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
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
- 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
