourself, you can skip the pasta and serve it over rice, crispy roasted potatoes, or with a side of crusty bread to soak up all that delicious sauce.
Why We Love My Chicken Scampi Recipe
- Flavorful scampi sauce. Made in the same pan as the chicken, so you get all those tasty, savory brown bits, the garlic butter sauce includes a bright tang of fresh lemon juice and the sweet acidity of white wine.
- Comforting bowl of pasta. Chicken scampi is served with al dente spaghetti tossed in a bright, velvety sauce of butter, lemon, garlic, white wine, and parsley.
- Cost-effective. This is a delicious, low-budget meal. You probably already have most of the ingredients in your kitchen, and the rest won’t break the bank.
- Kid friendly. Everyone loves this flavorful pasta dish, even the pickiest of kiddos. It’s hard to go wrong with chicken bites and buttery pasta.
Ingredients You’ll Need
With spaghetti and juicy chicken cubes tossed in a flavorful garlic butter sauce, this chicken scampi is always a quick and easy family dinner.
For the chicken
- All-purpose flour – I use it to coat the chicken for a lightly crisp exterior. It also helps thicken the sauce. For a gluten-free option, cornstarch or a gluten-free flour blend can be used in equal amounts.
- Salt and black pepper – You could also add Italian seasoning.
- Boneless, skinless chicken thighs – Boneless, skinless chicken breasts, chicken cutlets, or chicken tenders will also work, as will a different protein such as shrimp or pork.
- Butter – The butter and olive oil are used to brown the juicy chicken pieces.
- Olive oil – Avocado oil or vegetable oil can be used for a higher smoke point.
- Meyer lemon – A standard lemon will also work. I just prefer the sweeter flavor of Meyer lemons.
For the pasta and scampi sauce
- Spaghetti – Angel hair pasta or fettuccine are okay to use.
- Butter – I use an entire stick of butter for the sauce.
- Garlic – Fresh garlic is best, so try not to substitute with garlic powder.
- Dry White wine – Use a Sauvignon Blanc, Pinot Grigio, or Chardonnay. Whatever one you use, make sure it’s one you also like to sip on. If you’d like to skip the alcohol, use chicken broth instead.
- Fresh lemon juice – Freshly squeezed is best.
- Crushed red pepper flakes – Optional, but they add a hint of spice.
- Fresh parsley – You can use other fresh herbs, like basil.
Recipe Tips & Variations
- Don’t crowd the pan. The chicken pieces need room to get that nice golden brown color. Cook the chicken in batches if needed.
- Salt your pasta water. Add a bit of salt to the water so you don’t end up with bland spaghetti.
- How to deglaze the pan. While pouring the wine into the pan, stir occasionally as you let the alcohol cook off, and use your spoon to scrape the brown bits from the bottom. These will contribute to the flavor of the sauce.
- Add vegetables. Pack in some fresh vegetables and sauté red peppers or any variety of bell peppers along with the garlic for a bit of sweetness and color. You can also toss in spinach, zucchini, or mushrooms for extra flavor and texture.
- Use your leftovers. Instead of starting from scratch, I sometimes use my Italian dressing chicken leftovers or cilantro lime chicken and toss them into the scampi sauce. It’s a delicious way to reinvent your leftovers!
What To Serve With Chicken Scampi
- Salad. A hearty chicken pasta pairs nicely with my green goddess salad on the side, or this juicy tomato burrata salad.
- Roasted veggies. Try my roasted vegetable salad or these simple oven roasted asparagus.
- Bread. Grab your favorite loaf or make this easy focaccia bread. My rosemary and garlic no-knead skillet bread would be just as good.
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Chicken Scampi Recipe
We love this Chicken Scampi recipe, featuring al dente pasta and tender chicken pieces tossed in a zesty garlic butter sauce.
Ingredients
For the chicken
- ½ cup all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, cut into cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 wedge Meyer lemon, juiced
For the pasta and the sauce
- 1 tablespoon salt,, for the pasta water
- 1 pound spaghetti
- ½ cup plus 2 tablespoons butter, divided and cut into cubes
- 5 cloves garlic, minced
- 1 cup white wine
- ¼ cup fresh lemon juice
- 1 teaspoon crushed red pepper flakes
- salt and pepper, to taste
- ½ cup chopped fresh parsley
Instructions
- Dredge the chicken. Whisk together the flour, salt, and pepper in a large mixing bowl. Toss the chicken pieces in the flour mixture to thoroughly coat.
- Cook the chicken. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the olive oil. Stir in the chicken and the lemon juice and saute until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the pasta. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the spaghetti to the pot and cook per the package’s instructions to al dente. Drain the pasta and set aside.
- Saute the garlic. In the same pan you cooked the chicken in, melt 2 tablespoons of butter over medium heat. Stir in the garlic and saute for 30 seconds.
- Deglaze. Pour the wine into the pan and cook for 1 minute, stirring occasionally and scraping up the brown bits from the bottom of the pan.
- Finish it off. Add ½ cup butter to the pan and cook until the butter has melted, stirring occasionally. Turn the heat to low and stir in the lemon juice and red pepper flakes.
- Season. Taste the sauce and season with salt and pepper if needed.
- Put it all together. Stir the pasta and the chicken into the sauce. Keep stirring until every noodle and every bite of chicken is coated in sauce. Stir in the parsley.
- Serve. Remove from the heat and serve.
Nutrition
Serving: 8ounces | Calories: 587kcal | Carbohydrates: 51g | Protein: 31g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1556mg | Potassium: 484mg | Fiber: 2g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Chicken Scampi
- Dredge the chicken. Whisk together the flour, salt, and pepper, and toss the chicken in the flour.
- Cook the chicken. In a large skillet or heavy-bottomed saucepan, melt the butter over medium heat. Add the olive oil. Stir in the chicken and lemon juice and saute until golden brown and cooked through. Remove the chicken from the pan and turn off the heat.
- Cook the pasta. Cook the spaghetti in boiling, salted water per the package’s instructions. Drain and set aside.
- Saute the garlic. In the same pan you cooked the chicken in, melt 2 tablespoons of butter over medium heat. Stir in the garlic and saute for 30 seconds. Deglaze and pour the wine into the pan and cook for 1 minute, stirring occasionally.
- Finish it off. Add the rest of the butter to the pan and let it melt, stirring occasionally. Turn the heat to low and stir in the lemon juice and red pepper flakes. Season with salt and pepper to taste.
- Put it all together. Before serving, stir the pasta and the chicken into the sauce and then stir in the parsley. You could also add some Parmesan cheese on top.
How to Store & Reheat Leftovers
- To store: Seal the leftovers in an airtight container and refrigerate for up to 4 days. You could also freeze them for up to 3 months. You can toss leftover chicken scampi into a crisp salad, stuff it into a wrap, or mix it into a creamy pasta bake.
- To reheat: Allow the leftovers to thaw in the fridge (if applicable), then transfer them to a baking dish. Cover with aluminum foil and bake at 350°F for 20 minutes or until heated through. You could also microwave a serving or two in 30-second intervals, stirring between each, until warm.
Can a good olive oil be used instead of butter and if so what would the ratio be?
Hi!
Yes, you can substitute olive oil. Just use the same amount, about 2 tablespoons. The flavor will be a little different since butter adds richness, but it will still work well. 🙂
There’s no such thing as chicken scampi. Scampi is one of the names of Nephrops Norwegicus (Langoustine/Dublin Bay Prawn/Norway Lobster) often battered. In Italy prawns/shrimp are often used because the Mediterranean/Adriatic are too warm.but invariably aquatic crustaceans.
Hi!
In Italian, yes, “scampi” traditionally refers to crustaceans, but here in the U.S. chicken scampi is a popular dish inspired by the classic shrimp version…think Olive Garden vibes. 🙂 I removed your 3-star rating you left since those stars are meant for reviewing the recipe itself (like if you tried it and how it turned out). Comments and questions are always welcome though, so I really appreciate you taking the time to share your thoughts! Thank you! 🙏
Can this be prepared ahead then heated?
Hi!
Chicken scampi can be made ahead of time and reheated, but it tastes best when served fresh.
To make it ahead, prepare the components separately. So, cook the chicken, sauce, and pasta separately. Store them in separate airtight containers in the refrigerator.
When ready to serve, reheat the sauce in a saucepan over medium heat until it’s warmed through. Reheat the chicken and pasta by briefly sautéing them in a pan. Once everything is heated, combine the chicken, sauce, and pasta just before serving to maintain the best texture and flavor.
Newest favorite dish in our house!
That’s awesome to hear! I’m thrilled it’s become a favorite in your home. Enjoy your new go-to dish! Thank YOU! 🙂