Description
This Lemon Garlic Chicken Pasta recipe combines tender, golden chicken tenders with a bright and flavorful lemon garlic butter sauce, served over al dente spaghetti. The sauce is enriched with white wine, fresh parsley, and Parmesan cheese, making it a perfect, elegant weeknight dinner that’s quick and easy to prepare.
Ingredients
Scale
For the Pasta and Chicken
- 12 oz spaghetti
- 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
For the Sauce and Garnish
- 3/4 cup dry white wine (e.g., Chardonnay or Sauvignon Blanc)
- 4 garlic cloves, minced (about 1 Tbsp)
- 1 tsp lemon zest
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1/3 cup parsley, finely chopped
- Freshly shredded Parmesan, for garnish
Instructions
- Prep Ingredients: Chop the parsley, zest and juice the lemons, and mince the garlic cloves. Season the chicken tenders evenly with fine sea salt and black pepper, then dredge each piece in all-purpose flour, shaking off any excess to ensure a light coating.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, typically about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the pasta aside and cover to keep warm.
- Sauté Chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Working in batches to avoid overcrowding, sauté the floured chicken tenders for about 2 minutes per side until they develop a golden crust and reach an internal temperature of 165°F (75°C). Transfer the cooked chicken to a plate and cover it to keep warm.
- Make Sauce: In the same skillet, pour in 3/4 cup dry white wine to deglaze the pan, scrapping up any browned bits stuck to the bottom. Allow the wine to simmer and reduce for about 5 minutes until it decreases to approximately 1/4 cup. Lower the heat to medium and stir in 4 tablespoons of butter until it melts completely. Add the minced garlic and let it simmer gently for 30 seconds, releasing its aroma without burning. Remove the skillet from heat and stir in the fresh lemon juice, lemon zest, chopped parsley, and an additional 1/2 teaspoon of salt to balance flavors.
- Combine and Serve: Return the cooked chicken to the skillet, tossing to coat them thoroughly in the lemon garlic butter sauce. In a large serving bowl, place the drained spaghetti and drizzle with the sauce. Toss gently to combine all flavors. Arrange the sauced chicken pieces over the pasta. Garnish generously with finely chopped parsley and freshly shredded Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use dry white wine like Chardonnay or Sauvignon Blanc for the best sauce flavor; avoid sweet wines.
- Make sure to not overcook the chicken to keep it juicy and tender.
- Reserve pasta water to adjust the sauce consistency if needed, adding a splash for a looser sauce.
- Freshly grated Parmesan enhances the dish tremendously—avoid pre-grated varieties if possible.
- This recipe serves 6 and can be easily halved or doubled for different serving sizes.
