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Chicken Scampi

We all know that I love a pasta recipe. Anything with garlic, butter and herbs is my idea of perfection - but if you're upping the ante and going for it, this Ultimate Chicken Scampi is the way to go!


  • 12 oz spaghetti
  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 tablespoon Dalkin&Co Lemon Pepper
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil, divided
  • 6 tablespoons unsalted butter, divided
  • 1 cup dry white wine
  • 6 garlic cloves, finely chopped
  • 1 lemon, zested and juiced plus 1 more lemon, juiced
  • 1/4 cup parsley, finely chopped
  • 1/4 cup chives, finely chopped
  • Parmesan, freshly shredded to serve


  1. Season chicken with Dalkin&Co Lemon Pepper seasoning and salt then dredge in flour.
  2. Heat a large skillet over medium high heat. Add 1 tablespoon of oil and 1 tablespoon of butter. Add half of the chicken and cook for 2-3 minutes per side or until golden and cooked through. Remove the chicken from the skillet and set aside.. Add an additional tablespoon of oil and 1 tablespoon of butter and sauté the remaining chicken. Once cooked, add to the cooked chicken and set it all aside. 
  3. Cook pasta according to package instructions. Reserve 1/2 cup pasta water then drain the rest and return pasta to the pot. 
  4. In the same skillet you cooked the chicken, add the white wine to deglaze scraping up the bottom of the pan. Cook the wine for 5 minutes until the alcohol is cooked out and the liquid is reduced to about ¼ cup. Add in the remaining butter and allow to melt. Add garlic and cook for about 30-60 seconds until fragrant. Add the lemon zest and juice, parsley, chives and chicken in the pan stir to combine. Taste and season with salt and additional Dalkin&Co Lemon Pepper seasoning as needed.
  5. Add the pasta to the chicken mixture and stir. Add in the reserved pasta water if needed. 


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