Ingredients
- 12 oz Angel Hair Pasta or Spaghetti: A delicate pasta that soaks up the garlic butter sauce beautifully, angel hair is ideal for a light and airy texture. Spaghetti is a suitable alternative for a slightly more substantial bite.
- 1.5 lbs Chicken Tenders: Tender and lean, chicken tenders cook quickly and remain juicy. They’re the perfect choice for this dish, providing a hearty base to complement the flavors of the sauce.
- ½ cup All-Purpose Flour: Used to dredge the chicken, flour helps create a light crust that locks in moisture and adds a golden, crispy texture.
- 1 tsp Italian Seasoning: A blend of herbs that infuses the chicken with subtle aromatic notes, enhancing the overall profile of the dish.
- Salt and Pepper: Essential for seasoning and balancing flavors throughout.
- 2 tbsp Olive Oil: Adds richness and helps achieve a beautiful sear on the chicken.
- 6 tbsp Unsalted Butter (divided): The backbone of the sauce, butter provides a creamy base that carries the garlic and shallot flavors.
- 4 cloves Garlic, minced: Infuses the dish with robust, savory undertones that meld seamlessly with the other ingredients.
- ¼ cup Finely Chopped Shallot or Red Onion: Adds a hint of sweetness and depth to the sauce, complementing the garlic.
- ¾ cup Dry White Wine: Brings a nuanced acidity and subtle fruitiness that lifts the flavors. Choose a wine that you would enjoy drinking, such as Sauvignon Blanc or Pinot Grigio.
- ¼ cup Lemon Juice: Balances the richness with a bright, zesty punch.
- 1 tsp Lemon Zest: Provides an aromatic layer and intensifies the citrus notes.
- ⅓ cup Chopped Fresh Parsley: Fresh and slightly peppery, parsley enhances the dish’s presentation and adds a burst of color.
- ¼ cup Grated Parmesan Cheese: Lends a nutty, salty depth that rounds out the flavors.
Instructions
1. Prepare the Pasta
Begin by cooking 12 oz of angel hair pasta in salted boiling water until it reaches an al dente texture. This should take about 4-5 minutes. Before draining, reserve ½ cup of the pasta water—this starchy liquid will be key to bringing the dish together seamlessly.
2. Dredge the Chicken
Combine ½ cup of all-purpose flour, 1 tsp of Italian seasoning, salt, and pepper on a shallow plate. Dredge the chicken tenders in the seasoned flour, ensuring each piece is lightly and evenly coated. Shake off any excess flour.
3. Sear the Chicken
In a large skillet, heat 2 tbsp of olive oil and 2 tbsp of butter over medium-high heat. Add the chicken tenders in a single layer and cook for 2-3 minutes on each side until they turn golden brown and are cooked through. Once done, transfer the chicken to a plate and set aside.
4. Build the Sauce
In the same skillet, melt the remaining 4 tbsp of butter. Add the minced garlic and chopped shallot, sautéing for 1 minute until they become fragrant. The rich aroma of garlic and shallots will fill your kitchen, setting the stage for the next steps.
5. Deglaze with Wine
Pour in ¾ cup of dry white wine and bring it to a gentle simmer. Let it reduce for 3-4 minutes, allowing the alcohol to evaporate and leaving behind a concentrated burst of flavor.
6. Brighten with Lemon
Stir in ¼ cup of fresh lemon juice and 1 tsp of lemon zest. The citrus will cut through the richness of the sauce, adding a refreshing note.
7. Combine the Elements
Return the cooked chicken to the skillet, coating each piece with the sauce. Add the cooked pasta, the reserved pasta water, chopped parsley, and ¼ cup of grated Parmesan cheese. Toss everything together until well combined and heated through. The starch from the pasta water will help the sauce adhere perfectly to the noodles, creating a glossy finish.
Notes
- No White Wine? Substitute with chicken broth for a milder flavor.
- Gluten-Free Option: Use gluten-free flour for dredging and gluten-free pasta.
- Herb Variations: Add basil or oregano for an extra herbaceous note.
- Spice it Up: For a bit of heat, sprinkle in some crushed red pepper flakes.
- Prep Time: 17 minutes
- Cook Time: 15 minutes