Creamy Lemon Chicken Scampi Pasta You’ll Crave Tonight

You know that dish you order at a restaurant “just this once,” then dream about for three months? This is that meal.

Tangy lemon, juicy chicken, garlicky scampi vibes, and a lush cream sauce that clings to every noodle like it pays rent. Fast enough for a Tuesday, showy enough for date night, and comforting enough to shut down any takeout cravings.

If you can boil pasta and stir a pan, you’re 30 minutes from hero status.

The Story Behind This Dish

Classic shrimp scampi is famous for butter, garlic, and lemon over pasta. I took that backbone and asked, “What if we made it creamier, heartier, and weeknight-proof?” Enter chicken—more budget-friendly and just as satisfying.

A splash of cream turns the glossy scampi sauce into velvet, and the lemon brightens everything so it never feels heavy. It’s that perfect balance: restaurant flavor without the reservation.

Servings, Prep Time, Cooking Time, Calories

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Estimated Calories: ~640 per serving (varies by pasta and cream)

Ingredient Checklist

12 oz linguine or spaghetti
1.25 lb boneless, skinless chicken breasts, thinly sliced
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional, for heat)
2 tbsp olive oil
2 tbsp unsalted butter
5 cloves garlic, thinly sliced or minced
1/2 cup dry white wine (or low-sodium chicken broth)
1 large lemon, zested and juiced (about 2–3 tbsp juice)
3/4 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley
1/4 cup reserved pasta water (as needed)
Optional: 1 tsp cornstarch mixed with 1 tbsp water (if you want extra-thick sauce)
Optional garnish: lemon wedges, extra zest

Cooking Instructions

Salt the water like the ocean. Bring a large pot of water to a boil, salt generously, and cook pasta to al dente.
Reserve 1/2 cup pasta water, drain, and set aside.
Season the chicken. Pat dry. Toss with salt, pepper, and red pepper flakes (if using).
Thin slices cook faster and stay tender—no hockey pucks allowed.
Sear for flavor. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer, working in batches if needed.
Cook 3–4 minutes per side until golden and just cooked. Transfer to a plate.
Build the scampi base. Reduce heat to medium.
Add butter. When melted, stir in garlic and cook 30–60 seconds until fragrant (don’t brown it—you’re not making garlic chips).
Deglaze like a pro. Pour in white wine.
Scrape up browned bits. Simmer 2 minutes to reduce slightly.
Stir in lemon zest and juice.
Creamy upgrade. Add heavy cream and bring to a gentle simmer. Whisk in Parmesan until smooth.
If you want a thicker sauce, stir in the cornstarch slurry and simmer 30 seconds.
Adjust and marry. Return chicken (and any juices) to the skillet. Add cooked pasta and toss.
Use splashes of reserved pasta water to loosen until glossy and silky.
Finish with freshness. Stir in parsley. Taste and adjust salt, pepper, or lemon juice.
Serve hot with extra Parmesan and lemon wedges.

Tips for Storing & Reheating

Fridge: Store in an airtight container for up to 3 days.
Freezer: Cream sauces can separate—freeze only if you must (up to 1 month). Thaw overnight in the fridge.
Reheat: Add a splash of milk or broth and warm gently over low heat, stirring until creamy.
Microwave in short bursts with a little liquid, stirring between rounds.
Revive flavor: A squeeze of lemon and pinch of salt at the end brings it back to life, IMO.

Why It’s Worth Making

Balanced richness: Cream comforts, lemon lifts—no food coma required.
Weeknight-fast: 30-ish minutes, one skillet, minimal drama.
Restaurant payoff: Big flavor, small cost. Your wallet says thanks.
Flexible: Swap pasta shapes, proteins, or add veggies without breaking the sauce.

Nutrition Stats

Per serving (estimate): Calories ~640, Protein ~38g, Carbs ~60g, Fat ~25–30g, Fiber ~3g, Sodium ~700–900mg depending on added salt and cheese.

Want lighter? Use half-and-half, reduce pasta to 10 oz, and add zucchini ribbons or spinach for volume.

What Can Go Wrong

Curdled sauce: Boiling cream aggressively or adding lemon to cold dairy can split it.
Solution: simmer gently and add lemon after cream warms.
Blandness: Under-salting pasta water or skipping zest. Salt the water well and use both zest and juice.
Dry chicken: Overcooked slices become sawdust.
Keep them thin, hot sear, short cooking time.
Watery sauce: Didn’t reduce wine or skipped Parmesan. Reduce properly, add cheese, and use a cornstarch slurry if needed.
Gummy pasta: Overcooked noodles.
Aim for al dente; they’ll finish in the sauce.

Different Ways to Make This

Shrimp Scampi Remix: Swap chicken for 1 lb shrimp; cook 1–2 minutes per side, remove, then proceed with sauce.
Lighter Cream: Use half-and-half and a teaspoon of Dijon for body. Not the same richness, but still silky.
Veggie Boost: Add 2 cups baby spinach or 1 cup peas at the end; or sauté asparagus coins with the garlic.
Gluten-Free: Use GF pasta and ensure broth and cheese are certified GF.
Extra-Lemony: Add preserved lemon peel, minced, or an additional teaspoon zest.
Bright city.
Herb Swap: Try basil or chives instead of parsley for a softer, sweeter finish.

FAQ

Can I make this without wine?

Yes. Use chicken broth plus an extra teaspoon of lemon juice.

You’ll still get depth from the garlic, butter, and Parmesan.

What pasta shape works best?

Linguine or spaghetti for classic twirlability. Fettuccine or bucatini also rock.

Short shapes like rigatoni work, but you’ll lose some of that scampi vibe.

Can I use rotisserie chicken?

Absolutely. Shred 3 cups, warm it in the sauce at the end.

You’ll miss the sear, but it’s speedy and delicious.

How do I avoid a heavy sauce?

Use less cream, add extra lemon zest, and thin with pasta water. The starch in the water keeps it glossy without extra fat.

Is this meal prep friendly?

Yes, with a caveat.

The sauce thickens in the fridge, so reheat gently with liquid and refresh with lemon. It still beats sad desk salad, FYI.

What if my sauce is too tart?

Balance with a tablespoon of cream, a knob of butter, or an extra sprinkle of Parmesan.

Fat and salt mellow acidity fast.

Chef’s Notes

Zest first, then juice: Trying to zest a squeezed lemon is pain. Plan ahead.
Garlic timing matters: Keep it pale.
Golden is fine; brown is bitter and will hijack your sauce.
Parmesan quality: Freshly grated melts better and thickens the sauce. Pre-shredded can clump—your call.
Heat control: After adding cream, keep it to a gentle simmer.
Think “spa day,” not “volcano.”
Season at the end: Parmesan is salty. Taste before you add more salt or you’ll overshoot.
Final gloss: A tablespoon of butter swirled in off-heat gives that restaurant sheen.
Simple flex, big impact.