Chicken Scampi with Vegetables and Cream Sauce Recipe
This Chicken Scampi recipe features tender chicken tenderloins seared to golden perfection, combined with whole-wheat angel hair pasta in a luscious white wine and garlic cream sauce. Sautéed red onions and bell peppers add vibrant color and flavor, while Parmesan cheese and fresh parsley enhance the dish’s rich and savory profile. Perfect for an elegant yet approachable weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 8 ounces whole-wheat angel hair pasta
Chicken
- 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
Sauté and Sauce
- 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
- Cook pasta: Bring a large pot of salted water to a boil. Add the whole-wheat angel hair pasta and cook until al dente, about 3-4 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Dredge chicken: Pat the chicken tenderloins dry with paper towels. In a shallow bowl, combine all-purpose flour, Italian seasoning, kosher salt, and black pepper. Coat each chicken tenderloin evenly with the seasoned flour mixture.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken tenderloins and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and cover to keep warm.
- Sauté vegetables: In the same skillet, melt the unsalted butter. Add the sliced red onion and bell peppers, sautéing for about 2 minutes until they begin to soften. Add minced garlic and cook for an additional minute until fragrant.
- Simmer sauce: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes until it reduces by half. Stir in the heavy cream and add some reserved pasta water to loosen the sauce as needed.
- Combine ingredients: Stir in the grated Parmesan cheese and red chili flakes if using. Add the cooked pasta and return the chicken tenderloins to the skillet. Toss everything gently to combine and heat through evenly. Garnish with freshly chopped parsley before serving warm.
Notes
- Using whole-wheat pasta adds extra fiber and nutrients compared to regular pasta.
- If you don’t have dry white wine, white grape juice or chicken broth can be substituted though flavor will differ slightly.
- Adjust red chili flakes to your spice preference or omit if you prefer a milder dish.
- Reserve pasta water carefully as it helps adjust the sauce consistency perfectly.
- Make sure to pat chicken dry to ensure proper searing and a golden crust.
Keywords: Chicken Scampi, Whole Wheat Pasta, Garlic Cream Sauce, Italian Chicken, Easy Weeknight Dinner
