Introduction

Chicken Scampi Pasta is one of those dishes that feels fancy but is secretly so simple to make. It’s the kind of recipe you pull out when you want to impress someone—maybe for a cozy dinner date at home or when you’re feeding the whole family on a busy weeknight.

With its buttery garlic sauce, zesty lemon kick, tender strips of chicken, and colorful bell peppers tossed over perfectly cooked pasta—this dish hits all the right notes. It’s comforting, vibrant, and packed with flavor, yet it all comes together in about 30 minutes.

Whether you’re new to cooking or just looking for a go-to pasta dish that never disappoints, this Chicken Scampi Pasta is about to become a favorite in your rotation.

Why You’ll Love This Recipe

Key Benefits

Let’s be honest—some pasta recipes look great in pictures but end up being a little bland or way too complicated. Not this one. Here’s why this Chicken Scampi Pasta stands out:

• Quick and Easy: You’ll have dinner on the table in 30 minutes, no stress involved.

• One Pan for the Sauce: Less mess, less cleanup. That’s always a win.

• Bright and Bold Flavors: Garlic, lemon, butter, and a splash of white wine bring everything to life.

• Weeknight-Friendly, Dinner Party-Approved: It’s simple enough for a Wednesday night but impressive enough for guests.

Suitable For

This recipe doesn’t play favorites—it works for just about everyone:

• Beginner cooks looking for a confidence boost (you got this).

• Busy families who want a quick, balanced dinner.

• Anyone who loves Olive Garden-style meals but wants to make them at home for half the price.

• Meal preppers—leftovers reheat beautifully, and you can even make it ahead.

Ingredients for Chicken Scampi Pasta

Core Ingredients

Don’t worry—nothing fancy here. Most of these are pantry staples or easy to find at any grocery store.

• Linguine or Spaghetti: Choose your favorite long pasta. Linguine is classic, but spaghetti works just as well.

• Chicken Breast or Tenders: Sliced into strips for quick, even cooking.

• All-Purpose Flour: For lightly coating the chicken and giving it a golden crust.

• Olive Oil and Butter: A perfect pairing for flavor and richness.

• Fresh Garlic: The foundation of scampi flavor. Don’t skimp.

• White Wine or Chicken Broth: Adds depth to the sauce. No alcohol? Broth is just fine.

• Lemon Juice: Brightens the entire dish.

• Bell Peppers and Onion: For sweetness, color, and crunch.

• Parmesan Cheese: For a savory, melty finish.

• Fresh Parsley: A touch of freshness to bring it all together.

• Red Pepper Flakes (optional): For a little heat if you like a bit of a kick.

Substitutions and Tips

• No wine? No problem—chicken broth does the job beautifully.

• Want to lighten it up? Use half the butter or add more veggies like spinach or asparagus.

• Gluten-free? Use your favorite GF pasta and flour substitute.

• Prefer shrimp? Go ahead and swap the chicken for shrimp—just cook it for less time.

This recipe is flexible. Don’t be afraid to make it your own based on what’s in your fridge.

Best Chicken for Chicken Scampi Pasta

When it comes to choosing chicken, the goal is something that cooks quickly and stays juicy.

Chicken tenders are a fantastic choice because they’re already the perfect size. But boneless, skinless chicken breast works just as well—just slice it into thin strips. The thinner the pieces, the quicker they cook and the better they soak up that garlic butter sauce.

Pro tip: Lightly dredging the chicken in seasoned flour before searing gives you a golden crust and helps thicken the sauce later on. It’s a small step that makes a big difference.

Kitchen Tools You’ll Need

You don’t need a full chef’s kitchen to make this recipe shine—just a few basics.

Must-Have Tools

• Large Skillet or Sauté Pan: Big enough to toss everything together.

• Pasta Pot: For boiling the linguine.

• Tongs or Wooden Spoon: To turn the chicken and toss the pasta.

• Sharp Knife & Cutting Board: For prepping the veggies and chicken.

• Measuring Cups & Spoons: Precision is key for seasoning and sauce.

• Grater or Microplane: For fresh Parmesan (trust me, it’s worth it).

Nice-to-Have Tools

• Garlic Press: Makes mincing faster if you’re not a fan of chopping.

• Citrus Juicer: For getting every drop out of that lemon.

• Colander: For draining pasta easily.

Having the right tools on hand can make the process smoother, but don’t stress if you’re missing one—this recipe is forgiving and fuss-free.

How to Make the BEST Chicken Scampi Pasta

Step-by-step guide to a flavorful, cozy meal everyone will love

How to Make Chicken Scampi Pasta

This dish comes together beautifully in just a few steps, and I’ll walk you through each one like we’re cooking side by side. Don’t worry—everything is totally manageable, even if you’re not a seasoned cook. Let’s dive in.

Step 1: Cook the Pasta

Start with a big pot of salted water—salty like the sea. This is your first chance to season the pasta itself, so don’t skip it. Bring the water to a boil, then drop in your linguine or spaghetti.

Cook it until it’s just al dente—firm to the bite. It’ll finish cooking slightly when tossed with the sauce, so don’t let it go mushy. Before you drain it, scoop out about half a cup of that starchy pasta water and set it aside. It’s liquid gold for your sauce later.

Step 2: Dredge and Prep the Chicken

While the pasta cooks, prep your chicken. You’ll want thin strips for quick cooking and maximum surface area to soak up flavor.

In a shallow bowl, mix flour with salt, black pepper, and a little paprika. Lightly coat the chicken strips in the flour mixture—this adds a delicate crust and helps thicken the sauce ever so slightly. Shake off any excess.

Step 3: Sear the Chicken

Now, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter melts and sizzles, lay the chicken strips in a single layer.

Let them cook for about 4 to 5 minutes on each side—don’t move them too much. You want that golden crust. Once cooked through, transfer them to a plate and keep them warm (a foil tent or low oven works great).

Step 4: Sauté the Veggies

In the same skillet—don’t wash it, those little brown bits at the bottom are flavor gold—add your remaining tablespoon of olive oil. Toss in the sliced bell peppers and onion.

Sauté them until they’re soft and just starting to caramelize, about 4 to 5 minutes. Then, stir in the minced garlic and cook for just 1 minute more. Garlic burns quickly, so keep an eye on it.

Step 5: Build the Scampi Sauce

Time to deglaze. Pour in your white wine (or broth if you prefer) and use a wooden spoon to scrape up every flavorful bit stuck to the bottom of the pan. That’s where the magic happens.

Add lemon juice, the remaining chicken broth, a pinch of red pepper flakes (if you like a little kick), and the last two tablespoons of butter. Let it simmer for 3 to 4 minutes. The sauce should reduce just slightly and start to smell absolutely irresistible.

Step 6: Bring It All Together

Add your cooked pasta right into the skillet. Toss everything gently to coat the noodles in that buttery, lemony sauce. If the sauce looks a bit dry, add a splash of the reserved pasta water—it brings creaminess and helps everything cling to the noodles.

Stir in the grated Parmesan and chopped parsley. Then, nestle the chicken pieces on top, letting them soak in that flavor for a minute or two.

And that’s it. Your skillet is now full of saucy, colorful, flavorful Chicken Scampi Pasta.

Tips for Success

• Don’t rush the chicken: Let it sear undisturbed for that perfect golden crust.

• Use fresh ingredients: Fresh garlic, lemon juice, and herbs take the flavor to the next level.

• Save the pasta water: It’s your secret weapon for a silky, well-emulsified sauce.

• Taste as you go: Especially the sauce—add more lemon, salt, or Parmesan to balance everything.

You’ve got plenty of room to make this dish your own, so don’t be afraid to play around.

How to Store Chicken Scampi Pasta

At Room Temperature

This dish is best served fresh, but if you’re leaving it out for a bit (say during dinner), it’s fine at room temp for up to 2 hours. After that, pop it in the fridge.

In the Refrigerator

Store leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Freezing Tips

This pasta is best enjoyed fresh or refrigerated. Freezing can make the pasta and peppers a little mushy, but if you must, freeze the chicken and sauce separately from the pasta for better texture when reheated.

Frequently Asked Questions (FAQs)

Can I use shrimp instead of chicken?

Absolutely. Shrimp Scampi is actually the classic version of this dish. Just swap the chicken for peeled, deveined shrimp and cook for 2 to 3 minutes per side until pink and opaque. Don’t overcook them—they turn rubbery fast.

Do I have to use white wine?

Nope. If you prefer not to cook with wine, go with chicken broth. You’ll still get great flavor, just a bit less acidity and complexity. A splash of white wine vinegar or lemon juice can add some brightness if you’re skipping the wine.

What kind of pasta works best?

Linguine is traditional and holds up well with the sauce. But spaghetti, angel hair, or even fettuccine are all great alternatives. Use what you love or already have in your pantry.

Is it spicy?

Only if you want it to be. The red pepper flakes are completely optional. You can leave them out for a more mild version or add extra if you like heat.

Related Recipes to Try Next

If you loved this Chicken Scampi Pasta recipe, you might also enjoy:

• Garlic Butter Chicken Pasta – A simple and rich weeknight favorite.

• Golden Garlic Chicken Bites over Creamy Parmesan Pasta – Bold flavor with fewer steps.

• Creamy Mushroom and Asparagus Chicken Penne – Perfect for spring pasta cravings.

• Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce – A lighter alternative that’s just as comforting.

• Creamy Garlic Chicken Penne – Rich, indulgent, and totally satisfying.

Conclusion

This Chicken Scampi Pasta is the kind of recipe that makes you feel like a total pro in the kitchen—even if you’re still figuring out where your measuring spoons are. It’s quick, flavorful, and incredibly satisfying, with a little restaurant-style flair but none of the stress.

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