Chicken Scampi
This restaurant-style chicken scampi features tender chicken and bell peppers tossed with angel hair pasta in a creamy garlic butter sauce. It's a rich, satisfying weeknight dinner that comes together quickly.
Equipment
- Skillet
Ingredients
- 8 ounces angel hair pasta
- 1 ½ pound chicken tenderloins
- ½ cup all-purpose flour
- ¼ teaspoon Italian seasoning
- 2 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium red onion sliced into half-moons
- ½ medium red bell pepper sliced thinly
- ½ medium yellow bell pepper sliced thinly
- ½ medium green bell pepper sliced thinly
- 4 cloves garlic crushed
- ½ cup dry white wine
- ½ cup whipping cream
- ½ cup parmesan cheese grated
- ¼ teaspoon red chili flakes optional
- 1 teaspoon fresh parsley chopped
Instructions
- Bring a medium saucepot of water to a boil, salt it, and cook the angel hair according to the package directions. Before draining, reserve 1 cup of the pasta water, since that starchy liquid helps the final sauce cling to the noodles.
- Mix the flour with the Italian seasoning, 1 teaspoon of salt, and the black pepper, then coat the chicken tenderloins well on all sides. The light dredge gives the chicken a delicate crust and helps it turn golden instead of pale.
- Heat the olive oil in a skillet and cook the chicken for about 3 minutes per side, then remove it and keep it covered. The tenders are ready when the outside has browned and the meat has changed from pink to opaque with golden sear spots; for doneness, chicken should reach 165°F.
- Melt the butter in the same skillet, then add the red onion and all three bell peppers and cook until they begin to soften. Once the vegetables lose their raw edge, stir in the crushed garlic and cook briefly until fragrant.
- Pour in the dry white wine and scrape up the browned bits from the bottom of the pan, then let the liquid reduce for about 4 minutes. You should hear a sharp sizzle at first, and by the end the wine should smell mellow rather than harsh.
- Add the reserved pasta water and whipping cream, bring the sauce to a gentle simmer, then stir in the parmesan cheese, the remaining 1 teaspoon of salt, and the red chili flakes if using. The sauce is ready for the pasta when it thickens enough to lightly coat the back of a spoon.
- Add the drained pasta and toss until coated, then return the chicken to the skillet and finish with the chopped parsley. Serve while warm, when the noodles look glossy and the sauce still moves smoothly around them.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cream sauce may separate and become grainy.
Reheating: Reheat gently in a skillet over low heat with a small splash of milk or broth to loosen the sauce. This helps prevent the chicken from becoming tough and the sauce from separating.
Wine substitute: For an alcohol-free version, replace the wine with an equal amount of chicken broth. Add 1 tablespoon of fresh lemon juice or white wine vinegar to mimic the acidity.
Troubleshooting: If your sauce separates or looks oily, it's likely the heat was too high. Remove it from the heat and whisk vigorously. A splash of hot pasta water can also help bring it back together.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.