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.

Top 4 chicken scampi recipes from across the web

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Chicken Scampi Pasta Recipe

Chicken Scampi

Chicken Scampi

Olive Garden Chicken Scampi

Top 4 chicken scampi recipes from across the web

The most viewed chicken scampi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Scampi Pasta Recipe

Chicken Scampi

Chicken Scampi

Olive Garden Chicken Scampi

The most viewed chicken scampi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine