Servings
Font
Back
Chicken Scampi
5 from 51 votes

Chicken Scampi

Chicken Scampi combines diced, seasoned chicken pieces seared in butter and olive oil with a garlic and white wine sauce simmered to a flavorful reduction. Tossed with spaghetti, fresh lemon juice, parsley, and Parmesan cheese, this dish offers a bright, buttery pasta meal with a balance of savory and zesty notes. The addition of red pepper flakes is optional for a mild heat.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 1/4 lbs. chicken breast diced into 1-inch pieces, boneless, skinless
  • 2 Tbsp all-purpose flour
  • 2 tsp Italian seasoning
  • salt freshly ground
  • black pepper freshly ground
  • 8 Tbsp unsalted butter diced into 1-Tbsp pieces
  • 1 Tbsp olive oil
  • 2 Tbsp minced garlic (6 cloves)
  • 12 oz. spaghetti or standard, thin
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1/8 - 1/4 tsp red pepper flakes to taste (optional
  • 1 Tbsp lemon juice fresh
  • 1/3 cup chopped parsley
  • 2/3 cup shredded Parmesan Cheese (or Romano cheese, for serving)

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil to cook pasta (cook according to directions on package, to al dente. I find it's best to start cooking the pasta in the boiling water when the wine is reducing just before step 7).
  2. 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).
  3. Meanwhile melt 3 Tbsp butter with 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
  4. 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.
  5. Transfer chicken and butter mixture to a bowl or large plate. Tent with foil to keep warm.
  6. Return pan to medium-low heat. Melt 1 Tbsp butter. Add garlic and saute about 20 seconds, don't brown it. (At this point, separately add pasta to boiling water to cook to al dente.)
  7. Pour wine and red pepper flakes into butter garlic mixture in skillet and let simmer until reduced by about 3/4, about 5 minutes.
  8. Add remaining 4 tbsp butter and let melt.
  9. Remove from heat, stir in lemon juice. Return chicken to skillet and toss with sauce, season with salt and pepper as needed.
  10. Toss drained pasta with chicken, sauce mixture, and parsley. Garnish servings with parmesan and serve warm.