Easy Chicken Scampi with Garlic Parmesan Sauce

My First Time Trying Chicken Scampi

I first had this dish at a restaurant. My grandson took me for my birthday. The flavors just danced on my tongue. I knew I had to make it at home.

My kitchen smelled so good that first try. Now it is a family favorite. It feels like a special treat, but it is easy to make. What is a restaurant dish you love to make at home.

Getting Your Chicken Just Right

Do not skip coating the chicken in flour. It gives it a lovely golden color. It also makes the outside a little crispy. This adds great texture to the whole meal.

I still laugh at that. I once forgot the flour. The chicken was just pale and sad. We learn from our mistakes in the kitchen. Cooking the chicken well matters for a happy, safe meal.

The Secret is in the Sauce

This garlic parmesan sauce is so creamy. It coats every single noodle. The lemon juice makes it taste fresh and bright. Doesn’t that smell amazing when it all comes together.

*Fun fact*: The word “scampi” actually means a type of shrimp. But this chicken version became very popular in America. I think it is just as good. Which do you prefer, chicken or shrimp in your pasta.

A Rainbow in Your Skillet

Use all those colorful peppers and the red onion. They are not just for looks. Each color adds its own special sweetness. Cooking them gets a nice light sear.

Eating a rainbow of vegetables is good for you. It makes the dish beautiful and healthy. This is a great way to get your family to eat more veggies. Do you have a favorite colorful vegetable to cook with.

Bringing It All Together

Finally, you mix everything in that wonderful sauce. The pasta, the chicken, the veggies. Toss it all gently in the pan. The parsley on top makes it look like a masterpiece.

Sharing a meal you made from scratch matters. It fills more than just your stomach. It fills your heart with joy. I hope you enjoy making this as much as I do.

Ingredients:

Ingredient	Amount	Notes
Thin spaghetti noodles	½ pound
All-purpose flour	⅔ cup
Salt	2 teaspoons	divided
Italian seasoning blend	¾ teaspoon
Black pepper	½ teaspoon
Boneless skinless chicken breasts	1 to 1½ pounds	cut into 1½-inch wide x 4-inch long strips
Olive oil	4 tablespoons
Unsalted butter	2 tablespoons
Red pepper	1 small	cut into thin strips
Yellow pepper	1 small	cut into thin strips
Green bell pepper	1 small	cut into strips
Red onion	½ medium	cut into strips
Grated fresh garlic	1½ tablespoons
Dry white wine	¼ cup
Fresh squeezed lemon juice	¼ cup
Low-sodium chicken broth	2 cups
Heavy cream	¾ cup
Fresh parsley chopped	2 tablespoons	divided

My Easy Chicken Scampi Story

This recipe always reminds me of my grandson’s birthday dinner. He would always order the same thing. Now we make it together right at home. It’s our little tradition. I love how the whole kitchen fills with the smell of garlic. Doesn’t that smell amazing? 1. First, get your pasta water boiling. Cook those thin noodles until they’re just soft. Drain them and let them wait in the pot. I still laugh at that one time I forgot to salt the water. The pasta was so bland! (Hard-learned tip: Always salt your pasta water. It makes all the difference.) 2. Now, let’s prepare our chicken. Mix the flour and those lovely dried herbs in a pie pan. That’s my favorite tool for this job. Dredge each chicken strip until it’s coated nicely. This gives them a perfect little crust. It’s the secret to a great texture. 3. Heat your oil and butter in a big skillet. You’ll know it’s ready when a pinch of flour sizzles. Cook the chicken in two batches so it isn’t crowded. This makes each piece golden and perfect. No one likes steamed, soggy chicken! 4. Remove the chicken and add all those colorful peppers and onions. Oh, and the fresh garlic! Cook them until they’re tender and have a little sear. The sizzle is the best sound in any kitchen. What’s your favorite vegetable in this mix? Share below! 5. Now for the magic sauce. Whisk that reserved flour into the pan. Then add your wine, lemon juice, and broth. Let it bubble and get thick. Finally, stir in the cream and parsley. This sauce is pure comfort in a pan. 6. Toss your drained pasta right in that glorious sauce. Make sure every single noodle gets coated. Then top it all with the chicken and those beautiful veggies. A little more parsley on top makes it pretty. It’s a feast for the eyes and the belly. Cook Time: 30min Total Time: 45mins Yield: 4 servings Category: Dinner, Pasta

Three Tasty Twists to Try

Let’s play with our food a little, shall we? Every good recipe has room for your own personal touch. Here are a few ideas I’ve tried over the years. They each make this dish feel new again. Shrimp Scampi Swap: Use plump shrimp instead of chicken. They cook up so quickly in that hot pan. Extra Zesty Lemon: Add the zest of one lemon with the juice. It makes the whole dish sing with bright flavor. Creamy Mushroom Version: Sauté some sliced mushrooms with the peppers. They add a wonderful, earthy depth. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This dish is a full meal all on its own. But I always think a little something on the side is nice. A simple green salad with a light dressing is perfect. Some warm, crusty bread is also great for soaking up that extra sauce. For a drink, a chilled glass of that same white wine used in the recipe pairs beautifully. For a non-alcoholic treat, try sparkling lemonade. It cuts through the richness of the sauce so nicely. Which would you choose tonight?

### Keeping Your Scampi Fresh and Tasty This dish stores beautifully for a quick meal later. Let the pasta and chicken cool completely. Then, pop everything into an airtight container. It will stay good in your fridge for up to three days. You can also freeze it for a month. I once froze a batch for my grandson’s visit. He was so happy to have a home-cooked meal ready! Reheating is simple. Add a splash of broth or water to a skillet. Gently warm the scampi over medium heat. This keeps the sauce creamy and prevents drying out. Batch cooking like this saves so much time on busy nights. It means you always have a good meal waiting. Have you ever tried storing it this way? Share below! ### Simple Fixes for Common Scampi Troubles Sometimes the sauce can get too thick. If this happens, just add a little more broth. Stir it in until the sauce is just right. I remember when my sauce once turned into a paste! A bit more broth saved the whole meal. Your flour might not mix in smoothly. To avoid lumps, whisk the reserved flour constantly. This makes a smooth base for your delicious sauce. Getting the sauce right matters. It brings all the wonderful flavors together in every bite. The chicken might not cook evenly. Make sure your strips are all similar in size. This way, they all finish cooking at the same time. Solving these small problems builds your confidence in the kitchen. Which of these problems have you run into before? ### Your Scampi Questions Answered **Q: Can I make this gluten-free?** A: Yes! Use your favorite gluten-free pasta and flour blend. **Q: Can I prepare parts ahead of time?** A: Absolutely. Chop the veggies and chicken a day early. **Q: What if I don’t have white wine?** A: Just use an equal amount of extra chicken broth instead. **Q: Can I double this recipe?** A: You sure can. Use a very large pot or cook in two batches. **Q: Is the heavy cream necessary?** A: It creates the rich sauce, but whole milk can work in a pinch. Which tip will you try first? ### A Note From My Kitchen to Yours I hope you love making this cozy dish. It always brings my family to the table. I would be thrilled to see your creation. Share a photo of your dinner with me. Have you tried this recipe? Tag us on Pinterest! *Fun fact: The word “scampi” actually refers to a type of small lobster!* Happy cooking! —Elowen Thorn.