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Easy Chicken Scampi Recipe

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Chicken Scampi

Juicy, golden-brown chicken tenders tossed in a creamy, garlicky sauce—

this Chicken Scampi is a restaurant-quality dish made easy at home!

Packed with vibrant bell peppers and a buttery parmesan finish, it’s a meal that feels indulgent but comes together in just 25 minutes.

Your family will love this flavorful dish. It’s a quick and satisfying meal perfect for busy weeknights.

For the Chicken

  • Chicken Tenderloins – Tender and juicy, perfect for quick cooking.
  • All-Purpose Flour – Helps create a light coating on the chicken.
  • Italian Seasoning – Adds a delicious blend of herbs for flavor.
  • Salt & Black Pepper – Enhances the overall taste of the dish.
  • Olive Oil – Used for frying to achieve a golden sear.

For the Pasta & Sauce

  • Angel Hair Pasta – Light and delicate, pairs beautifully with the creamy sauce.
  • Butter – Adds richness and depth to the sauce.
  • Red Onion – Slightly sweet and mild, complements the bell peppers.
  • Red, Yellow & Green Bell Peppers – Adds color, crunch, and natural sweetness.
  • Garlic – The key to a flavorful, aromatic sauce.
  • Chicken Broth – Enhances the sauce with a slight acidity and depth.
  • Whipping Cream – Creates a creamy, luxurious texture.
  • Parmesan Cheese – Brings a nutty, salty finish to the dish.
  • Red Chili Flakes (Optional) – Adds a slight kick for those who like heat.
  • Fresh Parsley – Brightens up the dish with a fresh, herby touch.
  • Salt – Adjust to taste for the perfect balance.

Chicken Scampi

This Creamy Chicken and Bell Pepper Pasta is a flavorful and comforting dish featuring tender pan-seared chicken, vibrant bell peppers, and a rich, creamy parmesan sauce. Served over delicate angel hair pasta, it's a quick and satisfying meal perfect for busy weeknights.
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Course: main dish
Cuisine: American, Italian
Keyword: Chicken Scampi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Notes

Ingredients

For the Chicken

  • 1 ½ lbs (650g) chicken tenderloins (mini chicken fillets)
  • ½ cup (60g) all-purpose flour
  • ¼ tsp Italian seasoning
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp olive oil

For the Sauce & Pasta

  • 8 oz (225g) angel hair pasta
  • 2 tbsp butter
  • 1 red onion, sliced into half-moons
  • ½ red bell pepper, sliced thinly
  • ½ yellow bell pepper, sliced thinly
  • ½ green bell pepper, sliced thinly
  • 4 cloves garlic, crushed
  • ½ cup (120ml) chicken broth
  • ½ cup (120ml) whipping cream
  • ½ cup parmesan cheese, grated
  • ¼ tsp red chili flakes (optional)
  • 1 tsp fresh parsley, chopped
  • 1 tsp salt (or to taste)
 

 

Instructions

  1. Cook the Pasta:
    • Bring a medium-sized pot of salted water to a boil.
    • Cook the pasta according to package instructions.
    • Reserve 1 cup of pasta water before draining.
  2. Prepare the Chicken:
    • In a shallow bowl, mix flour, Italian seasoning, salt, and pepper.
    • Dredge the chicken tenders in the flour mixture, coating evenly.
    • Heat olive oil in a skillet over medium heat.
    • Cook the chicken for about 3 minutes per side until golden and cooked through.
    • Remove and set aside, covering to keep warm.
  3. Make the Sauce:
    • In the same skillet, melt the butter.
    • Add the onions and bell peppers; cook for 2 minutes until slightly softened.
    • Stir in garlic and cook for 1 more minute.
    • Pour in the chicken broth and scrape up any bits from the pan. Let it simmer for about 4 minutes.
  4. Finish the Dish:
    • Add reserved pasta water and whipping cream. Stir and bring to a gentle simmer.
    • Sprinkle in parmesan cheese, salt, and chili flakes if using.
    • Toss the drained pasta into the sauce to coat evenly.
    • Return the cooked chicken to the skillet, mixing gently.
    • Garnish with fresh parsley and serve warm.
 

 

Nutrition

Calories: 778kcal | Carbohydrates: 63g | Protein: 51g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 173mg | Sodium: 1632mg | Potassium: 969mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1348IU | Vitamin C: 63mg | Calcium: 202mg | Iron: 3mg
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1. Can I use shrimp instead of chicken?
Absolutely! Swap the chicken for shrimp and cook just until pink and opaque.

2. What can I use instead of chicken broth in this recipe?
If you don’t have chicken broth, you can use vegetable broth for a similar depth of flavor.

3. Can I make this recipe low-carb?
Yes! Serve over zucchini noodles or cauliflower rice instead of pasta.

4. What’s the best liquid to use for deglazing the pan?
Chicken broth works great for deglazing, adding savory depth to the sauce. You can also use vegetable broth for a different variation.

5. Can I make this ahead of time?
The chicken and sauce can be prepped in advance. Just reheat and toss with fresh pasta before serving.

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