Chicken Scampi Alfredo

This recipe isn’t quite scampi and isn’t quite Alfredo so I wasn’t sure quite what to call it. Sorry if calling it “Scampi-Alfredo” seems like a cop-out but it works for me and adequately describes the dish. I had a craving for something creamy and garlicky and something which involved pasta, so this is what I came up with and it is a KEEPER! This is creamy and has a complex flavor that keeps you taking bite after bite. As if that isn’t enough, there is thinly sliced onion running through the dish, almost behaving like part of the pasta, which I LOVE both for texture and flavor. The chicken is coated in a light, seasoned flour which is applied only with milk, no egg, which keeps it thin and doesn’t overpower the chicken. It is so yummy. I may cook chicken like this just to put on sandwiches, etc.  I had come upon an amazing sale on chicken breasts which was just too good to pass up so bought an absurd amount of it so I might do just that. It is quite good, just don’t overcook it or it will dry out.


I’m thinking this would also be delicious with shrimp but you may want to cut back on the onion a bit as it could overpower the delicate nature of them. I may try it anyhow thought. Actually, the pasta would be good all on it’s own even without the chicken. Some mushrooms would make an excellent addition, in that case.

Shout out to my brother, Andrew after making that last point! Besides the fact that he is something of an Alfredo-junkie, his girlfriend is vegetarian so this would be an easy dish to serve with and without the meat! Just cook the chicken in a separate pan so you don’t “contaminate” the vegetarian part!

We were licking the bowls after this meal so I’m sure this will become a regular dinner item. Plus, it used ingredients I had on hand. Nothing fancy required! You could use chicken tenders instead of chicken breasts, that would actually save you the step of cutting them up but I actually prefer the breasts because that don’t have that annoying tendon running through them which can be mighty tough when cooked if not removed.


Chicken Scampi Alfredo

(Original Therapy Bread recipe)


  • 1 pound of boneless, skinless chicken breast, cut into 1 inch strips (or tenders)
  • 1 cup unbleached, all-purpose flour
  • ½ tbsp. kosher or sea salt + more for seasoning
  • 1 tsp. ground black pepper + more for seasoning
  • 1 tsp. + 1 tsp. Italian Seasoning, divided
  • 1 cup milk or half and half
  • 4 tbsp. extra virgin olive oil, more as needed
  • 1 medium-large yellow onion, peeled and thinly sliced (more or less to taste)
  • 3 medium-large cloves garlic, peeled and thinly sliced (more or less to taste)
  • ¾ cup dry white wine
  • 1 cube of chicken bouillon
  • 4 tbsp. unsalted butter
  • ½ cup heavy cream
  • ½ cup fresh grated parmesan cheese
  • 1 lb. of angel hair or spaghetti, cooked to just before al dente (will finish cooking in sauce), reserve ½ cup starchy cooking water



  • Mix the flour, salt, pepper and 1 tsp. Italian seasoning in a shallow dish
  • Pour the milk into a second shallow dish
  • Prepare a drying rack over a sheet pan
  • Cut your chicken breast into “tenders”- approx. 1” pieces. If you chicken breast is on the thick side, butterfly it open before cutting tenders so that they are 1” or less in thickness
  • Dredge the chicken through the seasoned flour, then dip in the milk, then dredge through the flour again
  • Place coated tenders on the drying rack and allow to set for at least 15 minutes before cooking



  • Meanwhile, prepare your onions and garlic and get your pasta cooking
  • Heat 2 tbsp. oil in a large sauté pan over medium heat
  • Sautee the chicken in batches in the oil, cooking about 4-5 minutes per side, until golden brown and cooked through. Take care not to overcook your chicken or it will dry out. Add oil as needed between batches of chicken



  • Remove chicken to a large plate and cover with foil to keep warm (or place in a 250 degree F oven while you finish the rest of the dish)



  • Sauté the onions in the oil for about 2 minutes and then add the garlic, stirring frequently to prevent burning, adding more oil if necessary. Sprinkle with salt and pepper. Cook until the onions are just translucent and the garlic is fragrant, about 2 more minutes



  • Pour in the wine to deglaze the pan, scraping the bottom of the pan with a large spoon to get up any brown bits
  • Add the last tsp. of Italian seasoning and the bouillon cube
  • Allow the wine to reduce by about half so that the alcohol is cooked out, stirring frequently to prevent any burning and to break up the bouillon
  • Add the butter and stir to melt into the sauce



  • Taste for seasoning and add salt and pepper to taste
  • Reduce heat to low and stir in the heavy cream
  • If the sauce seems thin, add the reserved pasta water as needed (it will add volume and also help thicken the sauce)



  • Add the cooked pasta to the pan and mix thoroughly. When pasta is al dente, remove from heat and stir in the grated parmesan, reserving a bit to sprinkle on each bowl when served



  • Serve pasta in large bowls with strips of chicken over the top and garnished with the remaining cheese



7 responses to “Chicken Scampi Alfredo

  1. Pingback: Monetary Chicken with Quick Creole Pan Sauce | therapy bread·

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s