If you're craving a fast and flavorful dinner, this Chicken Scampi is the perfect recipe to try! Juicy, tender chicken is cooked in a lemony garlic butter sauce and tossed with pasta for a dish that's both comforting and vibrant. With just the right balance of zesty citrus, savory garlic, and a touch of heat, every bite is bursting with fresh, bold flavor.
Not only is this dish quick enough for busy weeknights, but it’s also elegant enough to serve to dinner guests. Whether you're cooking for family or entertaining friends, this easy garlic butter chicken pasta is always a hit. Plus, it comes together in about 30 minutes—making it your new go-to for any occasion!
You will love this fresh and vibrant dish all year long! Whether it's a Sunday dinner or having guests over. I promise it will be a "hey, make that again" dish!
Looking for more flavorful and easy dishes? Try my Chicken Burrito Skillet or these Honey-Soy Steak Bites!
Ingredients
- linguini
- butter
- olive oil
- shallot (or yellow onion)
- garlic
- red pepper flakes
- chicken tenders
- black pepper
- salt
- cajun seasoning
- granulated garlic
- flour
- pasta water
- white wine
- lemon, juiced and zested
- parsley leaves
See exact quantities in recipe card below.
Instructions
While the pasta boils prepare the chicken tenders. Mix up the seasonings and coat the chicken. Sprinkle a bit of flour on the tenders. This is not necessary if you are cutting out flour. It just helps to give it a slight coating.
In a hot skillet will some of the oil and some of the butter cook the tenders until done then remove and keep warm. Add more butter and oil and saute the onions and garlic. Add the remaining oil and butter along with the wine, lemon juice and zest and let boil for a second or two then stir in pasta. Toss and add a couple Tablespoons of reserved pasta water only if needed to thin out sauce a bit. Top with chicken and parsley and serve!
Top Tip
To keep chicken tenders warm with out drying out, preheat oven to 170. Add tenders to a small sheet pan and cover with foil and set in the warmed oven until ready to serve.
Equipment
A well stocked kitchen is key to a smoother dinner prep! Here is a LINK to many of my favorite kitchen items! Take a look and grab something you need!
Storage
I love this meal as left overs! Simply store in an airtight container for 2-3 days. You can simply warm in microwave. If you have a stove to reheat the chicken on it is so much better this way! Add a little olive oil to a small skillet. Once warm add chicken and a Tablespoon or 2 of water and cover with a lid. Warm for about a minute. Then turn over several times until heated through. It should only take a few minutes.
FAQs
Using fresh lemon juice and zest makes ALL the difference!
Of Course! Use which ever noodle you like best. It is delicious with fettuccine too!
Just cut your fresh chicken breasts into strips. Perfect every time!
Weeknight Dinners
Desserts to Try
Chicken Scampi
Ingredients
- 1 pound linguini
- 4 Tablespoons butter
- 5 Tablespoons extra virgin olive oil plus more for drizzling
- 1 small shallot finely diced
- 5 cloves garlic minced
- Pinch red pepper flakes optional
- 1 ½-2 pounds chicken tenders large
- ½ ground black pepper
- ¼ salt
- ½ Cajun seasoning
- ½ Granulated garlic
- 2 Tablespoons flour
- Reserved pasta water
- ½ cup dry white wine
- 1 lemon juiced
- 1 half lemon, zested
- ¼ cup parsley leaves finely chopped
Instructions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates. Cook according to package directions until al dente. Drain the pasta reserving 1 cup of water.
- Season chicken tenders with seasonings according to taste. Sprinkle with flour on both sides. No need to dredge deeply.
- Meanwhile, in a large skillet, melt 1 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Add tenders and cook about 3-4 min on both sides until golden and internal temperature reaches 165. Remove and keep warm. I keep mine in a warmed 170 degree oven. In same skillet melt 2 Tablespoons butter in 2 Tablespoons olive oil over medium high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 1-2 minutes. Add wine and lemon juice and bring to a boil. Add 1 tablespoons butter and 1 tablespoons oil. When the butter has melted, add the noodles to the pan along with the parsley and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more oil if needed. Top with tenders. Serve immediately.
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