This chicken scampi pasta came into my weeknight rotation after a dinner out that left me craving that same lemony brightness at home. I loved how the sauce felt light yet luxurious, balancing butter with a lively splash of white wine and fresh lemon. After a few kitchen tests, I found that using chicken tenders and a quick dredge in flour created the golden edges and juicy bite I wanted, and the sauce clung to spaghetti in the most satisfying way. We often serve it with roasted asparagus, and it never fails to make the table feel complete. The first time I made this for my family, I remember how quickly the kitchen filled with the aroma of sautéed garlic and butter. It is the kind of smell that pulls everyone toward the stove to sneak a taste. The chicken turns silky in the pan sauce, and the parsley and lemon zest keep every bite feeling fresh. It is a dish I reach for when I want comfort without heaviness, and it always delivers that bright, clean finish I love.

Ingredients

• Spaghetti (12 oz): Choose a quality dry spaghetti that cooks to a firm al dente. Bronze-cut brands cling to sauce especially well and make every bite flavorful.
• Chicken tenders (1 1/2 lb): Naturally tender and quick-cooking. Look for uniform pieces for even searing; trim the tough tendon if present.
• All-purpose flour (1/2 cup): A light dredge encourages browning and helps the sauce adhere. Shake off excess to avoid a pasty coating.
• Olive oil (2 Tbsp, divided): Neutral-fruity oil supports searing without burning. Use just enough to film the pan and promote even browning.
• Unsalted butter (6 Tbsp, divided): Provides richness and emulsifies the sauce. Unsalted lets you control seasoning precisely.
• Dry white wine (3/4 cup): Sauvignon Blanc or Chardonnay adds brightness and depth; cook it down to concentrate flavor and cook off sharpness.
• Garlic (4 cloves, about 1 Tbsp minced): Freshly minced garlic blooms quickly; add after butter melts so it softens without browning.
• Lemon zest (1 tsp) and lemon juice (1/4 cup): Zest adds floral aroma, juice brings acidity. Freshly squeezed makes the sauce pop.
• Parsley (1/3 cup, finely chopped): Adds freshness and color. Flat-leaf parsley is best for clean flavor and tender texture.
• Sea salt (1 1/2 tsp, divided) and black pepper (1/2 tsp): Season in layers for balanced flavor; salt the pasta water well for perfect noodles.
• Kosher salt for pasta water (2 Tbsp): Properly salting the water seasons the spaghetti from within and enhances the overall dish.
• Freshly shredded Parmesan, to serve: Adds savory richness and ties the lemony sauce to the pasta beautifully.

Instructions

Prep Ingredients and Season Chicken: Chop the parsley, zest and juice the lemons, and mince the garlic before you start cooking. Pat chicken tenders dry, then season with 1 tsp sea salt and 1/2 tsp black pepper. Dredge lightly in flour, shaking off excess. This thin coating encourages a golden sear and gives the sauce a little body without feeling heavy. Cook the Pasta: Bring a large pot of water to a rolling boil. Add 2 Tbsp kosher salt, then the spaghetti. Cook to al dente according to package time. Reserve 1/2 cup pasta water, drain, and return spaghetti to the pot. Partially cover to keep warm, tossing once or twice to prevent sticking. Sear the Chicken: Heat a large skillet over medium-high. Add 1 Tbsp olive oil and 1 Tbsp butter. When butter foams, add half the chicken in a single layer. Sear about 2 minutes per side until golden and 165°F internally. Transfer to a plate. Repeat with remaining 1 Tbsp oil and 1 Tbsp butter for the second batch. Keep chicken loosely covered. Deglaze and Build the Sauce: Carefully add 3/4 cup white wine to the hot skillet. Scrape up browned bits with a wooden spoon. Simmer over medium-high about 5 minutes until reduced to roughly 1/4 cup. Add 4 Tbsp butter to melt and emulsify. Stir in garlic and cook 30 seconds until fragrant, not browned. Off heat, add lemon juice, lemon zest, 1/4 cup parsley, and 1/2 tsp sea salt, adjusting to taste. Combine and Serve: Return chicken and any juices to the skillet, turning to coat in sauce. Add spaghetti to a large serving bowl, then tilt and spoon extra sauce over it. Toss gently to coat. Top with chicken, drizzle remaining sauce, and finish with more parsley and plenty of freshly shredded Parmesan. If you prefer saucier noodles, whisk in a splash of reserved pasta water to loosen and silk up the sauce.

Storage Tips

Cool leftovers to room temperature within 1 hour, then store in shallow, airtight containers to prevent the pasta from soaking up too much sauce. Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water, reserved pasta water, or chicken broth to loosen the sauce without breaking it. Avoid high heat, which can cause butter-based sauces to separate. If you plan to freeze, store the chicken and sauce separately from the pasta in freezer-safe containers for up to 2 months; pasta texture softens after freezing. Thaw overnight in the refrigerator, rewarm slowly, and cook fresh spaghetti for the best bite.

Ingredient Substitutions

No wine on hand? Substitute 3/4 cup low-sodium chicken broth plus 1 to 2 tsp additional lemon juice to restore brightness. For dairy-free, use a dairy-free butter stick alternative and skip the Parmesan; a drizzle of good extra-virgin olive oil at the end adds richness. Gluten-free diners can swap spaghetti for gluten-free pasta and dredge chicken in rice flour or a 1:1 gluten-free blend. Boneless, skinless chicken breasts sliced into 2 cm strips work if tenders are unavailable. If you prefer a more garlicky profile, increase garlic up to 2 Tbsp, blooming it off the heat to avoid bitterness. Flat-leaf parsley is classic, but basil adds a sweet herbal twist.

Serving Suggestions

Serve this pasta piled high in a warm shallow bowl so the sauce spreads evenly. Finish with extra parsley, finely grated Parmesan, and a light drizzle of olive oil. Roasted asparagus, blistered green beans, or a lemony arugula salad are perfect sides. A slice of crusty bread makes an excellent sopping partner for leftover sauce. For a dinner party, start with a simple antipasto platter and pour the same white wine you used in the sauce. If you like a delicate kick, add a pinch of red pepper flakes over each serving.

Cultural Background

Scampi originally refers to a type of crustacean, and Italian-American kitchens adapted the idea of scampi-style cooking to feature garlic, butter, lemon, and wine. While shrimp scampi is the most recognized version, the technique translates beautifully to chicken, creating a comforting, approachable dish that still carries the bright, silky hallmarks of the original. Pairing it with spaghetti and finishing with parsley and Parmesan gives it that cozy trattoria feel, perfect for home cooking with a restaurant-style flourish.

Seasonal Adaptations

In spring, toss in blanched asparagus tips or peas for sweetness. During summer, fold in halved cherry tomatoes right at the end for a burst of juiciness. In fall, a pinch of red pepper flakes and a handful of baby spinach adds warmth and color. Winter calls for extra lemon zest and a little more butter for coziness. For holidays, serve family-style on a large platter with lemon slices and a shower of Parmesan so guests can help themselves.

Meal Prep Tips

To make weeknights smoother, prep the parsley, garlic, lemon zest, and juice up to 2 days ahead and store sealed in the fridge. Trim and season chicken in the morning so it is ready to dredge and sear at dinnertime. Cook pasta just shy of al dente if you plan to reheat; finish it in the pan with a splash of water so it absorbs flavor without overcooking. Store portions in meal prep containers and add a teaspoon of water before microwaving on medium power, stirring halfway, to keep the sauce glossy and smooth.

Whether you are celebrating a small win midweek or feeding friends on a casual Friday, this chicken scampi pasta brings sunny flavor and comforting texture to the table. Make it once, and you will keep lemons and parsley in the crisper just for this dish.