If you love bold garlic flavor, buttery richness, and tender chicken, this Garlic Butter Chicken Scampi is about to become your new favorite! It’s the perfect balance of zesty lemon, savory Parmesan, and a silky, restaurant-quality sauce—but made effortlessly at home. Plus, it comes together in under 30 minutes, making it ideal for busy weeknights.
Now, you might be wondering—what exactly is scampi? Traditionally, scampi refers to a dish made with shrimp sautéed in garlic butter and white wine. However, swapping in juicy chicken gives it a heartier twist while keeping the same rich, flavorful sauce that makes it irresistible.
Even better, this recipe is incredibly easy while still feeling special. First, you’ll sear the chicken to golden perfection. Then, everything simmers in a garlicky butter sauce with just the right touch of lemon and Parmesan. Finally, toss it all with pasta, and boom—dinner is served!
So, whether you’re cooking for family, meal-prepping for the week, or impressing guests, this Garlic Butter Chicken Scampi is a must-try. Get ready to fall in love with every bite!
Recipe Yield: 4 servings
INGREDIENTS
1 lb chicken tenders or boneless chicken breast, cut into bite-sized pieces
8 oz linguine or angel hair pasta
1/2 cup low-sodium chicken broth
1/2 cup freshly grated Parmesan cheese
2 tbsp olive oil
1/2 tsp salt (plus more to taste)
1/2 tsp black pepper
3 tbsp unsalted butter, divided
1/2 tsp Italian seasoning
4 cloves garlic, finely minced
1/3 cup dry white wine (or chicken broth for non-alcoholic)
2 tbsp fresh lemon juice (about half a lemon)
1/4 cup heavy cream (optional)
1/4 tsp crushed red pepper flakes (optional, for heat)
2 tbsp fresh parsley, chopped
Extra Parmesan for garnish
INSTRUCTIONS
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Drain and set aside, reserving 1/4 cup of pasta water to adjust the sauce later if needed.
2. Sear the chicken: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season the chicken with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Use a meat thermometer to check for doneness. Once fully cooked, remove from the skillet and set aside.
3. Make the sauce: Lower the heat to medium. Add the remaining 2 tbsp butter and minced garlic to the skillet, stirring for 30 seconds until fragrant. Pour in the white wine and let it simmer for 2 minutes, scraping up any flavorful browned bits from the bottom.
4. Build the flavors: Stir in the chicken broth and lemon juice, letting it simmer for 3-4 minutes to reduce slightly and deepen the flavor. If using heavy cream, stir it in now for a rich and creamy version.
5. Bring it all together: Return the chicken to the skillet and let it warm through in the sauce. Add the cooked pasta and 1/2 cup Parmesan cheese, tossing everything together until coated. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
6. Serve and enjoy: Remove from heat, sprinkle with fresh parsley and extra Parmesan, and serve immediately with lemon wedges on the side!
HELPFUL TIPS TO PERFECT THIS RECIPE
- Fresh Parmesan is key – Skip the pre-shredded kind! Freshly grated Parmesan melts better and adds the best flavor.
- White wine enhances depth – If you’re using broth instead, add a pinch of extra salt and a dash of white vinegar to balance the flavor.
- Don’t overcook the chicken – Cooking it just until golden and juicy ensures it stays tender in the final dish.
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