Kitchen notes · a little help before you start
Chicken Scampi Pasta
Chicken scampi pasta gives a familiar plate of spaghetti a buttery, lemony turn. The garlic comes through the sauce, with chicken tucked among the strands and Parmesan over the top. Twirl some up while it is warm and enjoy a little chicken with your next bite.
- Prep
- 10 min
- Cook
- 20 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Prep: 15 minutes or less
- Dish type
- Pasta
A few quick notes
1. Dry and slice chicken first
Pat the thighs dry before slicing thinly and seasoning, then cook through before setting aside for the sauce stage.
2. Reserve pasta water before draining
Save the measured cup from the spaghetti pot before draining, ready for the final skillet combination with chicken and lemon.
3. Reduce wine before adding pasta
Saute garlic and chili briefly in butter, then simmer the wine until reduced by half before the chicken and spaghetti return.
Get to know the ingredients
Sliced garlic
Slice the cloves for their short fragrant cook in the first butter portion before the white wine is added.
Divided butter
Half starts the garlic sauce; the remaining butter melts in with chicken, spaghetti, lemon and pasta water.
Divided Parmesan
Stir part of the cheese in off the heat and keep the remaining portion for garnishing the served pasta.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken Scampi Pasta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cheese off the heat
After the pasta absorbs the sauce, turn off the heat and stir in Parmesan, then garnish with more cheese and parsley.
A little more help as you go
Chicken breast is an option
You can use chicken breast instead of thighs if that is your preference for the thinly sliced chicken.
Broth can replace pasta water
You can use low-sodium chicken broth or stock in place of the pasta water used for the final sauce stage.
A few questions you might have
When do I add lemon zest and juice?
Stir both into the skillet with chicken, spaghetti, pasta water and the last butter portion during the final cook.
Which white wines are suggested?
Try Sauvignon Blanc or Chardonnay for the dry white wine that reduces in the garlic-butter sauce.
Does the chicken cook in the wine sauce from raw?
Cook it through separately first, then return it with the cooked spaghetti after reducing the wine sauce.
Is the parsley part of the simmered sauce?
It is chopped for the serving garnish, scattered over the pasta with the remaining grated Parmesan at the end.
How far should I cook the spaghetti initially?
Boil it until al dente, reserving pasta water, before it finishes absorbing the lemon-butter sauce in the skillet.
Any more cooking tips?
Recipe Adapted from: Food Network Chicken thighs are tender and juicy after cooking. You may also use chicken breast if preferred. Add dry white wine to enhance the flavor of the entire dish. The good white wine options are sauvignon blanc or chardonnay. To enhance the flavor, you may substitute the pasta water with low-sodium chicken broth or chicken stock. Top the pasta with a refreshing touch of a few vibrant vegetables, you may choose cherry tomatoes and asparagus for a healthy add-on.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
