Description

This Olive Garden Chicken Scampi copycat recipe is a meal you’ll want to come back to again and again. With its rich, creamy sauce, colorful vegetables, and savory chicken, it’s a true feast for the senses.

Ingredients

Scale

2 tbsp olive oil (or your preferred cooking oil)
2 lbs chicken tenders (or thinly sliced chicken breast/thighs)
1 cup flour
2 tbsp Italian seasoning
1 tbsp salt
1 tsp black pepper
1 lb angel hair pasta (cooked al dente)
1 tbsp olive oil
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
1 red onion (thinly sliced)
3 tbsp butter
5 cloves garlic (minced)
1 ½ cup chicken broth
½ cup dry white wine (or substitute with chicken broth)
⅔ cup heavy cream
1 tsp Italian seasoning
Salt to taste
Parmesan cheese (grated)
Fresh basil (finely chopped)
Fresh parsley (finely chopped)

Instructions

To start, grab a large shallow dish and combine the flour, salt, pepper, and Italian seasoning in it. This mixture will create a delightful crust for your chicken, adding an extra layer of flavor. Take your chicken tenders and coat them in the flour mixture, shaking off any excess to prevent clumping during cooking. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, carefully place the coated chicken in the skillet. Cook each side for about 2-3 minutes or until they are golden brown and thoroughly cooked. Once done, remove the chicken from the skillet and transfer it to a plate, covering it with foil to keep warm while you prepare the rest of the dish.
While you’re cooking the chicken, bring a large pot of salted water to a boil. Add the angel hair pasta and cook it according to the package instructions until it’s al dente — typically just a few minutes. Be careful not to overcook the pasta, as it will finish cooking in the sauce later. Be sure to reserve one cup of the pasta water before draining it, as this liquid can be used to adjust the consistency of the sauce if needed. After reserving the water, drain the pasta and set it aside.
Prepare to infuse your scampi with vibrant flavors by sautéing the vegetables next. Wipe your skillet clean with a paper towel to remove any leftover bits from the chicken. Heat another tablespoon of olive oil in the same skillet over medium heat, then add the sliced red, yellow, and green bell peppers along with the red onion. Sauté these colorful veggies for about 3-4 minutes or until they soften. This step is crucial, as it builds the dish’s flavor profile while enhancing the overall look of your pasta.
With the vegetables softened, it’s time to create a rich, creamy sauce. Add the butter to the skillet and let it melt before adding the minced garlic. Cook the garlic for 1-2 minutes until fragrant but not browned, as this can lead to a bitter taste. Next, pour in the white wine (or chicken broth, if you prefer) while scraping any browned bits from the bottom of the pan. This step is vital for incorporating the flavors left behind by the chicken. After that, add the chicken broth and let it cook over medium heat for about 2 minutes. Finally, stir in the heavy cream, Italian seasoning, and a pinch of salt, mixing everything until smooth.
Now it’s time for the grand finale! Lower the heat and add the cooked pasta to the sauce, tossing it well to ensure every strand is evenly coated in that luscious creaminess. If the sauce appears too thick, feel free to add a splash of the reserved pasta water to loosen it up. Now, gently place the cooked chicken on top of the pasta, allowing it to warm through in the dreamy sauce. Once everything is combined and heated, it’s ready to serve!

Notes

For the best flavor, use fresh ingredients like minced garlic and fresh herbs. If you prefer a lighter option, consider using half and half instead of heavy cream. For a gluten-free option, replace the pasta with gluten-free noodles or even spiralized vegetables like zucchini.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner

Nutrition

Calories: Varies per serving depending on portion size and specific ingredients.
Sodium: Approximately 800 mg
Protein: Approximately 40 g