You can’t go wrong with a chicken scampi recipe for dinner! This pasta is incredibly simple to make and loaded with tons of flavor. The creamy chicken scampi sauce is light and luscious and pairs beautifully with the delicate pasta noodles and sautéed chicken. It’s a complete meal that’s ready in no time.
I love that this dish is sophisticated enough to make for a dinner party and also easy enough to prepare for a quick mid-week meal. You can serve it on its own or as a main dish paired with simple sides. For more Italian pasta recipes, try my shrimp scampi, manicotti recipe, and baked rigatoni recipe.
What You Need to Make This Recipe
Pasta – I recommend using thin angel hair pasta because the delicate shape and light texture mix well with the sauce.
Chicken – chicken tenders are best for their smaller size. You can easily place them right on top of the pasta when you serve! If you don’t have chicken tenders, you can also cut boneless chicken breasts into narrow strips.
Flour – coating the chicken in all-purpose flour adds a delicate crust to the chicken when cooked in the pan.
Vegetables – a combination of red onion, green, yellow, and red bell peppers add a pop of color and a sweet and savory flavor.
White Wine – use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. Alternatively, you can swap 1:1 with chicken broth if you prefer not to use alcohol.
Heavy Cream – also known as heavy whipping cream, this adds a rich, creamy flavor and texture to the base of the sauce. Alternatively, you can substitute half-and-half.
Parmesan Cheese – use freshly grated parmesan from the block instead of using storebought for the creamiest sauce.
How to Make Chicken Scampi
1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of the pasta water to use later.
2. While the pasta is cooking, season the chicken tenders with salt and pepper.
3. Place the flour in a large bowl and add the seasoned chicken. Toss to coat both sides and dredge the chicken in flour.
4. Heat the olive oil in a large skillet over medium heat. Shake off any excess flour from the chicken, then add the pieces to the skillet. Cook until golden brown on both sides and cooked through, 3 to 4 minutes per side. Move the chicken to a plate, and cover to keep warm.
5. Add the bell peppers and onion to the same skillet and cook, stirring frequently, until lightly browned and tender, for about 5 minutes. Remove from the skillet and set aside.
6. Pour the wine into the skillet and deglaze, or scrape off any browned bits from the bottom of the skillet using a wooden spoon or spatula. Let simmer for about 2 minutes.
7. Add the butter and stir until melted. Add the garlic and stir a few times until fragrant. Stir in the cream, parmesan, the reserved pasta water, salt, and black pepper, and simmer, stirring constantly, until the cheese melts.
8. Add the cooked pasta and bell pepper mixture, tossing with tongs until the pasta is well coated in the sauce. Serve immediately topped with the cooked chicken, and more parmesan and fresh parsley if desired.
Pro Tips For Making This Recipe
- Heavily salt the pasta water. I recommend adding 1-2 tablespoons of salt for every gallon of water. Salted pasta water adds significant flavor to the pasta.
- Reserve some of the pasta water. Don’t skip this step! The starch in the pasta water helps thicken the sauce for a creamy and luxurious texture.
- Cook the noodles al dente. Follow the cooking instructions on your pasta package to cook the noodles al dente, or until they are just firm. They will soften a bit further after being tossed in the creamy sauce.
- Dry the chicken. Patting the chicken dry with paper towels before tossing them in the flour mixture removes excess moisture, and helps the flour stick better.
- Optional: cook the chicken in batches. If all of your chicken doesn fit in the pan at once, cook it in batches to ensure even browning and cooking.
Frequently Asked Questions
Top pasta with a sprinkle of red pepper flakes for a spicy kick or a squeeze of fresh lemon juice for a delicious citrus note. Additionally, if you have fresh herbs on hand, add them in for a flavor twist! Mix in chopped fresh rosemary, thyme, sage, or basil when sauteeing the vegetables. Or add a pre-mixed Italian seasoning blend.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth to add back any lost moisture. Or reheat in the microwave until warmed through.
Yes, you can freeze leftovers in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight, then reheat in a skillet or the microwave.
This chicken scampi recipe is a great main dish to serve for family dinner. Enjoy with a side of garlic bread or breadsticks and a simple Caprese salad or cucumber tomato salad for a full Italian-inspired spread. It also pairs well with a glass of medium-bodied white wine like Pinot Grigio or Sauvignon Blanc.
I recommend sticking with a thin pasta shape like angel hair for the best scampi experience. You can also use standard spaghetti noodles, or linguine or fettuccine noodles in a pinch. Gluten-free angel hair pasta will also work for those with dietary restrictions!
The term ‘scampi’ is an Italian-American concept that is usually associated with shrimp scampi – a shrimp or prawn dish with a sauce made of garlic, butter, and white wine. But in general, scampi is known as any dish made with a garlic, butter, and white wine sauce. The protein varies and can include scallops, lobster, and even a combo like chicken and shrimp scampi.
Yes! This is an easy recipe to make vegetarian by simply omitting the chicken. You can also replace the chicken with plant-based chicken, swap for oyster mushrooms, or add more sauteed vegetables. It is just as delicious without meat!
If you love this recipe try these out!
If you’ve tried this Chicken Scampi recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Scampi
Ingredients
- 10 ounces angel hair pasta (280g)
- 1½ pounds chicken tenders (675g)
- 2 teaspoons salt divided
- 1 teaspoon ground black pepper divided
- ½ cup all-purpose flour (60g)
- 3 tablespoons olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 small red onion halved and thinly sliced
- ¾ cup dry white wine (180mL)
- 3 tablespoons unsalted butter
- 6 garlic cloves minced
- ¾ cup heavy cream (180mL)
- ¾ cup grated parmesan plus more for serving (60g)
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted boiling water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving ½ cup of the pasta water.
- While the pasta is cooking, season the chicken tenders with 1 teaspoon salt and ½ teaspoon pepper. Place the flour in a large bowl and add the seasoned chicken. Toss to coat and dredge the chicken in flour.
- Heat the oil in a large skillet over medium-high heat. Shake off any excess flour from the chicken and add the pieces to the skillet. Cook until browned on both sides and cooked through, about 3 to 4 minutes per side. Remove the chicken from the skillet and place on a plate. Cover to keep warm. (Cook the chicken in batches if it doesn’t all fit in the pan at one time.)
- Add the bell peppers and onion to the same skillet and cook, stirring frequently, until lightly browned and tender, about 5 minutes. Remove from skillet and set aside.
- Pour the wine into the skillet and deglaze, scraping off any browned bits from the bottom of the skillet, and let simmer for 2 minutes. Add the butter and stir until melted. Add the garlic and stir a few times until fragrant.
- Stir in the cream, ¾ cup parmesan, the reserved ½ cup pasta water, 1 teaspoon salt, and ½ teaspoon pepper and simmer, stirring constantly, until the cheese melts. Add pasta and bell pepper mixture, tossing until the pasta is well coated in sauce. Served immediately topped with the chicken, and more parmesan and parsley, if desired.
Notes
- Heavily salt the pasta water. I recommend adding 1-2 tablespoons of salt for every gallon of water. Salted pasta water adds significant flavor to the pasta.
- Reserve some of the pasta water. Don’t skip this step! The starch in the pasta water helps thicken the sauce for a creamy and luxurious texture.
- Cook the noodles al dente. Follow the cooking instructions on your pasta package to cook the noodles al dente, or until they are just firm. They will soften a bit further after being tossed in the creamy sauce.
- Dry the chicken. Patting the chicken dry with paper towels before tossing them in the flour mixture removes excess moisture, and helps the flour stick better.
- Optional: cook the chicken in batches. If all of your chicken doesn fit in the pan at once, cook it in batches to ensure even browning and cooking.
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