Description
This Chicken Scampi with Pasta recipe features tender chicken tenders sautéed to golden perfection and tossed in a flavorful garlic, lemon, and white wine sauce with spaghetti. The dish is enhanced with fresh parsley and Parmesan cheese, making it a zesty and elegant meal ready in just 30 minutes.
Ingredients
Scale
For the Pasta and Chicken
- 12 ounces spaghetti
- 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
For the Sauce and Garnish
- 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
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare ingredients: Chop the parsley finely, zest and juice the lemon, and mince the garlic cloves. Season the chicken tenders with fine sea salt and black pepper. Dredge the chicken pieces evenly in all-purpose flour to coat.
- Cook pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Return the drained spaghetti to the pot and set aside.
- Sauté chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the floured chicken tenders in a single layer and cook for about 2 minutes per side, or until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and place on a plate.
- Make sauce: To the same skillet, add the remaining 1 tablespoon of olive oil and 3 tablespoons of the unsalted butter. Sauté the minced garlic for about 30 seconds until fragrant but not browned. Pour in the dry white wine, scraping the bottom of the skillet to loosen any browned bits. Allow the wine to simmer and reduce for about 5 minutes, concentrating the flavors.
- Finish: Stir in the lemon juice, lemon zest, and chopped parsley into the reduced wine sauce. Return the cooked chicken tenders to the skillet and toss to coat them well with the sauce. Add the reserved pasta water along with the cooked spaghetti to the skillet. Toss everything together gently to combine and warm through.
- Serve: Immediately plate the pasta and chicken, then top with additional fresh parsley and generously sprinkle with freshly grated Parmesan cheese for a bright, savory finish.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Reserve pasta cooking water to adjust sauce consistency and help it cling to the pasta.
- Choose a dry white wine such as chardonnay or sauvignon blanc for a balanced acidity and flavor.
- Do not overcook the chicken to keep it tender and juicy.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
