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chicken scampi with linguini garnished with parmesan cheese on a white platter.
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4.78 from 22 votes

Chicken Scampi

Here's a super simple way to cook chicken for an easy weeknight meal! My Chicken Scampi takes only 20 minutes from start to finish! Chicken breast pieces lightly coated with cornstarch and spices, pan fried until golden and served in a delicious white wine sauce! Perfect for busy weeknights!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: chicken scampi, chicken scampi recipe
Servings: 6
Calories: 612kcal


  • 1 pound linguini or spaghetti or angel hair pasta
  • pounds chicken boneless and skinless, cut into 1 inch cubes
  • 2 tablespoon cornstarch
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • ¼ cup olive oil
  • ¼ cup butter unsalted
  • 6 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • 1 cup dry white whine
  • 2 tablespoon lemon juice
  • ¼ cup fresh parsley chopped
  • ¾ cup Parmesan cheese freshly grated


  • Cook pasta: Cook the the pasta according to package instructions in a large pot of salted boiling water. 
  • Prep the chicken: Pat dry the chicken pieces then place them in a bowl. Add the cornstarch, Italian seasoning, salt, pepper and toss everything together.
  • Fry the chicken: In a large skillet, add 2 tbsp of the olive oil and 2 tbsp of the butter and heat over medium high heat until the butter is melted. Add the chicken pieces to the skillet, in a single layer, and sear until browned all around, about 5 minutes. Transfer the chicken, along with remaining butter to a plate.
  • Make the sauce: Add the remaining butter and olive oil to the skillet and cook until the butter has melted. Add the garlic, and red pepper flakes and cook for 30 seconds to 1 minute until the garlic is aromatic. Pour the wine into the garlic butter mixture and cook for 2 minutes until the wine reduces a bit and the alcohol cooks off.
  • Finish the dish: Remove from heat and stir in the lemon juice. Return the chicken to the skillet and toss it well with the sauce. Taste for seasoning and adjust with salt and pepper if needed.
  • Garnish and serve: You can serve this over the cooked pasta or toss it with the pasta and parsley. Garnish with Parmesan cheese and serve warm.


  1. Make sure to pat the chicken dry to remove any excess moisture and ensure we end up with crispy chicken.
  2. Choose a good wine, as I mentioned, choose a wine you're going to drink at dinner with this dish. Choosing a cheap wine or using cooking wine, will ruin the flavor of this chicken scampi.
  3. If you find your pasta is too dry, reserve a cup of pasta water, and add as much as needed to the sauce or to the pasta when tossing everything together.
  4. Use the same skillet to make the sauce as you used to fry the chicken in, because you want to deglaze the pan when adding the wine and scrape all those brown bits. This is what's going to flavor our sauce and give us all that deliciousness.
  5. Store leftover chicken scampi in an airtight container in the refrigerator for up to 4 days. You can also freeze leftovers for up to 3 months.


Serving: 1serving | Calories: 612kcal | Carbohydrates: 61g | Protein: 25g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 249mg | Potassium: 324mg | Fiber: 3g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 7mg | Calcium: 187mg | Iron: 2mg