Chicken Scampi Pasta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
551 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Scampi Pasta Recipe
Description
The preparation begins by seasoning chicken tenderloins with salt and pepper, then dredging them lightly in flour before sautéing in olive oil and butter until golden and cooked through. Meanwhile, spaghetti is cooked al dente. The pan is deglazed with white wine, which is reduced to concentrate flavor, and then butter is added to create a rich sauce. Minced garlic, lemon zest, and lemon juice are incorporated to bring a fresh, tangy note contrasting the buttery sauce. Cooked chicken pieces are returned to the pan to blend flavors.
The texture combines the firm but tender chicken with al dente pasta coated in a smooth, bright sauce. Chopped parsley sprinkled at the end adds a green freshness, and Parmesan cheese brings a sharp, salty accent. Serving typically involves distributing the pasta and chicken onto plates with additional Parmesan as desired.
For additional sauciness, reserved pasta cooking water may be added to the sauce, loosening it and helping the sauce cling to the noodles. Maintaining the temperature to keep the sauce warm but not breaking the butter is important for texture.
Ingredients
- 12 oz spaghetti
- 1 1/2 lbs chicken tenderloin
- 1 1/2 tsp salt fine sea salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 Tbsp olive oil divided
- 6 Tbsp butter divided, unsalted
- 3/4 cup white wine chardonnay or sauvignon blanc, dry
- 4 garlic 1 Tbsp minced, cloves
- 1 tsp lemon from 1 lemon, zest
- 1/4 cup lemon juice from 2 lemons
- 1/3 cup parsley finely chopped
- parmesan freshly shredded to serve
Instructions
- Prep: chop, zest, juice, and mince all of your ingredients before you start 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 pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.
- Sautee chicken: While pasta is cooking, cook the chicken. Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter. Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate. Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.
- Make sauce: Carefully add 3/4 cup white wine. Return to medium/high heat and scrape the bottom of the pan to deglaze. Cook about 5 minutes or until reduced to about 1/4 cup liquid. Add 4 Tbsp butter and stir to melt. Add garlic and simmer 30 seconds until fragrant. Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.
- Combine: Return chicken to the pan and turn to coat in sauce. Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti. Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*. Serve garnished with more parsley and freshly shredded parmesan.
Notes
- Reserve some pasta cooking water and add to the sauce for a moister, more cohesive finish.
- Prepare and measure all ingredients before starting to ensure smooth cooking flow.
- Cook chicken batches separately and keep warm to maintain crispness and even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbs | 53g | |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 722mg | 30% |
| Potassium | 622mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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