Description

This classic Italian-inspired dish features tender chicken simmered in a creamy white wine sauce with garlic, lemon, and butter. It’s served over spaghetti for a light and satisfying meal.

Ingredients

Units Scale

12 ounces spaghetti
1 1/2 pounds chicken tenders
1 1/2 teaspoons fine sea salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
6 tablespoons unsalted butter, divided
3/4 cup dry white wine (chardonnay or sauvignon blanc)
4 garlic cloves, minced
1 teaspoon lemon zest
1/4 cup lemon juice
1/3 cup parsley, finely chopped
Freshly grated Parmesan cheese, for serving

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Instructions

Prepare ingredients: Chop, zest, juice, and mince all ingredients. Season chicken tenders with salt and pepper, then dredge in flour.
Cook pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, reserving 1/2 cup pasta cooking water. Drain and return pasta to the pot.
Sauté chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 2 minutes per side, or until golden brown and cooked through. Remove to a plate.
Make sauce: Add remaining olive oil and butter to the skillet. Sauté garlic for 30 seconds. Deglaze with white wine, scraping up any browned bits. Simmer for 5 minutes until reduced.
Finish: Stir in lemon juice, lemon zest, and parsley. Return chicken to the pan and toss to coat. Add reserved pasta water and cooked pasta. Toss to combine.
Serve: Serve immediately, topped with fresh parsley and Parmesan cheese.

Notes

You can use chicken breasts instead of chicken tenders.
If you don’t have white wine, you can use chicken broth or vegetable broth.
Adjust the amount of lemon juice to taste.

Nutrition

Serving Size: 1 Serving
Calories: 500kcal
Sugar: 6g
Sodium: 660mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 43g
Fiber: 2g
Protein: 30g
Cholesterol: 140mg