Chicken Scampi Recipe

On nights when we’re craving a quick pasta dish, shrimp scampi and chicken scampi are the top choices almost always! This chicken scampi recipe features tender bites of chicken tossed in a rich, buttery garlic and white wine sauce. Everything gets combined with perfectly cooked pasta, making this a flavor-packed meal the entire family enjoys.

This homemade version just might beat your favorite restaurant takeout, to be honest! Skip the drive to Olive Garden and step into your kitchen instead. Plus, when you make it yourself, you can switch it up—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 sings with the bright tang of fresh lemon juice and the sweet acidity of white wine.
• Comforting bowl of pasta. This 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 super low-budget meal. You probably already have most of the ingredients in your kitchen (olive oil, butter, salt, and pepper) 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.

What You’ll Need

Transform this chicken scampi recipe into a feast with these simple ingredients. With spaghetti and juicy chicken cubes tossed in a flavorful garlic butter sauce, it’s always a pleasing family dinner.

For the chicken

• All-purpose flour – This is used to coat the chicken so that it creates a lightly crisp exterior when sautéed. It also aids in thickening the sauce for a richer texture. For a gluten-free option, cornstarch or a gluten-free flour blend can be used in equal amounts.
• Salt and black pepper – I kept the seasoning simple here, enough to enhance the flavors of the chicken thighs. If you’d like to add more, Italian seasoning is a good choice.
• Boneless, skinless chicken thighs – You could use boneless, skinless chicken breasts, chicken cutlets, or chicken tenders instead, or a different protein such as shrimp or pork.
• Butter – The butter and olive oil are used simultaneously and will help brown those juicy chicken pieces.
• Olive oil – Avocado oil or vegetable oil can be used for a similar higher smoke point.
• Meyer lemon – A standard lemon will also work. I just prefer the sweeter, explosive flavor of Meyer lemons.

For the pasta and scampi sauce

• Spaghetti – You could use Angel hair pasta or fettuccine instead.
• Butter – We use an entire stick of butter for the sauce.
• Garlic – I highly suggest using fresh garlic for this and try not to sub with garlic powder.
• White wine – Use a dry white wine. I usually go with 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 – You can leave these out if you don’t want the hint of spice they add.
• Fresh parsley – The parsley is optional, but it adds a bright pop of color.

How to Make Chicken Scampi

Have you got all your ingredients? It’s time to start cooking! Here’s a basic overview of how to make this chicken recipe with pasta.

• 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.

What To Serve With Chicken Scampi

A hearty chicken pasta goes nicely with a light, bright salad, a roasted veggie, and some bread, of course. Serve my green goddess salad on the side—the dressing is incredible! I’ve also been loving this tomato burrata salad.

If you are more into a cooked veggie, try my roasted vegetable salad or this simple oven roasted asparagus. And you can only have a saucy pasta dish with crusty bread to sop up the sauce. Grab your favorite loaf or make this easy focaccia bread. My rosemary and garlic no-knead skillet bread would be excellent as well.

How to Store & Reheat Leftovers

• To store: Once the leftovers have completely cooled, seal them in an airtight container and store them in the fridge for up to 4 days. You could also freeze them for up to 3 months. Leftover chicken scampi can easily transform into a whole new dish the next day. Toss it 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) before transferring them to a baking dish. Cover with aluminum foil and bake at 350°F for 20 minutes or until heated through. Short on time? Microwave a serving or two in 30-second intervals, stirring between each, until warm.

More Easy Chicken Dinners

• Thai Chicken Soup
• Hot Honey Chicken
• Jerk Chicken Rasta Pasta
• Mango Chicken
• Mongolian Chicken