recipe: chicken scampi

Do you like garlic? If you don’t… keep moving ahead in your feed reader or blog list or whatever. But if you like garlic- LOVE garlic- you’ll want to make this.

It’s by no means a quick prep meal. Kinda messy, lots of dirty pans, a bunch of steps. But seriously, it’s worth it. It’s so good. And I just save it for the weekend when I have more time for cooking involved meals and have someone around (Dan!) to wrangle the girls while I hide in the kitchen where it’s quiet (There is a method to my madness, you see!!! I’m an EVIL GENIUS.)

The full recipe is below in detail, but the basic steps: make a buttery, garlicky scampi sauce.

recipe: chicken scampi

Then make a buttery, milky thick sauce that you’ll later add to the buttery, garlicky sauce.

recipe: chicken scampi

Lightly bread and saute some chicken breast slices.

recipe: chicken scampi

Saute some peppers and onions.

recipe: chicken scampi

Toss it all together at the end over some angel hair pasta.

recipe: chicken scampi

Eat. Then go get a piece of gum or something. You stink :)

Chicken Scampi
For the white sauce
  1. 1 tbsp butter
  2. 2 tbsp flour
  3. 3/4 cup milk, hot
For the scampi sauce
  1. 3 tbsp butter
  2. 5-6 cloves garlic, crushed
  3. 1/2 tsp crushed red pepper
  4. 2 tsp Italian seasoning
  5. Black pepper to taste
  6. 3/4 cup white wine
  7. 1 cup chicken broth
  8. 1/4 cup white sauce (above)
Remaining Ingredients
  1. Angel hair pasta
  2. Bell peppers, thinly sliced
  3. Red onion, thinly sliced
  4. 2-4 chicken breasts, cut into thin slices
  5. Flour, salt and pepper
  6. Olive oil
For scampi sauce
  1. Heat butter over low heat in a medium sauce pan. Add garlic, Italian seasoning, crushed red pepper, and black pepper. Cook for 2 minutes on low heat. Add wine and chicken broth; stir to combine. Simmer for 30-40 minutes.
For white sauce
  1. Heat butter in a small sauce pan, add flour and cook for 2 minutes on medium heat, stirring constantly. Slowly add 3/4 cup milk (hot so it won’t get lumpy) Set aside. (Heat back up before adding to the scampi sauce later)
  2. Cook pasta according to package directions. Drain and put into a large pan or bowl.
  3. Season flour with salt and pepper. Dip the chicken in the flour mixture to coat and saute in olive oil over med/high heat until golden brown. Remove chicken from pan. Add peppers and onions back into the same pan and cook until soft (add more olive oil if needed) Add the chicken for another minute or two to heat through.
  4. Add 1/4 cup white sauce to scampi sauce and cook until slightly thickened. Add the scampi/white sauce mixture to the drained pasta, then add the chicken & veggie mixture. Mix well and sprinkle with parmesan cheese before serving.


  1. Dave (Scrumpy Daddy)

    August 31, 2011 11:22 am

    Sounds phenomenal! I LOVE garlic! I can totally see how this would need multiple cutting boards, bowls, pans, steam & butter fat flying everywhere…I’ll need to hire someone to come clean the kitchen when I’m done making it, but, oh, it sounds so good!

    Thank you!

    • Jen

      August 31, 2011 11:26 am

      oh it is definitely messy! I’m a messy cook to begin with (I get… kinda into all the chopping and stirring LOL) but this one makes a big mess. Totally worth it. The splatter screen is my friend :)

  2. Christine

    October 21, 2011 5:03 am

    Can’t wait to try this, sounds yummy! By the way, your chicken enchiladas are to die for, loved those and I’m sure I’ll love this one too.

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