Restaurant-Style Chicken Scampi Recipe

Name: Restaurant-Style Chicken Scampi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound raw chicken tenders or strips; 1/4 cup all-purpose flour; 2 teaspoons olive oil; 1 (16 ounce) package spaghetti; 1 teaspoon olive oil; 1 green bell pepper, cut into 1/2 inch wide strips; 1 red bell pepper, cut into 1/2 inch wide strips; 1 yellow bell peppers, cut into 1/2 inch wide strips; 1 onion, chopped; 2 tablespoons chopped garlic; 1 1/2 cups four cheese Alfredo sauce; 1/2 cup chopped fresh parsley

Servings: persons

1 pound raw chicken tenders or strips
1/4 cup all-purpose flour
2 teaspoons olive oil
1 (16 ounce) package spaghetti
1 teaspoon olive oil
1 green bell pepper, cut into 1/2 inch wide strips
1 red bell pepper, cut into 1/2 inch wide strips
1 yellow bell peppers, cut into 1/2 inch wide strips
1 onion, chopped
2 tablespoons chopped garlic
1 1/2 cups four cheese Alfredo sauce
1/2 cup chopped fresh parsley

1
Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
2
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
3
Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
4
Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound raw chicken tenders or strips, 1/4 cup all-purpose flour, 2 teaspoons olive oil, 1 (16 ounce) package spaghetti, and more.

Yes, Restaurant-Style Chicken Scampi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Restaurant-Style Chicken Scampi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions