Description
This Chicken Scampi Pasta recipe features tender chicken tenders sautéed to golden perfection and tossed with spaghetti in a luscious garlic, lemon, and white wine butter sauce. Bright lemon zest and juice, fresh parsley, and a sprinkle of Parmesan make this dish a vibrant, restaurant-quality meal that comes together in just 30 minutes.
Ingredients
Units
Scale
Chicken and Pasta
- 12 oz spaghetti
- 1 1/2 lbs chicken tenders
- 1 1/2 tsp fine sea salt, divided
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
Sauté Ingredients and Sauce
- 2 Tbsp olive oil, divided
- 6 Tbsp unsalted butter, divided
- 3/4 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 4 garlic cloves (1 Tbsp minced)
- 1 tsp lemon zest (from 1 lemon)
- 1/4 cup lemon juice (from 2 lemons)
- 1/3 cup parsley, finely chopped
- Parmesan, freshly shredded to serve
Instructions
- Prep Ingredients: Chop the parsley, zest and juice the lemons, and mince the garlic. Season the chicken tenders evenly with 1 1/2 teaspoons of fine sea salt and 1/2 teaspoon black pepper, then dredge them thoroughly in the all-purpose flour to coat each piece.
- Cook Pasta: Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and return it to the pot, partially covering it to keep warm.
- Sauté Chicken: While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl in 1 tablespoon unsalted butter. Add half the flour-dusted chicken tenders and sauté each side for about 2 minutes until golden brown and cooked through to an internal temperature of 165°F. Remove chicken to a plate. Repeat this process with the remaining chicken using another tablespoon of olive oil and 1 tablespoon butter, then cover the cooked chicken to keep warm.
- Make Sauce: Carefully pour 3/4 cup white wine into the empty skillet and bring back to medium-high heat. Scrape the bottom of the pan to deglaze and cook for about 5 minutes until the wine reduces to roughly 1/4 cup liquid. Stir in 4 tablespoons butter until melted. Add the minced garlic and simmer for 30 seconds until fragrant. Remove from heat and stir in 1/4 cup lemon juice, 1 teaspoon lemon zest, 1/4 cup chopped parsley, and season with 1/2 teaspoon salt or to taste.
- Combine and Serve: Return the sautéed chicken to the pan and toss gently to coat in the sauce. Transfer the drained pasta to a large serving bowl. Tilt the pan to spoon extra sauce over the spaghetti, then toss lightly to coat. Plate the pasta, top with chicken, and drizzle any remaining sauce over the dish. Garnish with additional parsley and freshly shredded Parmesan cheese to serve.
Notes
- For a saucier pasta, deglaze your pan with some reserved pasta water and drizzle it over the pasta to infuse the dish with all the pan’s rich flavors.
- Be sure to check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.
- The choice of dry white wine like Chardonnay or Sauvignon Blanc adds an acidic brightness that complements the lemon and garlic in this dish.
- Serve immediately for best flavor and texture.
