Cook the pasta according to package instructions until al dente. Drain and set aside.
Season the chicken pieces with salt and pepper.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Add the minced garlic and sauté for about a minute until fragrant.
Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for a couple of minutes.
Add the cooked chicken back to the skillet. Squeeze in the lemon juice and stir to combine. Cook for another 2-3 minutes.
Toss the cooked pasta in the skillet with the chicken and sauce until well coated.
Serve the Chicken Scampi hot, garnished with chopped parsley and grated Parmesan cheese if desired.
Enjoy!
