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Chicken Scampi

Chicken scampi is a restaurant-style meal you can make in minutes! With a garlicky white wine sauce and tender chicken, it's always a hit.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 548 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 8 ounces whole wheat angel hair pasta or spaghetti noodles
  • 1 pound boneless skinless chicken breasts, diced into bite-sized pieces
  • ½ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons unsalted butter cut into 1-tablespoon pieces, divided
  • 1 shallot finely chopped
  • 6 cloves garlic minced about 2 tablespoons
  • ½ cup dry white wine or chicken broth
  • zest of 1/2 lemon
  • ¼ cup freshly squeezed lemon juice
  • ¼ to ½ teaspoon red pepper flakes
  • ⅓ cup grated parmesan plus additional for serving
  • ¼ cup chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve 1 cup of the pasta cooking liquid, then drain*.
  2. Pat the chicken dry. Place in a bowl and toss with the salt and the flour.
  3. In a large, deep skillet, heat the oil and 1 tablespoon of the butter over medium. Add the chicken and cook on all sides untiled browned and cooked through, about 5 minutes. Remove to a plate.
  4. Add 1 tablespoon butter and the shallot to the skillet. Cook until the shallot is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds to 1 minute, until fragrant.
  5. Pour in the wine and stir to scrape up the browned bits from the bottom of the skillet. Let simmer until reduced by half, about 3 minutes.
  6. Reduce the heat to low. Add ½ cup of the reserved pasta water, lemon zest, lemon juice, red pepper flakes, chicken, pasta, and remaining 2 tablespoons butter. With tongs, toss the noodles with the chicken so that they are coated with the garlic-lemon sauce. Add the Parmesan and parsley. Continue tossing until silky and combined. Enjoy immediately, with additional Parmesan to taste.

Notes

  • *Ideally, the pasta should go right into the lemon butter sauce as soon as it's cooked. I like to wait to drop the pasta into the boiling water just after I've finished cooking the chicken in step 3. Don't forget to save your pasta cooking liquid!
  • TO STORE: Refrigerate leftover chicken scampi in an airtight container for up to 3 days.
  • TO REHEAT: Reheat chicken scampi in a skillet set over medium-low heat, adding a splash of broth if needed to loosen things up. You can also reheat the pasta in the microwave until hot.
  • TO FREEZE: Freeze leftovers in an airtight storage container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
  • TO STORE: Refrigerate leftover chicken scampi in an airtight container for up to 3 days.
  • TO REHEAT: Reheat chicken scampi in a skillet set over medium-low heat, adding a splash of broth if needed to loosen things up. You can also reheat the pasta in the microwave until hot.
  • TO FREEZE: Freeze leftovers in an airtight storage container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition Information

Serving 1(of 4) Calories 548kcal (27%) Carbohydrates 51g (17%) Protein 36g (72%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 110mg (37%) Potassium 664mg (19%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 811IU (16%) Vitamin C 15mg (17%) Calcium 126mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 548

% Daily Value*

Serving 1(of 4)
Calories 548kcal 27%
Carbohydrates 51g 17%
Protein 36g 72%
Fat 21g 32%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.5g 25%
Cholesterol 110mg 37%
Potassium 664mg 14%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 811IU 16%
Vitamin C 15mg 17%
Calcium 126mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.