Tender chicken tenders coated in flour and sautéed to perfection, served over al dente spaghetti with a rich white wine, garlic, and lemon butter sauce, finished with fresh parsley and Parmesan cheese... show more

american

italian

Nutrition

Provides high protein from chicken, carbohydrates from pasta, with moderate amounts of healthy fats from olive oil and butter, plus vitamin C from lemon.

Calories	467 kcal
Energy	1953 kJ
Protein	31 g
Total Fat	14 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	5 g
Cholesterol	87 mg
Carbohydrate	48 g
Sugars	3 g
Dietary Fibre	2 g
Sodium	467 mg

*per serving

PescatarianHalalNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnermain coursefamily friendlystovetop

Chicken Scampi Pasta Recipe

NatashasKitchen.com (Natasha Kravchuk)

6

Name: Chicken Scampi Pasta Recipe — Tasty Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 12 oz Spaghetti; 1.5 lbs Chicken Tenders; 1.5 tsp Fine Sea Salt; 0.5 tsp Black Pepper; 0.5 cup All-purpose Flour; 2 Tbsp Olive Oil (divided); 6 Tbsp Unsalted Butter (divided); 0.75 cup Dry White Wine (chardonnay or sauvignon blanc); 4 Garlic Cloves (1 Tbsp minced); 1 tsp Lemon Zest (from 1 lemon); 0.25 cup Lemon Juice (from 2 lemons); 0.33 cup Parsley (finely chopped); Parmesan (freshly shredded to serve)

servings

0

per serve

0

minutes

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Ingredients

12 oz Spaghetti

1.5 lbs Chicken Tenders

1.5 tsp Fine Sea Salt

0.5 tsp Black Pepper

0.5 cup All-purpose Flour

2 Tbsp Olive Oil divided

6 Tbsp Unsalted Butter divided

0.75 cup Dry White Wine chardonnay or sauvignon blanc

4 Garlic Cloves 1 Tbsp minced

1 tsp Lemon Zest from 1 lemon

0.25 cup Lemon Juice from 2 lemons

0.33 cup Parsley finely chopped

Parmesan freshly shredded to serve

Equipment

Large pot

Large skillet

Thermometer

Large serving bowl

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.