Easy Creamy Chicken Scampi
This Easy Creamy Chicken Scampi recipe delivers restaurant-quality flavor in under 30 minutes. Tender pasta is coated in a luscious, creamy sauce with juicy chicken, garlic, and lemon. It's an elegant and incredibly easy dish perfect for a weeknight dinner.
Equipment
- Large pot
- Skillet
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
- Tongs or pasta server
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt to taste
- Pepper to taste
- 4 tbsp butter
- 4 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- Red pepper flakes optional
- 1 lb linguine or spaghetti
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Add the linguine or spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with garlic powder, paprika, salt, and pepper.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet.
- Let the wine reduce slightly, about 2 minutes.
- Stir in the chicken broth and heavy cream. Bring to a simmer.
- Reduce the heat to low and stir in the Parmesan cheese, lemon juice, and parsley. Season with salt, pepper, and red pepper flakes (if using).
- Let the sauce simmer for a few minutes, allowing it to thicken slightly. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
- Add the cooked chicken back to the skillet with the sauce.
- Add the drained pasta to the skillet and toss to coat everything evenly.
- Serve immediately, garnished with extra parsley and Parmesan cheese, if desired.
Notes
Don't overcook the garlic, burnt garlic will ruin the dish. The reserved pasta water is key for creating a creamy texture. You can substitute chicken with shrimp or add vegetables like asparagus, peas, or sun-dried tomatoes. Half-and-half can be used instead of heavy cream for a lighter option. The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.