Make these 20 minute EASY Chicken Scampi with Angel Hair Noodles for dinner. This recipe uses simple ingredients you likely have on hand, perfect for a weeknight meal.
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Most people associate scampi with shrimp and other shellfish, but guess what? This classic pasta dish goes just as well with chicken.
How to make a creamy chicken scampi sauce
The most important thing to remember about this recipe is to save some cooking water for the pasta. It helps create a delicious sauce that brings all the ingredients together.
This recipe is all about the sauce and the pasta. If you want more protein or fresh veggies in your meal, you can increase the amount of chicken or throw in whatever veggies you have in the fridge.
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Check out this delicious Chicken Scampi recipe
How to reheat Angel Hair Pasta with Chicken
Because Angel Hair Pasta is so thin, it tends to stick together and isn’t the ideal pasta if you know you’re going to be reheating this dish. We recommend using thicker pasta like spaghetti or even shaped pasta like rotini if you know you have a significant amount of leftovers that you want to reheat.
To warm up this dish, add a little olive oil to a skillet over medium-high heat and cook until just heated through.
What to serve with chicken scampi
- garlic bulb
- Roasted Broccoli with Parmesan
- Caesar salad
- Sauteed Spinach
- Classic lemon bars
From the editors of Simply Recipes
Chicken Scampi with Angel Hair Pasta
To prepare without wine, substitute chicken broth plus an optional tablespoon of white or apple cider vinegar.
ingredients
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1/2 lb angel hair paste
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2 tablespoon unsalted butter
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2 tablespoon olive oil
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1/2 lb boneless, skinless chicken chops
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1/2 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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4 cloves garlicchopped
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1/8 teaspoon (a big pinch) crushed red pepper flakes
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1/2 Cup dry White winesuch as Sauvignon Blanc, Chardonnay or Pinot Grigio
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1 lemonzest and juice (about 1 tablespoon zest and 3 tablespoons juice)
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1/4 cup chopped Parsely
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lemon wedges for serving
method
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Make the noodles:
Cook the noodles in a large pot of boiling salted water according to package directions or until al dente. Scoop out about a cup of pasta cooking water and set aside. Drain noodles.
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Cook chicken:
Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. Pat the chicken dry and season both sides with salt and a little black pepper. Add the chicken to the skillet and cook until golden and cooked through, about 2 minutes per side.
Place the chicken on a cutting board to rest, leaving the fat in the pan.
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Make the sauce:
Add the garlic and red pepper flakes to the pan and cook until fragrant, about 1 minute. Add the wine and lemon juice, scrape off any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.
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Prepare and serve pasta:
Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the pan and toss to combine. If it seems too dry or the sauce isn’t coating the pasta, stir in a little more of the reserved pasta cooking water.
Slice the chicken and serve with the noodles. Serve with additional lemon wedges squeezed over the scampi.
| nutritional information (per serving) | |
|---|---|
| 425 | calories |
| 17g | Fat |
| 50g | carbohydrates |
| 19g | protein |
