The Best Chicken Scampi Recipe: Garlic-Butter Perfection in One Skillet

This is The Best Chicken Scampi recipe—tender, golden chicken sautéed in a rich garlic-butter sauce, tossed with linguine and finished with lemon and herbs. It’s quick, restaurant-worthy, and made entirely in one pan for easy cleanup. Think of it as the chicken version of shrimp scampi, but with a slightly heartier, more comforting twist.

Ready in about 30 minutes, this dish is a weeknight hero and a dinner-party favorite. The garlic and wine-infused sauce is light yet luscious, coating every strand of pasta and bite of chicken. No cream, no fuss—just bold Mediterranean flavors in a beautifully simple format.

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Ingredients Overview: Flavor That Starts with the Basics

Here’s a closer look at what makes this dish unforgettable.

Boneless, Skinless Chicken Breasts or Thighs

Thinly sliced chicken cooks quickly and soaks up the garlic-lemon sauce. Use breasts for a leaner option or thighs for extra flavor and tenderness.

Linguine or Angel Hair Pasta

Long pasta is perfect for soaking up the scampi sauce. Linguine provides a little bite, while angel hair cooks faster and feels lighter.

Garlic (Lots of It!)

You’ll need 5–6 cloves, thinly sliced or minced. Garlic is the heart of scampi, providing pungent, aromatic depth.

White Wine

Dry white wine (like Sauvignon Blanc or Pinot Grigio) adds acidity and complexity. The alcohol cooks off, leaving behind a beautiful base for the sauce.

Butter + Olive Oil

The classic scampi combo: butter brings richness, while olive oil keeps it light and prevents the butter from burning.

Red Pepper Flakes

Just a pinch gives this dish subtle heat without overpowering the rest of the flavors.

Lemon Juice + Zest

Adds a fresh, citrusy brightness that balances the richness of the butter and enhances the garlic.

Fresh Parsley

Sprinkled over the finished dish for color and a touch of earthiness.

Parmesan Cheese (Optional)

While not traditional in scampi, it adds a creamy, salty finish if you’re serving it pasta-style.

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Step-by-Step Instructions: One Skillet, Maximum Flavor

1. Cook the Pasta

• Boil linguine or angel hair in salted water until al dente.

• Reserve ½ cup of pasta water, then drain and set aside.

2. Prepare the Chicken

• Slice 1 lb of chicken into thin strips or small bite-sized pieces.

• Season with salt, pepper, and a light dusting of flour (optional, for better browning).

• Heat 1 tbsp olive oil in a large skillet over medium-high heat.

• Sear the chicken for 4–5 minutes per side until golden and just cooked through.

• Remove and set aside.

3. Make the Scampi Sauce

• In the same skillet, lower the heat to medium and add:

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 5–6 cloves garlic, sliced thin

• Sauté until fragrant, about 1–2 minutes (do not brown the garlic).

• Add ½ cup white wine and simmer for 2–3 minutes until reduced by half.

• Add juice of 1 lemon, zest, a pinch of red pepper flakes, and salt to taste.

4. Finish the Dish

• Return the chicken to the skillet.

• Add drained pasta and toss to coat in the sauce.

• Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

• Stir in chopped fresh parsley and (optional) grated Parmesan.

5. Serve Immediately

• Plate in shallow bowls and garnish with lemon wedges, parsley, and extra cheese if desired.

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Tips, Variations, and Substitutions

Pro Cooking Tips

• Use Thin Chicken Slices: They cook quickly and absorb flavor better.

• Deglaze the Pan: Scrape up any brown bits after cooking the chicken for deeper flavor in your sauce.

• Don’t Overcook the Garlic: Keep it fragrant and golden, not browned or bitter.

Flavor Variations

• Creamy Scampi: Add ¼ cup heavy cream at the end for a richer sauce.

• Veggie Boost: Add sautéed spinach, zucchini, or cherry tomatoes.

• Seafood Swap: Replace chicken with shrimp, scallops, or even chunks of white fish.

Substitutions

• No Wine? Use low-sodium chicken broth with a splash of vinegar or lemon juice.

• Low-Carb: Serve over spiralized zucchini or steamed cauliflower instead of pasta.

• Gluten-Free: Use GF pasta or serve with rice.

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Serving Ideas & Occasions

This dish is perfect for:

• Weeknight Dinners: Quick, comforting, and loved by everyone.

• Date Nights In: Pair with a chilled glass of white wine and candlelight.

• Dinner Parties: Impress guests with minimal effort.

• Meal Prep: Make the chicken and sauce ahead—just boil pasta fresh and toss together.

Pair With:

• Garlic bread or crusty sourdough

• Arugula or Caesar salad

• Grilled asparagus or green beans

• Chardonnay or Pinot Grigio

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Nutritional & Health Notes

This chicken scampi is high in protein, light on cream or processed ingredients, and can be adjusted for a range of diets.

Nutritional Highlights (Per Serving)

• Protein: ~30g

• Carbs: ~40–45g (with pasta)

• Fats: ~15–18g from olive oil and butter

• Calories: ~450–500 depending on ingredients and portion size

Make It Lighter:

• Use less butter and more olive oil

• Skip the cheese

• Use whole-wheat or low-carb pasta

• Add greens to stretch the serving size

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Frequently Asked Questions (FAQs)

1. What’s the difference between scampi and Alfredo?

Scampi is a garlic-butter sauce with wine and lemon, usually served with seafood or chicken. Alfredo is heavier, using cream and cheese.

2. Can I make this without wine?

Yes, substitute with chicken broth and a splash of lemon juice or apple cider vinegar for acidity.

3. Can I use pre-cooked chicken?

You can, but fresh seared chicken adds more flavor. If using rotisserie chicken, toss it into the sauce just long enough to warm through.

4. Is this dish kid-friendly?

Yes, just go easy on the red pepper flakes or skip them entirely for a milder flavor.

5. Can I use frozen chicken?

Yes, just make sure to thaw it completely and pat it dry before slicing and cooking for best browning.

6. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.

7. Can I freeze chicken scampi?

You can freeze the chicken and sauce, but pasta doesn’t freeze well. Freeze in portions and cook pasta fresh when ready to serve.

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