Chicken Scampi Spaghetti
Restaurant Remakes Recipes
A Memory of A Romantic Trip
To Thousand Islands

This chicken scampi spaghetti recipe was inspired by the menu in the restaurant, Cavallario's Steak and Seafood, when we went to 1,000 Islands for our 6th wedding anniversary. To learn more about this famous NY attraction, click here.

Chicken Scampi Spaghetti

Prep Time: 15 Minutes   Cook Time:25-30 Minutes   Serving: 4-6

I love shrimp scampi. But I realized that certain people, like some of my husband's relatives, are not big on seafood. When I first saw the menu, I thought, "How smart is this!"

For me, instead of just chicken and pasta, I put a lot of vegetables in this dish and reduce the amount of pasta to make it healthier and delicious at the same time.

What great about this restaurant remakes recipe is that you can use store-bought or DIY rotisserie chicken.  Better yet, you can use some leftover from your favorite chicken recipes.  I changed my original chicken scampi spaghetti recipe a little bit to make it more figure-friendly.


1 Rotisserie Chicken (shredded; discard bones and skin), make your own or 2-3 cups of cooked chicken leftover
2-3 Heads of Broccoli Crowns (depends on the size of the crown; about 1 pound; cut in florets)
1 pound Spaghetti
1 Clove Garlic (minced)
2 tablespoons Butter


4 tablespoons Extra Virgin Olive Oil
1 teaspoon Onion Powder
1 teaspoon Garlic Salt
1 teaspoon Salt
¼  teaspoon Black Pepper
1 tablespoons Canola Oil
1 Pot of Water

  1. Bring a pot of water to a boil
  2. Add 1 teaspoon salt, 1 tablespoon Canola oil and broccoli in
  3. Boil broccoli when it boils again, about 4-5 minutes, take it out with slotted spoon (This process is to help to quicken the cooking time of the vegetable later.  But do not cook the broccoli through at this stage in order to keep it crisp tender)
  4. Add spaghetti into the same pot of boiling water
  5. Reserve about a cup of pasta water
  6. Cook until al dente and drain
  7. Use the same pot or Dutch oven
  8. Add butter and extra virgin olive oil, garlic, onion powder, garlic salt, black pepper and ¼ cup of pasta water
  9. Add chicken and broccoli
  10. Stir well; cook about 4-5 minutes
  11. Add more extra virgin olive oil and pasta water if the bottom of the skillet is bone dry; 1 tablespoon of each at a time
  12. Add spaghetti and toss to coat
  13. Serve immediately

You May Also Be Interested In:

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Chicken Pasta with Sage Sauce

DIY Rotisserie Chicken

One-Pot Cream of Mushroom Chicken Spaghetti

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Pasta Recipes

Recovery Room Spicy Buffalo Alfredo

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