Description
This Chicken Scampi with Pasta is a quick and flavorful dish featuring tender chicken tenders cooked to golden perfection and tossed with spaghetti in a bright, garlicky lemon and white wine sauce. Finished with fresh parsley and Parmesan cheese, it’s a delicious and elegant meal ready 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 & Seasonings
- 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
- 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 evenly with salt and pepper, then dredge them in all-purpose flour, coating thoroughly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook 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.
- Cook the 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 they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, add the remaining 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 to deglaze the pan, scraping up any browned bits from the skillet bottom. Let the wine simmer for 5 minutes until it reduces slightly.
- Combine Flavors: Stir in the lemon juice, lemon zest, and chopped parsley into the sauce. Return the cooked chicken to the skillet, tossing to coat it well with the sauce. Add the reserved pasta cooking water along with the cooked spaghetti, then toss everything together until well combined and heated through.
- Serve: Plate the chicken scampi pasta immediately. Garnish with additional fresh parsley and a generous sprinkle of freshly grated Parmesan cheese for added flavor and presentation.
Notes
- For best results, use a dry white wine like Chardonnay or Sauvignon Blanc, which adds brightness to the sauce without overpowering the dish.
- Be careful not to overcook the chicken; cook just until golden and no longer pink inside to keep it tender and juicy.
- Reserve some pasta water as it helps loosen the sauce and binds it to the spaghetti for an ideal texture.
- Feel free to swap spaghetti for linguine or fettuccine for slight variations in texture.
- This dish can be served with a side of steamed vegetables or a simple green salad for a complete meal.
