Gather all your ingredients for the Chicken Scampi Pasta. Chop the chicken tenders into bite-sized pieces, mince the garlic, and zest and juice the lemon. Measure out your flour and seasonings.

Fill a large pot with water, adding a generous amount of fine sea salt, and bring it to a boil. Once boiling, add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta.

Season the chicken pieces with salt and black pepper, then dredge lightly in all-purpose flour. In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add the chicken in a single layer and sauté for 2-3 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, reduce heat to medium and pour in dry white wine, scraping up any brown bits. Allow it to simmer for about 5 minutes until it thickens slightly. Stir in the remaining butter and minced garlic, cooking until fragrant.

Squeeze in the lemon juice and add lemon zest. Mix in a pinch of salt and pepper, followed by the chopped parsley. Let the sauce meld for another minute.

Return the chicken to the skillet, stir to coat in the sauce, then add the drained spaghetti and toss to combine. Add a splash of reserved pasta water if needed for consistency.

Transfer the Chicken Scampi Pasta to a serving dish, garnish with extra parsley and Parmesan cheese. Serve immediately and enjoy.