If you love classic Italian flavors but want something hearty and satisfying enough for a full dinner, this Chicken Scampi delivers exactly that. It’s buttery, garlicky, and bright with lemon — the kind of meal that feels indulgent while still fitting into a protein-forward lifestyle.
Tender chicken pieces are lightly coated, sautéed until golden, then tossed with spaghetti in a white wine–butter sauce that’s rich without being overwhelming. Finished with parsley and Parmesan, this dish brings restaurant-quality comfort straight to your kitchen.
Perfect for weeknight dinners, family meals, or when you want something a little elevated without extra work, this high-protein chicken pasta is a classic you’ll keep coming back to.
Servings: 6
Total Time: 35 minutes
Difficulty: Easy–Medium
Calories per Serving: 630 kcal
Macros (per serving):
Protein: 38g | Carbs: 49g | Fat: 28g | Fiber: 2g
Look at the Recipe
- Garlicky white wine butter sauce with lemon
- High-protein and deeply satisfying
- Restaurant-style pasta made at home
Ingredients Needed
- 1¼ pounds boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, cut into 1-tablespoon pieces
- 1 tablespoon olive oil
- 2 tablespoons minced garlic (about 6 cloves)
- 12 ounces thin spaghetti (or regular spaghetti)
- 1 cup dry white wine (such as Sauvignon Blanc)
- ⅛–¼ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- ⅓ cup fresh parsley, chopped
- ⅔ cup shredded Parmesan or Romano cheese, for serving
How to Make Our Chicken Scampi
-
Cook the pasta.
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve about ½ cup pasta water, then drain. -
Season the chicken.
In a bowl, toss chicken with flour, Italian seasoning, salt, and pepper until lightly coated. -
Sauté the chicken.
Heat olive oil and 4 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes, stirring occasionally, until golden and cooked through. Transfer chicken to a plate. -
Build the sauce.
Reduce heat to medium. Add garlic and cook for 30 seconds, until fragrant. Pour in white wine and red pepper flakes (if using). Simmer 3–4 minutes, scraping up any browned bits, until slightly reduced. -
Finish the sauce.
Stir in lemon juice and remaining 4 tablespoons butter, whisking until melted and glossy. -
Combine everything.
Add cooked pasta and chicken back to the skillet. Toss well, adding reserved pasta water as needed to loosen the sauce. -
Serve.
Remove from heat and sprinkle with parsley. Serve immediately with grated Parmesan or Romano cheese.
This dish works beautifully as a high-protein dinner that feels rich, comforting, and satisfying.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water or broth.
- Serve with a crisp green salad or roasted vegetables for balance.
- For meal prep, keep pasta and chicken together — the sauce reabsorbs well.
Tips & FAQs
Can I use chicken thighs instead of breasts?
Yes. Thighs add extra juiciness but slightly increase fat.
Can I make this lighter?
Reduce the butter slightly and add more pasta water for a lighter sauce.
Is this recipe good for weight loss?
It can be when portioned properly. It’s high in protein and very filling.
What wine works best for scampi?
Dry white wines like Sauvignon Blanc or Pinot Grigio are ideal.
Can I make this gluten-free?
Yes. Use gluten-free pasta and substitute gluten-free flour or cornstarch for coating.
