Chicken Scallopini

Chicken scallopini is a delicious dish of crusted chicken over lemon butter pasta. The flavorful butter chicken and pasta combo is irresistible and perfect for dinner any night of the week.

This particular recipe is also pretty simple. It takes a little bit of time but is easy to do, which is what I like most about great recipes (simple AND delicious!) Whether you’re making dinner for the family or for company, this is definitely one of those recipes that everyone will enjoy. For more delicious weeknight pasta dishes try Italian Sausage Pasta, Pasta Primavera, and Crock Pot Mac and Cheese.

Chicken Scallopini on white plate

What is Chicken Scallopini?

You guys know how much we love chicken and pasta here!! How can you not when they’re almost always delicious and loved by the whole family?! 😉

Today’s recipe for Chicken Scallopini happens to be another one of those yummy dishes and is one my mom got from watching the news one day (thanks, Mom!) She gave it a try, and it was a hit!! Like I said, I’m not sure how it wouldn’t be a hit when you have breaded chicken and pasta that is coated in a Lemon Butter sauce.

Scallopini is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, that is dredged in flour or breadcrumbs and is sautéed in one of a variety of reduced sauces. For this version, the chicken is coated in bread crumbs and is sauteed in a lemon butter sauce.

Uncooked linguine coming out of pasta box

How to Make Scallopini

COOK. Cook pasta according to box directions.

HEAT. While pasta is cooking, heat about 1 TB of oil and 2 T. butter in a large skillet.

BROWN. Coat chicken in breadcrumbs and saute in your skillet, turning until brown and cooked through. Remove chicken from pan.

BOIL. In a medium pan, heat lemon juice and chicken broth on medium heat. Bring to boil.

SIMMER. Reduce to low-medium heat. Add cream and simmer until mixture thickens. Slowly add your butter until incorporated.

COMBINE. Add pasta to lemon butter sauce. Season with salt and pepper. Add cut chicken over pasta.

GARNISH & SERVE. Garnish with parsley and serve.

Chicken breast covered in breadcrumbs

Tips, Additions, and Storing

Add flavor: For a more flavorful sauce, try using the same skillet that you cooked your chicken in. Once the chicken has been cooked and removed from the skillet drain any oils. Add the chicken broth, or white wine, along with the lemon juice and proceed with the recipe instructions. 

Pasta: I like using linguine, but any long noodle will work. Also, depending on how saucy you like the pasta, use anywhere between ¾-1 lb of noodles.

Chicken: you will want 4 thin cut pieces of chicken breast. You can find them pre cut at the market or you can make your own. To make your own: buy 2 large chicken breasts. Slice them in half lengthwise. Use the flat side of a meat mallet to pound them into thin slices. 

Additional Toppings:

  • Mushrooms, Capers, tomatoes, spinach, zucchini
  • Add bacon bits, 
  • Use sliced pork or veal
  • Parmesan cheese
  • Fresh chives
  • Add heat with chili flakes 

How to store/reheat: Store the leftovers in airtight containers either separately or all together for 2-3 days. You can also freeze leftovers for 4-6 weeks.

To reheat: Thaw if applicable. If you can remove the chicken from the pasta and sautee in a pan until warm and crips. Remove. Add the pasta to the pan and slowly over low heat. Add a little milk to help the cream become more smooth.Once hot swerve along with the chicken on top. If you are in a hurry you can also use the microwave. 

Chicken Scallopini recipe - chicken over pasta

Complete the meal by also making:

For more chicken pasta recipes, check out:

Chicken Scallopini Recipe

4.47 from 13 votes
This Chicken Scallopini is a delicious dish of crusted chicken over lemon butter pasta. The flavorful, butter chicken and pasta combo is irresistible and perfect for dinner any night of the week.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 1377 kcal
Author Lil' Luna

Ingredients

  • 4 thin chicken breast skinless, boneless
  • 1 tbsp vegetable oil for sautéing
  • 2 tbsp butter for sautéing
  • 2 cups Italian seasoned breadcrumbs or Panko
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lb. linguini pasta cooked
  • parsley for garnish

Lemon Butter Sauce:

  • 4 oz fresh lemon juice
  • 1/4 cup chicken broth (or white wine)
  • 1/2 cup heavy whipping cream
  • 1 cup butter

Instructions
 

  • Cook pasta according to box directions. 
  • While pasta is cooking, heat about 1 TB of oil and 2 T. butter in a large skillet.
  • Coat chicken in breadcrumbs and saute in your skillet, turning until brown and cooked through. Remove chicken from pan.
  • In a medium pan, heat lemon juice and chicken broth on medium heat. Bring to boil. 
  • Reduce to low-medium heat. Add cream and simmer until mixture thickens. Slowly add your butter until incorporated.
  • Add pasta to lemon butter sauce. Season with salt and pepper.
  • Add cut chicken over pasta. Garnish with parsley and serve.

Recipe adapted from ABC 15

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Looks amazing!! We eat chicken almost every night so this will be a great addition to our menu. Thanks for the yummy recipe 🙂

    1. Love to hear it, Crystal!! As usual, I’d love to know what you think about it if you give it a try. Have a great week!! 😀

  2. Do you think maybe this recipe has an error? One pound of butter? That’ll kill us with hardened arteries!

  3. Chicken and pasta are some of our favorite meals here too! This looks perfect for the whole family!

  4. 5 stars
    This recipe looks really good. I wonder in Capers would be a nice addition? Have you added these or do you think it might be to salty? Thanks for sharing the recipe.

  5. 5 stars
    Just finished eating Chicken Scallopini for dinner. The flavor is good! I feel as if 1lb of noodles is too much for the sauce as some bites of the noodles didn’t have any flavor. Will make again but with half or 2/3 of the called for lb of noodles.
    Thanks for the recipe!

  6. You should always make the sauce in the same pan that you cook the chicken in. Drain oil and deglaze with white wine, then make sauce as directed. It will be way more flavorful!

  7. 5 stars
    I love your site because recipes that sound intimidating are written out in a way that is inviting to make. Thanks!

  8. 3 stars
    I love the idea of this recipe.. Everything cale out great execpt it was a little to much lemon for my taste. Next time I make this I will probably only ise hlf the lemon called for.. other tham that it was great. Thank you.

  9. 5 stars
    We have made this multiple times and EVERY time we cannot get over how good it is! It’s one of our favorite meals! This is a must in your recipe box!

    1. Thanks for the feedback and for giving the recipe a try. You could definitely use less lemon juice if you prefer less of a lemon flavor. 🙂

  10. Laura, looks like she isn’t answering questions about this recipe anymore. Yes,the lemon and the milk together curdled. I made homemade lemon ice cream a few weeks ago. Before I made it I read the comments. Several people said theirs curdled. So when mine curdled I wasn’t surprised. It wasn’t horrible so I just kept whisking it and it thinned out. I didn’t have to throw it out (thank God) and once frozen tasted great!