This chicken scampi is the perfect comforting pasta dish! It’s gluten-free, and easy to adapt for AIP.

There’s nothing like a big, warm bowl of pasta for the ultimate comfort food! I grew up loving a bowl of pasta with marinara sauce and parmesan, but after going gluten-free, dairy-free, and nightshade-free, I really missed pasta. It can be hard to find good pasta dishes that are also allergen friendly but chicken scampi is a great way to enjoy pasta without tomato, and this one is gluten-free and dairy optional!

Why you’ll love this Chicken Scampi

  • There’s nothing like a comforting bowl of pasta! This is the perfect delicious dinner.
  • This is an easy weeknight dinner! It comes together quickly and uses minimal ingredients.

The Ingredients for Chicken Scampi

  • Gluten Free Spaghetti. I like the brand Jovial and you can sub cassava spaghetti for grain free.
  • Reserved Pasta Water. Don’t forget  to save some when you strain the pasta. 
  • Chicken Breast.
  • Arrowroot Starch.
  • Olive Oil and Ghee. You can sub about 3 tbsp of olive oil for ghee to keep it dairy free.
  • Garlic and Shallot.
  • Dry White Wine and Chicken Broth.
  • Lemon Juice. I highly recommend using fresh lemon juice. 
  • Fresh Parsley. For topping!


How to Make this Chicken Scampi

  • Step One. Cook the pasta until al dente. Strain and toss with olive oil. 
  • Step Two. Coat the chicken breast with arrowroot starch, salt, and pepper.
  • Step Three. Saute the chicken until crispy and set aside.
  • Step Four. Saute the garlic and shallot. Then add the white wine, broth, lemon juice, and pasta water and simmer.
  • Step Five. Add the chicken, pasta, and ghee and combine. Top with parsley and enjoy! 

Can you make this recipe ahead of time? How can you store it?

This recipe is best enjoyed fresh as the pasta can harden in the fridge. To make it ahead of time, prepare the ingredients and store them separately in glass containers. Combine the ingredients and reheat in a pan and enjoy within 1-2 days!

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Chicken Scampi (Gluten-Free)

  • Author: Unbound Wellness
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 8 oz gluten free spaghetti (sub cassava spaghetti for grain free)
  • 1/4 cup reserved pasta water
  • 1 lb chicken breast, cubed
  • 1 tbsp arrowroot starch
  • Salt and pepper
  • 1 tbsp olive oil
  • 4 tbsp ghee, divided ( sub about 3 tbsp of olive oil for dairy free)
  • 3 cloves garlic, minced
  • 1 shallot, sliced thin
  • 1/2 cup dry white wine (see notes for AIP)
  • 1/4 cup chicken broth
  • 2 tbsp lemon juice
  • 3 tbsp fresh parsley, chopped


  1. Fill a large pot 3/4ths of the way full of water and salt well. Once boiling, add the spaghetti, stirring often and cooking until al dente. Set aside about ¼ cup of pasta water. Drain the pasta and very lightly toss with some olive oil to prevent sticking. Set aside.
  2. Toss the chicken breast with arrowroot, salt and pepper until coated.
  3. Using a large, deep pan, heat 1 tbsp of ghee and 1 tbsp of olive oil over medium-high heat. Once melted and shimmering, add the chicken in a single layer, evenly spacing to avoid crowding so the chicken gets crispy. Once crisp on one side, rotate tongs to crisp the chicken on all sides. Set aside once cooked.
  4. Reduce the heat and add another tablespoon of ghee. Once melted, add the garlic and shallot and saute for about a minute or until lightly fragrant.
  5. Add the white wine, scraping the bottom of the pan to remove any browned bits. Add the broth, lemon juice and pasta water. Simmer for about 5 minutes or until the sauce is reduced.
  6. Reduce the heat to low and add the cooked chicken, pasta, and remaining tablespoon of 2 tbsp of ghee back to the pan. Stir to coat the pasta and chicken. Add the parsley and serve fresh.


All nutrition facts are estimates and will vary .

For AIP, the alcohol from the wine does mostly cook out. But you can easily sub in chicken broth and add some white wine vinegar for flavor.

  • Prep Time: 5 mins
  • Cook Time: 25 mins


  • Serving Size: 1 serving
  • Calories: 386
  • Fat: 19g
  • Carbohydrates: 22.6g
  • Fiber: 1.3g
  • Protein: 28g

Recipe by Michelle, Unbound Wellness. Photos by Modern Food Stories.