Copycat Olive Garden Chicken Scampi Recipe

Indulge in the flavors of Olive Garden’s famous Chicken Scampi with this copycat recipe! This dish brings together tender sautéed chicken, bell peppers, red onions, and a creamy garlic sauce with a touch of white wine, all tossed with linguine for a truly delicious Italian-inspired meal. With its balance of rich, creamy sauce and fresh, vibrant veggies, Chicken Scampi is a crowd-pleaser that’s perfect for family dinners or special occasions.

Here’s a detailed, step-by-step guide for recreating this restaurant classic in the comfort of your home.

Step-by-Step Instructions

1. Preparing the Pasta

1. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente, usually about 10-12 minutes.
2. Drain and Set Aside: Drain the pasta, reserving about ½ cup of the pasta water. Set the pasta aside while you prepare the chicken and sauce.

2. Preparing the Chicken

1. Season the Chicken: Season the chicken strips with salt, pepper, and garlic powder.
2. Dredge in Flour: Place the flour in a shallow dish and dredge each chicken strip lightly, shaking off any excess.
3. Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chicken strips in batches (avoid overcrowding), cooking for about 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.

3. Sautéing the Vegetables

1. Add Butter and Garlic: In the same skillet, add 1 tablespoon of butter and the minced garlic. Sauté for about 30 seconds, until the garlic is fragrant.
2. Cook the Bell Peppers and Onion: Add the sliced bell peppers and onion to the skillet. Sauté for about 4-5 minutes, until the vegetables are tender but still slightly crisp. Season with a pinch of salt and pepper.

4. Making the Scampi Sauce

1. Melt Butter and Add Olive Oil: To start the sauce, melt the remaining 3 tablespoons of butter in the skillet along with 1 tablespoon of olive oil.
2. Add White Wine: Pour in the white wine and let it cook for about 1-2 minutes to allow the alcohol to evaporate. Scrape up any browned bits from the skillet, as they add flavor to the sauce.
3. Add Chicken Broth and Italian Seasoning: Pour in the chicken broth and add the Italian seasoning. Bring the sauce to a gentle simmer and let it cook for another 2-3 minutes.
4. Stir in Heavy Cream and Parmesan: Lower the heat and add the heavy cream, stirring to incorporate. Sprinkle in the Parmesan cheese, stirring until it melts and the sauce thickens slightly. Season with salt, pepper, and red pepper flakes (if using) to taste.

5. Combining Everything

1. Return the Chicken and Vegetables: Add the cooked chicken and sautéed vegetables back into the skillet, tossing to coat in the sauce.
2. Add the Linguine: Add the cooked linguine to the skillet, gently tossing everything together to ensure the pasta is well-coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serving Suggestions

Chicken Scampi pairs beautifully with warm garlic bread and a crisp green salad for a complete Italian-style meal. Here are a few ideas for side dishes:

1. Garlic Bread: The garlic and herbs complement the rich sauce, making it perfect for dipping.
2. Caesar Salad: A classic Caesar salad adds a refreshing balance to the creamy pasta.
3. Steamed Vegetables: Broccoli or asparagus pair well with the dish’s rich flavors.

Recipe Variations

Here are a few ideas to personalize this Chicken Scampi recipe:

1. Swap the Pasta: Try it with fettuccine, spaghetti, or penne for a different texture.
2. Add Shrimp: Turn this into a surf-and-turf by adding shrimp along with the chicken.
3. Spicy Version: Add extra red pepper flakes or a dash of cayenne for more heat.
4. Lighter Version: Use half-and-half instead of heavy cream, and reduce the butter slightly to lighten the dish.

Cooking Tips

1. Don’t Overcrowd the Pan: When cooking the chicken, avoid crowding the skillet, as it can prevent the chicken from browning properly.
2. Deglaze the Pan: Adding white wine to the pan will deglaze it, incorporating all the flavorful browned bits into the sauce.
3. Season in Stages: Taste and adjust the seasoning throughout the cooking process to ensure balanced flavors.

Storage and Reheating

Storage

• Refrigerator: Store any leftover Chicken Scampi in an airtight container in the fridge for up to 3 days.
• Freezing: Freezing is not recommended, as the cream sauce may separate when thawed.

Reheating

• Stovetop: Reheat the pasta in a skillet over medium-low heat, adding a splash of milk or cream to help the sauce re-emulsify.
• Microwave: Heat on low power in the microwave in 30-second intervals, stirring between each interval to avoid overcooking.

Conclusion

This Copycat Olive Garden Chicken Scampi Recipe brings all the flavors you love right to your table! With tender chicken, crisp veggies, and a rich garlic-cream sauce, this recipe is perfect for any occasion. Plus, it’s easy to customize and pairs well with a variety of sides, making it a versatile addition to your meal rotation.

Enjoy the vibrant flavors of this classic Italian-American dish with family or friends, and savor the taste of restaurant-quality cooking in the comfort of your own home!

Yield: 4

Copycat Olive Garden Chicken Scampi Recipe

Print

Indulge in the flavors of Olive Garden's famous Chicken Scampi with this copycat recipe! This dish brings together tender sautéed chicken, bell peppers, red onions, and a creamy garlic sauce with a touch of white wine, all tossed with linguine for a truly delicious Italian-inspired meal. With its balance of rich, creamy sauce and fresh, vibrant veggies, Chicken Scampi is a crowd-pleaser that's perfect for family dinners or special occasions.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• 1 lb boneless, skinless chicken tenderloins
• Salt and pepper, to taste
• ½ cup all-purpose flour (for dredging)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1 bell pepper (yellow, red, or green), thinly sliced
• 1 small red onion, thinly sliced
• 4 garlic cloves, minced
• ½ cup dry white wine (optional) or chicken broth
• 1 cup heavy cream
• 1 cup chicken broth
• ¾ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 8 oz angel hair pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:
   Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
   
2. Prepare the Chicken:
   Season the chicken tenderloins with salt and pepper. Dredge each piece lightly in flour, shaking off any excess.
   In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Once hot, add the chicken and cook for 3-4 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
   
3. Sauté the Vegetables:
   In the same skillet, add the remaining tablespoon of olive oil and another tablespoon of butter.
   Add the sliced bell peppers and red onion, and sauté for 3-4 minutes until they soften slightly. Add the minced garlic and cook for another minute until fragrant.
   
4. Make the Sauce:
   Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
   Stir in the heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Bring the mixture to a simmer, stirring frequently until the sauce thickens, about 3-4 minutes.
   
5. Combine and Serve:
   Return the cooked chicken to the skillet, coating it in the sauce. Add the cooked pasta to the skillet, tossing everything to coat well.
   Sprinkle with fresh parsley for garnish, and serve warm.

Notes

• Wine Substitute: If you prefer not to use wine, simply use additional chicken broth for deglazing.
• Add Veggies: You can add mushrooms or spinach for extra flavor and nutrition.