Description
This Chicken Scampi with Pasta recipe features tender chicken tenders sautéed to golden perfection and combined with spaghetti in a bright, flavorful lemon-garlic butter sauce with hints of white wine and fresh parsley. Ready in just 30 minutes, it makes for a delightful and elegant meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Chicken
- 1 1/2 pounds chicken tenders
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
Sauce
- 2 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
- 3/4 cup dry white wine (chardonnay or sauvignon blanc)
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/3 cup parsley, finely chopped
To Serve
- Freshly grated Parmesan cheese
Instructions
- Prepare ingredients: Chop the parsley finely, zest and juice the lemon, and mince the garlic cloves. Season the chicken tenders with salt and black pepper, then dredge them evenly in all-purpose flour, shaking off any excess.
- Cook pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining, then return the pasta to the pot.
- Sauté chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the floured chicken tenders and cook for approximately 2 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make sauce: Add the remaining 1 tablespoon of olive oil and 3 tablespoons of butter to the skillet. Sauté the minced garlic for about 30 seconds until fragrant but not browned. Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce for about 5 minutes.
- Finish: Stir in the lemon juice, lemon zest, and chopped parsley into the sauce. Return the cooked chicken to the skillet and toss to coat in the sauce. Add the reserved pasta water and the drained spaghetti to the pan, tossing everything together to combine and heat evenly.
- Serve immediately: Plate the chicken scampi pasta and garnish with additional fresh parsley and a generous sprinkle of freshly grated Parmesan cheese. Serve hot for best flavor.
Notes
- To ensure the chicken cooks evenly, try to use tenders of similar size.
- Reserve pasta water is important as it helps to loosen the sauce and allows it to adhere better to the pasta.
- Use a dry white wine like chardonnay or sauvignon blanc for the best flavor. If you prefer, you can substitute with chicken broth, but the flavor will be less bright.
- For a dairy-free version, omit butter and use additional olive oil instead.
- Do not overcook the chicken to keep it tender and juicy.
