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Chicken Scampi Pasta Recipe

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4 from 67 reviews

This Chicken Scampi Pasta recipe delivers a flavorful and comforting meal featuring tender chicken tenders sautéed to golden perfection and tossed with al dente spaghetti in a buttery, garlicky white wine and lemon sauce. Enhanced with fresh parsley and Parmesan, it’s an elegant yet easy dish perfect for weeknight dinners or entertaining guests.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 12 oz spaghetti
  • 2 Tbsp salt (for pasta water)

Chicken

  • 1 1/2 lbs chicken tenders
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 Tbsp olive oil (divided)
  • 6 Tbsp unsalted butter (divided)

Sauce

  • 3/4 cup dry white wine (chardonnay or sauvignon blanc)
  • 4 garlic cloves (1 Tbsp minced)
  • 1 tsp lemon zest (from 1 lemon)
  • 1/4 cup lemon juice (from 2 lemons)
  • 1/3 cup parsley (finely chopped)
  • 1/2 tsp salt (or to taste)

To Serve

  • Parmesan (freshly shredded, as desired)
  • Extra parsley for garnish

Instructions

  1. Prep: Chop, zest, juice, and mince all ingredients before cooking to streamline the process. Season the chicken tenders evenly with the fine sea salt and black pepper, then dredge them thoroughly in all-purpose flour to prepare for sautéing.
  2. Cook pasta: Bring a large pot of water to a rolling boil, adding 2 tablespoons of salt for seasoning. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Return the drained pasta to the pot and cover partially to keep warm while you finish the dish.
  3. Sauté chicken: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil along with 1 tablespoon of butter. Sauté half of the chicken tenders for about 2 minutes per side until they are golden brown and cooked through to an internal temperature of 165°F. Transfer cooked chicken to a plate. Repeat this process with the second batch of chicken using the remaining tablespoon of oil and butter. Cover the chicken to keep warm.
  4. Make sauce: Carefully pour in the 3/4 cup dry white wine into the hot skillet. Increase heat to medium-high and scrape the bottom of the pan to deglaze, loosening all browned bits. Simmer the wine for about 5 minutes until it reduces to approximately 1/4 cup. Stir in 4 tablespoons of butter until melted. Add the minced garlic and simmer for 30 seconds until fragrant. Remove from heat and stir in the lemon juice, lemon zest, and parsley. Season with 1/2 teaspoon salt or to taste, combining well.
  5. Combine: Return the cooked chicken tenders to the skillet, turning them to coat evenly in the flavorful sauce. Transfer the drained spaghetti to a large serving bowl. Carefully spoon the extra sauce from the pan over the pasta, then toss the spaghetti lightly to distribute the sauce. Arrange the chicken atop the pasta and drizzle any remaining sauce over everything. Garnish with additional parsley and freshly shredded Parmesan cheese before serving.

Notes

  • For a richer sauce, you can add a splash of heavy cream after the butter melts.
  • Use a dry white wine like Chardonnay or Sauvignon Blanc for best flavor; avoid overly sweet wines.
  • Be sure not to overcook the chicken to keep it tender and juicy.
  • Reserve pasta water to help loosen the sauce if it becomes too thick.
  • Parmesan can be substituted with Pecorino Romano for a saltier, sharper flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/chicken-scampi-pasta-recipe/