There’s something so comforting about twirling spaghetti coated in a glossy garlic butter sauce—especially when it’s loaded with tender, golden-seared chicken. This Chicken Scampi is the answer to weeknight dinners that feel indulgent without throwing your goals off track.
High in protein, naturally low in sugar, and bursting with citrusy zing, it’s the kind of meal you crave after a long day but don’t have to overthink. I first made this recipe on a busy Tuesday, armed with a half-used bottle of Chardonnay and too many lemons.
The result was unexpectedly perfect. The flour-dusted chicken develops that light, crispy exterior, while the buttery lemon-wine sauce clings beautifully to every strand of spaghetti. The aroma of sautéed garlic and fresh parsley filling the kitchen? Irresistible.
If you’re looking to keep things light and fresh, this pairs beautifully with a cool, juicy Caprese Salad or a tangy drizzle of Shack Sauce over the top.
It’s trending lately because it delivers restaurant-worthy flavor in under 35 minutes—without heavy cream or complicated steps. You can taste the brightness in every bite.
With heart-healthy olive oil and the added perk of customizable carbs (swap in whole grain pasta or zucchini noodles), this one’s a keeper. Did you know meals high in protein and lemon-based sauces can help support digestion and satiety? Win-win.
Try it, tweak it, and let me know what twist you added—I’d love to hear how this Chicken Scampi fits into your routine.
The Secret to Loving Every Bite!
- It’s my go-to for quick elegance – I love how fast it comes together yet feels so elevated, perfect for dinner guests or solo self-care meals.
- I skip the cream without missing it – The lemon-wine sauce is vibrant and silky without being heavy, which helps me stay on track with my clean eating goals.
- It’s endlessly versatile – Sometimes I swap in shrimp or zucchini noodles and the flavor still shines.
- It’s part of my “reset meals” – When I’ve had a weekend of indulgence, this recipe helps me reset without sacrificing flavor.
- It makes leftovers worth looking forward to – The chicken stays juicy, and the sauce soaks into the pasta beautifully the next day.
Chicken Scampi Recipe
Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
- Tongs or spatula
- Zester or microplane
- Knife and chopping board
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 12 oz spaghetti
- 1 1/2 lbs chicken tenders
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 Tbsp olive oil divided
- 6 Tbsp unsalted butter divided
- 3/4 cup dry white wine chardonnay or sauvignon blanc
- 4 garlic cloves (1 Tbsp minced)
- 1 tsp lemon zest from 1 lemon
- 1/4 cup lemon juice from 2 lemons
- 1/3 cup parsley finely chopped
- Parmesan freshly shredded to serve
Instructions
- Cook the spaghetti in salted water until al dente. Drain and set aside.
- Season chicken tenders with salt and pepper, then lightly dredge in flour.
- Heat 1 Tbsp olive oil and 2 Tbsp butter in a skillet. Sear chicken until golden and cooked through. Remove and set aside.
- In the same pan, add remaining olive oil and butter. Sauté garlic until fragrant.
- Pour in white wine, lemon juice, and zest. Simmer for 2–3 minutes.
- Return chicken to the pan and coat with the sauce.
- Toss in the cooked pasta and chopped parsley. Mix well to combine.
- Serve hot with fresh parmesan on top.
Nutrition Info:
| Nutrition | Value |
| Calories | 551kcal |
| Carbohydrates | 53g |
| Protein | 33g |
| Fat | 20g |
| Sugar | 2g |
| Sodium | 722mg |
| Cholesterol | 103mg |
| Potassium | 622mg |
Time For Great Tips From My Kitchen!
- Use chicken tenders strategically: Unlike breasts, tenders cook evenly and stay juicy. Just trim the tendon for the best texture—you’ll notice the difference in every bite.
- Flour coating matters: Don’t skip dredging the chicken in flour—it creates that golden crust that not only adds texture but helps the sauce cling better later. Just shake off the excess before cooking.
- Deglaze with purpose: After searing the chicken, don’t clean the skillet—those browned bits (fond) are flavor gold. Deglazing with white wine helps lift all that umami into your sauce.
- Layer your butter: Add it in two parts—early for a rich base, and later (off the heat) for a silky finish that gives the sauce a restaurant-quality texture.
- Balance the acidity: Fresh lemon juice brings brightness, but adding a touch of zest brings subtle sweetness and depth. If the sauce feels too sharp, a small pat of butter or dash of cream can round it out.
- Rest before tossing: Let the sauce cool slightly before tossing in the pasta and chicken. Hot butter can separate if rushed—give it a minute to emulsify beautifully.
- Finish in the pan: Toss everything together over low heat for a minute or two. It helps the spaghetti soak up the sauce, so every strand is flavorful—not just sauced.
