chicken scampi

Chicken Scampi Pasta has a lemon butter sauce that is light, vibrant, and so satisfying. We served this with roasted asparagus which complimented this dish perfectly.

Chicken Scampi Pasta Recipe

spaghetti

lbs chicken tenders

tsp fine sea salt

tsp black pepper

all-purpose flour

Tbsp olive oil (divided)

Tbsp unsalted butter (divided)

dry white wine (chardonnay

garlic ((1 Tbsp minced))

lemon

lemon juice (from 2 lemons)

parsley (finely chopped)

Parmesan (freshly shredded to serve)

Prep: chop, zest, juice, and mince all of your ingredients before you start cooking. Season chicken tenders with salt and pepper then dredge in flour.

Cook pasta: Bring a large pot of water to a boil and add 2 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.

Sautee chicken: While pasta is cooking, cook the chicken. Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter. Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate. Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.

Make sauce: Carefully add 3/4 cup white wine. Return to medium/high heat and scrape the bottom of the pan to deglaze. Cook about 5 minutes or until reduced to about 1/4 cup liquid. Add 4 Tbsp butter and stir to melt. Add garlic and simmer 30 seconds until fragrant. Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.

Combine: Return chicken to the pan and turn to coat in sauce. Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti.  Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*. Serve garnished with more parsley and freshly shredded parmesan.

https://www.youtube.com/watch?v=JymzwqcGwtA

Chicken Scampi Pasta has a garlic butter sauce that is light, vibrant, and so satisfying. It was inspired by our Shrimp Scampi Pasta and the family licked their plates clean with this one. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHICKEN SCAMPI INGREDIENTS: 
►12 oz spaghetti
►1 1/2 lbs chicken tenders
►1 1/2 tsp fine sea salt
►1/2 tsp black pepper
►1/2 cup all-purpose flour
►2 Tbsp olive oil divided
►6 Tbsp unsalted butter divided
►3/4 cup dry white wine chardonnay or sauvignon blanc
►4 garlic cloves (1 Tbsp minced)
►1 tsp lemon zest from 1 lemon
►1/4 cup lemon juice from 2 lemons
►1/3 cup parsley finely chopped
►Parmesan freshly shredded to serve

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/chicken-scampi-pasta/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:37 Prepping chicken tenders
1:17 Prepping rest of ingredients
2:16 How to cook spaghetti
2:44 How to sautee chicken tenders
3:14 Draining pasta
3:50 Making the sauce
4:59 Final assembly
7:17 Plating chicken scampi
8:37 Taste test

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Easy CHICKEN SCAMPI Recipe

This chicken scampi recipe is golden brown chicken tenderloins with peppers and onions over pasta in a butter sauce. It&#039;s a restaurant favorite that tastes even better when you make it at home!

Chicken Scampi

olive oil (divided use)

bell peppers

red onions (thinly sliced)

garlic

lb boneless skinless chicken tenderloins (also called chicken tenders)

flour

salt and pepper

dry angel hair pasta

parsley

butter

white wine

chicken broth

heavy cream

lemon juice

parmesan cheese

Bring a large pot of salted water to a boil.

Place one tablespoon of olive oil in a pan over medium high heat. Add the peppers and onions and cook for 3-5 minutes or until softened. Stir in the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.

Remove the vegetables from the pan; place on a plate and cover to keep warm. Wipe out the pan with a paper towel.

Place the flour on a plate and season generously with salt and pepper. Coat the both sides of the chicken tenders in the flour; shake to remove excess flour.

Heat the remaining tablespoon of olive oil over medium high heat. Add the chicken tenders and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer to the plate with the vegetables.

Cook the pasta according to package directions. While the pasta is boiling, make the sauce.

Wipe out the pan, and melt the butter over medium heat. Add the flour and whisk to combine. Add the white wine and whisk to combine.

Bring the heat to a simmer and cook for 2-3 minutes. Stir in the chicken broth and cream and cook for an additional 3-4 minutes or until sauce has just thickened.  Remove the pan from the heat.

Stir the lemon juice and parmesan cheese into the sauce. Add salt and pepper to taste. Drain the pasta and return to pot.

Place the sauce and pepper mixture into the pot with the pasta; toss to coat evenly. Arrange the chicken on top and sprinkle with parsley. Serve immediately.

For the sauce

https://content.jwplatform.com/videos/6F7Acvnh.mp4

This chicken scampi recipe is golden brown chicken tenderloins with peppers and onions over pasta, all tossed in a white wine and butter sauce. It's a restaurant favorite that tastes even better when you make it at home!

Get ready to savor this Chicken Scampi that&#039;s bursting with a buttery, garlicky, and slightly spicy sauce! Served over your favorite pasta and sprinkled with fresh Parmesan cheese, this dish is perfect for a weeknight dinner yet impressive enough for guests. Easy to make and incredibly delicious, it&#039;s a meal you&#039;ll come back to time and time again!

linguini (or spaghetti or angel hair pasta)

chicken (boneless and skinless, cut into 1 inch cubes)

cornstarch

Italian seasoning

olive oil

butter (unsalted)

garlic (minced)

red pepper flakes

dry white wine

parsley (chopped)

Parmesan cheese (freshly grated)

Cook pasta:

Cook pasta: Cook the the pasta according to package instructions in a large pot of salted boiling water. 

Prep the chicken:

Prep the chicken: Pat dry the chicken pieces then place them in a bowl. Add the cornstarch, Italian seasoning, salt, pepper and toss everything together.

Fry the chicken:

Fry the chicken: In a large skillet, add 2 tbsp of the olive oil and 2 tbsp of the butter and heat over medium high heat until the butter is melted. Add the chicken pieces to the skillet, in a single layer, and sear until browned all around, about 5 minutes. Transfer the chicken, along with remaining butter to a plate.

Make the sauce:

Make the sauce: Add the remaining butter and olive oil to the skillet and cook until the butter has melted. Add the garlic, and red pepper flakes and cook for 30 seconds to 1 minute until the garlic is aromatic. Pour the wine into the garlic butter mixture and cook for 2 minutes until the wine reduces a bit and the alcohol cooks off.

Finish the dish:

Finish the dish: Remove from heat and stir in the lemon juice. Return the chicken to the skillet and toss it well with the sauce. Taste for seasoning and adjust with salt and pepper if needed.

Garnish and serve:

Garnish and serve: You can serve this over the cooked pasta or toss it with the pasta and parsley. Garnish with Parmesan cheese and serve warm.

https://content.jwplatform.com/videos/uCkLLdaS.mp4

Here's a super simple way to cook chicken for an easy weeknight meal! My Chicken Scampi takes only 20 minutes from start to finish! Chicken breast pieces lightly coated with cornstarch and spices, pan fried until golden and served in a delicious white wine sauce! Perfect for busy weeknights!

A flavorful chicken scampi recipe to serve over pasta for an easy and quick weeknight dinner. This Olive Garden copycat recipe is delicious with a fraction of the price.

Olive Garden Chicken Scampi

chicken tenders

salt (or

black pepper (or

all purpose flour

olive oil (divided)

unsalted butter (divided)

red onion (thinly sliced)

red bell pepper (thinly sliced)

green bell pepper (thinly sliced)

orange bell pepper (thinly sliced)

angel hair pasta (cooked)

Red pepper flakes

In a small bowl, combine salt, black pepper and Italian seasoning and mix well.

Season chicken on each side with the salt mixture.

Add any remaining seasoning to the flour in a shallow dish or container and mix well.

Dredge chicken on both sides in the flour shaking off excess flour and set aside. You’ll most likely have leftover flour do not toss that yet.

In a large skillet over medium heat add 1 tablespoon of oil and 1 tablespoon butter.

Add peppers and onions and cook for about 3 minutes or until lightly softened.

Remove vegetables and set aside.

In the same skillet add the remaining oil and another tablespoon of butter.

Cook the chicken for 3-4 minutes on each side. Cook in batches if necessary. Do not overcrowd the pan.

Remove chicken from pan and set aside.

If your pan is super hot remove from heat for a minute to cool it off a bit.

Reduce heat to medium low and add the remaining butter and wait for it to melt.

When butter melts, add garlic and saute for about 20-30 seconds.

Add 3 tablespoons of the remaining leftover flour mixture ( from step4) to the pan and cook until no longer white.

Pour chicken broth and deglaze the pan by scrapping anything out of the bottom and sides of the pan with a spatula.

Pour the heavy cream and stir using a whisk until no lumps exist in the sauce.

Cook the sauce for about 2-3 minutes or until thickened.

Slowly stir in lemon juice, taste to adjust seasoning.

Place cooked pasta in a large bowl or pot then pour sauces and vegetable over.

Toss spaghetti lightly with sauce and vegetables.

Serve pasta in plates topped with chicken.

Garnish with parmesan cheese, parsley or red pepper flakes if desired.

The Chicken Scampi at Olive Garden is buttery and bright, with tender pasta tossed in a creamy sauce. Recreate it at home in under an hour!

Olive Garden Chicken Scampi Copycat Recipe with Pasta

salt

black pepper

milk

chicken tenderloins

green bell pepper (sliced)

red bell pepper (sliced)

yellow bell pepper (sliced)

orange bell pepper (sliced)

onion

angel hair pasta (prepared according to package instructions)

In a shallow bowl, combine the flour, salt, and black pepper. Pour the milk into another bowl.

Dredge each chicken tenderloin into the flour, then dip into the milk, then dredge back into the flour mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated chicken tenderloins and cook for about 5-6 minutes per side until golden brown and cooked though. Remove the chicken from the skillet and set aside.

In the same skillet, add the white wine and deglaze the pan. Add the remaining 2 tablespoons of olive oil. Add the sliced bell peppers, red onion, and minced garlic. Saute for about 5 minutes until the vegetables are tender, remove from the pan.

Reduce the heat to medium-low and pour in the heavy cream and Italian seasoning. Bring to a simmer and add the vegetables and cooked pasta into the cream. How to simmer and reduce slightly, about 5 minutes.

Serve the chicken over the angel hair pasta in the sauce, garnish with fresh parsley and enjoy!

Donna's recipes never fail me, and this one was a hit! I added some sautéed mushrooms for extra flavor, and it was fantastic. 5 stars.

So easy to make, and it turned out absolutely delicious! Donna and Chad's recipes from The Slow Roasted Italian never disappoint! 5 stars.

Goodness, this is my favorite recipe at Olive Garden but it is so expensive and you do not get a good sized portion. I had no idea it was so EASY to make at home AND it was even better than I have ever had at Olive Garden!

A super simple chicken recipe that packs rich and buttery decadence, rounded by complex wine flavor, along with hints of bright lemon, and plenty of freshness from the garlic. It&#039;s such a satisfying dish!

chicken

Tbsp all-purpose flour

Salt and black pepper

Tbsp unsalted butter,

Tbsp minced garlic ((6 cloves))

spaghetti ((or standard))

dry white wine, (such as Sauvignon Blanc)

parmesan cheese ((or Romano cheese, for serving))

Bring a large pot of water to a boil to cook pasta (cook according to directions on package, to al dente. I find it&#039;s best to start cooking the pasta in the boiling water when the wine is reducing just before step 7).

Dab chicken pieces dry with paper towels. Toss with flour, Italian seasoning and salt and pepper (I use about 3/4 tsp salt 1/4 tsp pepper).

Meanwhile melt 3 Tbsp butter with 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.

Add chicken in a single layer and let sear until browned on bottom, about 4 minutes, turn and let cook through about 2 - 3 minutes.

Transfer chicken and butter mixture to a bowl or large plate. Tent with foil to keep warm.

Return pan to medium-low heat. Melt 1 Tbsp butter. Add garlic and saute about 20 seconds, don&#039;t brown it. (At this point, separately add pasta to boiling water to cook to al dente.)

Pour wine and red pepper flakes into butter garlic mixture in skillet and let simmer until reduced by about 3/4, about 5 minutes.

Add remaining 4 tbsp butter and let melt.

Remove from heat, stir in lemon juice. Return chicken to skillet and toss with sauce, season with salt and pepper as needed.

Toss drained pasta with chicken, sauce mixture, and parsley. Garnish servings with parmesan and serve warm.

This dish was a hit with my husband and mom!  We absolutely loved the flavor of the chicken and sauce.  Thank you!

This is my go to recipe. I have to make 2 batches. My husband like shrimp scampi. I don't eat seafood so I make chicken scampi. I also add olive oil. And then I also make a slush of cornstarch to thicken a little.

Made this last night for dinner and my husband and I loved it.  I made a little extra sauce and used angel hair pasta.  Very easy meal everyone would like.  THank you!!!!

This recipe tasted delicious! I added onions and bell peppers which added a nice crunch and mixed well with the flavors.

I want to add that if I made this again, I would need to make several adjustments to the recipe. Notably, I had way more pasta than I needed. Also, this recipe made ~4 servings, not 6, and if I'd known this I would have made less pasta and used 1-2 tbsp less butter. I ended up using about 2.5-3 cups of the pasta I made, which is also much less than what is called for in the recipe. I also recognize that I might use less pasta than others so this adjustment might not be for everyone!

I tracked this recipe as 4 servings based on the final product in MyFitnessPal and 1 serving based on the above adjustments = ~630 calories. This is without a parmesan garnish which I omitted. Note that the recipe says with its original instructions + the garnish it's the same amount. Likely, it is higher (if that is something you worry about; if not, enjoy!).

Overall, an excellent recipe but would recommend less pasta than is listed here and more protein if you would like to ensure you have enough for 6. You'd maybe need to adjust your butter relative to the above adjustments.

I have 2 boys (10 &amp; 12), both on the autism spectrum and food/eating is a struggle with EVERY meal at my house. This has quickly become my quick go to dinner that ALL of us enjoy with very little modification (everything keeps separate in its own bowl), easy enough!

My family really enjoyed it tonight.  

Did add a medium shallot small diced 2 minutes before the garlic.  And some fresh basil at the end...and about 1 tsp of lemon zest....and used a whole pound of pasta ...so reserved about 2 cups of pasta water to add....

Will make again...great recipe

The flavor was wonderful, and the small chicken bites brown and crisp up on the outside, but still tender inside. I’d just add the full box of pasta, personally liking pasta more then chicken…  Great recipe to keep, thank you!

So so good! Adding this to my recipe book for sure!

Absolutely delicious! This is definitely becoming a staple in our house!

I made this recipe tonight exactly as printed and it was fabulous! I did end up using the extra pasta water as I like it saucy. My husband loved it and he is not a lemon sauce kind of guy. Wonderful flavors and the crushed red gave it a nice kick. Thank you for sharing this delicious recipe. Definitely a keeper!

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Top 6 chicken scampi recipes from across the web

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Chicken Scampi Pasta Recipe

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Chicken Scampi

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Olive Garden Chicken Scampi Copycat...

Chicken Scampi

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