Chicken Scampi Recipe

Craving a restaurant-quality meal without the hassle? This Chicken Scampi delivers all the creamy, garlicky goodness you love, with juicy chicken tenders and a rich, buttery sauce—all in just 25 minutes!

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Course: Main Course

Cuisine: Italian

Keyword: Chicken Scampi Recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 778kcal

Ingredients

8 ounces (225g) angel hair pasta
1 ½ pounds (650g) chicken tenderloins (mini chicken fillets in the UK)
½ cup (60g) all-purpose flour
¼ tsp teaspoon Italian seasoning
2 tsp salt, divided
¼ tsp ground black pepper
2 tbsp olive oil
2 tbsp 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
¼ cup (60ml) chicken broth
¼ cup (60ml) white grape juice or apple juice
½ cup (120ml) whipping cream
½ cup grated parmesan cheese
¼ tsp red chili flakes (optional)
1 tsp chopped fresh parsley

Instructions

Cook the Pasta:

Bring salted water to a boil in a medium-sized pot.
Add pasta and cook according to package instructions.
Once done, reserve 1 cup of pasta water, then drain the pasta.

Prepare the Chicken:

Dredge chicken tenders in a mixture of flour, Italian seasoning, 1 teaspoon salt, and pepper.

Cook the Chicken:

Heat olive oil in a skillet over medium-high heat.
Brown chicken tenders, cooking about 3 minutes on each side until fully cooked.
Remove from skillet, cover, and set aside.

Make the Sauce:

In the same skillet, melt butter and add sliced onions and bell peppers.
Sauté for 2 minutes until peppers soften, then add crushed garlic and cook for another minute.

Deglaze the Pan:

Pour in the chicken broth and white grape/apple juice mixture and let it cook for about 4 minutes to reduce slightly.

Finish the Sauce:

Add the reserved pasta water and whipping cream to the pan.
Once the sauce begins to simmer, stir in parmesan cheese, 1 teaspoon salt, and red chili flakes (if using).

Combine:

Add cooked pasta to the skillet and toss to coat in the sauce.
Add the cooked chicken tenders on top and mix them in.

Garnish and Serve:

Garnish with freshly chopped parsley and serve warm.

Notes

Shrimp Alternative: You can replace the chicken with shrimp for a seafood variation.
Low-Carb Option: Serve the dish over zucchini noodles or cauliflower rice for a low-carb alternative.

Nutrition

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