Cousin to the famous shrimp scampi, chicken scampi is also a great dish that doesn’t get the recognition it deserves. Some people can’t eat shrimp, so this recipe is perfect for them. It’s made with the same garlicky, lemony, and creamy sauce we are used to but made with tender chicken bites instead.
I hadn’t come across any chicken scampi pasta recipes, but this version is not only cheaper, but it’s also really great tasting too. Two of my children are allergic to seafood, so finding recipes for chicken scampi is a great deal for them and me.
What Is Chicken Scampi?
Chicken scampi is a pasta dish made with browned chicken and then mixed into a cream sauce made with garlic, lemon or lime juice, white wine, and heavy cream. Seasoned with Italian herbs and served over spaghetti. It is the same dish as shrimp scampi but made with chicken.
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Chicken Scampi?
- Using a large skillet, melt the butter and oil over medium-high heat and brown the chicken pieces, about 4 minutes. Transfer to a dish and set aside.
- In the same skillet, melt the remaining butter with the remaining oil and saute the minced garlic and green onion. Add the chili flakes, Italian seasoning, and parsley.
- Deglaze the pan with the white wine and lime juice and cook until reduced by half.
- Lower the heat, add the whipping cream, and return the chicken to the skillet. At this time, season with salt and pepper. Cook for a couple of minutes until the chicken pieces are heated through.
- While the sauce is heating, cook spaghetti according to package instructions, drain and add it to the skillet. Mix everything until the spaghetti is well coated with the sauce. Serve while hot and with Parmesan cheese on top.
Can You Freeze Chicken Scampi?
Yes, you can. I would not freeze it with the pasta, but only the chicken and sauce. Let it cool to room temperature, store it in a freezer bag or airtight container and freeze for up to 4 months.
Once you thaw the sauce, it might separate a bit, but you can emulsify it again with a bit more cream once heated.
- Before browning the chicken, the skillet and butter/oil mixture must be hot. Otherwise, the chicken pieces will cook but not brown.
- When adding whipping cream to the lime and wine reduction, reduce the heat. You don’t want the cream sauce to boil, or it might separate.
- Save a little bit of the extra pasta water and add it at the end if you feel you want a bit more sauce, about ¼ cup.
- 4 boneless, skinless chicken breasts, diced into 1 inch pieces
- 4 tablespoons of butter, divided
- 4 tablespoons of olive oil, divided
- 2 cloves of garlic, minced
- 4 green onions, chopped
- ½ teaspoon red chili flakes
- 1 teaspoon Italian seasoning
- 2 teaspoon of dried parsley
- Salt and pepper to taste
- ½ cup of white wine
- Juice of one lime
- ¼ cup of heavy whipping cream
- ¼ cup of chopped parsley
- 1- 16 oz package of thin spaghetti
- Parmesan cheese for serving
- Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium-high heat and brown the chicken pieces, about 4 minutes. Remove and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter and 2 tablespoons of olive oil and saute the minced garlic and green onions for about 3 minutes. Add the chili flakes, Italian seasoning, and parsley
- Add the white wine and lime juice and reduce until half. Reduce the heat to low and add the whipping cream. Season with salt and pepper and return the chicken to the skillet. Heat until the sauce thickens a bit and the chicken warms up.
- Cook spaghetti according to package instructions, drain it, and mix it into the sauce with the chicken. Serve while hot and sprinkle Parmesan cheese on top.