1. Prep:

Chop, zest, juice, and mince all of your ingredients before you start cooking.
Season chicken tenders with salt and pepper then dredge in flour.
2. Cook pasta:

Bring a large pot of water to a boil and add 2 Tbsp salt.
Cook pasta according to package instructions until al dente.
Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.
3. Sautee chicken:

While pasta is cooking, cook the chicken.
Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter.
Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate.
Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.
4. Make sauce:

Carefully add 3/4 cup chicken or vegetable broth. Return to medium/high heat and scrape the bottom of the pan to deglaze.
Cook about 5 minutes or until reduced to about 1/4 cup liquid.
Add 4 Tbsp butter and stir to melt.
Add garlic and simmer 30 seconds until fragrant.
Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.
5. Combine:

Return chicken to the pan and turn to coat in sauce.
Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti.
Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*.
Serve garnished with more parsley and freshly shredded parmesan.
Enjoy your delicious Chicken Scampi Pasta!