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Chicken Scampi Pasta

A delightful dish that combines tender chicken with a rich, flavorful sauce and perfectly cooked spaghetti, infused with lemon and garlic.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 650 kcal

Ingredients
  

For the Chicken

  • 1.5 lbs 1 1/2 lbs chicken tenders Tender cuts for quick cooking
  • 1.5 tsp 1 1/2 tsp fine sea salt Adjust to taste
  • 0.5 tsp 1/2 tsp black pepper Freshly ground for better flavor
  • 0.5 cup 1/2 cup all-purpose flour For dredging

For the Sauce

  • 2 Tbsp 2 Tbsp olive oil (divided)
  • 6 Tbsp 6 Tbsp unsalted butter (divided) Adds richness
  • 3/4 cup 3/4 cup dry white wine Like chardonnay or sauvignon blanc
  • 4 cloves 4 garlic cloves (1 Tbsp minced) Minced for flavor
  • 1 tsp 1 tsp lemon zest (from 1 lemon)
  • 1/4 cup 1/4 cup lemon juice (from 2 lemons) Freshly squeezed for best flavor
  • 1/3 cup 1/3 cup parsley (finely chopped) For garnish and flavor

For the Pasta

  • 12 oz 12 oz spaghetti Can substitute with other pasta types

To Serve

  • to taste Parmesan (freshly shredded to serve) Optional garnish

Instructions
 

Preparation

  • Chop, zest, juice, and mince all your ingredients before you begin cooking. Season chicken tenders with salt and pepper, then dredge in flour.

Cook Pasta

  • Bring a large pot of water to a boil and add 2 Tbsp salt. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain pasta and return it to the pot, partially covered to keep warm.

Sauté Chicken

  • Heat a large skillet over medium/high heat. Add 1 Tbsp of oil and 1 Tbsp of butter. Sauté chicken for about 2 minutes on each side until golden and cooked through, reaching 165˚F. Remove chicken to a plate and cover to keep warm.
  • Add another Tbsp of oil and 1 Tbsp of butter, then sauté the second batch of chicken. Transfer to the plate and cover.

Make Sauce

  • Pour in 3/4 cup of white wine and bring to medium/high heat, scraping the bottom of the pan to deglaze. Cook for about 5 minutes until reduced to about 1/4 cup.
  • Add 4 Tbsp of butter and stir to melt. Add minced garlic and simmer for 30 seconds until fragrant. Remove from heat and stir in 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Taste and adjust seasoning with 1/2 tsp salt if needed.

Combine

  • Return chicken to the pan and coat in sauce. Transfer drained pasta to a large serving bowl and spoon extra sauce over the spaghetti. Toss lightly with the sauce, then top with chicken and drizzle any remaining sauce. Serve garnished with more parsley and freshly shredded Parmesan.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding water or broth to keep it moist.
Keyword Chicken Scampi, Easy Dinner, Lemon Garlic Chicken, Pasta