Light, bright, and impossibly satisfying, this Gluten-Free Chicken Scampi takes the classic lemony garlic sauce you love and pairs it with tender chicken and colorful bell peppers. It’s quick enough for a weeknight dinner but elegant enough for guests. The beauty of this version is its balance: garlicky pan sauce, a kiss of butter, and fresh lemon that wakes up every bite. Serve it over gluten-free pasta for a comforting, crowd-pleasing meal.

Why you’ll love this recipe

Fast: Ready in less than 30 minutes from pantry to plate.
Fresh flavors: Lemon, garlic, and parsley keep the sauce bright and zingy.
Simple ingredients: Pantry staples combine with a few fresh produce items for maximum impact.
Flexible: Use any gluten-free pasta you like; the recipe is built around 12 ounces.

Ingredients

12 ounces gluten-free pasta
1 tablespoon olive oil
1 pound chicken tenderloins
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 tablespoon unsalted butter
3 garlic cloves, minced
1 shallot, peeled and thinly sliced
1/2 teaspoon crushed red pepper
1/4 cup low-sodium chicken broth
3 tablespoons lemon juice, freshly squeezed
1 tablespoon lemon zest
Fresh parsley, chopped, for garnish
Parmesan cheese, grated, for garnish (optional)

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Tongs or slotted spoon
Sharp knife and cutting board
Microplane or fine grater for lemon zest (optional)

Prep tips

Measure out the pasta before you start so you can time the sauce to finish as the pasta drains.
Slice the bell peppers thinly so they cook quickly and remain bright and slightly crisp.
Pat the chicken tenderloins dry with paper towels before seasoning to encourage good browning.
Use freshly squeezed lemon juice and zest for the most vibrant citrus flavor.

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add 12 ounces gluten-free pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, season 1 pound chicken tenderloins evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken tenderloins in a single layer, leaving space between pieces so they brown rather than steam.
Cook the chicken for 3 to 4 minutes on the first side without moving, then flip and cook an additional 2 to 3 minutes, or until the chicken reaches an internal temperature of 165°F and is golden brown on both sides. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
Reduce the heat under the skillet to medium. Add 1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 green bell pepper (all thinly sliced) to the pan. Sauté the peppers for 2 to 3 minutes, stirring occasionally, until they begin to soften but still hold some crunch.
Add 1 tablespoon unsalted butter to the skillet. Once it melts, stir in 3 garlic cloves, minced, and 1 shallot, peeled and thinly sliced. Cook for about 30 to 60 seconds, stirring constantly, until fragrant and the shallot becomes translucent. Be careful not to let the garlic brown.
Stir in 1/2 teaspoon crushed red pepper, then pour in 1/4 cup low-sodium chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the skillet; those bits add flavor to the sauce.
Add 3 tablespoons freshly squeezed lemon juice and 1 tablespoon lemon zest to the skillet. Stir to combine, then let the sauce simmer gently for 1 to 2 minutes so the flavors meld. Taste and adjust seasoning if needed.
Return the cooked chicken to the skillet, nestling pieces into the sauce and peppers. Warm the chicken through for about 1 minute so it reabsorbs some sauce and finishes cooking evenly.
Add the drained pasta to the skillet with the chicken and sauce. Toss gently to coat the pasta; if the sauce seems too tight, add a splash of the reserved pasta cooking water to loosen it until you reach your desired consistency.
Remove the skillet from the heat. Sprinkle chopped fresh parsley over the top and toss once more to distribute the herb.
Serve portions hot, with grated Parmesan cheese available at the table for anyone who wants a finishing sprinkle. Enjoy immediately.

Notes and variations

If you prefer a touch more richness, add an extra pat of unsalted butter at the end and swirl it into the sauce off the heat.
For a bit of green and texture, stir in a handful of baby spinach during step 9 and toss until wilted.
Swap the chicken tenderloins for thinly sliced boneless, skinless chicken breasts if needed — keep the same seasoning and cooking times as a guide, checking for doneness.
To make it dairy-free, omit the Parmesan and substitute the unsalted butter with an extra tablespoon of olive oil or a dairy-free butter alternative.

Make-ahead and storage

This dish is best served fresh, but you can prepare components ahead. Cook the pasta and chicken separately, cool, and store in airtight containers for up to 3 days. Reheat gently in a skillet with a splash of chicken broth to revive the sauce. Leftovers can also be frozen; place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving suggestions

Plate the Gluten-Free Chicken Scampi with a simple green salad and a lemon wedge for squeezing extra brightness over the top.
A side of roasted asparagus or a warm crusty gluten-free loaf pairs nicely with the saucy pasta.
Finish with a light dusting of finely grated Parmesan or a few extra sprigs of parsley for color.

Final thoughts

This Gluten-Free Chicken Scampi hits all the right notes: garlic-forward, lemon-bright, and satisfyingly saucy. It’s an easy weeknight meal that doesn’t feel ordinary, with vibrant bell peppers adding color, texture, and sweetness. Whether you’re cooking for family or guests, it comes together quickly and delivers big on flavor.

Enjoy this quick, fresh, and flavorful meal any night of the week. Share with friends, plate it up pretty, and savor those bright, garlicky lemon notes—this is comfort food done with a light, modern twist.

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Gluten-Free Chicken Scampi

A bright, garlicky chicken scampi tossed with gluten-free pasta and colorful bell peppers.

Prep Time15

Cook Time20

Total Time35

Servings: 6 servings

Ingredients

12 ounces gluten-free pasta
1 tablespoon olive oil
1 pound chicken tenderloins
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 each red bell pepper thinly sliced
1/2 each yellow bell pepper thinly sliced
1/2 each green bell pepper thinly sliced
1 tablespoon unsalted butter
3 cloves garlic minced
1 each shallot peeled and thinly sliced
1/2 teaspoon crushed red pepper
1/4 cup low-sodium chicken broth
3 tablespoons lemon juice freshly squeezed
1 tablespoon lemon zest
fresh parsley chopped, for garnish
Parmesan cheese grated, for garnish (optional)

Instructions

Cook the gluten-free pasta according to package directions until al dente; drain and set aside.
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken tenderloins with kosher salt and black pepper, then add them to the hot skillet; cook 3 minutes per side until golden brown (about 6 minutes total). Remove chicken to a plate — it will finish cooking later.
Add the sliced red, yellow, and green bell peppers to the same skillet and cook, stirring occasionally, until softened, about 5 minutes.
Push the peppers to the side, then add the butter, minced garlic, and sliced shallot; cook until fragrant and the shallot is softened, about 2 minutes.
Return the chicken to the skillet and add crushed red pepper, chicken broth, lemon juice, and lemon zest. Simmer until the chicken is cooked through and the sauce is slightly reduced, about 5 minutes.
Add the drained pasta to the skillet and toss gently to coat in the sauce and combine with the peppers and chicken.
Divide among bowls and garnish with chopped fresh parsley and grated Parmesan if desired.