Chicken Scampi Recipe

This post may contain affiliate links. If you purchase something through any link, we may receive a small commission at no extra charge to you. Supplies used may be given to us free of charge, all projects and opinions are my own.

Chicken Scampi Recipe
I don’t make too many new recipes.  I make varieties of meals we all love but branching out to something brand new doesn’t happen very often, but I’m trying to branch out a little bit.  The kids are getting older and they’re pretty good about trying things so I’m hoping once a week to put something new in front of them.
My first adventure is this Chicken Scampi recipe.  Nate almost always orders Chicken Scampi when we’re somewhere that has it (typically Olive Garden because I love to eat there whenever we can).  I was happy that he enjoyed it.

Chicken Scampi Recipe
Sauce:
4 TBS Butter
2 TBS Dry Minced Onion
2 tsp Minced Garlic
1 3/4 Cups Chicken Broth
1/2 tsp Italian Seasoning
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes
(I used 1/2 tsp and it was too spicy for my kids
if you like spicy increase to 1/2 tsp)
1 TB Dried Parsley
1 1/2 Cup Heavy Cream
In a medium sauce pan combine butter, minced garlic, and minced onion – saute over medium heat for a 4-5 minutes. Watch closely so you don’t burn the garlic.  Add chicken broth, Italian seasoning, salt, pepper, red pepper and parsley, simmer 15 minutes on med-low heat.
After 15 minutes add heavy whipping cream and simmer on low, (don’t boil) at least 10 minutes (watch closely and stir regularly, the longer you let it simmer the more combined the flavors become).

In another pot prepare Angel Hair Pasta as per package directions.

9-12 Chicken Tenders
(or 3-4 Chicken Breasts cut as Chicken Tenders)
16oz Angel Hair Pasta
1 Green Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Red Onion
1 Cup Flour
Salt (to taste)
Pepper (to taste)
Garlic Salt (to taste)
Ground Oregano (to taste)
Olive Oil
Combine Flour, salt, pepper, garlic salt, and oregano in a gallon size zipper bag.  Add chicken strips to the bag and shake to coat well.

Place Chicken Strips in frying pan with 3-4 TBS Olive Oil on medium/medium-high heat approximately 5 minutes on each side until cooked all the way through (try to only turn once so you don’t lose your coating).  Keep warm in warm oven (heated to 170°).

Slice Onion and all peppers.
In the same pan you cooked the chicken in add 2-3 TB Olive Oil and over medium high heat cook peppers and onion approximately 5-7 minutes until soft but not mushy.

Combine pasta, peppers & onion, and sauce in a large bowl stirring well until all noodles are well coated.
Dish up your pasta mixture onto a plate and top with chicken.  You can add freshly grated Parmesan Cheese to the top.

My favorite thing about this recipe was how delicious it was the next day and the next.

I hope you enjoy this recipe we sure did!