Chicken Scampi Garlic Butter (Printable Recipe)

Savory chicken scampi with garlic butter, white wine, lemon and pasta—quick, flavorful, and satisfying.

# Ingredients You'll Need:

→ For the Chicken

01 - 1 pound chicken breast, diced
02 - Salt, to taste
03 - Black pepper, to taste
04 - 1 teaspoon Italian seasoning
05 - 1/2 teaspoon lemon pepper seasoning
06 - 3 tablespoons all-purpose flour
07 - 2 tablespoons olive oil
08 - 2 tablespoons salted butter

→ For the Pasta and Sauce

09 - 8 ounces angel hair pasta
10 - 6 tablespoons salted butter, divided
11 - 5 cloves garlic, minced
12 - 1/2 cup dry white wine
13 - 1/8 teaspoon red pepper flakes
14 - 1/2 cup fresh tomatoes, diced
15 - 1/4 cup fresh parsley, roughly chopped
16 - 2 tablespoons lemon juice, freshly squeezed
17 - 1/2 cup reserved pasta water
18 - 1/2 cup Parmesan cheese, shredded from a block
19 - 1/2 cup Asiago cheese, shredded from a block
20 - Salt, to taste
21 - Black pepper, to taste

# Steps to Follow:

01 - Season diced chicken with salt, pepper, Italian seasoning, and lemon pepper. Coat evenly with flour.
02 - Heat olive oil and butter in a skillet. Add chicken and cook until golden brown and fully cooked. Remove and set aside.
03 - In the same skillet, melt butter and sauté minced garlic for 1–2 minutes until fragrant.
04 - Add white wine, reduce by half. Stir in butter, red pepper flakes, cooked chicken, and chopped parsley. Toss to combine. Swirl in 1 tablespoon cold butter over low heat.
05 - Cook angel hair pasta in salted boiling water until al dente. Drain and reserve 1/2 cup pasta water.
06 - In a bowl, combine reserved pasta water, lemon juice, Parmesan, and Asiago cheese. Stir until slightly melted.
07 - Add pasta to skillet with chicken. Pour in cheese mixture. Toss to coat thoroughly. Garnish with diced tomatoes and serve immediately.

# Extra Tips:

01 - Use freshly squeezed lemon juice and freshly shredded cheese for the best flavor and texture.
02 - Substitute chicken broth for white wine if desired, though wine enhances flavor depth.
03 - Add cold butter at the end (monter au beurre) to thicken and enrich the sauce.

Go Back