Go Back
Chicken Scampi Pasta is a flavorful dish that features tender chicken strips tossed with spaghetti in a light garlic-butter sauce with a hint of lemon. Inspired by the classic shrimp scampi, this chicken version is just as delicious—simple, satisfying, and perfect for any pasta lover.
Print

Chicken Scampi Pasta

Say hello to your new pasta obsession! This Chicken Scampi Pasta combines juicy chicken tenders with a lemon garlic butter sauce and a generous hit of Parmesan for a weeknight dinner that tastes like it came from your favorite restaurant 😍🧄🍝
Course Dinner
Cuisine American, Italian
Keyword Chicken Scampi Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 12 oz spaghetti
  • 1 1/2 lbs chicken tenders
  • 1/2 cup all-purpose flour
  • 3/4 cup chicken broth
  • 1 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoon olive oil divided
  • 6 Tablespoon unsalted butter divided
  • 4 garlic cloves (1 tabelspoon minced)
  • 1 teaspoon lemon zest from 1 lemon
  • 1/4 cup lemon juice from 2 lemons
  • 1/3 cup parsley
  • Parmesan

Instructions

  • Before you start cooking, take a few minutes to prep everything—chop, zest, juice, and mince all your ingredients so they’re ready to go. Season the chicken tenders with salt and pepper, then lightly coat them in flour for that perfect golden crust.
  • Bring a big pot of water to a boil and add 2 tablespoons of salt. Cook the pasta according to the package instructions until it’s al dente. Before draining, scoop out 1/2 cup of the pasta water and set it aside—you’ll need it later. Drain the pasta and return it to the pot. Partially cover the pot to keep it warm while everything else comes together.
  • While the pasta cooks, get started on the chicken. Heat a large skillet over medium-high heat, then add 1 tablespoon of oil and swirl in 1 tablespoon of butter. Cook the chicken for about 2 minutes on each side, or until golden brown and cooked through (165˚F on a thermometer is the magic number). Move the cooked chicken to a plate. Add another tablespoon of oil and butter to the pan, and cook the second batch of chicken the same way. Once done, transfer it to the plate and cover it to keep warm.
  • Now let’s make that delicious sauce. Carefully pour in 3/4 cup of chicken broth and bring the heat back to medium-high. Scrape the bottom of the pan to release all the flavorful bits (that’s where the magic happens). Let it simmer for about 5 minutes until the liquid reduces down to around 1/4 cup. Stir in 4 tablespoons of butter until it melts, then add the garlic and let it cook for about 30 seconds until fragrant. Take the pan off the heat and stir in the lemon juice, lemon zest, and chopped parsley. Season with 1/2 teaspoon salt, or adjust to your taste.
  • Return the chicken to the pan and turn it so it’s nicely coated in that buttery, lemony sauce. Transfer your warm pasta to a big serving bowl, tilt the pan to spoon that flavorful sauce all over the spaghetti, and give it a light toss. Place the chicken on top and drizzle over any remaining sauce.
  • Finish with a sprinkle of fresh parsley and some shredded parmesan for extra flavor. Enjoy!

Notes

  • Want a saucier pasta? Add a splash of that reserved pasta water to the pan after removing the chicken. Stir to loosen up all the tasty bits and drizzle that over your pasta to boost the flavor even more.