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Creamy Chicken Scampi with Bell Peppers and Parmesan Recipe

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3.9 from 78 reviews

This Chicken Scampi recipe features tender chicken tenderloins and angel hair pasta tossed in a rich, creamy garlic and bell pepper sauce, finished with parmesan cheese and a hint of heat from chili flakes. It’s a flavorful, comforting dish that’s simple to prepare on the stovetop, perfect for a quick dinner with a gourmet touch.

Ingredients

Pasta

  • 8 ounces (225g) angel hair pasta

Chicken

  • 1 ½ pounds (650g) chicken tenderloins (mini chicken fillets)
  • ½ cup (60g) all-purpose flour
  • ¼ tsp Italian seasoning
  • 2 tsp salt, divided
  • ¼ tsp ground black pepper

Sauce and Vegetables

  • 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

  1. Cook the Pasta: Bring salted water to a boil in a medium-sized pot. Add the angel hair pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta well.
  2. Prepare the Chicken: In a shallow dish, mix the all-purpose flour with Italian seasoning, 1 teaspoon of salt, and ground black pepper. Dredge the chicken tenderloins in this flour mixture evenly coating each piece.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken tenderloins and cook for about 3 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet, cover with foil to keep warm, and set aside.
  4. Make the Sauce: In the same skillet, melt the butter. Add the sliced red onion and the three colored bell peppers. Sauté for 2 minutes until the peppers begin to soften. Then add the crushed garlic and cook for an additional minute until fragrant.
  5. Deglaze the Pan: Pour in the chicken broth and white grape or apple juice mixture to deglaze the skillet, scraping up any browned bits from the bottom. Let this liquid cook and reduce slightly for about 4 minutes.
  6. Finish the Sauce: Stir in the reserved pasta water and whipping cream. Bring the sauce to a gentle simmer, then add the grated parmesan cheese, the remaining 1 teaspoon salt, and red chili flakes if using. Stir until the cheese melts and the sauce thickens slightly.
  7. Combine: Add the cooked pasta back into the skillet with the sauce and toss thoroughly to coat the pasta. Then add the cooked chicken tenderloins on top and gently mix them into the pasta and sauce.
  8. Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a fresh finish. Serve the Chicken Scampi warm immediately.

Notes

  • Shrimp Alternative: You can replace the chicken with shrimp to make a seafood version of this dish.
  • Low-Carb Option: Substitute pasta with zucchini noodles or cauliflower rice to make this recipe low-carb friendly.

Find it online: https://flavorspath.com/creamy-chicken-scampi-with-bell-peppers-and-parmesan-recipe/