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Chicken and Pasta with Scampi Sauce


A popular restaurant dish you can now enjoy from the comfort of your own home. Shrimp can be easily substituted for the chicken with equally delicious results.

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Rate this recipe 4.4/5 (54 Votes)


  • 5 tablespoons butter
  • 2 tablespoons garlic, crushed
  • 3/4 teaspoon crushed red pepper
  • 1 tablespoons Italian seasoning
  • Black pepper to taste
  • 1 1/2 cups white wine
  • 1 1/2 cups chicken broth
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 3/4 cup milk, hot
  • 4 chicken breasts, sliced
  • Olive oil
  • Butter
  • 2 lemons, zested and juiced
  • 1/4 cup chicken broth
  • 1 red pepper, sliced (optional)
  • 1 package angel hair pasta, cooked and drained
  • Parmesan


Servings 4


Step 1


Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes.


Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk. Set aside. Keep the white sauce hot until you add to the scampi sauce.

In a large skillet, saute chicken in two batches in a little olive oil and butter until almost done. You want the outside nicely browned. If using, add the peppers and saute for 2 minutes. Return all chicken to the skillet. Add 1 tablespoon of butter and increase heat to medium high. Add lemon juice and broth and boil for 1 minute, stirring constantly. Turn off heat and add the zest.

Once the scampi sauce has simmered for 30 minutes, add the white sauce and cook till slightly thickened. Reserve about 1/2 cup of the sauce and toss the remaining sauce and pasta together and place in a large serving plate. Arrange chicken on top, pouring over any remaining pan juices. Serve with reserved sauce and parmesan.


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