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Easy chicken scampi pasta recipe featured image showcasing a delicious, creamy dish with chicken and pasta, perfect for a quick and satisfying meal.

Easy Chicken Scampi Pasta

This Easy Chicken Scampi Pasta recipe delivers restaurant-quality flavor in just 30 minutes! Tender chicken and perfectly cooked pasta are tossed in a luscious garlic-butter sauce for a quick, satisfying, and crowd-pleasing weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 pound pasta linguine, spaghetti, or fettuccine
  • 1/2 cup unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Grated Parmesan cheese for serving
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder optional, for extra flavor
  • 1/4 cup reserved pasta water

Equipment

  • large pot
  • colander
  • large skillet
  • measuring cups and spoons
  • cutting board
  • knife
  • paper towels
  • Spatula or tongs

Method
 

  1. Fill a large pot with salted water and bring to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain the pasta.
  2. Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Cook in batches if necessary to avoid overcrowding the pan. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
  4. Pour in white wine and chicken broth, and bring to a simmer. Let it simmer for a few minutes, allowing the alcohol to evaporate and the sauce to thicken slightly. Stir in lemon juice, oregano and garlic powder (optional). Season with salt and pepper to taste.
  5. Add the cooked chicken back to the skillet with the scampi sauce. Toss to coat.
  6. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the chopped parsley.
  7. Serve immediately, garnished with grated Parmesan cheese.

Notes

For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end. Add veggies like asparagus, broccoli, or sun-dried tomatoes for extra nutrients and flavor. The chicken and sauce can be made ahead of time and stored separately in the refrigerator for up to 3 days. Toss with freshly cooked pasta just before serving. Use fresh garlic for the best flavor. Deglaze the pan after cooking the chicken by scraping up the browned bits with white wine to add depth to the sauce.