This Chicken Scampi Pasta Hits Different 🍝 #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the cooking water, drain, and return the pasta to the pot covered loosely to keep warm.
2. Season the chicken with salt and pepper, then dredge in flour.
3. Heat a large skillet over medium-high heat with 1 Tbsp oil and 1 Tbsp butter. Cook the chicken 2 minutes per side until golden and cooked through to 165°F (74°C). Move to a plate. Repeat with 1 Tbsp oil and 1 Tbsp butter for the second batch, then keep warm.
4. Add 3/4 cup white wine to the pan, return to medium-high heat, and scrape the bottom to deglaze. Cook about 5 minutes until reduced to about 1/4 cup.
5. Add 4 Tbsp butter and stir to melt. Add the garlic and simmer 30 seconds until fragrant.
6. Remove from heat and stir in 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Season with 1/2 tsp salt or to taste.
7. Return the chicken to the pan and coat it in the sauce. Toss the spaghetti lightly with some of the sauce, top with the chicken, and drizzle over the remaining sauce. Serve with grated Parmesan.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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