Get a restaurant-style dinner on the table in 30 minutes with this delicious and easy chicken scampi recipe. The perfect Olive Garden dupe of angel hair pasta in a garlic butter sauce with white wine and fresh lemon. Don’t forget the juicy chicken pieces!

Winner winner chicken scampi dinner! This is an absolute classic in our house inspired by everyone’s favorite Olive Garden Chicken Scampi. Because who doesn’t want a restaurant-quality meal that you can make at home?

This chicken scampi is:

1. An easy weeknight meal – Because who has time to cook a whole 3 course meal on a weeknight?
2. Packed full of flavor – olive oil, garlic, fresh lemon juice, shallots, dry white wine, and parsley. It’s an Italian party in your mouth!
3. Perfect for those who don’t like shrimp – Want the shrimp scampi…but without the shrimp? If you don’t like or are allergic to shrimp I’ve got you covered with this chicken scampi recipe. Perfect for anyone who doesn’t want seafood!

What is Chicken Scampi?

Scampi is oftentimes associated with Shrimp Scampi, an Italian-American dish that consists of pan-fried shrimp and pasta in a garlic, butter and wine sauce. Scampi actually refers to a type of crustacean called langoustine or Dublin Bay Prawn. So technically “Chicken Scampi” would be “Chicken Shrimp”, which well, doesn’t make much sense!

However, the dish has been popularized by the American chain Olive Garden and has come to be synonymous with traditional shrimp scampi but made with chicken breast instead of shrimp.

Ingredients Needed

• Angel Hair Pasta -Chicken scampi traditionally uses angel hair pasta but feel free to use whatever pasta you’d like.
• Chicken Tenders -I like using chicken tenders simply because some slicing has already been done for you but you can use chicken breasts or even chicken thighs too.
• Flour – all-purpose white flour works great here. We’re using this to lightly bread the chicken.
• Extra Virgin Olive Oil – for cooking the chicken + for the sauce.
• Butter – I like use butter to cook the aromatics (garlic + shallot) but you can use additional olive oil instead if desired.
• Garlic Cloves – lots of garlic! Scampi doesn’t hold back on the garlic.
• Shallot – If you don’t have shallot, red onion can easily be substituted in place.
• Dry White Wine – Pinot Grigio and Sauvignon Blanc. If you don’t have wine or are avoiding alcohol I’d recommend using chicken broth in place and a little splash of white wine vinegar (if you have) or additional lemon juice.
• Lemon juice – Ideally from a fresh lemon
• Red Pepper Flakes – for a little kick. You can skip if you don’t like spice.
• Parmesan Cheese – Ideally using freshly grated parmesan cheese.
• Fresh Parsley – for sprinkling on top. You could also use a different fresh herb like basil or oregano.
• Salt and Pepper – feel free to adjust based on taste preference.

How to Make Chicken Scampi

STEP 1: COOK PASTA

Cook your pasta al dente according to package instructions. Reserve a cup of pasta water for later. Drain pasta and set aside.

STEP 2: COOK CHICKEN

In a large bowl add your chicken pieces, flour and 1/2 a tsp salt. Toss to fully coat chicken. Add olive oil to a large pot or skillet over medium heat. Add your chicken pieces and sear until browned on bottom, about 4 mins, turn and let cook through for another 2 – 3 mins. Remove chicken from pot and set aside.

STEP 3: MAKE SAUCE

Add butter to pot and allow to melt over medium heat. Stir in garlic and shallot and cook for 1-2 mins. Watch carefully to ensure it doesn’t burn. Stir in white wine and deglaze pan. Add 1/2 cup of reserved pasta water, 1/2 tsp salt and a 1/4 tsp black pepper and allow sauce to cook and reduce for 3-5 mins. Stir in lemon juice and red pepper flakes (if using).

STEP 4: FINISH DISH

Lower to medium-low heat and stir in your cooked pasta and chicken and more pasta water if needed (discard remaining if there’s enough sauce to coat pasta). Sprinkle with fresh parmesan and parsley and serve.

Chicken Scampi FAQs

Storage Instructions

This chicken scampi recipe will keep in an airtight container in the fridge for up to 3 days. Simply reheat leftovers in the microwave or on the stove top.

Freezer Instructions: Store leftovers in a freezer-safe container or bag for up to 3 months. Allow to thaw overnight in the fridge. Reheat on stove top.

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