Italian Scampi Chicken Pasta

You will enjoy this pasta that has incredible flavors with its yummy peppers, tender chicken, and delectable sauce with a wine base. Bonus points: it’s simple to prepare!

No more restaurant pasta

Steaming pasta bathed in a delicious sauce, juicy chicken, and fresh vegetables – it’s the classic, go-to fan favorite scampi order at Italian restaurants. However, this recipe is so much more scrumptious than any dish you’ll end up overpaying for at one of those places. Serve it to your guests, friends, and family to be sure to be asked to make it again.

ITALY SCAMPI CHICKEN PASTA

Chicken and pasta are a go-to win for my family. With its lemon, creaminess, and cheesy sauce, it does not go begging. The sauce is also so versatile you can easily switch it up and use it with pork, beef, or seafood.

A twist on a classic

Any sort of scampi is traditionally made with a glorious mixture of white wine, savory butter, and flavorful garlic. For this recipe, there is Parmesan and heavy whipping cream added. These two additions to the traditional recipe add a richness that make the dish extra divine and filling.

Choosing your pasta.

If you are looking to do a traditional chicken scampi, you will likely stick with a type of pasta called angel hair. For the sake of tradition, that’s why I stuck with it for this recipe. However, you will either discover (or already know) that angel pasta is not the best noodles. Angel hair pasta cooks too fast, the noodles are too slim, and is not the best structured to coexist with meats and veggies.

For when I am not trying to try something on an authentic level, I usually switch out the angel hair for a thicker noodle. For example, a standard box of spaghetti noodles does very well at work with a thicker sauce and the weight of the other ingredients.

Meal preparation

Meal prep is great, but it is hard to do with pastas in sauces. The noodles tend to absorb the sauce even more, which can lead to mushiness or lack of a sauce.

An idea is to keep your sauce separate from your noodles. When warming up, you can add a dash of heavy whipping cream or water before you microwave or heat stovetop.

Another idea is to have all your ingredients already prepared and separate too. The thing that I have always found helpful with meal prep is when you have your other ingredients already chopped up and prepared. The combination of ease and taste are what makes meal prepping sustainable!

Helpful Notes:

• Dry the meat. Drying the chicken helps it to brown.
• Preheat your pan. Preheating your pan allows for easier browning, which means more flavor in your chicken.
• Fine wine.A nice wine will enhance this recipe while something inexpensive can hurt its delivery.
• Don’t overcook.Overcooking your chicken will dry it out.
• Alcohol is flammable. Exercise caution with using alcohol around heat and flames.
• Let it cook.Allow the dish to cook long enough to combine flavors but also to cook off the majority of the wine.
• Al dente. Always cook your pasta to perfect texture.

FAQ:

Which wine is best for this recipe?

Any white wine that is dry is best for this recipe. I always say don’t use a wine in a recipe that you don’t personally enjoy. So, if there is another type of white wine that you prefer over chardonnay, definitely go with what your taste buds enjoy.

How do I make a thicker sauce?

Anytime you want to make a milk-based sauce fuller and thicker, you can use heavy whipping cream instead of the liquid dairy the recipe calls for.

What pasta can I use?

Feel free to use whatever pasta you enjoy. Just realize that some pasta noodles are more absorbent than others.

Is this a recipe I can make ahead of time?

For sure! As was mentioned with meal prepping, just keep your ingredients apart. Then, when you’re ready, combine everything together and enjoy!

Do I need to use the wine?

Wine is a big part of the flavor in many Italian dishes, especially this one. However, for whatever your reasons are, you can definitely still make a tasty pasta without it. You can try out different things, but broth is an option as a swap out.

What type of chicken should I use?

For this recipe, I used tenders. As the name perfectly signifies, tenders are particularly tender! You can also use chicken breast chopped up. Just remember to not overcook your chicken.

HOW TO STORE

• Fridge: This recipe keeps well and is best if enjoyed within two days. When reheating this dish, use low heat until it’s at a desired temperature.
• Putting it in the freezer: Not recommended.

What do you need to make Italian Scampi Chicken Pasta

6 oz angel hair pasta

1 lb. boneless chicken, chopped into chunks

¾ cup white wine

2 tbsp lemon juice, separated

¼ cup chicken broth

⅓ cup butter

¼ teaspoon salt

1 tbsp garlic, minced

1 tsp all-purpose flour

Salt and black pepper, to taste

 Chives, for garnish

How to make Italian Scampi Chicken Pasta

FIRST STEP:

Follow package instructions to cook the pasta to al dente.

When finished set pasta aside after draining. 

SECOND STEP:

Sprinkle 1 tbsp of lemon juice and some salt and pepper over the chicken.

Add chicken to a pan coated in cooking spray.

a)

b)

c)

THIRD STEP:

Cook the chicken for 4-5 minutes. Stir and flip the chicken often for even cooking.

Once the chicken is finished, remove it and place it on a plate. Set aside.

Clean your pan and spray it again before adding butter. Once the butter has melted, add the garlic, salt, and pepper.

a)

b)

FOURTH STEP:

Cook the garlic in the butter for at least one minute. Then, add in the wine, lemon juice, and broth.

Cook the mixture to a boil then reduce heat to a simmer until the liquid is around ¾ of a cup.

a)

b)

FIFTH STEP:

Add your flour to the mixture and stir well to incorporate. Let the flour cook on medium for about 60 seconds.

Add in the prepared chicken and let sauté for a few minutes.

Plating:

Use around ¾ cup of pasta per plate. Spoon around one cup of the scampi chicken and its sauce onto the plated noodles. Garnish with chives if desired.

Enjoy!