This Chicken Scampi Linguini is buttery, garlicky, lemony, and packed with tender strips of pan-seared chicken. Juicy chicken breast is cooked until golden, then tossed with linguini in a rich garlic butter sauce made with lemon juice, dry white vermouth, parsley, red pepper flakes, and parmesan cheese.
It has all the bright, savory flavor of classic scampi, but with chicken instead of shrimp. The sauce is simple, zesty, and flavorful, with just enough heat from crushed red pepper flakes to make every bite exciting.
This easy pasta dinner comes together in under 30 minutes, making it perfect for busy weeknights, date night, or a cozy family meal.
Why You’ll Love This Chicken Scampi Linguini
This pasta is quick, flavorful, and satisfying.
You’ll love it because it is:
- Ready in about 30 minutes
- Made with simple ingredients
- Buttery, garlicky, and lemony
- Full of tender chicken
- Perfect for weeknight dinners
- Easy to customize
- Delicious with parmesan cheese
- Great for pasta lovers
What Is Chicken Scampi?
Traditional scampi-style sauce is usually made with garlic, butter, lemon, white wine or vermouth, and herbs. While classic scampi is often made with shrimp, this version uses chicken breast strips for a hearty, family-friendly pasta dish.
The chicken is seared first, then the sauce is made in the same skillet so all the browned bits add extra flavor.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American / Italian-Inspired
Ingredients
For the Pasta
- 12 ounces linguini noodles, cooked al dente
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into ½-inch strips
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes
For the Sauce
- 6 tablespoons unsalted butter
- ½ cup dry white vermouth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely chopped flat-leaf parsley
- ½ cup freshly grated parmesan cheese
Ingredient Notes
Chicken
Boneless skinless chicken breasts work well because they cook quickly when sliced into strips. Pat the chicken dry before cooking so it sears instead of steaming.
Linguini
Linguini is perfect for this buttery garlic lemon sauce. Spaghetti, fettuccine, angel hair, or homemade pasta can also be used.
Garlic
Fresh minced garlic gives the best flavor. Since garlic is one of the main flavors in this dish, fresh garlic is worth using.
Red Pepper Flakes
Crushed red pepper flakes add a little heat. Use less for a mild version or more for extra spice.
Butter
Butter creates the rich base of the scampi sauce and gives the pasta a silky finish.
Dry White Vermouth
Dry white vermouth adds depth and a slightly herbal flavor. Dry white wine, such as Sauvignon Blanc, can also be used.
Lemon Juice
Fresh lemon juice adds brightness and balances the richness of the butter.
Parmesan Cheese
Freshly grated parmesan melts better and adds salty, nutty flavor to the finished pasta.
How to Make Chicken Scampi Linguini
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the linguini and cook until al dente according to the package directions.
Drain and set aside.
Step 2: Prepare the Chicken
Pat the chicken dry with paper towels.
Cut the chicken breasts into ½-inch-thick strips.
Season with kosher salt and black pepper.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, add the chicken strips.
Cook for about 3 minutes per side, or until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F.
Transfer the cooked chicken to a bowl.
Tent with foil to keep warm.
Step 4: Cook the Garlic
In the same skillet, add the minced garlic and crushed red pepper flakes.
Cook for about 1 minute, stirring often.
Remove the skillet from the heat.
Step 5: Build the Sauce
Off the heat, add the butter, dry white vermouth, and lemon juice.
Return the skillet to the heat.
Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
Cook until the sauce slightly thickens.
Step 6: Add Parsley
Stir in the chopped parsley.
Step 7: Toss Everything Together
Add the cooked linguini and chicken back to the skillet.
Toss until the pasta and chicken are coated in the garlic butter lemon sauce.
Step 8: Serve
Serve warm with freshly grated parmesan cheese on top.
Add extra parsley, lemon wedges, or red pepper flakes if desired.
Tips for the Best Chicken Scampi
Cook the pasta al dente so it does not become too soft.
Pat the chicken dry before searing.
Do not overcrowd the skillet when cooking the chicken.
Use fresh garlic for the best flavor.
Scrape up the browned bits from the pan when making the sauce.
Use fresh lemon juice instead of bottled.
Toss the pasta well so every strand is coated.
Serve immediately while the sauce is silky and warm.
Can I Use Chicken Thighs?
Yes. Boneless skinless chicken thighs can be used instead of chicken breasts.
They may take slightly longer to cook, but they will be juicy and flavorful.
Cut them into strips or bite-sized pieces and cook until they reach 165°F.
Can I Make This Without Vermouth?
Yes. Dry white wine is the best substitute.
You can also use chicken broth with a small splash of white wine vinegar or lemon juice for a non-alcoholic-style option.
The flavor will be slightly different, but still delicious.
Homemade Linguini Option
Homemade pasta makes this dish extra special.
To make fresh linguini, prepare a simple pasta dough with flour, eggs, oil, and salt. Knead until smooth, rest the dough, then roll it thin and cut it into linguini.
Fresh pasta cooks quickly, usually in about 3–4 minutes in salted boiling water.
Store fresh pasta in the refrigerator for a few hours or freeze it on a floured baking sheet before transferring it to a freezer bag.
Easy Variations
Shrimp Scampi Linguini
Replace the chicken with shrimp and cook until pink and opaque.
Creamy Chicken Scampi
Add a splash of heavy cream to the sauce for a richer version.
Extra Lemon Chicken Scampi
Add lemon zest with the lemon juice for a brighter flavor.
Vegetable Chicken Scampi
Add spinach, asparagus, cherry tomatoes, or mushrooms.
Spicy Chicken Scampi
Increase the red pepper flakes or add a pinch of cayenne.
Parmesan Garlic Scampi
Add extra parmesan and a little reserved pasta water to make the sauce creamier.
What to Serve with Chicken Scampi Linguini
This pasta is flavorful on its own, but it pairs well with simple sides.
Serve it with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Green beans
- Side salad
- Roasted broccoli
- Breadsticks
- Caprese salad
- Sautéed spinach
- Roasted zucchini
- Dinner rolls
Storage Instructions
Let leftovers cool to room temperature.
Store in an airtight container in the refrigerator for up to 3–4 days.
Reheating Tips
Reheat gently in the microwave or on the stovetop.
Add a splash of chicken broth, pasta water, or water to loosen the sauce as it warms.
Heat just until warmed through so the chicken does not dry out.
Frequently Asked Questions
Can I use another pasta shape?
Yes. Spaghetti, fettuccine, angel hair, or penne can all work.
Can I use jarred garlic?
Fresh garlic gives the best flavor, but jarred garlic can be used in a pinch.
Is chicken scampi spicy?
It has a mild kick from red pepper flakes. You can reduce or leave them out for a milder dish.
What can I use instead of vermouth?
Dry white wine, chicken broth, or chicken broth with a splash of vinegar can be used.
Can I make this ahead of time?
It is best served fresh, but leftovers reheat well for 3–4 days.
How do I keep the chicken tender?
Do not overcook it. Slice it evenly and cook until it reaches 165°F.
Can I add vegetables?
Yes. Spinach, mushrooms, asparagus, zucchini, or cherry tomatoes are all good additions.
Recipe Card
Chicken Scampi Linguini
Tender chicken strips tossed with linguini in a buttery garlic lemon sauce with dry white vermouth, parsley, red pepper flakes, and parmesan cheese. A quick and flavorful pasta dinner ready in under 30 minutes.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4
Ingredients
Pasta
- 12 ounces linguini noodles, cooked al dente
Chicken
- 1 pound boneless skinless chicken breasts, cut into ½-inch-thick strips
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes
Sauce
- 6 tablespoons unsalted butter
- ½ cup dry white vermouth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely chopped flat-leaf parsley
- ½ cup freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Cook linguini al dente according to package directions.
- Drain and set aside.
- Pat chicken dry with paper towels.
- Cut chicken into ½-inch strips.
- Season chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium heat.
- Add chicken strips and cook for about 3 minutes per side, or until golden and cooked through.
- Transfer chicken to a bowl and tent with foil.
- In the same skillet, add garlic and red pepper flakes.
- Cook for 1 minute.
- Remove skillet from heat.
- Add butter, vermouth, and lemon juice.
- Return skillet to heat and bring to a boil.
- Scrape up browned bits from the bottom of the skillet.
- Boil until the sauce slightly thickens.
- Stir in parsley.
- Add cooked linguini and chicken to the skillet.
- Toss until everything is coated in sauce.
- Serve topped with parmesan cheese.
Notes
Use fresh lemon juice for the best flavor.
Do not overcook the chicken.
Add a splash of pasta water if the sauce needs loosening.
Use dry white wine instead of vermouth if preferred.
Store leftovers in the refrigerator for 3–4 days.
Nutrition Estimate
Per serving:
- Calories: 520
- Protein: 35g
- Carbohydrates: 48g
- Fat: 22g
- Fiber: 3g
- Sugar: 2g
- Sodium: varies by parmesan and seasoning
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
Chicken Scampi Linguini is a quick, buttery, garlicky pasta dinner with bright lemon flavor and tender seared chicken. It is simple enough for a weeknight but flavorful enough to serve for guests.
The garlic butter sauce coats the linguini beautifully, while the parmesan adds a salty finish that makes every bite satisfying.