Description
This Chicken Scampi recipe combines tender chicken tenderloins with angel hair pasta tossed in a creamy, garlicky white wine sauce with colorful bell peppers and Parmesan cheese. Ready in just 25 minutes, it's a delicious and impressive dinner that balances savory flavors with a touch of heat from optional chili flakes.
Ingredients
Pasta
- 8 ounces angel hair pasta
- 1 teaspoon salt (for pasta water)
Chicken
- 1 ½ pound chicken tenderloins (mini chicken fillets)
- ½ cup all-purpose flour
- ¼ teaspoon Italian seasoning
- 1 teaspoon salt (for dredging)
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 medium red onion, sliced into half-moons
- ½ medium red bell pepper, thinly sliced
- ½ medium yellow bell pepper, thinly sliced
- ½ medium green bell pepper, thinly sliced
- 4 cloves garlic, crushed
Sauce
- 2 tablespoons butter
- ½ cup dry white wine
- ½ cup whipping cream
- ½ cup Parmesan cheese, grated
- ¼ teaspoon red chili flakes (optional)
- 1 teaspoon chopped fresh parsley (for garnish)
- Reserved pasta water (about 1 cup)
- 1 teaspoon salt (for sauce)
Instructions
- Cook Pasta: In a medium saucepot, bring water to a boil and salt it with 1 teaspoon salt. Add the angel hair pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Dredge Chicken: In a shallow bowl, combine the flour, Italian seasoning, 1 teaspoon salt, and black pepper. Coat the chicken tenderloins evenly with this flour mixture.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the dredged chicken tenders and brown for about 3 minutes per side until cooked through and golden. Remove chicken from skillet, cover to keep warm, and set aside.
- Sauté Vegetables and Garlic: In the same skillet, melt butter. Add sliced red onion and all three bell peppers. Sauté for a few minutes until the peppers soften slightly. Add crushed garlic and cook for an additional minute until fragrant.
- Deglaze Pan: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce for approximately 4 minutes.
- Make Sauce and Combine: Add the reserved pasta water and whipping cream to the skillet. Bring the sauce to a simmer, then stir in grated Parmesan, 1 teaspoon salt, and red chili flakes if using. Add the cooked pasta and toss well to coat evenly.
- Finish and Serve: Return the cooked chicken tenders to the skillet with the pasta and sauce. Toss gently to combine everything. Garnish with chopped fresh parsley and serve warm immediately.
Notes
- Be sure to reserve pasta water as it helps to thin the sauce and improves its consistency.
- Using whipping cream helps create a rich sauce, but you can substitute with half-and-half for a lighter version.
- Adjust the amount of chili flakes according to your heat preference or omit for milder flavor.
- Slicing bell peppers thinly allows them to soften quickly and blend well with the sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American