Craving a restaurant-quality meal without the hassle? This Chicken Scampi delivers all the creamy, garlicky goodness you love, with juicy chicken tenders and a rich, buttery sauce—all in just 25 minutes!
- 8 ounces (225g) angel hair pasta
- 1 ½ pounds (650g) chicken tenderloins (mini chicken fillets in the UK)
- ½ cup (60g) all-purpose flour
- ¼ tsp teaspoon Italian seasoning
- 2 tsp salt, divided
- ¼ tsp ground black pepper
- 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
Cook the Pasta:
Bring salted water to a boil in a medium-sized pot.
Add pasta and cook according to package instructions.
Once done, reserve 1 cup of pasta water, then drain the pasta.
Cook the Chicken:
Heat olive oil in a skillet over medium-high heat.
Brown chicken tenders, cooking about 3 minutes on each side until fully cooked.
Remove from skillet, cover, and set aside.
Make the Sauce:
In the same skillet, melt butter and add sliced onions and bell peppers.
Sauté for 2 minutes until peppers soften, then add crushed garlic and cook for another minute.
Finish the Sauce:
Add the reserved pasta water and whipping cream to the pan.
Once the sauce begins to simmer, stir in parmesan cheese, 1 teaspoon salt, and red chili flakes (if using).
- Shrimp Alternative: You can replace the chicken with shrimp for a seafood variation.
- Low-Carb Option: Serve the dish over zucchini noodles or cauliflower rice for a low-carb alternative.