Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
Easy, quick, and delicious – this chicken scampi is a must! A restaurant-quality meal with juicy and flavorful chicken tenders in a simple buttery garlic sauce with a touch of white wine and cream. This chicken scampi will surely grab everyone’s attention and is an excellent addition to your regular menu rotation!
Ingredients
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2 tbsp olive oil
2 tbsp butter
1 and ½ lb (650 grams) chicken tenderloins (in the UK they’re called mini chicken fillets)
8 oz (225 grams) angel hair pasta
½ c (60 grams) all-purpose flour
¼ tsp Italian seasoning
¼ tsp ground black pepper
1 red onion, sliced into half-moons
½ red bell pepper, sliced thinly
½ green bell pepper, sliced thinly
½ yellow bell pepper, sliced thinly
4 cloves garlic, crushed
½ c. (120ml) whipping cream
½ c. (120ml) dry white wine
½ c. Parmesan cheese, grated
1 tsp fresh parsley, chopped
2 tsp salt, divided
¼ tsp red chili flakes, optional
How to make Chicken Scampi
Step 1: Following the package directions, cook the pasta in a medium-sized sauce pot with salted boiling water. Drain when done, reserving 1 cup of the pasta water.
Step 2: In flour seasoned with Italian seasoning, 1 tsp salt, and pepper, dredge the chicken tenders.
Step 3: In a skillet, heat the olive oil. Add the breaded chicken tender to the hot oil and cook for about 3 minutes per side or until the chicken is completely cooked. Set the chicken aside when done and cover to keep warm.
Step 4: In the now-empty skillet, melt the butter. Once the butter has melted, add the onions and bell peppers. Cook for a few minutes or until the peppers are a little tender. Add the garlic and continue to cook for another minute. Pour in the wine and deglaze the pan. Cook for 4 minutes more until the liquid has slightly reduced.
Step 5: To the pan, add the reserved pasta water, followed by the whipping cream. Add the Parmesan cheese, 1 tsp salt, chili flakes (optional), and pasta once the sauce begins to simmer. Toss well and return the chicken tenders.
Step 6: Serve warm, garnished with some chopped parsley. Enjoy!
Notes:
For this recipe, you can use shrimp in place of chicken.
Wine is a must, but you can always swap it with 1/4 c. chicken stock and 1/4 c. white grape juice or apple juice.
For cooking savory dishes, always use dry white wine such as pinot grigio, chardonnay, pinto blanc, sauvignon blanc, or Semillon.
To make this chicken scampi a low-carb meal, serve this over zucchini noodles or cauliflower rice.
Nutrition Facts:
Calories: 778 kcal, Carbohydrates: 63g, Protein: 51g, Fat: 33g, Saturated Fat: 15g, Cholesterol: 173mg, Sodium: 1632mg, Potassium: 969mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1348IU, Vitamin C: 63mg, Calcium: 202mg, Iron: 3mg
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 and ½ lb (650 grams) chicken tenderloins (in the UK they're called mini chicken fillets)
- 8 oz (225 grams) angel hair pasta
- ½ c (60 grams) all-purpose flour
- ¼ tsp Italian seasoning
- ¼ tsp ground black pepper
- 1 red onion, sliced into half-moons
- ½ red bell pepper, sliced thinly
- ½ green bell pepper, sliced thinly
- ½ yellow bell pepper, sliced thinly
- 4 cloves garlic, crushed
- ½ c. (120ml) whipping cream
- ½ c. (120ml) dry white wine
- ½ c. Parmesan cheese, grated
- 1 tsp fresh parsley, chopped
- 2 tsp salt, divided
- ¼ tsp red chili flakes, optional
Instructions
Step 1: Following the package directions, cook the pasta in a medium-sized sauce pot with salted boiling water. Drain when done, reserving 1 cup of the pasta water.
Step 2: In flour seasoned with Italian seasoning, 1 tsp salt, and pepper, dredge the chicken tenders.
Step 3: In a skillet, heat the olive oil. Add the breaded chicken tender to the hot oil and cook for about 3 minutes per side or until the chicken is completely cooked. Set the chicken aside when done and cover to keep warm.
Step 4: In the now-empty skillet, melt the butter. Once the butter has melted, add the onions and bell peppers. Cook for a few minutes or until the peppers are a little tender. Add the garlic and continue to cook for another minute. Pour in the wine and deglaze the pan. Cook for 4 minutes more until the liquid has slightly reduced.
Step 5: To the pan, add the reserved pasta water, followed by the whipping cream. Add the Parmesan cheese, 1 tsp salt, chili flakes (optional), and pasta once the sauce begins to simmer. Toss well and return the chicken tenders.
Step 6: Serve warm, garnished with some chopped parsley. Enjoy!
Notes
For this recipe, you can use shrimp in place of chicken. Wine is a must, but you can always swap it with 1/4 c. chicken stock and 1/4 c. white grape juice or apple juice. For cooking savory dishes, always use dry white wine such as pinot grigio, chardonnay, pinto blanc, sauvignon blanc, or Semillon. To make this chicken scampi a low-carb meal, serve this over zucchini noodles or cauliflower rice.
