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Chicken Scampi with Lemon Garlic Sauce and Spaghetti Recipe

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4 from 10 reviews

This Chicken Scampi recipe delivers tender, flavorful chicken thighs sautéed to golden perfection and combined with al dente spaghetti in a rich, buttery garlic and white wine sauce, brightened with lemon juice and fresh parsley. It's a quick and satisfying meal perfect for family dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

For the Chicken:

  • ½ cup all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, cut into cubes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 wedge Meyer lemon, juiced

For the Pasta:

  • 1 tablespoon salt (for pasta water)
  • 1 pound spaghetti

For the Sauce:

  • ½ cup plus 2 tablespoons butter, divided and cut into cubes
  • 5 cloves garlic, minced
  • 1 cup white wine
  • ¼ cup fresh lemon juice
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • ½ cup chopped fresh parsley

Instructions

  1. Dredge the chicken: Whisk together the flour, salt, and pepper in a large mixing bowl. Toss the chicken cubes thoroughly in the flour mixture to coat each piece evenly.
  2. Cook the chicken: Heat a large, heavy-bottomed saucepan over medium heat. Melt the butter and add the olive oil. Add the floured chicken pieces along with the Meyer lemon juice and sauté until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
  3. Cook the pasta: Bring a large pot of salted water to a boil by adding 1 tablespoon of salt. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
  4. Sauté the garlic: In the same pan used for cooking chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté briefly for about 30 seconds until fragrant but not browned.
  5. Deglaze the pan: Pour in the white wine and cook for about 1 minute, stirring occasionally and scraping up any browned bits stuck to the pan to enrich the sauce.
  6. Finish the sauce: Add ½ cup butter to the pan and allow it to melt while stirring occasionally. Reduce heat to low, then stir in fresh lemon juice and crushed red pepper flakes.
  7. Season the sauce: Taste the sauce and adjust seasoning with salt and pepper as needed to balance flavors.
  8. Combine everything: Return the cooked chicken to the pan and add the drained pasta. Toss gently but thoroughly over low heat until the pasta and chicken are evenly coated with the sauce.
  9. Add parsley and serve: Stir chopped fresh parsley into the pasta and chicken mixture. Remove from heat and serve immediately for best flavor and texture.

Notes

  • Use Meyer lemon for a slightly sweeter and less acidic lemon flavor, but regular lemon can substitute.
  • For a lighter version, reduce the amount of butter used.
  • White wine adds depth to the sauce; if preferred, substitute with chicken broth for a non-alcoholic version.
  • Ensure not to overcook the garlic to avoid bitterness.
  • Chicken thighs provide juicier meat, but chicken breasts can be used as a leaner alternative.
  • Reserve some pasta water if you prefer a looser sauce consistency.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://avascooking.com/chicken-scampi-with-lemon-garlic-sauce-and-spaghetti-recipe/