This Chicken Scampi is a bright, garlicky pasta dish made with tender chicken, lemon, white wine, and a light buttery sauce that coats every strand of spaghetti. It's an easy stovetop dinner that delivers classic scampi flavor without complicated steps or long prep.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Scampi
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Chicken breast, spaghetti, garlic, lemon juice, white wine
📖 Dietary Info: Gluten-free option
👌 Difficulty: Easy - stovetop pasta dinner
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Cubed chicken is lightly coated, browned until golden, then tossed in a simple garlic lemon sauce that comes together quickly in the same skillet. Finished with pasta and optional Parmesan, this chicken scampi is perfect for busy weeknights but polished enough to serve for guests.
If you enjoy simple pasta dinners like this, you might also like our Cajun Chicken Pasta, Bang Bang Shrimp Pasta, or Crockpot Chicken Tortellini. These easy recipes are designed for weeknight cooking and pair well with salads, bread, or roasted vegetables.
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Why You'll Love this Chicken Scampi:
Bright, Garlicky Flavor: Lemon juice, white wine, and garlic create a light, flavorful sauce that coats the chicken and pasta without feeling heavy.
Tender Chicken Pieces: Cubed chicken cooks quickly and evenly, staying juicy while picking up plenty of flavor from the sauce.
Simple Stovetop Dinner: Everything comes together on the stovetop with minimal prep, making this an easy option for busy weeknights.
Restaurant Style at Home: This chicken scampi delivers classic flavors you'd expect from a restaurant, made easily in your own kitchen.
Key Ingredients:
- chicken breast. Lean, tender chicken breast cooks quickly when cubed and stays juicy in the light scampi sauce.
- spaghetti. Classic for soaking up the garlicky lemon sauce, but any long pasta works well here.
- garlic. The backbone of scampi flavor, adding bold, savory depth to the sauce.
- white wine. Adds brightness and helps balance the richness of the butter and olive oil.
- chicken broth. Chicken Bone Broth adds savory flavor and helps create enough sauce to coat the pasta evenly.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-Free Option: Use gluten-free spaghetti and substitute a gluten-free all-purpose flour for dredging the chicken.
- Different Pasta: Linguine, angel hair, or fettuccine can be used in place of spaghetti.
- No Wine Option: Replace the white wine with additional chicken broth and a splash of extra lemon juice.
- Extra Veggies: Add sautéed mushrooms, spinach, or asparagus to the skillet before tossing with the pasta.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
How to Make Chicken Scampi:
- Step 1: Bring a large pot of water to a boil. Cook the spaghetti according to package instructions, then drain and set aside. In a bowl, combine the flour, Italian seasoning, salt, and pepper. Add the cubed chicken and toss until evenly coated.
- Step 2: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Add the chicken in a single layer and cook for 4 to 5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: Add the remaining tablespoon of butter to the skillet, then add the minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Step 4: Pour in the chicken broth, white wine, and lemon juice. Bring to a gentle simmer and cook for 3 to 4 minutes, allowing the sauce to reduce slightly.
- Step 5: Return the chicken to the skillet and toss to coat in the sauce.
- Step 6: Add the cooked spaghetti and toss until everything is well combined.
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Recipe Notes & Tips:
- Cook the Chicken in a Single Layer: Avoid overcrowding the skillet so the chicken browns properly instead of steaming.
- Do Not Overcook the Garlic: Garlic burns quickly, so sauté it just until fragrant before adding the liquids.
- Simmer to Reduce the Sauce: Letting the sauce simmer briefly concentrates the flavors and helps it coat the pasta evenly.
- Adjust Lemon to Taste: Start with the listed amount, then add more lemon juice if you prefer a brighter scampi flavor.
- Serve Immediately: Chicken scampi is best enjoyed right away while the sauce is glossy and the pasta is hot.
How to Store:
Refrigerator: Store leftover chicken scampi in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat or in the microwave, adding a small splash of broth or water to loosen the sauce if needed.
Freezer: Freezing is not recommended, as the sauce can separate and the pasta texture may change once thawed.
Chicken Scampi FAQs:
Yes. You can replace the white wine with additional chicken broth and a splash of lemon juice. The flavor will still be bright and balanced.
Cook the chicken just until done and remove it from the skillet before making the sauce. Adding it back at the end helps keep it tender.
Yes. Use gluten-free pasta and a gluten-free all-purpose flour to dredge the chicken. The sauce itself is naturally gluten-free.
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Chicken Scampi
Ingredients
- 16 ounces spaghetti noodles
- 1 pound chicken breast, cubed
- ½ cup flour
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 garlic cloves, minced
- 1 cup chicken broth
- ½ cup dry white wine
- ¼ cup lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a bowl, combine the flour, Italian seasoning, salt, and pepper. Toss the cubed chicken in the flour mixture until evenly coated.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cubes to the skillet in a single layer. Cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for 1 minute, until fragrant.
- Pour in the chicken broth, white wine, and lemon juice. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Add the cooked spaghetti, tossing everything together until well combined. Garnish with fresh parsley and grated Parmesan if desired.
Nutrition
Notes
- Cook the Chicken in a Single Layer: Avoid overcrowding the skillet so the chicken browns properly instead of steaming.
- Do Not Overcook the Garlic: Garlic burns quickly, so sauté it just until fragrant before adding the liquids.
- Simmer to Reduce the Sauce: Letting the sauce simmer briefly concentrates the flavors and helps it coat the pasta evenly.
- Adjust Lemon to Taste: Start with the listed amount, then add more lemon juice if you prefer a brighter scampi flavor.
- Serve Immediately: Chicken scampi is best enjoyed right away while the sauce is glossy and the pasta is hot.
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