This dish has been my go-to for busy weeknights and last-minute dinners with friends. I discovered this combination while digging through the fridge after a long day and wanting something bright, fast, and satisfying. The result is a 30-minute meal where the tender chicken pieces soak up a garlicky, lemon-butter sauce and mingle with colorful peppers and al dente pasta. The contrast of silky butter, bright lemon, and a hint of white wine makes the flavors feel indulgent without being heavy. Every time I serve it, the kitchen fills with the fragrance of garlic and citrus and people gravitate to the stove, asking for a taste while I plate. I first made this for a small dinner party and found that it hits every note: the chicken is juicy, the vegetables retain a gentle bite, and the sauce clings to the pasta so you get a perfect forkful every time. It’s become a family favorite for those nights when you want something that feels special but doesn't require hours of prep. Picky eaters like the simple flavors, while anyone who enjoys fresh Italian-inspired food appreciates the balance of richness and acidity. The textures—the slight crisp on the chicken, the soft peppers, and the springy pasta—make each bite interesting and comforting.

Ingredients

• Chicken Tenderloins: Use 1 1/2 pounds of tenderloins for quick, uniform cooking. Tenderloins are naturally tender and cook fast; if using breasts, slice them thin for even timing. I often buy local brand packages or Tyson tenderloins for consistency.
• Seasonings and Coating: 1 teaspoon salt, 2 teaspoons Italian seasoning, and 3 tablespoons all-purpose flour give the chicken a light seasoned crust that helps the sauce cling. Use your favorite Italian blend or a store brand like McCormick that balances oregano, basil, and thyme.
• Fat and Aromatics: 1 tablespoon olive oil plus 4 tablespoons (1/4 cup) butter create a rich base; use unsalted butter if you want tighter salt control. Fresh garlic 3 to 4 cloves, minced, gives the primary savory flavor—avoid jarred garlic for best aroma.
• Pasta: 8 ounces thin spaghetti or your preferred pasta; thin spaghetti cooks quickly and soaks up sauce. Barilla or De Cecco are reliable brands for consistent bite.
• Vegetables: Half each of red, yellow, orange, and green bell peppers plus 1/2 medium red onion thinly sliced add color, sweetness, and texture. Choose firm peppers without bruises and a crisp onion for the best mouthfeel.
• Liquids and Seasoning: 1 cup chicken stock, 1/2 cup dry white wine (or substitute with more stock), 2 tablespoons fresh lemon juice, 1 1/2 teaspoons Italian seasoning for the scampi, 1/2 teaspoon salt and 1/8 teaspoon black pepper to finish. Fresh parsley for garnish brightens the plate.

Instructions

Season and Coat the Chicken: Pat the tenderloins dry and season both sides with 1 teaspoon salt, a pinch of black pepper, and 2 teaspoons Italian seasoning. Spread 3 tablespoons of flour on a plate and lightly dredge each piece, shaking off excess to leave a paper-thin coating that helps create a delicate crust when seared. Boil the Pasta: Bring a large pot of salted water to a rolling boil while you prep. Add 8 ounces of thin spaghetti and cook for 5 minutes, which is about one minute less than the package directions for al dente. Drain and rinse briefly with cold water to stop cooking and set aside; for fresh pasta reduce cooking to 1 minute or cook directly in the sauce as noted in the substitutions. Sear the Chicken: Heat a large skillet over medium with 1 tablespoon olive oil. Add the coated tenderloins and cook 3 to 4 minutes per side until an instant-read thermometer registers 165°F (74°C) or the juices run clear. Avoid overcrowding; work in batches if needed. Remove chicken and tent loosely to keep warm. Build the Sauce: Add 4 tablespoons butter to the same skillet over medium heat to deglaze and collect browned bits. Add minced garlic and the sliced red onion and cook 1 to 2 minutes until fragrant. Toss in the sliced peppers and sauté another 1 to 2 minutes to soften slightly while keeping some texture. Add Liquids and Simmer: Pour in 1/2 cup white wine, 2 tablespoons lemon juice, and 1 cup chicken stock, then stir in 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle boil, then reduce heat and simmer 8 to 10 minutes to concentrate flavor, cook off alcohol, and soften the peppers to tender-crisp. Finish and Combine: Add the drained pasta to the sauce and toss to coat, then return the chicken to the pan and warm everything together for about one minute. Taste and adjust seasoning. Plate portions, garnish with chopped fresh parsley, and drizzle remaining sauce over each serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, portion into meal-size containers and freeze for up to 3 months. Thaw overnight in the fridge for best texture. When reheating, warm gently in a skillet over medium-low with a splash of chicken stock or water to loosen the sauce and prevent the pasta from drying out. Avoid microwaving at high heat, which can make the chicken tough and the pasta gummy. For the best results, reheat just until warmed through.

Ingredient Substitutions

If you want to make seafood scampi, swap chicken for peeled and deveined shrimp; cook shrimp 2 minutes per side until pink. For a gluten-free meal, use gluten-free flour for dredging and gluten-free pasta—note that fresh gluten-free pasta may require different timing. Omit the white wine and replace with additional chicken stock plus a splash of white wine vinegar or extra lemon for acidity. To reduce fat, use 2 tablespoons butter and a little extra olive oil; the sauce will be lighter but still flavorful. Fresh herbs like basil can replace parsley for a different aromatic profile.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to echo the citrus notes, or pair with roasted asparagus for a springtime meal. Crusty bread or garlic knots are perfect for mopping up the buttery sauce. For a lighter plate, serve over steamed zucchini ribbons or cauliflower rice and double the peppers to keep it veggie-forward. Garnish with extra parsley and thin lemon slices for a fresh finish that photographs beautifully if you’re sharing the meal online or with guests.

Cultural Background

Scampi in Italian-American cuisine often refers to a preparation with garlic, butter, lemon, and white wine. Traditional Italian scampi uses langoustines, but the method translates beautifully to different proteins like shrimp or chicken. The dish exemplifies a Mediterranean balance of olive oil, fresh aromatics, and bright citrus. Over time, regional variations have emphasized local seafood or vegetables, and the version here borrows that coastal brightness while leaning on pantry staples to make it accessible to home cooks everywhere.

Seasonal Adaptations

In spring, add fresh peas and asparagus tips along with the peppers for a garden-fresh feel. In summer, you can double down on fresh tomatoes and basil and skip the wine for a fruitier sauce. For fall and winter, swap in roasted winter squash or kale, and use a splash of sherry if you want a deeper, warming note. Small changes to vegetables and herbs let you adapt this template to whatever is best at the market without losing the core bright, buttery character.

Meal Prep Tips

For meal prep, cook the chicken and sauce and store them separately from the pasta. Portion pasta into containers and keep sauce and chicken in another; combine and reheat in a skillet with a splash of stock when ready to eat. This prevents the pasta from absorbing too much sauce and becoming mushy. Use shallow containers to speed cooling before refrigeration and label with dates. The dish reheats well and makes satisfying weekday lunches or dinners for a family of six.

Bring this to your table when you want something quick, bright, and memorable. It’s the kind of meal that looks like you spent hours without actually taking much time—perfect for sharing and easy to make your own.