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–+ servings

Chicken Scampi Recipe

This chicken scampi recipe is the pasta of your dreams!  A rich and flavorful garlic scampi sauce-infused pasta with crispy chicken and tender peppers. This is a 30-minute dish that's sure to be a staple in your weekly dinner rotation!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Valentina Ablaev

Ingredients

pasta-

  • ½ tsp oil
  • ½ tsp salt
  • 8 oz angel hair pasta uncooked

chicken-

  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp ground black pepper or to taste
  • ½ tsp italian seasoning
  • 1 lb chicken tenderloins
  • 2 Tbsp oil sauteing chicken

vegetables and sauce-

  • 2 Tbsp oil vegetables
  • 1/2 green pepper sliced into thin strands
  • 1/2 red pepper sliced into thin strands
  • 1/2 yellow pepper sliced into thin strands
  • 1/2 red onion sliced thin
  • 6 Tbsp unsalted butter
  • 6 garlic cloves minced
  • 3/4 cup white wine
  • 1 1/3 cups chicken broth
  • 2/3 cup half and half
  • ¼ tsp ground black pepper
  • 1 tsp salt or to taste
  • ¼ tsp italian seasoning
  • ¼ cup shredded parmesan cheese

Instructions

  • Bring a large pot of water to a boil. Add ½ tsp of oil, ½ tsp of salt, and angel hair pasta. Cook the pasta to al dente, according to package instructions. Drain pasta and set aside.
  • In a large bowl, mix flour, salt, pepper, and italian seasoning. This will be the chicken dredging.
  • Lightly beat the chicken tenderloins to an even thickness. Add the chicken into the dredging mix and coat evenly.
  • Heat the oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the chicken tenders one at a time. Cook the chicken for 2 minutes per side, then remove it from the skillet and cover to keep warm.
  • To the same pan, add more oil if needed. Add the sliced peppers and sliced red onion. Saute for 2 minutes over medium-high heat, stirring occasionally.
  • Add butter and minced garlic, and sauté until fragrant.
  • Pour in the wine and chicken broth, and bring to a gentle simmer. Lower the heat and cook for 5 minutes.
  • Pour in half-and-half, salt, pepper, and Italian seasoning, and bring to a simmer.
  • Add the chicken tender back into the sauce and cook for another minute.
  • Add the angel hair pasta to the sauce and mix lightly until the pasta is heated through.
  • Garnish with shredded Parmesan cheese, serve, and enjoy!

Notes

  • Don't overcook the pasta: When it comes to angel hair, the cooking process is very fast. Boil the pasta to al dente to prevent it from overcooking in the sauce later on. 
  • Don't boil the sauce: When cooking a buttery and rich sauce, it is crucial not to boil the sauce, as this can cause the fat and water to separate, resulting in a gritty texture. When cooking the sauce, bring it to a light simmer and cook on low heat. 
  • Store leftovers: Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. 
  • Reheat pasta: Add pasta to a skillet and warm up over medium heat. After refrigerating, the pasta may separate. When reheating, we recommend adding a splash of half-and-half. Stir gently to revive the sauce.