Restaurant-Style Chicken Scampi


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Coated chicken tenders tossed with hot cooked pasta, bell pepper, onion and garlic in four cheese Alfredo sauce. This is a delicious, rich chicken scampi very similar to that served at a well known Italian restaurant chain. Perfect with a green salad with Italian-style salad dressing and breadsticks!

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  • 1 lb. raw chicken tenders or strips
  • 1/4 C. all-purpose flour
  • 1 Tbs. olive oil
  • 1 (16 oz.) package spaghetti
  • 1 Tbs. olive oil, divided
  • 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 Tbs. chopped garlic
  • 1 1/2 C. four cheese Alfredo sauce
  • 1/2 C chopped fresh parsley

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Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 Tbs. oil in a large skillet over medium heat. Shake excess flour off chicken and saute in 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. 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. Wipe skillet with paper towel. Heat 1 tsp. oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and sauté for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender. 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.

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