Chicken scampi is tender, golden pieces of chicken and thin pasta tossed in a glossy garlic, lemon and butter sauce, with sweet red pepper and onion for color. This version makes two plates in one skillet in about 35 minutes, so it feels like a restaurant pasta night without the big portions or the bill. A light dusting of flour helps the chicken brown and later thickens the sauce just a little, so it clings to every strand. I wrote it for evenings when you want something cozy and a bit special without much fuss.
Why you’ll like this chicken scampi
- Made for two: 8 ounces of chicken and 4 ounces of pasta give two satisfying plates.
- One skillet for everything but the pasta: chicken, vegetables and sauce all cook in the same 10-inch pan.
- About 35 minutes: the sauce comes together while the pasta cooks.
- Bright and garlicky: three cloves of garlic, fresh lemon and a little butter and Parmesan.
- Built-in vegetables: half a red bell pepper and a little red onion add sweetness and crunch.
What is chicken scampi?
Scampi started as a shrimp dish, and in American restaurants the word came to mean the sauce: garlic, butter and lemon, tossed with pasta. Chicken scampi uses that same bright, garlicky sauce with pieces of chicken instead of shrimp. Restaurant versions often add sweet peppers and onions and serve it over angel hair, which is the style this recipe follows.
It is a good choice when one of you would rather skip shellfish, or when chicken is simply what is in the refrigerator.
What makes it work
A light flour coating. Tossing the chicken pieces in a tablespoon of flour helps them brown quickly and keeps them tender. The bit of flour left in the pan also gives the sauce a little body.
Cook, set aside, return. The chicken browns first and waits on a plate while the vegetables and sauce cook. It goes back in at the end, so it stays juicy instead of simmering until tough.
A broth and lemon pan sauce. Chicken broth scraped up with the browned bits makes a savory base, and reducing it by about half concentrates the flavor. Fresh lemon juice added at the end keeps it bright.
Butter in two stages. One tablespoon helps brown the chicken; the second goes in with the garlic, giving the finished sauce its rich, glossy finish.
Easy shopping for two. One small chicken breast is usually about 8 ounces, and the recipe uses only half a pepper and a little onion. Wrap the leftover pepper and onion for an omelet or salad later in the week, and keep the rest of the pasta box for another night.
Chicken scampi ingredients
The full amounts are in the recipe card below. Notes on each ingredient:
- Boneless skinless chicken breast: cut it into even 1-inch pieces so they cook in the same time. Chicken tenders work too.
- All-purpose flour: just a tablespoon for a light coating, not a heavy breading.
- Angel hair or thin spaghetti: thin pasta picks up the light sauce well. Linguine or regular spaghetti also work.
- Red bell pepper and red onion: thinly sliced so they soften quickly but keep some crunch.
- Garlic and red pepper flakes: the heart of scampi flavor, with gentle heat you can leave out.
- Low-sodium chicken broth and fresh lemon juice: the base of the sauce. Low-sodium broth lets you control the salt as it reduces.
- Butter, Parmesan and parsley: butter and cheese make the sauce silky; parsley adds freshness.
How to make chicken scampi
- Cook the pasta in salted water and save some cooking water.
- Toss the chicken with flour, salt and pepper.
- Brown the chicken in oil and butter for 5 to 6 minutes, to 165°F, and set it aside.
- Cook the pepper and onion for 3 minutes.
- Add butter, garlic and pepper flakes for 1 minute.
- Simmer the broth for 3 to 4 minutes, then add the lemon juice.
- Toss in the chicken, pasta, Parmesan and parsley with splashes of pasta water.
Cues for each step
Browning the chicken: shake off extra flour and spread the pieces in a single layer with a little space between them. Let them sit until golden underneath before turning. They are done when the largest piece reads 165°F on an instant-read thermometer and the center is white, not pink.
The vegetables: after 3 minutes the pepper and onion should be softened at the edges but still have a little bite. They will soften a bit more in the sauce.
The garlic: with the heat at medium, the garlic needs only about a minute in the butter. Pour in the broth as soon as it smells fragrant, before it browns.
The sauce: scrape the bottom of the pan as the broth simmers to dissolve all the browned bits. When it has reduced by about half, it will look slightly thicker and more golden. After tossing in the pasta and cheese, add pasta water a splash at a time until the sauce coats the pasta without pooling.
Tips for the best chicken scampi
- Time the pasta. Angel hair cooks very quickly, so drop it into the water when you start the sauce, not before.
- Slice the vegetables thin. Thin strips soften in the short cooking time and twirl up with the pasta.
- Taste before salting. Reduced broth and Parmesan add salt, so season at the end.
- Serve right away. Thin pasta keeps absorbing sauce as it sits.
Swaps
- Linguine or spaghetti: use either instead of angel hair and cook according to the package.
- Milder version: leave out the red pepper flakes.
- Chicken tenders: cut them into pieces and cook them the same way as the breast.
What to serve with chicken scampi
Chicken scampi is a complete meal, but a simple side rounds it out. A green salad with a lemony dressing, roasted broccoli or asparagus, or steamed green beans keep things fresh. Warm garlic bread is perfect for the last of the sauce. Set out lemon wedges and extra Parmesan so each of you can finish your plate the way you like.
It is the kind of pasta night that feels like a little celebration for two.
Storing and reheating
Refrigerate leftovers within two hours of cooking in a covered container, and eat them within 3 days. The pasta soaks up the sauce as it sits, so reheat it in a skillet with a splash of broth or water, stirring until hot, to 165°F.
Garlicky, lemony and ready in about half an hour, this chicken scampi makes an ordinary weeknight feel like a dinner out. Grab a skillet and enjoy it together.
Frequently asked questions
What does scampi sauce taste like?
It is bright and savory: garlic and butter for richness, lemon for tang, and a little heat from red pepper flakes. This version uses chicken broth as its base, so it is light rather than creamy.
What pasta goes with chicken scampi?
Angel hair is the classic restaurant choice, and thin spaghetti, regular spaghetti or linguine all work. Thin, long pasta holds the light sauce best.
Why is my chicken tough?
Chicken pieces turn tough when they simmer too long. Brown them just until they reach 165°F, set them aside, and return them only at the end to warm through in the sauce.
Can I make it ahead?
Chicken scampi is best fresh because the pasta absorbs the sauce over time. You can slice the vegetables and cut the chicken earlier in the day, keep them refrigerated, and cook everything in about 20 minutes at dinnertime.
Print
Chicken Scampi for Two
- Total Time: 35 minutes
- Yield: 2 servings
Description
Chicken scampi for two: golden chicken, red pepper and onion tossed with angel hair in a garlic, lemon and butter sauce.
Ingredients
- 4 ounces angel hair or thin spaghetti
- 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt, plus more for the pasta water
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 red bell pepper, thinly sliced
- 1/4 small red onion, thinly sliced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons grated Parmesan, plus more for serving
- 1 tablespoon chopped fresh parsley
- Reserved pasta water (about 1/2 cup)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package. Scoop out about 1/2 cup of the cooking water, then drain.
- Toss the chicken with the flour, salt and a few grinds of pepper until lightly coated.
- Heat the oil and 1 tablespoon of the butter in a 10-inch skillet over medium-high heat. Add the chicken in one layer and cook for 5 to 6 minutes, turning, until golden and the largest piece reads 165°F. Move to a plate.
- Add the bell pepper and onion to the pan and cook for 3 minutes, stirring, until crisp-tender.
- Lower the heat to medium. Add the remaining butter, the garlic and red pepper flakes and stir for 1 minute, until fragrant.
- Pour in the broth, scraping up the browned bits, and simmer for 3 to 4 minutes, until reduced by about half. Stir in the lemon juice.
- Return the chicken and its juices, add the pasta, Parmesan and parsley and toss, adding splashes of pasta water until the sauce coats the pasta. Serve with lemon wedges and more Parmesan.
Notes
Equipment: large pot, 10-inch skillet, tongs, colander, instant-read thermometer
- Linguine or spaghetti can replace the angel hair; cook according to the package.
- Leave out the red pepper flakes for a milder dish.
- Chicken tenders, cut into pieces, can replace the breast.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a skillet with a splash of broth or water until hot.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
