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This Chicken Scampi with Pasta Recipe is a vibrant, flavorful dish that perfectly balances tender, juicy chicken tenders with a zesty, garlicky lemon sauce tossed through al dente spaghetti. The combination of white wine, fresh parsley, and Parmesan adds layers of depth and freshness that will quickly make this meal a staple in your weeknight dinner rotation. Whether you’re cooking for family or friends, this recipe delivers a restaurant-quality experience with straightforward steps and accessible ingredients.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, working together to create a harmony of flavors and textures that feels both comforting and elegant. From the fragrant garlic to the tangy lemon juice, every element is essential to the magic of this dish.
- 12 ounces spaghetti: The perfect pasta base to soak up the luscious scampi sauce while maintaining just the right bite.
- 1 1/2 pounds chicken tenders: Tender and quick-cooking, chicken tenders ensure juicy pieces that blend beautifully with the sauce.
- 1 1/2 teaspoons fine sea salt: Enhances all the natural flavors without overpowering the dish.
- 1/2 teaspoon black pepper: Adds a subtle warmth and balance to the seasoning.
- 1/2 cup all-purpose flour: Creates a light coating on the chicken that crisps up beautifully when sautéed.
- 2 tablespoons olive oil, divided: Provides a fruity richness that brings everything together.
- 6 tablespoons unsalted butter, divided: Adds luxurious creaminess and helps build the sauce’s silky texture.
- 3/4 cup dry white wine (chardonnay or sauvignon blanc): Brightens the sauce with delicate acidity and complexity.
- 4 garlic cloves, minced: The star aromatic that infuses the dish with savory depth.
- 1 teaspoon lemon zest: Brings a burst of citrus perfume to lighten the flavors.
- 1/4 cup lemon juice: Adds refreshing tang that perfectly complements the richness of the butter and chicken.
- 1/3 cup parsley, finely chopped: Offers a fresh herbal note and vibrant color.
- Freshly grated Parmesan cheese, for serving: A finishing touch providing salty, nutty flavor to elevate every bite.
How to Make Chicken Scampi with Pasta Recipe
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients and prepping them carefully—mince the garlic, zest and juice the lemon, chop the parsley, and season the chicken tenders with sea salt and black pepper before dredging them lightly in flour. This prep step ensures smooth, efficient cooking and maximizes the flavor throughout the dish.
Step 2: Cook the Pasta
Bring a large pot of salted water to a vigorous boil, then add the spaghetti and cook until al dente according to package instructions. Be sure to reserve about half a cup of the pasta cooking water before draining, since this starchy liquid is key to helping the sauce cling beautifully to the noodles.
Step 3: Sauté the Chicken
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken tenders and cook them for about two minutes on each side until they turn a gorgeous golden brown and are cooked through. Once done, transfer the chicken to a plate to rest, so they stay juicy and perfect.
Step 4: Make the Scampi Sauce
In the same skillet, add the remaining olive oil and half the butter, then toss in the minced garlic and sauté for just 30 seconds until fragrant but not browned. Pour in the dry white wine to deglaze the pan, scraping up all those flavorful browned bits from the chicken. Allow the wine to simmer and reduce for about five minutes, concentrating the flavors into a rich base.
Step 5: Finish the Dish
Stir in the fresh lemon juice, vibrant lemon zest, and finely chopped parsley to the sauce, then return the chicken tenders to the skillet, tossing them to coat evenly. Add the reserved pasta water and the cooked spaghetti, then toss everything together so the sauce clings to every strand and piece of chicken, creating a luscious, lively pasta dish ready to serve.
How to Serve Chicken Scampi with Pasta Recipe
Garnishes
To elevate your presentation, sprinkle freshly grated Parmesan cheese and an extra handful of chopped parsley on top just before serving. The cheese melts slightly on the warm pasta, adding savory notes, while the parsley provides a fresh pop of color and flavor that makes the dish feel truly special.
Side Dishes
This Chicken Scampi with Pasta Recipe pairs wonderfully with a crisp green salad dressed simply with olive oil and lemon or a side of roasted vegetables like asparagus or zucchini, which complement the lemon-garlic flavors while adding variety and nutrition to your meal.
Creative Ways to Present
For an inviting dinner party, serve the chicken scampi in shallow bowls with a twist of lemon on the side for guests to customize acidity. You can also plate the pasta wrapped into neat nests topped with chicken strips and drizzled with extra sauce for a restaurant-style touch that impresses every time.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Scampi with Pasta Recipe in an airtight container in the refrigerator for up to three days. Keep the pasta and chicken coated in the sauce to maintain moisture and flavor, ensuring every bite is just as delicious the next day.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers by placing them in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating to preserve the texture and taste of the chicken and pasta.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. Avoid microwaving at high heat to keep the chicken tender and prevent the pasta from becoming rubbery.
FAQs
Can I use a different type of pasta for the Chicken Scampi with Pasta Recipe?
Absolutely! Although spaghetti works beautifully in this recipe, you can substitute linguine, fettuccine, or even penne if that’s what you have on hand. Just make sure to adjust cooking times accordingly for each pasta type.
What type of white wine is best for this recipe?
A dry white wine like chardonnay or sauvignon blanc is ideal as it adds bright acidity and complexity without sweetness. If you prefer, you can substitute with a light chicken broth, but the wine really does make the sauce sing.
Can I make this recipe gluten-free?
Yes! Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative like almond flour or rice flour for dredging the chicken. This way, you keep all the flavors without worry.
Is it okay to use chicken breasts instead of tenders?
Sure, chicken breasts can work if sliced into strips about the same size as tenders. Just be careful not to overcook since breasts can dry out faster. Tenderloins are naturally juicier and cook quickly, making them perfect here.
How can I add more vegetables to the Chicken Scampi with Pasta Recipe?
Feel free to toss in some sautéed spinach, cherry tomatoes, or steamed broccoli at the last step for extra color and nutrients. These additions complement the lemony garlic sauce beautifully and boost the dish’s overall balance.
Final Thoughts
If you’re searching for a recipe that combines simplicity with bold, exhilarating flavors, this Chicken Scampi with Pasta Recipe is ready to become your new favorite. It’s perfect for busy nights, weekend gatherings, or whenever you crave that perfect blend of tangy, buttery, and savory notes wrapped around tender chicken and pasta. Give it a try, and you’ll soon wonder how you ever lived without it!
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Chicken Scampi with Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Chicken Scampi with Pasta recipe delivers a delicious blend of tender chicken tenders cooked to golden perfection in a luscious lemon-garlic butter sauce with white wine. Served over al dente spaghetti and garnished with fresh parsley and Parmesan cheese, it’s a quick and satisfying meal perfect for weeknights or entertaining guests.
Ingredients
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
- 2 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
Sauce
- 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
Garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare ingredients: Chop the parsley, zest and juice the lemon, and mince the garlic cloves. Season the chicken tenders evenly with fine sea salt and black pepper. Then, dredge the chicken pieces 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. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the pot to keep warm.
- Sauté chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the floured chicken tenders and cook for about 2 minutes on each side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make sauce: In the same skillet, add the remaining 1 tablespoon olive oil and 3 tablespoons of unsalted butter. Sauté the minced garlic for about 30 seconds until fragrant. Deglaze the pan by pouring in the dry white wine, scraping the skillet to loosen any browned bits stuck to the bottom. Allow the wine to simmer for about 5 minutes until it reduces slightly.
- Finish: Stir the lemon juice, lemon zest, and chopped parsley into the sauce. Return the cooked chicken tenders to the skillet and toss to coat in the sauce. Add the reserved pasta cooking water along with the cooked spaghetti. Toss everything together gently to combine and heat through.
- Serve: Plate the pasta and chicken immediately, garnishing with additional fresh parsley and a generous sprinkle of freshly grated Parmesan cheese for extra flavor.
Notes
- Use dry white wines like Chardonnay or Sauvignon Blanc for the best flavor and proper acidity in the sauce.
- Reserve pasta water to help loosen the sauce and help it cling better to the pasta.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free alternative for dredging the chicken and ensure pasta is gluten-free.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- For a richer sauce, you can add an extra tablespoon of butter at the end if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
