This Chicken Scampi Pasta is the ultimate comfort-food dinner that feels fancy but comes together in about 35 minutes. Tender bites of chicken (with optional shrimp for that classic Olive Garden-inspired twist), swimming in a luscious garlic-butter-white wine sauce with bright lemon notes and a sprinkle of Parmesan. Perfect for date nights, family dinners, or when you just want something delicious without spending hours in the kitchen!

Here’s a plated beauty of this garlicky, lemony masterpiece:

Why You’ll Love This Recipe

• Fast & easy – weeknight approved
• Luxurious flavor with simple ingredients
• Customizable (shrimp, no shrimp, extra lemon – you choose!)
• Tastes like your favorite Italian restaurant dish

Ingredients (Serves 4-5)

For the Chicken (and optional Shrimp):

• 1.5 lbs boneless skinless chicken breasts or tenders, cut into bite-sized pieces (or 1 lb chicken + ½ lb large shrimp, peeled & deveined)
• ½ cup all-purpose flour
• 1 tsp Italian seasoning
• ½ tsp salt + ½ tsp black pepper
• 3 Tbsp olive oil (divided)

For the Scampi Sauce & Pasta:

• 12 oz linguine or angel hair pasta
• 6 Tbsp unsalted butter (divided)
• 6–8 garlic cloves, minced (yes, that much – trust us!)
• ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc work great)
• ¾ cup low-sodium chicken broth
• Zest of 1 large lemon + juice of 1½ lemons (about 5–6 Tbsp)
• ¼ tsp red pepper flakes (optional – for a little kick)
• ⅔ cup freshly grated Parmesan cheese
• ⅓ cup heavy cream (optional – for extra creamy version)
• ¼ cup chopped fresh parsley
• Extra lemon wedges for serving

Here are the key ingredients you’ll need:

Step-by-Step Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Prepare & cook the chicken
   In a shallow bowl, mix flour, Italian seasoning, salt, and pepper. Dredge chicken pieces (and shrimp if using) in the seasoned flour, shaking off excess.
   Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken in batches 3–4 minutes per side until golden and cooked through (165°F internal temp). Remove to a plate. (If using shrimp, cook 1–2 minutes per side until pink.)
3. Make the magical scampi sauce
   Lower heat to medium. Add remaining 1 Tbsp olive oil + 2 Tbsp butter.
   Add minced garlic and red pepper flakes → sauté 45–60 seconds until fragrant (don’t burn!).
   Pour in white wine → simmer 2–3 minutes to reduce slightly.
   Add chicken broth + lemon juice & zest → simmer another 2 minutes.
   Stir in remaining 4 Tbsp butter, heavy cream (if using), and most of the Parmesan until sauce is silky.
4. Combine everything
   Return chicken (and shrimp) to the skillet. Add cooked pasta and toss to coat, adding a splash of reserved pasta water if sauce needs loosening.
   Taste and adjust salt/pepper/lemon.
5. Finish & serve
   Sprinkle with remaining Parmesan and fresh parsley. Serve immediately with lemon wedges.

Look at that perfect garlic-butter-lemon coating!

Pro Tips for the Best Chicken Scampi Pasta

• Use fresh garlic – pre-minced jars won’t give the same punch
• Don’t skip the wine reduction – it adds amazing depth
• Freshly grate your Parmesan – it melts so much better
• Want it lighter? Skip the cream and use a little extra pasta water
• Leftovers reheat best with a splash of broth or water

Nutrition (approximate per serving – without shrimp)

Calories: ~680 | Protein: 42g | Carbs: 62g | Fat: 28g

This dish is pure comfort on a plate – garlicky, buttery, lemony, and downright addictive.

Who’s making this for dinner tonight? Tag your favorite pasta partner! 🍝✨

One last tempting close-up:

Enjoy every twirl!

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