Chicken Scampi Recipe: Garlicky Butter Sauce With Succulent Shrimp

This chicken scampi delivers restaurant-quality results with minimal effort. Tender chicken and succulent shrimp swim in a garlicky butter sauce that’s impossible to resist.

The secret lies in searing the proteins first, then building the sauce in the same pan. This captures every bit of flavor and ensures a rich, cohesive dish.

You’ll end up with juicy chicken, plump shrimp, and a glossy sauce that clings to every bite. Serve it over pasta or with crusty bread to soak up every drop.

Ready in under 30 minutes, it’s elegant enough for guests but simple for weeknights. Here’s how to make it perfectly.

Ingredients for Chicken Scampi

Restaurant-worthy ingredients come together for a rich, garlicky butter sauce with juicy proteins.

The shrimp and chicken need to be fresh—look for shrimp that smell like the ocean (not fishy) and chicken that’s pink, not gray. I grab mine from Whole Foods or Costco for quality and price. The butter should be unsalted so you control the salt level. For wine, any dry white works, but I’m partial to Pinot Grigio (it’s crisp without overpowering the dish).

No white wine? Substitute with chicken broth plus a splash of lemon juice. Shrimp allergic? Double the chicken. The butter can’t be swapped for oil—it’s essential for that restaurant-quality richness. Frozen shrimp works (thaw first), but fresh tastes better. If you’re out of parsley, fresh basil or chives add a nice touch too.

The sauce comes together fast, so prep everything first. Leftovers? 3 days in the fridge—reheat gently to avoid separating the sauce. For best results, cook the pasta al dente (it’ll finish cooking in the sauce).

Step-by-Step Instructions for Chicken Scampi

Here’s the method I use to get perfectly tender chicken and shrimp in a rich garlic butter sauce.

Step 1: Cook the Linguine Pasta

Bring a large pot of water to a rolling boil. Salt it generously with 1 tsp kosher salt. Add the 12 oz linguine pasta and cook according to package directions until al dente.

Reserve ½ cup of pasta water before draining. This starchy liquid is essential for creating the perfect sauce consistency later. Drain the pasta but don’t rinse it—you want to keep that surface starch.

Step 2: Sear the Chicken and Shrimp

While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the 1 lb chicken breast strips with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.

Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside. In the same skillet, add the 1 lb large shrimp seasoned with the remaining ½ tsp kosher salt and ¼ tsp freshly ground black pepper. Cook for 2-3 minutes per side until pink and opaque. Transfer to the same plate as the chicken.

Step 3: Create the Garlic Butter Sauce

Reduce heat to medium and add 2 tbsp olive oil to the skillet. Add the 6 cloves minced garlic cloves and ½ tsp red pepper flakes. Sauté for 30 seconds until the garlic is fragrant but not browned.

Pour in the ½ cup dry white wine and 3 tbsp fresh lemon juice. Scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half. Stir in the 0.75 cup unsalted butter and 1 tbsp lemon zest until the butter is melted and the sauce is creamy.

Step 4: Combine Everything and Finish

Return the chicken and shrimp to the skillet with the sauce. Add the cooked 12 oz linguine pasta and toss everything together. If the sauce is too thick, add some of the reserved pasta water 1 tbsp at a time until it reaches your desired consistency.

Taste and adjust the seasoning if needed. The sauce should coat the pasta and seafood beautifully. Cook for another 1-2 minutes to heat everything through and allow the flavors to meld together perfectly.

Garnish with the ¼ cup chopped fresh parsley and serve immediately while hot. The dish should have a glossy, fragrant sauce that clings to every strand of pasta and piece of chicken and shrimp.

Storing and Reheating This Dish

Refrigerator Storage

Let your dish cool for no more than 2 hours before transferring to airtight containers. Store in the fridge at 40°F or below for up to 3 days. The flavors actually deepen overnight as the garlic and lemon meld together. ❄️

Freezer Storage

For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 2 months. I recommend portioning into meal-sized containers. Leave ½ inch headspace to prevent freezer burn. Label with the date for easy tracking.

Stovetop Reheating

This is my preferred method. Warm over low heat in a skillet, adding 2-3 tbsp water or chicken broth to prevent drying. Cover and stir occasionally until heated through—about 5-7 minutes. The sauce will re-emulsify beautifully. 🔥

Microwave Reheating

Place a single portion in a microwave-safe dish and cover with a damp paper towel. Heat on 50% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of water if needed.

Pasta Consideration

If storing with pasta, note that the noodles may absorb more sauce over time. For best results, store sauce and proteins separately from pasta, then combine when reheating. This keeps the linguine from becoming mushy.

Frequently Asked Questions