Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Servings: 6 PEOPLE

Make this easy Chicken Scampi at home in under thirty-five minutes and enjoy a restaurant-quality meal that your family and guests will love! Feel free to substitute the wine with chicken broth if desired. Either way, this chicken scampi is going to be amazing!



2 tbsp olive oil

2 tbsp salted butter

1 pound Chicken breast, diced

3 tbsp flour

½ tsp lemon pepper seasoning

1 tsp Italian seasoning

Salt/Pepper, to taste

Pasta & Sauce:

6 tbsp salted butter, separated

8 ounces angel hair pasta

5 cloves fresh garlic, minced

½ c. dry white wine

½ c. pasta water

½ c. freshly diced tomatoes

1/8 tsp red pepper flakes

¼ c. roughly chopped parsley

½ c. Asiago Cheese, shredded from a block

½ c. Parmesan Cheese, shredded from a block


2 tbsp lemon juice, freshly squeezed

How to make Chicken Scampi

Step 1: Ready all the ingredients and cook the angel hair in a pot of boiling water for about 4 minutes. When done, do not forget to set aside half a cup of pasta water.

Step 2: Completely pat the chicken dry and lightly season with salt and pepper. To the flour, add a tsp of the Italian seasoning and half tsp of lemon pepper seasoning. Toss the chicken into the flour mixture to coat.

Step 3: In a skillet, add 2 tbsp each of olive oil and butter. Heat the oil and melt the butter over medium-high heat, then add the chicken and sear each side for about 3 to 4 minutes until golden and cooked through. Set the chicken aside when done and cover with foil to keep them warm.

Step 4: Adjust the heat to medium and add another tbsp butter in the same pan. Add the garlic and continue to cook for about a minute or two.

Step 5: Pour in the wine white and cook for another 3 minutes or until it is reduced by half and the smell of the alcohol is gone. Scrape the bottom of the pan using a silicone spatula as the wine simmers.

Step 6:In the pot, melt additional 4 tbsp butter. Return the chicken and add the red pepper flakes, and chopped parsley. Toss, then adjust the heat to low and swirl in a tbsp cold butter.

Step 7: Add half cup pasta water to a covered jar or Tupperware container along with lemon juice, Parmesan, and Asiago cheese. Cover and shake the jar well.

Step 8: To the skillet with the chicken, add the drained pasta and pour in the pasta water mixture. Toss everything using kitchen tongs. To taste, season with extra salt and pepper.

Step 9: Garnish the chicken scampi with some diced tomatoes, freshly grated cheese, and more parsley/red pepper flakes and serve with garlic bread with cheese and lemon wedges on the side. Enjoy!


Make sure to use freshly grated cheese from a block for best results.

For the wine, my go-to is Sauvignon Blanc or Pinot Grigio.

For this recipe, I suggest using high-quality butter-like Cabot or Land O’ Lakes.

I recommend using freshly minced garlic.

Use only fresh lemon juice, not the bottled for superior flavour.

Nutrition Facts:

Calories: 497kcalC | Carbohydrates: 34g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 486mg | Potassium: 454mg | Fiber: 2g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 1mg