Description
This Chicken Scampi with Pasta recipe is a quick and flavorful dish combining tender chicken tenders sautéed to golden perfection with a garlicky, lemony white wine sauce. Tossed with al dente spaghetti and finished with fresh parsley and Parmesan cheese, it is a delicious weeknight dinner that serves six and 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
To Serve
- Freshly grated Parmesan cheese
Instructions
- Prepare ingredients: Chop the parsley, zest and juice the lemon, and mince the garlic cloves. Season the chicken tenders evenly with sea salt and black pepper, then dredge each piece in all-purpose flour, shaking off any excess.
- Cook pasta: In a large pot of boiling salted water, cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Return the drained pasta 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 2 minutes per side until they are golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Make sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and 3 tablespoons of the butter. Sauté the minced garlic for about 30 seconds until fragrant. Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits. Let the wine simmer for 5 minutes to reduce and intensify the sauce.
- Finish: Stir in the lemon juice, lemon zest, and chopped parsley. Return the cooked chicken tenders to the skillet and toss them in the sauce to coat. Add the reserved pasta cooking water along with the cooked spaghetti to the skillet. Toss everything together gently to combine and heat through.
- Serve: Plate the pasta and chicken immediately. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese for added flavor and richness.
Notes
- Use a dry white wine such as chardonnay or sauvignon blanc to achieve the best sauce flavor.
- Reserve some pasta cooking water because its starch helps to create a silky sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
- For a dairy-free option, omit the butter and Parmesan cheese.
- Fresh lemon zest and juice brighten the dish and add essential acidity.
