Chicken Scampi Pasta Recipe

I absolutely love this Chicken Scampi Pasta Recipe because it’s like getting a restaurant-quality meal right in your own kitchen — without any fuss. The way the tender chicken cooks up golden and juicy, then gets bathed in that garlicky, lemony buttery sauce, it’s seriously irresistible. Whether you’re craving comfort food on a weeknight or cooking for a small gathering, this dish always feels special yet totally doable.

When I first tried this recipe, I was amazed at how quickly it came together, especially since pasta dishes can sometimes feel like too much work. You’ll find that the balance of bright lemon, fresh parsley, and rich butter makes for a fresh but indulgent flavor combo that works beautifully. Plus, it’s perfect if you want a delicious dinner that feels fancy but doesn’t keep you tied to the stove forever.

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Ingredients You’ll Need

All the ingredients here work in harmony to build layers of flavor, from the garlic and lemon to the butter and wine. When shopping, look for fresh lemons and parsley—they really make a difference in the taste.

• Spaghetti: Choose a good-quality brand; it holds sauce well and cooks to a perfect al dente texture.
• Chicken tenders: They’re quick to cook and remain tender, perfect for this dish.
• Fine sea salt: Enhances all the flavors without overpowering them.
• Black pepper: Freshly ground for the best aroma and subtle heat.
• All-purpose flour: For dredging the chicken to get that beautiful golden crust.
• Olive oil: Use extra virgin for richer flavor.
• Unsalted butter: Key to that luscious, silky sauce.
• Dry white wine: Chardonnay or Sauvignon Blanc works best for a subtle fruity note.
• Garlic cloves: Fresh and minced—this is where a lot of the dish’s flavor comes from.
• Lemon zest: Adds a bright, citrus aroma—be sure to use just the yellow part!
• Lemon juice: Freshly squeezed for optimal tanginess.
• Parsley: Finely chopped to sprinkle in for freshness and color.
• Parmesan cheese: Freshly shredded, always—nothing beats the nutty, savory finish it gives.

Variations

One of the things I love most about this Chicken Scampi Pasta Recipe is how easy it is to make it your own. Whether you want to switch up proteins or add a bit more veggie goodness, this dish welcomes creativity.

• Use Shrimp Instead of Chicken: I swapped chicken for shrimp once and it turned out just as amazing—shrimp cooks super fast and pairs really well with the lemon buttery sauce.
• Gluten-Free Option: Swap the spaghetti for gluten-free noodles and use gluten-free flour to dredge the chicken, so no one misses out.
• Add Veggies: Toss in asparagus tips or baby spinach during the last few minutes; it adds great texture and color.
• Spicy Twist: Toss in some red pepper flakes with the garlic for a little heat—I love this when I want a bolder flavor.

How to Make Chicken Scampi Pasta Recipe

Step 1: Prep Everything First

I always start by chopping, zesting, juicing, and mincing every ingredient before turning on the stove. It keeps the cooking flow smooth so you won’t feel rushed or scrambling. Season the chicken tenders with salt and pepper, then lightly dredge them in all-purpose flour. This helps them get that golden crust when sautéed.

Step 2: Cook the Pasta to Al Dente

Bring a large pot of water to a rolling boil and add plenty of salt—it’s your chance to flavor the pasta itself. Cook the spaghetti according to the package instructions, aiming for al dente when it’s firm but not hard. Don’t forget to reserve about half a cup of the pasta water before draining; that starchy water is magic for adjusting your sauce consistency later.

Step 3: Sauté the Chicken in Batches

This part makes all the difference. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and 1 tablespoon butter. Cook the chicken tenders in batches—about 2 minutes on each side—until golden brown and cooked through to 165˚F. This batch cooking prevents overcrowding, which can steam the chicken instead of crisping it up. Keep the cooked chicken warm on a plate while you finish the next batch.

Step 4: Make the Luscious Scampi Sauce

Once the chicken is done, carefully pour in the white wine to deglaze the pan, scraping up those wonderful browned bits stuck to the bottom. Let the wine reduce from 3/4 cup down to about 1/4 cup—it concentrates the flavor perfectly. Then stir in 4 tablespoons of butter until melted and glossy. Add minced garlic and let it simmer just about 30 seconds until fragrant (watch it closely so it doesn’t burn!). Off heat, mix in lemon juice, lemon zest, and chopped parsley, then season with salt to your taste.

Step 5: Combine and Serve

Return the chicken to the pan and toss it gently in the sauce so every bite gets coated in that buttery goodness. Transfer the drained pasta to a large serving bowl, then spoon the sauce (and even a splash of the reserved pasta water if you want more sauce) over it. Toss lightly, then top with the chicken and drizzle any remaining sauce. Garnish with extra parsley and a generous sprinkle of freshly shaved Parmesan for that irresistible finishing touch.

How to Serve Chicken Scampi Pasta Recipe

Garnishes

I like to finish with plenty of fresh parsley because it adds a pop of color and a fresh herbal note that brightens every bite. Freshly shredded Parmesan is a must for me—it melts a little on the warm pasta and adds that savory, nutty flavor that feels so comforting.

Side Dishes

My go-to sides are a crisp green salad with a light vinaigrette and some crusty garlic bread to soak up all that delicious sauce. Roasted or steamed veggies like asparagus or green beans also pair nicely, balancing the richness of the dish.

Creative Ways to Present

For a special occasion, I sometimes serve this pasta in individual shallow bowls, garnished with lemon twists and sprigs of parsley. A drizzle of extra virgin olive oil on top adds a beautiful shine and silky texture that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store my leftovers in an airtight container in the fridge and try to eat them within 2 days for the best texture. The chicken stays juicy, and the flavors even deepen overnight, making it a fantastic next-day meal.

Freezing

If you want to freeze this Chicken Scampi Pasta Recipe, separate the chicken from the pasta and sauce to maintain the best texture. Freeze the sauce and chicken together for up to 2 months, but the pasta freezes less well, so freeze it separately or cook fresh when reheating.

Reheating

When reheating, I warm the sauce and chicken gently in a skillet, adding a splash of water or broth if it feels too thick. Then mix in freshly cooked pasta or leftover pasta heated separately to keep everything tasting fresh and not mushy.

FAQs

Final Thoughts

This Chicken Scampi Pasta Recipe has become a regular in my home because it’s reliably delicious and surprisingly simple, which I think are the two most important things in weeknight cooking. You’ll enjoy the fresh, buttery flavors and the juicy chicken in every bite — it just feels like a warm hug at the dinner table. Go ahead, try making it your own, and I promise it’ll become one of your favorites too.

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