Description
A delicious and vibrant Chicken Scampi Pasta recipe combining tender chicken tenders sautéed to golden perfection with a luscious garlic, lemon, and white wine sauce tossed with al dente spaghetti and finished with fresh parsley and Parmesan cheese.
Ingredients
Units
Scale
Pasta
- 12 oz spaghetti
Chicken
- 1 1/2 lbs chicken tenders
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 Tbsp olive oil, divided
- 6 Tbsp unsalted butter, divided
Sauce
- 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
To Serve
- Parmesan, freshly shredded
Instructions
- Prep Ingredients: Chop the parsley finely, zest one lemon, juice two lemons, and mince the garlic cloves. Season the chicken tenders evenly with 1 1/2 tsp fine sea salt and 1/2 tsp black pepper, then dredge each piece in all-purpose flour to coat.
- Cook Pasta: Bring a large pot of water to a rolling boil and add 2 Tbsp salt. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and return it to the pot. Partially cover to keep warm while you prepare the rest.
- Sauté Chicken: Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil and swirl in 1 Tbsp unsalted butter until melted and hot. Sauté half the chicken tenders for about 2 minutes per side, or until golden brown and cooked through to 165°F internally. Remove to a plate. Repeat with the remaining 1 Tbsp olive oil and 1 Tbsp butter for the second batch of chicken, then cover and keep warm.
- Make Sauce: Carefully pour 3/4 cup dry white wine into the hot skillet to deglaze. Scrape the bottom with a wooden spoon to lift any browned bits. Cook the wine over medium-high heat for about 5 minutes until it reduces to approximately 1/4 cup. Stir in 4 Tbsp butter until melted. Add the minced garlic and let it simmer gently for 30 seconds until fragrant. Remove the skillet from heat and stir in 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup chopped parsley. Season with 1/2 tsp salt or more to taste.
- Combine and Serve: Return the cooked chicken to the skillet and toss gently to coat it evenly with the sauce. Transfer the drained pasta to a large serving bowl. Tilt the skillet and spoon any extra sauce over the pasta, tossing lightly to combine. Top the pasta with the chicken and drizzle remaining sauce over everything. Garnish generously with more chopped parsley and freshly shredded Parmesan cheese. Serve immediately.
Notes
- Pro Tip: For an even saucier pasta, add a splash of the reserved pasta cooking water to the skillet when deglazing and spoon this flavorful liquid over the pasta to enhance the dish.
- Make sure to cook the chicken to an internal temperature of 165°F for food safety.
- Use good-quality dry white wine such as Chardonnay or Sauvignon Blanc for the best flavor.
- Freshly shredded Parmesan adds the perfect finishing touch—avoid pre-grated cheese for better texture and flavor.
- Serve immediately to enjoy the pasta warm and flavorful.
