Chicken Scampi with Angel Hair Pasta

20 Min EASY Chicken Scampi with Angel Hair Pasta! Swap the shrimp for chicken in this classic recipe. All you need is chicken, angel hair pasta, butter, olive oil, garlic, white wine, lemon, and parsley. Perfect midweek dinner!

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: 2 to 4 servings

Ingredients

  • 1/2 pound angel hair pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 pound boneless, skinless chicken cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, minced
  • 1/8 teaspoon (a pinch) crushed red pepper flakes
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • Zest and juice of 1 lemon, plus more lemon wedges for serving (about 1 tablespoon of zest and 3 tablespoons of juice)
  • 1/4 cup chopped parsley

Method

1 Make the pasta: Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.

2 Cook the chicken:  Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of fresh black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.

Transfer the chicken to a cutting board to rest, leaving the fat in the pan.

Chicken Scampi with Angel Hair Pasta

3 Make the sauce: Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.

Chicken Scampi with Angel Hair Pasta Chicken Scampi with Angel Hair Pasta

4 Finish the pasta: Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn't coating the pasta, stir in some more of the reserved pasta cooking water.

Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.

Chicken Scampi with Angel Hair Pasta

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Laura

    I am making this today…recipe does not call for parmesan cheese but I think (and hope ) it will be a good addition!

  • Jill

    I didn’t have any white wine so I substituted chicken broth. I have never had any type of scampi before but I thought this was very good. I will definitely make it again.

    xxxxxyyyyy

  • Tom

    any “Scampi” needs at least one r two anchovy fillets , mashed into the sauce

  • Debra

    I will be taking this to a friend for a lunch…can this just be served room temperature ?

    • Emma Christensen

      Hi, Debra! Emma here, managing editor. This recipe is definitely at its best if you serve it just after making it. It tends to get a little dried out and gummy when served later. This said, I don’t think it would be awful, and I think it would probably be fine for a casual lunch! I’d recommend making it with spaghetti or a shaped pasta, like bowties or corkscrews, which hold up a little better at room temperature than angel hair. And you might toss the pasta with a little good-tasting olive oil after making it and before refrigerating it to help prevent the pasta from sticking together. Hope this is helpful!

  • Octavia

    I remember the initial bite being very lemony in flavor– offputting at first, but the second bite meant everything. I’ve saved this recipe as it’s something I’d love to revisit.

    xxxxxyyyyy

  • Marta Rivera

    For some reason I’ve never thought to sub out shrimp for chicken, but it worked (and tasted) perfect.

    xxxxxyyyyy

  • Tina Pollock

    Question I am not a big lemon fan does this have a very lemon taste ?would there be anything else to use instead of lemon?

    • Emma Christensen

      Hi, Tina! Yes, it has a bit of a lemony flavor. If that’s something you don’t like, then I’d probably just skip it with this recipe.

  • Keith Fleeman

    Looks like a nice recipie. How would you make it without alcohol?
    Thanks!!

    • Emma Christensen

      Hi, Keith! I’d sub in some chicken broth and a tablespoon or so of either white wine vinegar or apple cider vinegar. Enjoy!

  • Alida @My Little Italian Kitchen

    Pasta and more pasta! I love angels hair. My mum used to make this when I was little, usually with broth. Very nice recipe.

  • Kay Schroeder

    I tossed in some fresh spinach and omitted the pepper flakes. It was a hit.

    xxxxxyyyyy

  • Amy Best

    I’m excited to try this recipe! I have a question- since we have to eat gluten free I will likely use white rice noodles instead. Will the cooking water from boiling the pasta still have the same effect on the sauce as the water from wheat noodles?

    • Emma Christensen

      Hi, Amy! Great question. I think you’ll get a little less silkiness from your cooking water, but I definitely think the recipe will still be great. You might try cooking the rice noodles in slightly less water so that the starches are concentrated a little more. Let us know how it turns out!

  • Marlene S

    Shouldn’t be called Scampi. Scampi “is” shrimp. Could be Scampi style or in garlic sauce…

    • Susie

      Being called scampi is very helpful to me because I think butter and garlic hearing the term “Scampi”!

    • Patricia

      Then why is Shrimp Scampi called “Shrimp Scampi?” Go to an Italian restaurant and you see “Shrimp Scampi” on the menu. You don’t see “Scampi.”