Chicken Scampi Pasta Recipe (VIDEO)
Chicken Scampi Pasta has a garlic butter sauce that is light, vibrant, and so satisfying. It was inspired by our Shrimp Scampi Pasta and the family licked their plates clean with this one.
My kids loved the lemon flavor and went back for refills, and so did my husband. It’s the best feeling when the whole family is so pleased with dinner.
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We love chicken pasta recipes from Chicken Alfredo to Lemon Chicken Pasta and let’s not forget Chicken Tetrazzini. If you are a pasta lover, this Chicken Scampi Pasta is a must-try.
Chicken Scampi Video Tutorial
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What makes a dish scampi?
In the US, most people think of Scampi as being the Italian-American concept of Shrimp Scampi, but scampi by itself is a dish that is served in a sauce made of butter, garlic, and dry white wine. You can make all kinds of scampi including lobster, scallops, and chicken scampi.
Ingredients for Chicken Scampi
- Pasta – use 12 oz spaghetti and salt the water
- Chicken Tenders – the easiest and most forgiving chicken to work with
- Salt, Pepper, Flour – to dredge the chicken
- Olive Oil, Butter– to cook the chicken and make sauce (do not skimp on the butter)
- White Wine – use a dry wine such as chardonnay or sauvignon blanc
- Garlic – 4 cloves, or 1 Tbsp minced garlic
- Lemon – you’ll need 1 tsp of zest and 1/4 cup lemon juice from 1 large or 2 medium lemons
- Parsley – finely chopped and added at the end
How to Make Chicken Scampi
- Prep – before firing up the stove, chop, zest and juice your ingredients. Season chicken tenders and dip in flour, dusting off the excess.
- Cook Pasta in salted water until al dente, reserve 1/2 cup pasta water then drain and tranfer to a serving platter.
- Saute Chicken – while pasta is cooking, sautee chicken in butter and oil for 2 minutes per side (or until 165˚F on a thermometer) then transfer to a plate.
- Make Sauce – Deglaze the pan with 3/4 cup white wine and cook 5 minutes to reduce down to 1/4 cup liquid. Add butter then garlic and simmer 30 seconds. Off the heat add lemon juice, zest, parsley and salt to taste.
- Combine – return chicken to the pan and turn to coat in sauce. Spoon extra sauce over the pasta and toss. Top the pasta with chicken and any remaining sauce.
Pro Tip: Use some of your reserved pasta water to deglaze the empty pan then drizzle that over your pasta to get all of the tasty sauce in your dish.
Common Questions
You can substitute with boneless, skinless chicken breasts that have been trimmed of fat and cut into strips (1-inch thick).
You can reheat leftover pasta and chicken over low heat on a skillet just until warmed through. If the pasta seems dry, you can drizzle with water and a little more butter. For a boost of flavor, squeeze in fresh lemon juice and serve with freshly chopped parsley and grated parmesan cheese.
You can use an inexpensive dry white wine, but I highly recommend only cooking with a wine that you’d drink. Avoid using “cooking wine,” which contains preservatives, sweeteners, and salt that can ruin a dish.
You can make the chicken scampi with sauce and serve it over Mashed Potatoes or White Rice. It’s also yummy on cooked buckwheat.
Serve with
Chicken scampi pasta is such a hearty and satisfying dinner. All it needs is a simple veggie side dish or salad to complete the meal. We love to serve pasta with:
Make Chicken Scampi for your next pasta night. It comes together fast and everyone loves this easy 30-minute meal.
More Pasta Dinners
If you enjoyed this Chicken Scampi Pasta, you will love these comforting and family-approved pasta recipes:
- Chicken Lasagna
- Baked Feta Pasta
- Stuffed Pasta Shells
- Baked Ziti
- Spaghetti and Meatballs
- Creamy Shrimp pasta
Chicken Scampi Pasta Recipe
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
- Prep: chop, zest, juice, and mince all of your ingredients before you start cooking. Season chicken tenders with salt and pepper then dredge in flour.
- Cook pasta: Bring a large pot of water to a boil and add 2 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.
- Sautee chicken: While pasta is cooking, cook the chicken. Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter. Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate. Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.
- Make sauce: Carefully add 3/4 cup white wine. Return to medium/high heat and scrape the bottom of the pan to deglaze. Cook about 5 minutes or until reduced to about 1/4 cup liquid. Add 4 Tbsp butter and stir to melt. Add garlic and simmer 30 seconds until fragrant. Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.
- Combine: Return chicken to the pan and turn to coat in sauce. Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti. Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*. Serve garnished with more parsley and freshly shredded parmesan.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this delicious Chicken Scampi Pasta last night with Cheesy Mozzarella Stuffed Garlic Rolls. What a knockout combination! My family thoroughly enjoyed the meal. I doubled the sauce since my husband enjoys his pasta saucy. I will definitely make this Scampi again and again! Thanks, Natasha!!
Yay, wonderful to hear that you loved our Chicken Scami recipe Thank you so much for this review.
I’m just curious why does it call for one cup of wine and then you only use 3/4 can you please help me with this
Hi Brook, the recipe card states 3/4 cup dry white wine, chardonnay or sauvignon blanc
This was good and I followed the directions exactly but the sauce had too strong of a lemon flavor. Did I do something wrong or should I reduce the amount of lemon juice / zest from the recipe?
Hi Robert, usually once it’s tossed with the pasta, the flavor of the lemon should definitely mellow out. If serving without any pasta, you could cut back or just add it to taste.
My husband made this last night.
It was absolutely delicious!
Needless to say it didn’t make it for any leftovers the next day.
I’m so glad it was a hit!
Delicious recipe! Used 16oz linguine and almost 2 lbs. chicken to feed 5 very hungry people! It was a hit
Great to hear that this recipe was a huge hit!
I fixed Chicken Scampi tonight. A great dish that was easy to prepare and serve. I definitely will make it again. It was delicious.
So glad you loved it, Cindy!
Hi Natasha,
I love this recipe, I follow what you do exactly:) I’m only missing one thing when I make this: I sure would like to get the pasta bowl you use in this recipe:) Can you tell me where to purchase one like you have?? Love You and all these Wonderful Recipes-Your Kids too!!!!
Great to hear that, Melinda. You can find the kitchen tools that I use here on my my Amazon Affiliate Shop.
It was indescribably delicious! I made the recipe just as written and it turned out great. I would not change a thing. The sauce is superb! Thank you!
I’m so glad you loved it, Barbara! Thank you for the wonderful feedback.
This was just delicious, Natasha. We really enjoyed it and look forward to the leftovers. Thanks so much.
You’re so welcome! Glad that you loved it, I hope you’ll enjoy all of the recipes that you will try.
I made this last week, and will again tonight. Hubby turned up his nose at first, but after he ate it all, said, I have to admit, that was pretty good. That’s high praise from him!! I have used many of your recipes, all have been winners!!
That’s wonderful, Sandy! Thank you for sharing.
Outstanding! BTW, boneless skinless chicken thigh, cut into bite-sized pieces, works great as well. I also increased the garlic by about 50% (because of course I did!) and it did not unbalance the dish. Definitely a keeper.
Sounds great, we’re glad that you loved our Chicken Scampi Pasta Recipe!
I made this to tonight and I have to say it was delicious. So easy to do.
Hi Rae! That’s wonderful! I’m so glad you enjoyed the recipe.
Sounds delicious and I’m anxious to try the recipe. When do you add the reserved pasta water?
Hi Cindy! See the note at the bottom of the recipe card.
Love your recipes but I cannot have any alcohol in my food
What’s a substitute for the wine??
Dietary restrictions!
Many thanks
Sarah
Hello Sarah, one of our reades shared this comment “I usually use dry vermouth in place of wine in my cooking. We don’t drink wine and the vermouth keeps well after it’s been opened. It seems to work well for us.” I hope that helps.
THanks for replying but I cannot have any alcohol at all so I’m thinking apple cider vinegar??? Or maybe just broth or plain water
I have not tried this with vinegar to advise. You could use broth in its place. It won’t quite taste the same since it’s missing the unique flavor from the wine, but it will still be great. Also, if you are concerned about the alcohol content, most of it cooks off during the cooking process leaving behind its flavor.
Hi! I’ve made this recipe many times and I always replace the wine with chicken broth or stock. It’s delicious.
This was absolutely delicious!!!! Pretty easy to make also.Followed recipe as written, except I didn’t have was parsley and lemon zest.
Hubby says it’s a “Keeper” I will be making this often.
Thank you for a great dinner.
You’re welcome, Vel! I’m happy you and your husband enjoyed the recipe.
I usually use dry vermouth in place of wine in my cooking. We don’t drink wine and the vermouth keeps well after it’s been opened. It seems to work well for us.
Thank you for sharing. Nancy!
I love all of your recipes, especially the chicken ones, would love a Chicken Lasagne recipe all the ones I’ve tried are so bland thx Sue
Thanks Sue, so glad that you’re loving them. This is my Chicken Lasagna recipe. I hope you’ll love it too!
I love ALL your recipes and definitely want to try this one! I enjoy following your blog and can’t wait to get my copy (already ordered) of your cookbook!
Hi Donna! Thank you for ordering my cookbook. That means so much to me. I’m glad you are enjoying the recipes.
This was supper tonight and it was delicious. What made it even better was how easy it was and how it doesn’t call for a bunch of ingredients you have to go shopping for. Will be making it again for sure.
Hi Kim! Thank you for trying the recipe. I’m so glad you found one that you love.
Hi
My husband is an alcoholic. What can I replace the wine with
You can use broth in its place but it won’t quite taste the same. When you are using wine, most of the alcohol cooks out and leave the flavor.
I must say that I always substitute any alcohol for either chicken stock, beef stock or vegetable stock according to what I’m cooking and I’ve always been satisfied with the substitute.
Sounds great, Shirley! 🙂
This was SO amazing! My family devoured it! I thought the lemon was spot on, not overpowering, and I did not have wine so replaced it with chicken broth. The sauce came out creamy garlicky lemony perfect! Also, I used thin chicken cutlets, and would again, just perfect! Oh, and angel hair pasta. Winner winner chicken dinner! Ty!!
Perfect! Thank you for your good comments and review of this recipe. We’re so glad that you loved it!
Can you please tell how to make extra sauce. I like alot of sauce.
Hi BL, You’re welcome to add more sauce/ double the sauce ingredients. I’d love to know how it works out if you experiment!
I made this wonderful recipe last night, So simple and oh so yummy. Your recipes are so good. The family raved about how delicious it was. Served with your roasted asparagus and garlic bread, keep those great recipes coming. I have not been disappointed with any of your recipes, thank you!!!!
That’s wonderful, David! I’m so glad you loved the recipe. Thank you for sharing.
First I love your Recipes and YouTube Videos! You make cooking fun and funny! I’ve been making Shrimp Scampi for years and would never have thought of Chicken Scampi! This recipe is delicious! Will definitely make again! Thank you!
Hi Cheryl! You’re very welcome. I’m so glad you love the recipe. 🙂
Another wonderful recipe, made this last night. Yum.I have a question, when i change number of servings the ingrediants change,but the instruction amounts doesn’t. No big deal , am i doing something wrong. Just curious. Thank you for all your great recipes.
Hi Dave! Thank you, I’m glad you’re loving it. Only the ingredient list changes, unfortunately there is not a feature to change the instruction section at this time. 🙂
I can’t tell you how happy I was to find this recipe! One of my favorite dinners has always been shrimp scamp but now that my daughter has a shellfish allergy I don’t make it any more. But I made your recipe with chicken and I am over the moon happy! Thank you so much Natasha! Everyone loves it and I will be making this often
Hi Karen! I’m so glad you loved the recipe. You’re very welcome.
Great! You’re good putting together a recipe. Was hard getting through Google ads but it was worth my time.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Thought this was very tasty! The lemon was just perfect, not overwhelming at all. I did not add the zest though. Lovely meal!
Thank you, Margie. Good to know that you loved this recipe!
Another delicious recipe of yours I’ve made for my family that was a success! My husband kept saying how good it was while eating 🙂 Thank you!
That’s great! So glad to hear that. Thank you for sharing.
Remove or reduce the lemon and this is a winner. Just too overwhelming on the lemon. I had a shrimp scampi cooking on the side with just butter and garlic and everyone poured it on the chicken to minimize the lemon. But I like the simplicity of this recipe and easy to make
Thank you for sharing your feedback, Dave!
loved the flavor! just not enough sauce!!!! i added a bit of ck. broth!
This dish was very tasty…I would make it again. Kids couldn’t get enough of it!
That’s a win! I’m glad they loved it.
Do you take out the tendons on the chicken tenders? The dish looks delicious. You mention using chicken breast in place of the tenderloins, is the cook time the same?.
Hi David! You can remove the tendons if you’d like but not necessary. If you are using skinless chicken breasts, they should be trimmed of fat and cut into strips (1-inch thick) then you can follow the recipe exactly the same after that.
Can I use corn starch in place of flour? Or would a gluten free flour be necessary?
Hi Andrea! I have not tested corn starch to advise. One of my readers reported good results using GF flour.
This recipe calls for 1.5 cups of the white wine, and the true scription of the recipe it only says add the 3/4. So when do I add the remaining 3/4?
Hi Brook, The recipe card shows “3/4 cup dry white wine, chardonnay or sauvignon blanc” I’m not finding where I have a note on it being 1.5 cups. Did you possibly use the recipe portion slider to increase the amount?
This is on repeat in our house. It’s so easy and the sauce is delicious! Love it!
So glad you love this recipe! We love it too.
Hi, is there is substitute i can use for the wine. Thank you. Your food is so amazing.
Hi, thank you! Yes, you can use broth in its place.
If I want to double the sauce is it ok to double the wine?
Will it be too much wine?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
what can I use in place of wine i cannot use wine, so what would be a replacement for that ?
You can use broth in its place.
I normally love scampi. The butter, garlic— but not this one.
I only used the juice of one very small lemon and I omitted the zest, I’m not a fan of the taste.
After cooking the chicken I had high expectations for the recipe, the chicken tasted great before the sauce.
After I deglazed the pan I waited then added the butter then the fresh garlic at this point it was still okay but the lemon absolutely ruined it. I tried adding some chicken stock to dilute the lemon. The lemon is basically all you can taste. No garlic, no butter, no wine.
I added some corn starch to thicken the sauce a l little .,
I really wish I had never put the chicken in the sauce and through it out. And made a simple sauce for the spaghetti noodles and left the good tasting chicken alone.
Hi Laurie, I’m sorry to hear this recipe didn’t live up to your expectations and this one usually gets positive reviews. Was there anything different or changed in the recipe? Did you cook and simmer the sauce for the recommended times and add things in the order listed?
I have made a lot of your recipes and loved them all, but I can tell from your finished product that there is no way near enough sauce and looks way too lemony. Dry pasta is a bane, this needed more sauce. Also chicken tenders looked over cooked. needs some tweaking.
So easy but with so much flavor, this was enjoyed by all. Served this with Caesar Salad and French Bread.
Sounds delicious! So glad it was enjoyed. Thank you for the review.
The sauce came out VERY lemony which for me was fine but for my picky eaters was too much lemon. I would definitely make this again just with juice from one lemon rather than two!
This is one of my nephew’s favorite dishes – We love this dish! Easy to make and tastes great. He always makes sure to have garlic bread to complete the dinner.
That’s just awesome! Thank you for sharing your wonderful review, Soudi!
Enjoyed a fresh dish this spring. I would omit the lemon juice and just use the zest next time – the lemon was too overpowering for this family. Since I love one pot meals, we added asparagus and mushrooms into. My husband found it bland so we’d add red pepper flakes for sure next time.
It was an easy dish to follow but I only added half of the lemon juice and it was way too much
Sounds good, feel free to make some minor changes according to your personal preference, Molly.
I made this tonight and It was great. My husband is not a chicken lover at all and he liked it. I think this is my new favorite way to eat chicken loved it.
That is wonderful, Cheryl. Thank you for the review. So glad you enjoyed this recipe.
Love love love this recipe! So delicious. No need to go to an Italian restaurant when you can make this at home. Even my picky eaters loved it so much.
Absolutely! So good, it’s better than take-out! Thank you for the review.
Can this recipe be doubled? Wine and lemon double for serving 12?
Thank you!
I imagine that will work. If you try that, please update us on how it goes.
Only use one lemon 2 is waaaayy too much. Other than that its pretty good.
Thank you for sharing, Colleen. Yes, you could definitely use less lemon, especially if your lemons are larger.
yum, was amazing! but there wasnt actually very much sauce so I made a little more with the reserved pasta water..
Sounds great, Abbi. Feel free to add more sauce if you prefer that next time. Thank you for your review.
When I made this, it was dry and did not have a lot of sauce…what I realized was the box of spaghetti was 16oz…this calls for 12oz! I increased the noodles by 1/3 😬🙈
It was flavorful though. Remaking this again this week with the correct amount of noodles!
Hi Natasha,
I made this dish tonite and it was absolutely phenomenal! The flavor of the garlic and the butter, lemon and wine is so fresh and delicious! As a diabetic, I substituted chickpea pasta and it was very creamy and rich! Question. Can shrimp be directly substituted for the chicken in this dish considering the chicken is dredged in flour? Would the shrimp also be dredged in flour? Thank you so much in advance for your response and thank you very much for your recipes!!
I”m happy you enjoyed this recipe, it was inspired by my shrimp scampi recipe. You can use shrimp instead of chicken. No need to toss them through the flour. Here is the Shrimp Scampi recipe for reference. It doesn’t use wine but you could add some in if you’d like.
I just reviewed this great recipe, and then thought of a tip to share about the wine. We are red wine drinkers at our house, so buying a bottle of white wine for a recipe doesn’t work well because most of it gets thrown out before I cook another recipe that calls for white wine. So, I have started buying a 4-pack of the Chardonnay mini bottles to use for cooking. It works out great. As it happens, one of those bottles was the exact amount needed for this recipe.
Hi Dena! That’s a great tip! Thank you so much for sharing that with us!
What a great idea! I have the same problem when it comes to red wine. I have a pump, but sometimes I just forget.
Delicious dish that we will have again. Easy and comes together quickly! Thanks for the great recipes!
I’m so glad you enjoyed it! Thank you for the wonderful review, Dena!
So, I googled chicken tender recipes and this was the first of many. And I am soooo glad I made it. I substitute rice vinegar for the wine though. And the family and I absolutely LOVED it. I here that you have a lot of good recipes so I look forward to trying them.
Thank you.
I am so happy to hear you enjoyed this recipe. That’s a great idea for the substitution. I am glad it worked out well and your family enjoyed it! I hope you will try some other recipes and love them even more! Thank you for the review.
Hi,
This recipe looks great. I’m excited to make it. What wine did you use? I don’t cook with wine often, so specifics would be nice. Thanks!
Hi Dee, you may use a dry wine such as chardonnay or sauvignon blanc
I am going to try this zucchini zoodles instead of the pasta I love scampi
Please do, we’d love to know how it goes.
After you drained your pasta, do you rinse it so it doesn’t stick together. I rinse in cold water awhen hen it has to be heated back up
Hi Carol, we do not rinse it.
I love this simple recipe. I made it for dinner but with a twist, instead of dry white wine, chardonnay or sauvignon blanc I used some chicken stock and it was delicious. I will definitely make it again.
That’s great to hear, Ann! Thank you for sharing your feedback, with us.
So delicious! Made this tonight and the whole family liked it. I made it exactly as written using the pasta water to deglaze and white wine also.
Yum! I’m glad it was enjoyed. Thank you, Susan.
I made this recipe last week and my family absolutely loved it! I did double the sauce because I did not want the leftovers to be dry, and because I used 16 oz of pasta instead of 12oz so we would have left overs. I will be making this again!
Hello BJ, great to hear from you. Thank you for your good comments and feedback, I’m glad you enjoyed this recipe!
Hello! I have been obsessed with all your recipe videos for some time now! Can you please link the two pots/pans that you used in this video? The one you used to cook the pasta and the one you used to cook the chicken/sauce? I would love to purchase both. Thank you so much 🙂
Hi Maura, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
The lemon 🍋 flavor makes this dish delicious 😋 Definitely worth making!
Yes, it really does help improve the taste!
I have a couple of quick questions, are you able to add capers to this meal or is that not recommended? Also — can you double the sauce without jeopardizing the meal and if so how? I’m making it tomorrow for my family. I’m looking forward to it!
FYI, I made your chicken pot pie soup and it was outstanding!!!
That’s just awesome! Thank you for sharing your wonderful review, Ryan!
Hi Ryan, I haven’t tried that myself to advise. but I bet topping it with capers may work! If you experiment, let me know how you liked the recipe
I’ve been making your recipes for years but I haven’t left a review before. I have been wanting to make this recipe for a while now, and just finally got around to it after Thanksgiving. I doubled the sauce – my family likes their pasta saucy. This came out great Natasha, thank you! I will be adding this to the rotation of favorites that I’ve discovered on your website.
Hi Dylan, thank you for taking the time to share your good feedback and review with us. I’m glad you enjoyed this recipe!
Can someone help me? I can’t have any alcoholic drink so no wine in my cooking. Even if I could I don’t want to buy an entire bottle of wine I’ll only be able to use extremely rarely and have it taking up space in my too small fridge.
Now here’s the question. Can I use chicken broth or stock instead of wine in this recipe?
Thank you.
Hi Scott, you can but the flavor won’t be the same. Reducing the wine cooks out the alcohol and it also adds wonderful flavor.
Sorry to say alcohol will not cook off. This is from The Food Network
As a reference, here’s a helpful rule of thumb: After 30 minutes of cooking, alcohol content decreases by 10 percent with each successive half-hour of cooking, up to 2 hours. That means it takes 30 minutes to boil alcohol down to 35 percent and you can lower that to 25 percent with an hour of cooking. Two hours gets you down to 10 percent.
That is interesting. I found another article that says after 30 minutes it’s 35% remaining, I’d be curious to see if the USDA has put out anything on this. Thanks for sharing that!
Hi Natasha, can I use skinless and boneless chicken thigh for this recipe?
Hi Debbie, we prefer it with tenders, but I bet thighs may work here. If you experiment, I would love to know how you like that!
You mentioned to save 1/2 cup of pasta water but then never used it?
Hi Rebecca, Use some of your reserved pasta water to deglaze the empty pan then drizzle that over your pasta to get all of the tasty sauce in your dish.
Made this for supper last night, family loved it. Will do it again
Thanks Natasha!
Glad it was a hit! Thank you for sharing, Maggie.
I made this recipe tonight for dinner and the family loved it. It was delicious. Thanks Natasha
Thanks for sharing that with us, Maggie. Good to know that the recipe was a hit!
It’s such a great recipe!
All kids and adults just loved in our family. So easy and sooooo good!
Thank you!
I’m really happy to hear that, Irina. Thank you for the awesome review!
I made the chicken scampi last night no it was a big hit! I will be making this again😃😃
Glad to hear that, Denise! Thanks for your good comments and feedback.
Madeline
I love all of Natasha’s recipes, I will be trying this also, I am looking for the recipe for Cabbage rolls Thank you I thought I had the recipe.
Thank you
Madeline
You’re welcome! I hope you love this recipe, Madeline!
My fiance usually does the cooking in our house, but occasionally I cook on the weekends, so when I pulled off this recipe he was VERY impressed! I have been following your baking recipes for years and can honestly say that everything I have ever made from your site has been great. You’re awesome and your family is adorable! I’ll make sure to do more cooking after this recipe… YUMMY!!!
Aww, that’s the best! Thank you so much for sharing that with me, Amber! I’m happy you enjoyed it!
Is there a substitution for white wine or can I leave it out or does it play a big role in the recipe?
Hi Alyssia, reducing the wine cooks out the alcohol, and it also adds wonderful flavor. You can sub with chicken stock and reduce that, but it won’t taste as good.
Could I use white cooking wine? 😬 I don’t have white wine
Hi Sabrina, as a rule, I try not to use cooking wine since it has preservatives and additives that can mess with the flavors of a recipe. I think you could make it work possibly but it won’t be a nice as even an inexpensive white wine.
The rule I’ve always heard is, if you wouldn’t drink it, don’t cook with it. What I’ve done is to buy some 250 ml (about 1 cup) cans of nice white wine. (I’ve got some red, too.) That way, I’m not left with 3/4ths of a bottle and trying to find ways to use it, since I’m not much of a wine drinker. It’s a little more expensive per ounce, but overall cheaper in the long run. And, stored in a cool dry place, it will keep for quite a while. Tonight I made this, and used a can I bought two years ago. I took a sip when I opened it (cooking for just myself), and it was perfectly good.
Thank you so much for sharing that with us!
Just made it. So yummy! The only little changes was I added in fresh basil with the parsley and instead of regular black pepper I used lemon pepper, I didn’t have garlic cloves so I used the minced garlic from a jar. This is definitely a keeper!
Just made it….so yummy! Just a couple changes, added in fresh basil and used lemon pepper instead of regular pepper. Didn’t have garlic cloves so used minced gar,ic from a jar. Definitely a keeper!
Thank you so much for sharing that with me, Marg! I’m so glad this was a hit!
I’m glad you enjoyed this recipe, Marg!
Hi Natasha
Made this yesterday and forgot to dredge the chicken in flour before sauteing and it still came out awesomely delicious. Thanks for another great recipe!
Oh, I have so many of your recipes, I hope someday you come out with a cookbook.😊
Thank you, Karen! I’m so glad you enjoyed this Pasta! I don’t have a cookbook out yet, but it’s on my list of life goals, and we recently signed with an agent, so stay tuned!
Hello this recipe looks delicious! Going to try it but I’m not a fan of lemon in my recipes because the lemon tends to take over the flavor which I’m not a fan of. Can you suggest what to do if you don’t like lemon flavor?
Hi Laura, I wouldn’t recommend skipping the lemon part as it brings so much flavor to the recipe. But feel free to do an experiment and see if you liked it without lemon too! Let us know how it goes if you try that.
This was phenomenal! I was initially intimidated but it was so easy!
I have celiac disease so I used gluten free flour. I only had 1 lb of chicken so I had extra sauce. Since I eat low carb I used the extra sauce to serve over broccoli. Thanks for another great recipe!
I’m so glad that worked out with gluten-free flour! Thank you so much for sharing that with me.
Made this for supper tonight after my husband jokingly asked for Chicken Scampi for supper. (Neither of us knew what that was). Challenge accepted! Found your recipe, and it was absolutely delicious!! So easy and tasty!!!!
Thank you
Love that you’re both trying out new recipes and I’m glad you enjoyed this. Thanks for your great review and feedback, Karen.
I live in a dry county and really haven’t learned to cook with wine , can it be substituted with anything else.
Hi Carol, Reducing the wine cooks out the alcohol, and it also adds wonderful flavor. You can sub with chicken stock and reduce that, but it won’t taste as good.
I have made a lot of Natashas recipes and I have not made one we didn’t like . This is the perfect Sunday dinner, once all the ingredients are prepared it comes together so easy . It was delicious, we had no leftovers
Hi Christy, thank you for sharing your good experience making this recipe. I’m glad you enjoyed what you’ve tried so far!
Hi Natasha! My daughter and I made this for dinner last night. As you suggest in your video, we prepped everything in advance and it came together very easily!! It was very delicious…a recipe that we will make again! It was so good, we had the leftovers for lunch today!!! Thanks once again for a great recipe! Keep them coming!!!
Good job! What you did is much easier. Thank you Jenifer.
I made this dish tonight and it is a keeper! My husband ate 3 helpings and had to make himself stop. It is easy and full of flavor! It’s a must try.
That’s just awesome! Thank you for sharing your wonderful review, Dian! It sounds like you have a new favorite!
How much is considered a service nutrition wise?
Hi Amy, this recipe serves 6. So a serving will be 1/6th of the recipe. The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
This is delicious! I substituted apple cider vinegar for white wine, didn’t have any and doubled
Sauce. Quick, easy and very good.
Love your recipes and videos!
Thank you
We love quick recipes! I’m so glad you enjoyed this one, Carol!
I love following you cooking ideas. I am gluten free can you make the recipe and not dip the chicken in flour?
Hi Mary, we enjoy it with the breading, but I bet that could work; it would make for a slightly different texture/ outcome of the chicken. I hope you love this recipe!
To answer your question- no, I never use a spoon with pasta with the exception of pastini, as well as, some ditalini and risotto dishes. I do use a spoon with rice dishes frequently though.
I enjoyed this dish, but made me curious about other flavors so second time around I tried it with fresh minced basil instead of parsley while cooking and found this had an excellent flavor. I did use the fresh parsley to garnish. Love the simplicity and how easy it is to customize to meet individual preferences….so thank you very much, Natasha!
Thank you so much for sharing that with me, Karen! I’m so glad you enjoyed it!
What can I use in place of the wine in the chicken scampi as I am allergic to any type of wine…
I Patricia, the wine adds wonderful flavor, but you can sub with chicken stock and reduce that, but it won’t taste as good.
Hi Natasha… again I watched your video and I leave saying I can do it too. I also leave with a big smile on my face. You are ruling amazing with your happy and funny attitude. Thank you
You’re welcome, Susan! Thank you so much for sharing that wonderful review with me!
I want to try this but it looked like there wasn’t enough sauce. Have you tried doubling the amount of sauce? Looks yummy though.
Hi Jenny! It was the perfect balance for us. You’re welcome to add more sauce/ double. I haven’t tested that myself to advise on it being too much. I’d love to know how it works out if you experiment!
This was really good! Hubby loved it too. I will definitely make again. I made recipe as it was written, other than using chicken breasts I cut into large strips. I might try adding mushrooms next time just for something different. Thanks for the wonderful recipe as usual.
You’re welcome! I’m so happy you enjoyed it, Brenda!
Another amazing dish!! Quick and easy for a Monday evening. Every recipe of yours is a winner
I appreciate that, Lizanne. Thanks for your review and I hope you’ll love every recipe that you will try!
I made the Chicken Scampi recipe. It came out wonderful. My husband and son loved. I’ll be made again soon.
Thank you so much ❤
You’re welcome, Mary. Glad you enjoyed this recipe!
Can I make this without the lemon?
Hi Monica, I wouldn’t recommend skipping the lemon part as it brings so much flavor to the recipe. But feel free to do an experiment and see if you liked it without lemon too! Let us know how it goes if you try that.
Hi Natasha, I’ve made lots of your recipes and they have always been great. The chicken scampi is a home run with my wife and I. Keep posting and we will keep trying. Thanks again.
Glad you enjoyed this recipe too. Hope you and your wife will love all the recipes that you will try!
I add to this recipe chopped onion, green, yellow and red peppers and much more garlic. The first time I had this was at Olive Garden and I was able to duplicate it. Absolutely love it. Thanks for the reminder…need to make it again.
You’re very welcome. Great to hear that you loved it!
I didn’t see many reviews from guys so I thought I would post. We made this tonight and it was awesome! We used Pinot Grigio and was very tasty.
I’m so glad this was a hit, Mark! Thank you for leaving this lovely comment for us!
Hi Natasha…have you converted this for the instant pot? Would love to see that!
Smiles!
Hi Lisa, I have not tried this in an instant pot to advise. If you happen to try that, I’d love to know how you like it!
Hey I was wondering if there was any substitute to the wine as it isn’t available where I live
Reducing the wine cooks out the alcohol and it also adds wonderful flavor. You can sub with chicken stock and reduce that but it won’t taste as good.
First off, did your husband marry a comedienne? I’m sure he knew what he was getting into, though. 🙂
Next, is the salt in the pasta water necessary? I’m someone who tries to cut out excess sodium from my diet because of high blood pressure. So although I may use salt in cooking when a recipe calls for it, I balk at things like adding a lot of salt to pasta water as you described here.
Final question: How does this recipe store, like in the freezer? As a single person, I will make a full-sized recipe such as this, usually on a Sunday evening, then freeze the leftovers to have in the next few weeks as a dinner that I can just reheat in the microwave during the week.
I made the Creamy Shrimp Pasta Recipe you posted a while back and stored the leftovers in the freezer. I think it tasted even better upon reheating those leftovers!
Hi Steve, my husband loves me (the comedian in me and all! – ha ha!). The salt in the water is not necessary for the recipe to work and it is a good place to cut sodium if you need to. Italians strongly recommend generously salting the water to add flavor. I haven’t tried freezing this and I suspect the pasta would be a little dry, dull and bland with freezing. Creamy pasta tends to reheat a little better, but again, I haven’t tried freezing. I could be wrong.
Do you trim the tendon from the chicken tenders before cooking?
Hi Sue, you can definitely do that.
Can you sub with thighs instead? Will the juiciness not work?
Hi Sareena, we prefer it with tenders, but I bet thighs may work here. If you experiment, I would love to know how you like that!
Natasha can I substitute the white wine with something else.
Hi Ranuth, Reducing the wine cooks out the alcohol and it also adds wonderful flavor. You can sub with chicken stock and reduce that but it won’t taste as good.
Oh ok then must by some white wine thanks Natasha
Haha! You crack me up with your BIG Bites! It was especially funny because this very morning I made a comment to my wife thinking she was about to take a huge bite of food, and I mentioned how funny it is that Natasha always takes such big bites for her taste tests! Love it!
What can I use in place of the wine? Is it okay to use chicken broth?
Hi Renee, you can but the flavor won’t be the same. Reducing the wine cooks out the alcohol and it also adds wonderful flavor.
This is one of our family’s favorite meal! It’s super tasty & my kids love it, because they don’t have to pick anything out!
I’m so happy to hear that! Thank you for sharing your great review, Natalie!
Love your videos on how to make. Gonna try tonight. Thanks Natasha
I’m so glad you’re enjoying my recipes, Linda! I hope you love this Shrimp Scampi!
OH yum, this was incredible!!
I’m so glad you enjoyed it, April!
All of my kids went crazy for this, even the picky one!
That is the best when kids love what we moms make. That’s so great!