This restaurant-style Chicken Scampi recipe combines tender chicken tenders with colorful bell peppers in a rich, creamy parmesan sauce. Served over delicate angel hair pasta, this dish brings fine dining to your home kitchen with surprisingly little effort.
Why You’ll Love This Chicken Scampi
This elevated take on classic scampi combines the best of both worlds: tender chicken and a luxurious white wine cream sauce, all served over perfectly cooked pasta. The addition of colorful bell peppers adds both visual appeal and a sweet, subtle crunch.
Ingredients
For the Chicken Seasoning:
- 2 pounds (900g) chicken tenders
- 10ml (2 teaspoons) garlic powder
- 5ml (1 teaspoon) onion powder
- 10ml (2 teaspoons) Italian seasoning
- 5ml (1 teaspoon) salt
- 2.5ml (½ teaspoon) pepper
For the Vegetables and Sauce:
- 30ml (2 tablespoons) oil, divided
- 1 large red onion, thinly sliced (3mm/⅛-inch strips)
- 2 bell peppers (red and yellow), thinly sliced
- 30g (2 tablespoons) butter
- 60ml (¼ cup) white wine
- 120ml (½ cup) chicken broth
- 30ml (2 tablespoons) cornstarch
- 30ml (2 tablespoons) water
- 240ml (1 cup) heavy cream
- 50g (½ cup) grated parmesan cheese
- 30ml (2 tablespoons) fresh parsley, finely chopped
- 300g (10-12 oz) angel hair pasta
Instructions
- Prepare the Chicken:
- Mix all seasonings in a bowl
- Coat chicken tenders thoroughly
- Cook the Vegetables:
- Heat 1 tablespoon oil
- Sauté onions and peppers until tender (about 3 minutes)
- Remove and set aside
- Cook the Chicken:
- Add remaining oil and butter
- Brown chicken in batches (2 minutes per side)
- Remove to plate
- Make the Sauce:
- Deglaze with wine
- Add chicken broth
- Return chicken and vegetables
- Pressure cook 3 minutes on high
- Quick release pressure
- Finish the Dish:
- Mix cornstarch and water
- Add to pot and stir until thickened
- Gradually stir in parmesan
- Add heavy cream
- Serve over pasta with fresh parsley
Pro Tips for Perfect Chicken Scampi
- Slice vegetables uniformly for even cooking
- Don’t overcrowd when browning chicken
- Let sauce simmer until it reaches desired thickness
- Cook pasta just before serving
Variations and Substitutions
- Wine Alternative: Use additional chicken broth
- Cream Options: Half-and-half for lighter version
- Pasta Choices: Linguine or fettuccine work well
- Vegetable Options: Add mushrooms or asparagus
Storage and Make-Ahead Tips
- Refrigerate: Up to 3 days in airtight container
- Freeze: Sauce and chicken only (no pasta) up to 2 months
- Reheat: Gentle heat with splash of cream
Nutritional Information (per serving)
- Calories: 485
- Protein: 38g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 2g
- Sodium: 680mg
Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6-8
Frequently Asked Questions
Q: Can I make this without a pressure cooker?
A: Yes, simmer covered on stovetop for 15-20 minutes instead.
Q: Is there a non-dairy alternative?
A: Use coconut cream and dairy-free parmesan alternatives.
Q: Can I use chicken breasts instead of tenders?
A: Yes, slice into tender-sized pieces for similar cooking time.
Q: How do I prevent the sauce from breaking?
A: Add cream at the end and avoid boiling after adding.
Keywords: chicken scampi recipe, creamy chicken pasta, Italian-American chicken, pressure cooker chicken recipe, bell pepper chicken pasta, restaurant-style chicken, easy dinner recipe
