Italian Scampi Chicken Pasta

There’s so much to adore about Italian Scampi Chicken Pasta. Here’s why it’s a must-try:

1. Garlic Butter Bliss : The sauce is packed with fragrant garlic and butter for an indulgent flavor base.
2. Quick and Easy : Ready in under 30 minutes—perfect for busy weeknights or last-minute dinner plans.
3. Versatile : Use shrimp, scallops, or veggies to switch things up while keeping the same scampi vibe.
4. Crowd-Pleasing : Whether you’re feeding family, friends, or guests, everyone will rave about this dish.
5. Meal Prep Friendly : Leftovers reheat beautifully, making it ideal for lunches throughout the week.

Ingredients You’ll Need

The secret to this dish lies in its simple yet luxurious combination of ingredients. Here’s what you’ll need:

For the Dish:

• 8 oz pasta (linguine, spaghetti, or fettuccine work well)
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 6 cloves garlic (minced)
• 1/2 cup dry white wine (optional; substitute chicken broth if preferred)
• Juice of 1 lemon (about 2–3 tablespoons)
• 1/2 teaspoon red pepper flakes (adjust to taste for heat)
• Salt and pepper (to taste)
• 1/4 cup fresh parsley (chopped)
• 1/2 cup grated Parmesan cheese (optional, for extra richness)

Optional Add-Ins:

• Shrimp or scallops (for a seafood twist)
• Cherry tomatoes (halved, for added color and sweetness)
• Baby spinach (for extra greens)

Step-by-Step Instructions

Ready to whip up this creamy, garlicky delight? Follow these easy steps:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2: Sear the Chicken

1. Season the chicken pieces with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

1. In the same skillet, melt the butter with the remaining 2 tablespoons of olive oil over medium heat.
2. Add the minced garlic and red pepper flakes, cooking for 1–2 minutes until fragrant but not browned.
3. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.

Step 4: Combine Everything

1. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together in the garlic butter sauce, adding reserved pasta water as needed to loosen the sauce.
2. Stir in the chopped parsley and Parmesan cheese (if using). Taste and adjust seasoning with salt, pepper, or more lemon juice as desired.

Step 5: Serve and Enjoy

1. Divide the pasta among serving plates or bowls.
2. Garnish with extra parsley, a sprinkle of Parmesan, and a lemon wedge on the side for squeezing over the top.