Chicken Scampi
This colorful and creamy Chicken Scampi is a restaurant-worthy meal you can make at home in just 25 minutes! Juicy pan-seared chicken tenderloins are served over delicate angel hair pasta and coated in a rich garlic butter sauce infused with white wine, cream, and Parmesan. Sweet bell peppers add vibrant color and a pop of flavor, making this dish both beautiful and satisfying.
Servings: 4
Calories: 778kcal
Ingredients
For the Chicken:
- 1 ½ pounds 650g chicken tenderloins
- ½ cup 60g all-purpose flour
- ¼ teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
For the Pasta & Sauce:
- 8 ounces 225g angel hair pasta
- 2 tablespoons butter
- 1 red onion sliced into half-moons
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 4 cloves garlic crushed
- ½ cup 120ml dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- ½ cup 120ml whipping cream
- ½ cup Parmesan cheese grated
- ¼ teaspoon red chili flakes optional
- 1 teaspoon fresh parsley chopped
Instructions
Cook the Pasta:
- Bring a medium pot of salted water to a boil.
- Cook the angel hair pasta according to package directions.
- Reserve 1 cup of pasta water before draining. Set pasta aside.
Prepare the Chicken:
- Mix flour, Italian seasoning, salt, and black pepper in a shallow dish.
- Dredge chicken tenderloins in the seasoned flour until fully coated.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken for 3 minutes per side or until golden brown and cooked through.
- Remove chicken from skillet and cover to keep warm.
Make the Sauce:
- In the same skillet, melt butter over medium heat.
- Add onion and bell peppers, sauté for 2–3 minutes until slightly softened.
- Add garlic and cook for 1 minute until fragrant.
- Pour in the white wine, scraping up browned bits from the skillet. Simmer for 4 minutes to reduce.
- Stir in reserved pasta water and whipping cream. Bring to a gentle simmer.
- Add Parmesan, remaining salt, and chili flakes (if using). Stir until cheese melts.
Combine & Serve:
- Toss cooked pasta into the sauce until evenly coated.
- Return chicken to the skillet, nestling into the pasta.
- Garnish with chopped parsley and serve warm.
Notes
Wine Substitute: Use ¼ cup chicken stock + ¼ cup white grape or apple juice.
Low-Carb Option: Swap pasta with zucchini noodles or cauliflower rice.
Protein Swap: Try shrimp instead of chicken.
Cooking Tip: Use a dry white wine and opt for mini bottles to avoid waste.