Chicken Scampi Recipe (with Garlic, Lemon and Linguine)
Garlic. Butter. Lemon. Chicken. Pasta.
You already know this is going to be good.
But what makes this chicken scampi recipe even better is that it hits that rare combo of easy, quick, and tastes-like-you-know-what-you’re-doing. It’s one of those dishes that feels just a little bit extra, but not in a way that’s overwhelming or requires 27 steps or an internal thermometer.
The sauce is rich without being heavy. The lemon gives it life. The garlic brings soul. And linguine ties it all together in a beautiful, twirlable, satisfying way. It’s exactly what you want to eat after a long day when takeout sounds good, but not as good as staying in pajamas.
If you’re looking for a foolproof, fuss-free, delicious dinner—this is your move.
Let’s get to it.
What You’ll Need
Here’s a quick look at what goes into this:
| Ingredient | Amount/Notes |
|---|---|
| Linguine | 12 oz (or use spaghetti or fettuccine) |
| Chicken breast/tenders | 1½ lbs, boneless, skinless, sliced thin |
| All-purpose flour | ½ cup |
| Italian seasoning | 1 tsp |
| Salt & pepper | To taste |
| Olive oil | 2 tbsp |
| Unsalted butter | 6 tbsp (divided) |
| Garlic | 4 cloves, minced |
| Dry white wine | ¾ cup (Sauvignon Blanc works well) |
| Fresh lemon juice | ¼ cup (about 2 lemons) |
| Lemon zest | 1 tsp |
| Red pepper flakes | ¼ tsp (optional) |
| Fresh parsley | ⅓ cup, chopped |
| Grated Parmesan | ¼ cup (plus more for topping) |
Tools You’ll Need
- Large skillet (nonstick or stainless)
- Pasta pot
- Tongs or silicone spatula
- Cutting board + sharp knife
- Zester or grater
- Measuring cups/spoons
- Small bowl (for dredging flour mixture)
Pro Tips
1. Don’t overcook the chicken.
Slice it thin so it cooks quickly. Once it’s golden and no longer pink inside, get it out of the pan. Overcooked chicken is tough, and this dish is all about that silky texture.
2. Save your pasta water.
You’ll need about ½ cup of that starchy magic. It makes your sauce cling to the pasta like it was born to be there.
3. Zest before you juice.
Always. It’s almost impossible to zest a squished lemon. Save yourself the struggle.
4. Use wine you’d drink.
If it smells like regret, your sauce will taste like it too. A dry white wine makes all the difference here.
5. Toss everything together off heat.
Let the pasta and chicken finish in the pan with the sauce. You’re not “cooking,” you’re marrying flavors.
Substitutions and Variations
| If You Don’t Have… | Use This Instead |
|---|---|
| Linguine | Spaghetti, fettuccine, or gluten-free pasta |
| White wine | Chicken broth with a splash of vinegar |
| Butter | Vegan butter or ghee |
| Chicken | Shrimp (cut cook time to 2–3 mins each side) |
| Parmesan | Nutritional yeast (for dairy-free) |
Want to add more veggies? Toss in some sautéed spinach or blistered cherry tomatoes. Want more protein? Add another chicken breast or serve with a soft-boiled egg on top.
Make Ahead Tips
You can totally meal-prep parts of this. Here’s how:
- Slice your chicken the night before and store it covered in the fridge.
- Mince garlic and zest lemons ahead of time, then store in small containers.
- Cook pasta in advance, toss it with a little olive oil, and refrigerate. Reheat in the sauce.
This makes weeknight cooking even faster.
How to Make Chicken Scampi (Step-by-Step)
1. Boil the pasta.
Bring a big pot of salted water to a boil. Cook linguine until al dente (usually a minute or two less than the package says). Save ½ cup of the pasta water before draining.
2. Coat and cook the chicken.
In a shallow bowl, combine flour, Italian seasoning, salt, and pepper. Dredge the chicken pieces in this mixture, then shake off any extra. Heat 2 tablespoons olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and sear for about 3–4 minutes per side, until golden and cooked through. Set the chicken aside.
3. Build the sauce.
In the same skillet, add the remaining butter. Once melted, toss in the garlic and red pepper flakes. Stir for about 1 minute—just until fragrant. Add the wine and scrape up the browned bits from the bottom (aka flavor). Let it simmer for about 3 minutes to reduce slightly.
4. Add the citrus.
Pour in the lemon juice and sprinkle in the zest. Stir and let it simmer another minute to pull everything together.
5. Finish with pasta + chicken.
Return the chicken to the skillet, along with the cooked pasta. Add reserved pasta water and toss until everything’s silky and coated. Fold in chopped parsley and Parmesan.
6. Taste and tweak.
Need more salt? More lemon? A tiny hit of extra butter? Now’s the time.
7. Serve hot.
Plate it up with more Parmesan on top. A little black pepper too, if you’re feeling fancy.
Nutritional Breakdown (Per Serving – makes 4)
| Nutrient | Amount |
|---|---|
| Calories | ~640 kcal |
| Protein | ~41g |
| Carbs | ~48g |
| Fat | ~30g |
| Fiber | ~3g |
| Sugar | ~2g |
| Sodium | ~450mg |
These are estimates and will vary based on exact ingredients used.
Want to make it lower carb?
Swap the pasta for zucchini noodles or hearts of palm pasta. Keep everything else the same.
Trying to keep it dairy-free?
Use olive oil instead of butter and skip the Parmesan or use a vegan-friendly version.
Leftovers and Storage
Leftovers will keep in the fridge for 3 days, sealed tight.
To reheat, splash in a little chicken broth or water and warm over medium heat until just heated through. Microwaving is fine too, but use a lower power setting so the chicken doesn’t dry out.
This dish isn’t great for freezing—the pasta goes soft and the sauce separates. So just make what you’ll eat within a few days.
FAQ
Can I make this without wine?
Yes! Just sub in chicken broth with a splash of white wine vinegar or lemon juice.
Can I use pre-cooked chicken?
Technically yes, but you’ll miss out on the flavor from searing it in the pan. If using cooked chicken, add it during the last few minutes just to heat through.
Can I make this spicy?
Totally. Add more red pepper flakes, or a pinch of cayenne. Taste as you go.
Does this work with shrimp?
Yes, and it’s delicious. Shrimp cooks faster—just 2–3 minutes per side.
Can I double this?
Absolutely. Use a wider pan or cook in batches so everything browns evenly.
Wrapping Up
That’s it! Chicken Scampi is one of those recipes that delivers way above its effort level. Once you make it a few times, you’ll probably start free-styling it—extra lemon here, more garlic there, maybe a handful of arugula at the end.
It’s simple, fast, packed with flavor, and just fancy enough to feel like a win.
If you end up making it, let me know how it turns out! Did you swap anything? Did someone ask for seconds? Leave a comment and share your version—I always love hearing what people do with a good base recipe like this.
