Description
This Chicken Scampi with Pasta recipe is a vibrant and delicious dish combining tender chicken tenders sautéed to golden perfection with a flavorful lemon-garlic butter sauce and perfectly cooked spaghetti. Enhanced with white wine, fresh parsley, and a touch of Parmesan, it’s an ideal weeknight dinner that comes together in just 30 minutes.
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
Sauce
- 2 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
- 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
For Serving
- Freshly grated Parmesan cheese
Instructions
- Prepare ingredients: Chop the parsley finely, zest and juice the lemon, mince the garlic cloves, and season the chicken tenders with fine sea salt and black pepper. Dredge the chicken tenders evenly in the flour, coating each piece.
- Cook pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. 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 and cook for about 2 minutes per side until they are golden brown and fully cooked through. Remove the chicken from the skillet and place it on a plate, leaving any browned bits in the pan.
- Make sauce: Add the remaining 1 tablespoon of olive oil and 3 tablespoons of the unsalted butter to the skillet. Sauté the minced garlic for about 30 seconds until fragrant but not browned. Pour in the dry white wine and use a spatula to scrape up any browned bits from the skillet bottom. Let the mixture simmer for approximately 5 minutes until the wine reduces and the sauce slightly thickens.
- Finish the dish: Stir in the lemon juice, lemon zest, and finely chopped parsley into the sauce. Return the cooked chicken tenders to the pan and toss to coat them in the sauce. Pour in the reserved pasta water and add the cooked spaghetti to the skillet. Toss everything together well so the pasta is evenly coated with the sauce and heated through.
- Serve: Immediately plate the pasta and chicken scampi. Garnish generously with fresh parsley and freshly grated Parmesan cheese before serving to add flavor and a lovely presentation.
Notes
- You can substitute chicken breasts cut into strips if tenders are unavailable.
- The reserved pasta water helps balance the sauce and keep it silky when mixed with the pasta.
- Use dry white wines such as chardonnay or sauvignon blanc for best flavor and avoid sweet wines.
- If preferred, gluten-free flour can substitute the all-purpose flour for a gluten-free version.
- Serve with a side of crusty bread to soak up the delicious scampi sauce.
- Do not overcook the chicken to keep it tender and juicy.
