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

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

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)

Preparation

  • Cut the chicken breasts into thin strips and pat dry.
  • In a shallow dish, combine the flour, garlic powder, onion powder, salt, black pepper, paprika, and red pepper flakes if using.
  • Dredge the chicken strips in the seasoned flour, shaking off excess.
  • Mince the garlic and chop the parsley.
  • Bring a large pot of salted water to a boil for the pasta. Prepare lemon wedges if serving.
  • Prepare the butter, garlic, white wine, and chicken broth for the sauce.

Cooking

  • Cook the angel hair pasta in boiling salted water until al dente. Drain and toss lightly with olive oil to prevent sticking.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through. Remove and set aside.
  • In the same skillet, melt the butter. Add the garlic and sauté briefly until fragrant.
  • Pour in the white wine and chicken broth, scraping up any browned bits. Simmer until slightly reduced.
  • Stir in the lemon juice, parsley, red pepper flakes if using, salt, black pepper, and Parmesan if desired.
  • Return the chicken to the skillet and simmer briefly to coat in the sauce.

Serving

  • Toss the pasta with the chicken and sauce or plate the pasta and spoon the chicken and sauce over the top.
  • Garnish with extra parsley and lemon wedges.
  • Serve immediately while warm.