Chicken Scampi Pasta Recipe

There's never a bad choice when it comes to pasta with chicken scampi—garlic, butter, and lemon. It's flavorful, substantial, and makes excellent leftovers the next day. Serve with fresh bread and your favorite vegetable.


  – 1 1/2 pounds chicken breast tenders – 1 pound spaghetti pasta – 3 tablespoons olive oil, divided – 3 tablespoons butter, divided – 1 shallot, chopped – 4 cloves garlic, chopped – 1/2 cup chicken broth – 1/2 lemon, juiced – salt and freshly ground black pepper to taste – 2 tablespoons chopped parsley, or to taste


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Heavily salted water in a large saucepan should be brought to a boil. Cook spaghetti in boiling water for about 12 minutes, stirring now and again, until it's firm to the biting but still tender.

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In a cast iron skillet over medium heat, combine 1 tablespoon butter and 2 tablespoons oil. Add the chicken tenders. Cook for about 10 minutes, flipping regularly, or until the chicken's juices run clear and it is no longer pink in the middle. When placed close to the middle, an instant-read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius). Take out of the skillet.

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To the cast iron skillet, add one tablespoon of olive oil and two tablespoons of butter. Add shallots and simmer for one to two minutes, stirring. Add the fresh garlic and stir-fry for approximately a minute or until fragrant.

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Add the broth and simmer. Simmer for about 3 minutes, or until liquid has reduced by half.

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Add the pasta and chicken to the skillet and well mix. If necessary, add 1 tablespoon of olive oil. Add the parsley and stir.