Description
This Chicken Scampi recipe offers a delightful Italian-inspired main course featuring tender chicken tenders sautéed to golden perfection, vibrant sautéed bell peppers and onions, and delicate angel hair pasta tossed in a creamy lemon-parmesan sauce. Easy to prepare and packed with fresh flavors, it’s a perfect meal for a cozy weeknight dinner or entertaining guests.
Ingredients
For the Pasta and Chicken
- 2 tablespoons olive oil, divided use
- 1 cup bell peppers, thinly sliced (red, yellow, and green)
- 1/2 cup red onions, thinly sliced
- 2 teaspoons minced garlic
- 1 lb boneless skinless chicken tenderloins (chicken tenders)
- 1/2 cup flour
- Salt and pepper, to taste
- 10 ounces dry angel hair pasta
- 2 tablespoons chopped parsley
For the Sauce
- 4 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken broth (divided: 1/2 cup + 1 cup)
- 1/4 cup heavy cream
- 2 teaspoons lemon juice
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add sliced bell peppers and red onions, cooking for 3-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. Season with salt and pepper. Remove vegetables and keep warm.
- Prepare the Chicken: On a plate, mix flour with salt and pepper. Coat chicken tenders evenly on both sides with the flour mixture, shaking off excess.
- Cook the Chicken: Heat the remaining 1 tablespoon olive oil in the pan over medium-high heat. Add chicken tenders and cook 4-5 minutes per side until golden brown and fully cooked through. Transfer chicken to the plate with the vegetables.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook angel hair pasta according to package instructions. Drain and return to pot.
- Make the Sauce: Wipe the pan clean and melt butter over medium heat. Whisk in flour to make a roux. Gradually add 1/2 cup chicken broth while whisking until smooth. Bring to a simmer, cooking for 2-3 minutes. Add remaining 1 cup chicken broth and heavy cream, cooking an additional 3-4 minutes until sauce thickens slightly. Remove from heat.
- Finish the Sauce and Combine: Stir lemon juice and parmesan cheese into the sauce. Season with salt and pepper to taste. Add the sauce and cooked peppers and onions to the pot with the drained pasta. Toss gently to coat evenly.
- Serve: Arrange the cooked chicken tenders on top of the pasta mixture. Sprinkle with chopped parsley and serve immediately.
Notes
- Chicken tenders can be substituted with boneless, skinless chicken breasts cut into strips.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Use freshly grated parmesan cheese for best flavor and texture.
- You can add crushed red pepper flakes if you prefer a bit of heat.
- The flour coating helps create a light crust on the chicken and thickens the sauce.
- Make sure to not overcook the angel hair pasta as it cooks very quickly and can become mushy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
