Easy Chicken Scampi Recipe
This Easy Chicken Scampi recipe features tender chicken tenderloins in a creamy garlic, wine, and parmesan sauce served with angel hair pasta and sautéed bell peppers for a quick and flavorful meal.
Servings: 4 servings
Ingredients
- 8 ounces angel hair pasta
- 1 and ½ pound chicken tenderloins (mini chicken fillets)
- ½ cup all-purpose flour
- ¼ teaspoon Italian seasoning
- 2 teaspoons salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red onion sliced into half-moons
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 4 cloves garlic crushed
- ½ cup dry white wine (halal-certified dry white grape juice or omit if preferred)
- ½ cup whipping cream
- ½ cup parmesan cheese grated (ensure vegetarian-friendly if preferred)
- ¼ teaspoon red chili flakes (optional)
- 1 teaspoon fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, usually 2-3 minutes, until al dente. Drain and set aside, reserving about ½ cup of the pasta water for later.
- In a shallow bowl, combine the all-purpose flour, Italian seasoning, 1 teaspoon of salt, and black pepper. Pat the chicken tenderloins dry with paper towels, then dredge each piece in the flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the coated chicken tenderloins and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter. Toss in the sliced red onion and bell peppers, sautéing for 3-4 minutes until softened but still vibrant. Add the crushed garlic and cook for an additional 1 minute until fragrant.
- Pour in the dry white wine alternative (or halal-certified grape juice) and scrape the bottom of the skillet to release all the flavorful bits. Let it simmer for 2-3 minutes to reduce slightly.
- Reduce the heat to medium-low. Stir in the whipping cream and parmesan cheese, mixing until the cheese melts and the sauce becomes smooth and creamy. Add the red chili flakes here if you like a little heat. Taste and adjust seasoning with the remaining salt as needed.
- Return the cooked chicken tenderloins to the skillet, nestling them into the sauce. Add the cooked angel hair pasta, tossing gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Sprinkle with fresh chopped parsley before serving.
Equipment
- Large Pot
- Shallow Bowl
- Large Skillet
Notes
For best results, avoid overcooking the chicken tenderloins to keep them tender. Using angel hair pasta helps the sauce cling well to the noodles. If you prefer no alcohol, substitute white wine with halal-friendly grape juice and a splash of vinegar. Reserved pasta water can be used to adjust sauce consistency. Fresh garlic is recommended for authentic flavor. Non-dairy cream alternatives can be used for a lighter or dairy-free version.