Chicken scampi doesn’t always need a mountain of pasta to be delicious. This one-pan chicken scampi with zoodles takes the buttery, garlicky flavors of classic scampi and lightens things up with spiralized zucchini noodles instead of traditional linguine. The result? A fast, flavorful, and feel-good dish that tastes indulgent without weighing you down. It’s got everything you love about chicken scampi pasta—tender meat, a zesty lemon-garlic butter sauce, and colorful veggies—but with a modern, health-conscious twist.
This recipe pulls inspiration from popular Olive Garden recipes, especially the fan-favorite copycat chicken scampi Olive Garden dish. If you’ve tried that rich and creamy scampi before, you’ll recognize the comforting notes in this lighter, quicker version. Plus, it's a perfect one-pan dinner—minimal cleanup, maximum flavor.
One-Pan Chicken Scampi with Zoodles
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Italian
Large nonstick or stainless steel skillet (12-inch recommended)
Spiralizer or julienne peeler for making zucchini noodles
Cutting board and sharp knife
Tongs for stirring and serving
For the Chicken
- 1.25 lbs boneless skinless chicken breasts, sliced into thin strips
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes optional for extra heat
- 1 tbsp olive oil
For the Scampi Sauce
- 3 tbsp unsalted butter
- 4 garlic cloves finely minced
- ⅓ cup dry white wine like Pinot Grigio or Sauvignon Blanc
- ⅓ cup low-sodium chicken broth
- Juice of 1 lemon plus zest
- 2 tbsp heavy cream optional, for a creamy shrimp scampi vibe
- 1 tbsp chopped parsley
For the Zoodles
- 4 medium zucchini spiralized into noodles
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Toppings
- Freshly grated Parmesan cheese
- Extra lemon wedges
Season and Sear the Chicken
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season chicken strips with salt, pepper, and garlic powder. Sauté for 4–5 minutes until lightly golden and cooked through. Remove chicken from the pan and set aside.
Make the Scampi Sauce
In the same pan, lower the heat to medium and add the butter. Once melted, stir in the garlic and cook for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any brown bits for extra flavor. Let it simmer for 2–3 minutes until slightly reduced.
Add chicken broth, lemon juice, and zest. Simmer another 2–3 minutes. If you're leaning toward a creamy shrimp scampi style, this is where you can whisk in the heavy cream. Add red pepper flakes if you like some kick.
Return the cooked chicken to the pan and coat it well in the sauce.
Cook the Zoodles
In a separate pan (or push the chicken to one side), heat 1 tbsp olive oil. Add spiralized zucchini, season with a bit of salt and pepper, and sauté for 2–3 minutes. You want them just softened, not soggy. Too much cooking will make them watery.
Toss and Finish
Toss the zoodles with the scampi-coated chicken. Stir in fresh parsley and taste to adjust seasoning. Top with Parmesan and extra lemon juice if desired.
Serve
Serve hot in shallow bowls for maximum sauce-catching. For those who love the indulgence of the best shrimp scampi recipe, this chicken version gives you that same richness with fewer carbs and more veggies.
Pairings
Wine
Pair this dish with a chilled glass of dry white wine—something citrus-forward like a Sauvignon Blanc or Pinot Grigio complements the lemony butter sauce beautifully.
Side Dishes
Since this recipe is already veggie-packed, keep sides light and fresh:
- A tomato and basil salad with balsamic glaze
- Garlic roasted asparagus
- Crusty keto-friendly garlic bread or almond flour breadsticks (if you’re keeping things low-carb)
FAQs
1. Can I substitute shrimp for chicken in this recipe?
Yes! You can easily swap in shrimp for the chicken if you’re craving a seafood scampi recipe. Just make sure to cook the shrimp until pink and opaque—usually just 2–3 minutes per side. You’ll basically be creating a light Cajun shrimp scampi if you add some seasoning.
2. What’s the difference between scampi sauce and Alfredo?
Scampi sauce is much lighter—it’s a garlic butter base often thinned with white wine and lemon juice. Alfredo, on the other hand, is cream-heavy and usually includes cheese. This scampi sauce recipe keeps things zesty and bright, which works well with zoodles.
3. How can I make this more filling?
If you’re serving hungry guests, add a handful of cooked whole wheat spaghetti or protein pasta along with the zoodles to balance carbs and fiber. You can also add sautéed mushrooms or swap in a baked shrimp scampi component for a protein combo.
4. Can I meal-prep this?
Yes, but keep the zucchini noodles separate. Zoodles tend to release water after sitting, so it’s best to store them separately and combine right before reheating. The chicken and sauce reheat well for up to 3 days.
5. What other vegetables can I use?
Bell peppers, spinach, or even cherry tomatoes work well here. You can mimic the pepper mix in the copycat chicken scampi Olive Garden version for more color and flavor.
