Description
This Chicken Scampi Pasta is a delightful Italian-American dish featuring tender sautéed chicken breast, vibrant bell peppers, and angel hair pasta tossed in a flavorful garlic, lemon, and white wine sauce. The combination of fresh parsley and Parmesan cheese adds a perfect finishing touch, making it a satisfying and easy weeknight main course.
Ingredients
Scale
Protein and Pasta
- 1 pound boneless skinless chicken breasts, thinly sliced
- 12 ounces angel hair pasta or spaghetti
Oils and Fats
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
Vegetables and Aromatics
- 6 cloves garlic, minced
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
Seasonings and Liquids
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
To Serve
- Freshly grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package instructions until al dente. Drain the pasta and set aside to use later.
- Sauté the chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt and black pepper. Add the chicken to the skillet and sauté for 5 to 6 minutes until the chicken is cooked through and has a golden exterior. Remove the chicken from the skillet and set it aside.
- Cook the peppers and garlic: In the same skillet, add the remaining 1 tablespoon of olive oil and the 4 tablespoons of unsalted butter. Once melted, add the minced garlic, sliced red and green bell peppers, and crushed red pepper flakes if using. Sauté for 2 to 3 minutes until the peppers begin to soften and the garlic becomes fragrant.
- Deglaze and make sauce: Pour in the white wine (or chicken broth) and fresh lemon juice into the skillet. Scrape the bottom of the pan with a wooden spoon to release any browned bits. Allow the liquid to simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Toss chicken and pasta in sauce: Return the cooked chicken to the skillet and toss to coat it well in the garlic-lemon sauce. Add the drained pasta to the skillet and gently toss all ingredients together until everything is thoroughly combined and heated through.
- Finish and serve: Remove the skillet from heat. Sprinkle in the chopped fresh parsley and freshly grated Parmesan cheese. Give another gentle toss to evenly distribute the toppings. Serve the Chicken Scampi Pasta hot, garnished with extra Parmesan if desired.
Notes
- For a richer sauce, stir in a splash of heavy cream or reserve some pasta cooking water to add before tossing the pasta.
- Shrimp or scallops can be substituted for chicken to create a seafood version of this pasta.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
