Go Back
Homemade Gluten-Free Chicken Scampi photo
Print Recipe Save it for later

Gluten-Free Chicken Scampi

A bright, garlicky chicken scampi tossed with gluten-free pasta and colorful bell peppers.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Knife
  • Cutting Board
  • Tongs or spatula

Notes

  • Use gluten-free pasta labeled for boiling to ensure proper texture.
  • Trim chicken tenderloins of excess fat for even cooking.
  • Adjust crushed red pepper to taste for more or less heat.
  • Fresh lemon juice brightens the sauce—use freshly squeezed if possible.