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Home > Main Course > Chicken Scampi Pasta Recipe (VIDEO)

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.

Chicken Scampi served over pasta in a bowl

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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.

Chicken cooked scampi style in a skillet

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
Ingredients for chicken scampi with chicken tenders, pasta, lemon, parsley, garlic and white wine

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.
How to make chicken scampi step by step photos
  • 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.
How to make scampi sauce and pasta

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

Can I use chicken breast?

You can substitute with boneless, skinless chicken breasts that have been trimmed of fat and cut into strips (1-inch thick).

How to reheat pasta?

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.

Can I use cooking wine?

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.

Can I substitute the pasta?

You can make the chicken scampi with sauce and serve it over Mashed Potatoes or White Rice. It’s also yummy on cooked buckwheat.

Up close tender pieces of chicken scampi served over a bed of pasta

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:

Chicken Scampi main course served over spaghetti

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 Scampi Pasta Recipe

4.99 from 107 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Chicken Scampi served over spaghetti

Chicken Scampi Pasta has a lemon butter sauce that is light, vibrant, and so satisfying. We served this with roasted asparagus which complimented this dish perfectly.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $12-$14
Keyword: chicken scampi, chicken scampi pasta
Cuisine: Italian
Course: Main Course
Calories: 551
Servings: 6 people

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

Pro Tip: For a saucier pasta, deglaze your pan with some of the reserved pasta water then drizzle over the pasta to get all of the pan flavorings in your dish.

Nutrition Facts
Chicken Scampi Pasta Recipe
Amount Per Serving
Calories 551 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 103mg34%
Sodium 722mg31%
Potassium 622mg18%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 2g2%
Protein 33g66%
Vitamin A 667IU13%
Vitamin C 11mg13%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Soudi M.
    June 21, 2022

    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.

    Reply

    • Natashas Kitchen
      June 21, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Soudi!

      Reply

  • Melissa
    May 24, 2022

    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.

    Reply

  • Mollly
    May 15, 2022

    It was an easy dish to follow but I only added half of the lemon juice and it was way too much

    Reply

    • Natasha's Kitchen
      May 15, 2022

      Sounds good, feel free to make some minor changes according to your personal preference, Molly.

      Reply

  • Cheryl
    April 19, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 19, 2022

      That is wonderful, Cheryl. Thank you for the review. So glad you enjoyed this recipe.

      Reply

  • Mayra
    April 5, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 5, 2022

      Absolutely! So good, it’s better than take-out! Thank you for the review.

      Reply

  • Beneita Flemmer
    March 23, 2022

    Can this recipe be doubled? Wine and lemon double for serving 12?
    Thank you!

    Reply

    • Natasha's Kitchen
      March 23, 2022

      I imagine that will work. If you try that, please update us on how it goes.

      Reply

  • COLLEEN Bedillion
    March 9, 2022

    Only use one lemon 2 is waaaayy too much. Other than that its pretty good.

    Reply

    • NatashasKitchen.com
      March 9, 2022

      Thank you for sharing, Colleen. Yes, you could definitely use less lemon, especially if your lemons are larger.

      Reply

  • abbi
    February 28, 2022

    yum, was amazing! but there wasnt actually very much sauce so I made a little more with the reserved pasta water..

    Reply

    • Natasha's Kitchen
      February 28, 2022

      Sounds great, Abbi. Feel free to add more sauce if you prefer that next time. Thank you for your review.

      Reply

    • Lori Villafana
      March 21, 2022

      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!

      Reply

  • Jorge Obregon
    February 19, 2022

    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!!

    Reply

    • NatashasKitchen.com
      February 19, 2022

      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 Pasta recipe for reference. It doesn’t use wine but you could add some in if you’d like. https://natashaskitchen.com/shrimp-scampi-pasta/

      Reply

  • Dena
    February 18, 2022

    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.

    Reply

    • Natashas Kitchen
      February 18, 2022

      Hi Dena! That’s a great tip! Thank you so much for sharing that with us!

      Reply

  • Dena
    February 18, 2022

    Delicious dish that we will have again. Easy and comes together quickly! Thanks for the great recipes!

    Reply

    • Natashas Kitchen
      February 18, 2022

      I’m so glad you enjoyed it! Thank you for the wonderful review, Dena!

      Reply

  • Nicole
    February 16, 2022

    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.

    Reply

    • NatashasKitchen.com
      February 16, 2022

      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.

      Reply

  • Dee
    January 23, 2022

    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!

    Reply

    • Natasha's Kitchen
      January 23, 2022

      Hi Dee, you may use a dry wine such as chardonnay or sauvignon blanc

      Reply

  • Cathi
    January 8, 2022

    I am going to try this zucchini zoodles instead of the pasta I love scampi

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Please do, we’d love to know how it goes.

      Reply

  • Carol Fuller
    January 8, 2022

    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

    Reply

    • Natashas Kitchen
      January 8, 2022

      Hi Carol, we do not rinse it.

      Reply

  • Ann Marie
    January 4, 2022

    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.

    Reply

    • Natasha's Kitchen
      January 4, 2022

      That’s great to hear, Ann! Thank you for sharing your feedback, with us.

      Reply

  • BJ
    December 29, 2021

    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!

    Reply

    • Natasha's Kitchen
      December 29, 2021

      Hello BJ, great to hear from you. Thank you for your good comments and feedback, I’m glad you enjoyed this recipe!

      Reply

  • Maura Shea
    December 16, 2021

    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 🙂

    Reply

  • Lindsey
    December 13, 2021

    The lemon 🍋 flavor makes this dish delicious 😋 Definitely worth making!

    Reply

    • Natasha's Kitchen
      December 14, 2021

      Yes, it really does help improve the taste!

      Reply

  • Ryan
    December 11, 2021

    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!

    Reply

    • Ryan
      December 11, 2021

      FYI, I made your chicken pot pie soup and it was outstanding!!!

      Reply

      • Natashas Kitchen
        December 11, 2021

        That’s just awesome! Thank you for sharing your wonderful review, Ryan!

        Reply

    • Natashas Kitchen
      December 11, 2021

      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

      Reply

  • Dylan
    November 30, 2021

    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.

    Reply

    • Natasha's Kitchen
      December 1, 2021

      Hi Dylan, thank you for taking the time to share your good feedback and review with us. I’m glad you enjoyed this recipe!

      Reply

  • Scott S.
    November 28, 2021

    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.

    Reply

    • Natasha's Kitchen
      November 28, 2021

      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.

      Reply

      • Pumpkinpie
        January 8, 2022

        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.

        Reply

        • Natasha
          January 9, 2022

          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!

          Reply

          • Debbie
            February 28, 2022

            Hi Natasha, can I use skinless and boneless chicken thigh for this recipe?

          • Natashas Kitchen
            February 28, 2022

            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!

  • Rebecca
    November 17, 2021

    You mentioned to save 1/2 cup of pasta water but then never used it?

    Reply

    • Natasha's Kitchen
      November 17, 2021

      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.

      Reply

  • Maggie
    November 8, 2021

    Made this for supper last night, family loved it. Will do it again
    Thanks Natasha!

    Reply

    • Natasha's Kitchen
      November 8, 2021

      Glad it was a hit! Thank you for sharing, Maggie.

      Reply

  • Maggie Crescenza
    November 7, 2021

    I made this recipe tonight for dinner and the family loved it. It was delicious. Thanks Natasha

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Thanks for sharing that with us, Maggie. Good to know that the recipe was a hit!

      Reply

  • Irina
    November 3, 2021

    It’s such a great recipe!
    All kids and adults just loved in our family. So easy and sooooo good!
    Thank you!

    Reply

    • Natasha's Kitchen
      November 4, 2021

      I’m really happy to hear that, Irina. Thank you for the awesome review!

      Reply

  • Denise
    November 3, 2021

    I made the chicken scampi last night no it was a big hit! I will be making this again😃😃

    Reply

    • Natasha's Kitchen
      November 3, 2021

      Glad to hear that, Denise! Thanks for your good comments and feedback.

      Reply

  • Madeline A Jewell
    October 30, 2021

    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

    Reply

    • Natashas Kitchen
      October 30, 2021

      You’re welcome! I hope you love this recipe, Madeline!

      Reply

  • Amber
    October 23, 2021

    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!!!

    Reply

    • Natashas Kitchen
      October 23, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Amber! I’m happy you enjoyed it!

      Reply

  • Alyssia
    October 17, 2021

    Is there a substitution for white wine or can I leave it out or does it play a big role in the recipe?

    Reply

    • Natasha's Kitchen
      October 17, 2021

      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.

      Reply

      • Sabrina Raney
        November 2, 2021

        Could I use white cooking wine? 😬 I don’t have white wine

        Reply

        • Natasha
          November 2, 2021

          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.

          Reply

  • Marg
    September 15, 2021

    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!

    Reply

    • Marg
      September 15, 2021

      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!

      Reply

      • Natashas Kitchen
        September 15, 2021

        Thank you so much for sharing that with me, Marg! I’m so glad this was a hit!

        Reply

    • Natasha's Kitchen
      September 15, 2021

      I’m glad you enjoyed this recipe, Marg!

      Reply

  • Karen
    September 14, 2021

    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.😊

    Reply

    • Natashas Kitchen
      September 14, 2021

      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!

      Reply

  • Laura
    September 6, 2021

    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?

    Reply

    • Natasha's Kitchen
      September 6, 2021

      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.

      Reply

  • Kim
    September 3, 2021

    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!

    Reply

    • Natashas Kitchen
      September 3, 2021

      I’m so glad that worked out with gluten-free flour! Thank you so much for sharing that with me.

      Reply

  • Karen
    August 12, 2021

    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

    Reply

    • Natasha's Kitchen
      August 12, 2021

      Love that you’re both trying out new recipes and I’m glad you enjoyed this. Thanks for your great review and feedback, Karen.

      Reply

      • Carol Hall
        September 3, 2021

        I live in a dry county and really haven’t learned to cook with wine , can it be substituted with anything else.

        Reply

        • Natashas Kitchen
          September 3, 2021

          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.

          Reply

  • Christy Andrews
    August 8, 2021

    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

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Christy, thank you for sharing your good experience making this recipe. I’m glad you enjoyed what you’ve tried so far!

      Reply

  • Jenifer Skiba
    August 7, 2021

    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!!!

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Good job! What you did is much easier. Thank you Jenifer.

      Reply

  • Dian Williams
    July 30, 2021

    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.

    Reply

    • Natashas Kitchen
      July 31, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Dian! It sounds like you have a new favorite!

      Reply

  • Amy Hollopeter
    July 30, 2021

    How much is considered a service nutrition wise?

    Reply

    • Natashas Kitchen
      July 30, 2021

      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!

      Reply

  • Carol Martin
    July 30, 2021

    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

    Reply

    • Natashas Kitchen
      July 30, 2021

      We love quick recipes! I’m so glad you enjoyed this one, Carol!

      Reply

  • Mary Jane
    July 30, 2021

    I love following you cooking ideas. I am gluten free can you make the recipe and not dip the chicken in flour?

    Reply

    • Natashas Kitchen
      July 31, 2021

      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!

      Reply

  • Karen Pusateri
    July 30, 2021

    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!

    Reply

    • Natashas Kitchen
      July 30, 2021

      Thank you so much for sharing that with me, Karen! I’m so glad you enjoyed it!

      Reply

  • Patricia
    July 29, 2021

    What can I use in place of the wine in the chicken scampi as I am allergic to any type of wine…

    Reply

    • Natashas Kitchen
      July 29, 2021

      I Patricia, the wine adds wonderful flavor, but you can sub with chicken stock and reduce that, but it won’t taste as good.

      Reply

  • Susan
    July 29, 2021

    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

    Reply

    • Natashas Kitchen
      July 29, 2021

      You’re welcome, Susan! Thank you so much for sharing that wonderful review with me!

      Reply

  • Jenny Lyons
    July 28, 2021

    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.

    Reply

    • Natashas Kitchen
      July 28, 2021

      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!

      Reply

  • BRENDA
    July 27, 2021

    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.

    Reply

    • Natashas Kitchen
      July 27, 2021

      You’re welcome! I’m so happy you enjoyed it, Brenda!

      Reply

  • Lizanne
    July 26, 2021

    Another amazing dish!! Quick and easy for a Monday evening. Every recipe of yours is a winner

    Reply

    • Natasha's Kitchen
      July 26, 2021

      I appreciate that, Lizanne. Thanks for your review and I hope you’ll love every recipe that you will try!

      Reply

  • Mary Gurrola
    July 25, 2021

    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 ❤

    Reply

    • Natasha's Kitchen
      July 25, 2021

      You’re welcome, Mary. Glad you enjoyed this recipe!

      Reply

  • Monica
    July 25, 2021

    Can I make this without the lemon?

    Reply

    • Natasha's Kitchen
      July 25, 2021

      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.

      Reply

  • Mike Gaudet
    July 25, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 25, 2021

      Glad you enjoyed this recipe too. Hope you and your wife will love all the recipes that you will try!

      Reply

  • Alexandra Zekanis
    July 25, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 25, 2021

      You’re very welcome. Great to hear that you loved it!

      Reply

  • Mark
    July 24, 2021

    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.

    Reply

    • Natashas Kitchen
      July 24, 2021

      I’m so glad this was a hit, Mark! Thank you for leaving this lovely comment for us!

      Reply

  • Lisa
    July 24, 2021

    Hi Natasha…have you converted this for the instant pot? Would love to see that!

    Smiles!

    Reply

    • Natashas Kitchen
      July 24, 2021

      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!

      Reply

      • N
        July 25, 2021

        Hey I was wondering if there was any substitute to the wine as it isn’t available where I live

        Reply

        • Natasha's Kitchen
          July 25, 2021

          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.

          Reply

  • Steve Waltman
    July 24, 2021

    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!

    Reply

    • Natasha
      July 26, 2021

      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.

      Reply

  • Sue in Dallas
    July 24, 2021

    Do you trim the tendon from the chicken tenders before cooking?

    Reply

    • Natashas Kitchen
      July 24, 2021

      Hi Sue, you can definitely do that.

      Reply

  • Sareena
    July 24, 2021

    Can you sub with thighs instead? Will the juiciness not work?

    Reply

    • Natashas Kitchen
      July 24, 2021

      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!

      Reply

  • Ranuth wijesinghe
    July 24, 2021

    Natasha can I substitute the white wine with something else.

    Reply

    • Natasha
      July 24, 2021

      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.

      Reply

      • Ranuth wijesinghe
        July 26, 2021

        Oh ok then must by some white wine thanks Natasha

        Reply

    • David Marcum
      July 24, 2021

      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!

      Reply

  • Renee
    July 23, 2021

    What can I use in place of the wine? Is it okay to use chicken broth?

    Reply

    • Natasha
      July 24, 2021

      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.

      Reply

  • Natalie
    July 23, 2021

    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!

    Reply

    • Natashas Kitchen
      July 23, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Natalie!

      Reply

  • Linda
    July 23, 2021

    Love your videos on how to make. Gonna try tonight. Thanks Natasha

    Reply

    • Natashas Kitchen
      July 23, 2021

      I’m so glad you’re enjoying my recipes, Linda! I hope you love this Shrimp Scampi!

      Reply

  • April
    July 23, 2021

    OH yum, this was incredible!!

    Reply

    • Natashas Kitchen
      July 23, 2021

      I’m so glad you enjoyed it, April!

      Reply

  • Nancy oates
    July 23, 2021

    All of my kids went crazy for this, even the picky one!

    Reply

    • Natashas Kitchen
      July 23, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

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