Done in 30 minutes, this Italian-American classic is perfect for those busy weekdays when you just want to get dinner on the table fast!
I love Italian-American food. It’s comforting, hearty, and nostalgic—what more could you ask for in a meal? While I didn’t grow up in an Italian-American family, it seems like my parents were always whipping up a recipe from either Giada De Laurentiis or Nancy Silverton. Honestly, I shied away from these childhood favorites for a while. But as an adult, I find myself gravitating toward staple Italian-American dishes like spaghetti and meatballs, chicken cutlets, and, of course, delicious recipes like this chicken scampi. It’s like coming home.
When my nephews are over on a busy weekday, this is what I turn to because I know they’ll eat every last bit off the plate. Those chaotic evenings after work can be a bit brutal, and this recipe always comes to the rescue. And who wouldn’t like chicken scampi? It’s creamy, savory, and super satisfying. I love how the bell peppers give the sauce a touch of sweetness. Plus, the white wine adds a bright acidity that balances the richness from the Parmesan and heavy cream.
Ready in just 30 minutes, you’ll wonder why you haven’t made it sooner! Next time you’re looking for an easy, breezy, delicious dish to add to your weekly dinner rotation, give this chicken scampi recipe a try.
My sauce is too thick! What should I do?
If your pan sauce is a bit too thick, don’t fret! You can easily fix it by adding a splash of pasta water to loosen it up. In general, you should always reserve a cup of pasta water when making a thicker sauce. The starches in the pasta water help make the sauce extra creamy and cling to the pasta better. I bet you’re wondering, “What if I accidentally toss my pasta water down the drain?” No worries! You can just add a splash of chicken broth or regular water instead.
How do I store leftovers?
If you have any chicken scampi leftover, store it in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend pan-frying the chicken and pasta in a lightly oiled skillet on medium until heated through. You can also reheat it in the microwave; just cover it with a damp paper towel to prevent it from drying out. Garnish with freshly chopped parsley and a drizzle of olive oil to refresh the dish.
Serving suggestions
While chicken scampi tastes amazing on its own, it’s even better when it’s served with a few sides. I recommend serving with a side of Roasted Zucchini or Roasted Broccoli And Cauliflower. For a ristorante vibe, this Avocado Caprese Salad with fresh mozzarella will impress your guests. Likewise, a classic Italian Salad is always a winner, especially when topped with shaved Parmesan.
For dessert, bake a batch of these buttery Ricotta Cookies or a bright and tangy Lemon Cheesecake!
Ingredients
- 8 ounces whole-wheat angel hair pasta
- 1 1/2 pounds chicken tenderloins
- 1/2 cup all-purpose flour
- 1/2 teaspoon Italian seasoning
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium red onion sliced
- 2 small bell peppers sliced (any color)
- 4 cloves garlic minced
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/4 teaspoon red chili flakes optional
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
- Pat the chicken tenderloins dry. In a shallow bowl, mix the all-purpose flour, Italian seasoning, salt, and black pepper. Dredge the chicken in the seasoned flour until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden and cooked through. Remove the chicken and cover to keep warm.
- In the same skillet, melt the butter and add the onion and bell peppers. Sauté for about 2 minutes until they start to soften, then add the minced garlic and cook for 1 minute.
- Pour in the dry white wine to deglaze the pan and let it simmer for 3-4 minutes until reduced. Stir in the heavy cream and some of the reserved pasta water.
- Add the grated Parmesan, red chili flakes (if using), then toss in the pasta and return the chicken back into the skillet. Mix well and garnish with chopped fresh parsley. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment