Chicken Scampi

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Chicken Scampi (High-Protein & Light)

This Chicken Scampi is a lighter, high-protein twist on the classic Italian-American dish. Tender chicken breast is cooked with garlic, lemon, and a silky butter-based sauce, then tossed with pasta, fresh spinach, and tomatoes. It is perfect for busy weeknights because it comes together quickly while still tasting rich and satisfying.

Ingredients

For the pasta

  • 225 g (8 oz) whole wheat angel hair pasta (or regular or gluten-free pasta)
  • Water for boiling
  • Salt, for the pasta water

For the chicken

  • 680 g (24 oz) boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil spray or 1 tablespoon olive oil

For the scampi sauce

  • 2 tablespoons butter, divided
  • 4 garlic cloves, thinly sliced
  • ¾ cup low-sodium chicken broth
  • ⅛ teaspoon crushed red pepper flakes (optional)
  • 1 cup cherry or grape tomatoes, halved
  • 2 tablespoons freshly squeezed lemon juice

To finish

  • 2 cups baby spinach
  • 3 tablespoons fresh parsley, finely chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Cook the pasta
    Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
  2. Prepare the chicken
    Cut the chicken breasts into small 1 to 1.5 cm cubes. Season evenly with salt and black pepper.
  3. Brown the chicken
    Heat a large skillet over high heat. Lightly spray with olive oil or add a small amount of oil.
    Add half of the chicken and cook for about 2 minutes, turning occasionally, until browned and cooked through. Remove to a plate and repeat with the remaining chicken. Set aside.
  4. Make the sauce
    Reduce the heat to medium. Add ½ tablespoon of butter to the same skillet. Once melted, add the sliced garlic and cook for about 30–60 seconds, just until fragrant.
    Pour in the chicken broth, add the crushed red pepper flakes and a small pinch of salt. Scrape the bottom of the pan to release any flavorful bits. Let the liquid simmer and reduce by about half, around 2 minutes.
  5. Add tomatoes and finish the sauce
    Stir in the tomatoes and cook for 1 minute until slightly softened. Add the remaining butter and the lemon juice, then remove the pan from the heat.
  6. Combine everything
    Add the cooked pasta to the skillet along with the chicken and spinach. Toss gently until the spinach wilts and everything is coated in the sauce. Add a little reserved pasta water if needed to loosen the sauce.
  7. Serve
    Sprinkle with chopped parsley and serve warm with grated Parmesan cheese if desired.

Helpful Tips

  • Do not overcrowd the pan when cooking the chicken; cooking in batches helps it brown properly.
  • Add extra lemon juice if you prefer a brighter, more citrus-forward flavor.
  • Pasta water helps bind the sauce, so add it gradually until you reach the desired consistency.

 

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