Start by bringing a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water for later use. Drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for about 2 minutes, until it becomes translucent. Then, add the bell peppers and continue to cook for an additional 3-4 minutes until they are tender but still have a slight crunch. Stir in the minced garlic and cook for another minute until fragrant.
While the vegetables are cooking, prepare your chicken cutlets according to your chosen recipe. Once cooked, remove the cutlets from the skillet and set them aside on a plate. You can slice them into strips for easier serving later.
In the same skillet with the sautéed vegetables, melt the unsalted butter over medium heat. Pour in the low-sodium chicken broth and bring it to a simmer. Let it cook for about 2-3 minutes to reduce slightly. Next, add the heavy cream and stir well. Allow the mixture to simmer for another 3-4 minutes until it thickens.
Once the sauce has thickened, stir in the freshly grated Parmesan cheese until it melts into the sauce. Squeeze in the juice of half the lemon and add a pinch of red pepper flakes if desired. Mix well and taste for seasoning, adjusting with salt and pepper as necessary.
Add the cooked chicken cutlets back into the skillet, along with the drained pasta. Toss everything together gently to ensure the pasta and chicken are well coated with the creamy sauce. If needed, add some reserved pasta water to loosen the sauce to your desired consistency.
Plate the Chicken Scampi and garnish with a sprinkle of chopped fresh parsley and additional grated Parmesan, along with lemon wedges on the side for an extra burst of flavor. Enjoy your delicious creation!
