Chicken Scampi – Easy Cheesecake Factory Copycat

This chicken scampi recipe is a buttery, garlicky pasta dish with tender chicken and a splash of white wine for extra depth. It’s simple to throw together and makes a solid weeknight dinner when you need something fast but still comforting. Bonus: it uses pantry staples, and you only need one pan and a pot.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: buttery, garlicky, lemony
• Great for: quick dinners, cozy cravings, minimal cleanup

Why I Like This Recipe

Honestly? I wasn’t even that hungry when I started making this. But then it started smelling like garlic and wine and I suddenly remembered what joy feels like. It’s one of those “eat straight from the pan” situations. No shame.

Ingredients

For the chicken:

• 1¼ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp all-purpose flour
• 2 tsp Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil
• 3 tbsp unsalted butter

For the sauce + pasta:

• 12 oz thin spaghetti
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio work great)
• 6 garlic cloves, minced
• 4 tbsp unsalted butter (more, yep)
• ⅛–¼ tsp red pepper flakes
• 1 tbsp lemon juice
• ⅓ cup chopped fresh parsley
• ⅔ cup shredded parmesan or Romano cheese

How To Make Chicken Scampi 

1. Boil the pasta: Get a big pot of salted water going. Cook your pasta until just al dente. Save a bit of pasta water, drain, and set aside.
2. Prep the chicken: Pat dry and toss chicken with flour, seasoning, salt, pepper. Heat oil + 3 tbsp butter in a skillet, sear the chicken until golden and cooked through. Set aside.
3. Make the garlic base: Add 1 tbsp butter to the same pan. Toss in garlic, stir for 20–30 seconds on low heat — don’t let it burn.
4. Deglaze and simmer: Pour in the wine and red pepper flakes. Scrape up the browned bits. Let it reduce by about ¾ — takes around 4–5 minutes.
5. Finish the sauce: Stir in the last 4 tbsp of butter and the lemon juice. Let it melt slowly, then bring the chicken back in.
6. Bring it all together: Toss in cooked pasta, a splash of reserved pasta water, parsley, and cheese. Mix well. Taste and adjust salt if needed.
7. Serve: Big plates. Extra cheese. Maybe cracked pepper if you’re feeling fancy.

Tips for Success

• Don’t overcook the garlic — 20 seconds is all it needs
• Let the wine reduce properly so it doesn’t overpower the sauce
• Pat the chicken dry so it sears, not steams
• Add pasta water a little at a time if the sauce gets too thick
• Use good butter — it makes a difference here

Storage and Reheating

• Fridge: Store in a sealed container up to 3 days.
• Reheat: Low heat in a pan with a splash of broth or water. Stir gently until warm.
• Freezer: Not ideal — the butter sauce tends to split after thawing.

Frequently Asked Questions

• Can I skip the wine?
  Yeah, you can use chicken broth with a splash of lemon juice. Still tasty.
• What pasta works best?
  Thin spaghetti or angel hair are great. But fettuccine works too.
• Can I add veggies?
  Sure. Spinach or mushrooms go well here — just cook them after the chicken.
• Is this spicy?
  Not really. The red pepper adds warmth, but you can skip it.
• How do I make it creamier?
  A splash of cream right before serving will do it — totally optional.

Common Mistakes and How to Dodge Them

• Burning the garlic: The heat needs to be low. Garlic goes from golden to bitter fast. 20 seconds is plenty.
• Overcooking the pasta: You want it al dente. It’ll finish in the pan with the sauce, so don’t overdo it.
• Too much flour on chicken: Dust lightly — you’re going for a thin coat, not a crust.
• Not reducing the wine enough: Give it time to simmer down. Otherwise the sauce stays too thin and sharp.
• Forgetting the pasta water: That starchy water helps bring everything together. Always save a bit before draining.

Nutrition Facts (Per Serving)

• Calories: 630 kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 540mg
• Potassium: 410mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 34g

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