One-Pan Chicken Scampi Pasta combines tender cubed chicken breast and angel hair pasta in a buttery lemon-garlic cream sauce, finished in under 30 minutes in a single skillet. The bright, zesty sauce with white wine and fresh lemon juice makes this an elegant yet effortless weeknight dinner.
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Toss the cubed chicken with a drizzle of olive oil, garlic herb seasoning, and salt-free seasoning blend until well coated.
Heat about 2 tablespoons of olive oil in a large wok or skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through.
Remove the cooked chicken from the pan and set aside on a plate.
To the same pan, add the remaining olive oil and the butter. Once melted, add the minced shallot and garlic and sauté for about one minute until fragrant.
Pour in the chardonnay to deglaze the pan. Cook, stirring occasionally, until the wine has reduced by about half.
Add the lemon zest and lemon juice to the pan.
Pour in the water and add chicken bouillon to taste. Stir to combine and bring the liquid to a boil.
Add the angel hair pasta to the boiling liquid, submerging it as much as possible.
Cover the pan and cook for about 10 minutes, or until the pasta is al dente. Stir every few minutes to prevent sticking.
During the last few minutes of cooking, uncover and stir in the heavy cream.
Stir in the chopped fresh parsley.
Add the cooked chicken and any accumulated juices back into the pan. Toss everything together to combine.
Garnish with additional fresh parsley and serve immediately.
Store cooled pasta in an airtight container up to 3 days; reheat gently on the stovetop over medium-low heat with a splash of water or lemon juice to restore creaminess.
Yes. Angel hair works best for quick cooking, but fettuccine, linguine, or penne also work well; adjust cooking time as needed.
Chardonnay is called for, but dry sauvignon blanc or pinot grigio are good substitutes. Use a wine you'd drink—avoid cooking wines.
Chicken cubes are cooked through when they reach 165°F internally or show no pink inside, usually 5-7 minutes after browning.
Cook the chicken and sauce separately, then combine when ready to serve. Store in an airtight container up to 3 days and reheat gently on the stovetop with a splash of water or lemon juice.
No—the recipe contains butter. Substitute with olive oil or dairy-free butter for a dairy-free version, though the sauce will be less creamy.
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