Chicken Scampi Pasta

A quick and flavorful chicken scampi tossed with angel hair pasta in a garlicky lemon-butter sauce.

This Chicken Scampi with Angel Hair Pasta is a fast, flavorful dish that brings restaurant-quality taste to your home kitchen. Tender strips of seasoned chicken are lightly pan-fried and tossed in a rich garlic-lemon butter sauce with a splash of white wine and fresh herbs. Served over delicate angel hair pasta, it’s a perfect balance of bright, zesty flavors and comforting textures. Whether you’re cooking for a weeknight dinner or a casual gathering, this easy recipe delivers big on flavor with minimal effort.

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

For the Pasta

6 ounces uncooked angel hair pasta

For the Chicken

2 boneless, skinless chicken breasts, cut into thin strips
2 tablespoons olive oil
1/4 cup all-purpose flour (for coating)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes (optional, for heat)

For the Scampi Sauce

4 tablespoons butter
4 garlic cloves, minced
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (plus more for garnish)
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese (optional for extra flavor)

For Serving

Lemon wedges (optional)

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the 6 ounces of angel hair pasta and cook according to package instructions until al dente. Drain and set aside. Toss lightly with a drizzle of olive oil to prevent sticking.

Prepare the Chicken

In a shallow dish, combine the flour, garlic powder, onion powder, salt, pepper, paprika, and red pepper flakes. Dredge the chicken strips in the flour mixture, shaking off any excess.

Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook for 3–4 minutes per side, until golden brown and cooked through. Work in batches if necessary.
Remove the cooked chicken from the skillet and set aside.

Make the Scampi Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Pour in the white wine (or chicken broth) and chicken broth, scraping up any browned bits from the bottom. Simmer for 4–5 minutes to reduce slightly. Stir in the lemon juice, parsley, red pepper flakes (if using), salt, and pepper. (Optional) Stir in the Parmesan cheese until melted and incorporated.

Combine Chicken and Sauce

Return the chicken to the skillet and toss to coat in the sauce. Simmer for 2–3 minutes to reheat and blend flavors.

Assemble and Serve

Add the cooked angel hair pasta to the skillet and gently toss to coat in the sauce and combine with the chicken. Alternatively, serve the chicken and sauce over a bed of pasta. Garnish with additional parsley and serve with lemon wedges for a fresh finish.

In a shallow dish, combine the flour, garlic powder, onion powder, salt, pepper, paprika, and red pepper flakes.

Dredge the chicken strips in the flour mixture, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook for 3–4 minutes per side, until golden brown and cooked through. Work in batches if necessary. Remove the cooked chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom. Simmer for 4–5 minutes to reduce slightly.

Stir in the lemon juice, parsley, red pepper flakes (if using), salt, and pepper. (Optional) Stir in the Parmesan cheese until melted and incorporated.