Description
This Garlic Butter Chicken Scampi with Lemon is a flavorful and easy-to-make Italian-American pasta dish featuring tender chicken strips cooked in a fragrant garlic butter sauce with fresh lemon juice, white wine, and Parmesan cheese. Perfect for a weeknight dinner, it combines the natural richness of butter and cream with bright citrus notes for a deliciously balanced meal.
Ingredients
Scale
Chicken and Pasta
- 2 large boneless skinless chicken breasts, sliced into thin strips
- 8 ounces linguine or spaghetti pasta
Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 cup low sodium chicken broth
- 1/2 cup dry white cooking wine or additional chicken broth
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon heavy cream (optional)
- Lemon slices for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Season and Cook Chicken: Season the sliced chicken strips with salt and black pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Build Sauce: In the same skillet, add the remaining butter and minced garlic. Cook for about 1 minute, stirring frequently, until the garlic is fragrant but not browned.
- Add Liquids and Simmer: Pour in the chicken broth and white wine, stirring to combine. Bring the mixture to a gentle simmer. Add lemon juice, lemon zest, and red pepper flakes (if using). Let the sauce simmer for about 3 minutes to slightly reduce and concentrate flavors.
- Add Cream (Optional): Stir in the heavy cream if you prefer a richer sauce, and mix well.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together thoroughly, adding reserved pasta water a little at a time if needed to loosen the sauce and achieve desired consistency.
- Finish with Cheese and Herbs: Sprinkle in the grated Parmesan cheese and chopped fresh parsley. Toss again until the pasta and chicken are evenly coated with sauce.
- Serve: Plate the pasta warm, garnished with additional Parmesan cheese and lemon slices if desired. Enjoy!
Notes
- For a traditional scampi, you can substitute shrimp for the chicken.
- If you prefer a lighter dish, omit the heavy cream and increase the amount of lemon juice for extra brightness.
- Use whole wheat pasta for added fiber and a heartier texture.
