Chicken Scampi Recipe
This Chicken Scampi Recipe features golden chicken tenders in a buttery garlic sauce with a splash of white wine and fresh lemon, all served over angel hair pasta. It is a restaurant-quality meal that comes together quickly.
Equipment
- 12-inch nonstick or stainless steel skillet - large enough to toss pasta and chicken together
- Large pasta pot
- Shallow bowl or plate - for dredging chicken in flour
- Tongs or spatula
- Box cheese grater or microplane - for freshly grating Parmesan and zesting lemon
- Citrus juicer - (optional)
- Sharp chef's knife and cutting board
- Measuring cups and spoons
- Ladle or heatproof cup - for reserving pasta water
- Large serving bowl or platter - (optional)
Ingredients
- 1.5 lbs chicken tenderloins - 680g, or chicken breasts cut into tender-sized strips
- salt and black pepper - to taste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon lemon pepper seasoning
- 0.5 cup all-purpose flour - 60g, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter - 60g, divided
- 6 cloves fresh garlic - minced, about 2 tablespoons
- 0.5 cup dry white wine - 120ml, such as Sauvignon Blanc or Pinot Grigio
- 0.5 cup low-sodium chicken broth - 120ml
- 1 lemon - zested and juiced, about 3 tablespoons juice
- 0.25 teaspoon red pepper flakes - optional, but recommended
- 12 oz angel hair pasta - 340g
- 0.5 cup reserved pasta water - 120ml
- 0.5 cup freshly grated Parmesan cheese - 50g, plus more for serving
- 0.25 cup fresh flat-leaf parsley - 15g, chopped
- 1 cup cherry tomatoes - 150g, halved, optional but adds color and freshness
Instructions
- Bring a large pot of salted water to a rolling boil.
- Pat chicken dry and season with salt, pepper, Italian seasoning, and lemon pepper. Dredge in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.
- While chicken cooks, add angel hair pasta to the boiling water and cook according to package directions until al dente (3-4 minutes). Reserve ½ cup of pasta water before draining.
- In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and cook for 30-60 seconds until fragrant. Pour in white wine, scraping up browned bits, and let it reduce by half (3-4 minutes).
- Add chicken broth and simmer for 2-3 minutes. Stir in lemon juice, lemon zest, and red pepper flakes. Add cherry tomatoes if using and cook 1-2 minutes.
- Return chicken to the skillet. Add cooked angel hair pasta and toss to coat with the sauce. Add reserved pasta water as needed to reach desired consistency. Stir in half the Parmesan and parsley.
- Serve immediately, garnished with additional Parmesan, black pepper, and red pepper flakes. Offer lemon wedges on the side.
Notes
- Dry the chicken thoroughly: Patting the chicken dry with paper towels ensures a golden, crispy sear. Moisture prevents browning.
- Don't crowd the pan: Cook chicken in batches if needed. Overcrowding causes steaming and pale chicken.
- Use fresh garlic only: Pre-minced jarred garlic lacks the same punch and will affect the sauce's flavor.
- Shake off excess flour: A light, even coating creates a perfect crust. Too much flour makes the exterior gummy.
- Reserve pasta water before draining: The starchy water is essential for creating a glossy, restaurant-quality sauce that clings to the pasta.
- Don't overcook the garlic: 30-60 seconds over medium heat is all it needs. Burned garlic turns bitter.
- Use dry white wine: Pinot Grigio, Sauvignon Blanc, or Pinot Blanc work beautifully. Avoid sweet wines.
- Make it creamy: For a creamy version, stir in ¼ cup (60ml) heavy cream after reducing the wine and broth.
- Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating instructions: Reheat in a skillet over medium-low heat with a splash of broth or water. Stir gently until warmed through.