Olive Garden Chicken Scampi

Copycat Olive Garden chicken scampi combines tender chicken, fresh vegetables, and pasta in a rich garlic Parmesan sauce. Make this easy pasta dinner at home anytime.

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Olive Garden's chicken scampi combines tender chicken, fresh vegetables, and pasta in a creamy, garlicky sauce. You can make this easy pasta dinner right at home in under an hour.

The fresh bell peppers and rich Parmesan sauce taste just like the restaurant version. Serve it for family dinners or special occasions and watch everyone go back for seconds.

Here’s a little secret: the steps are easy enough to tackle on a busy weeknight, but fancy enough to impress a dinner guest. Just sauté, simmer, toss, and garnish.

This Olive Garden chicken scampi pasta recipe only takes about forty-five minutes, and bonus: you get a restaurant-quality pasta dinner.

Ready in under an hour and way cozier than waiting in restaurant lines, this is one dinner that’s destined to become a fast favorite in your home.

What you'll need to make Olive Garden chicken scampi:

• ½ pound thin spaghetti noodles
• ⅔ cup all-purpose flour 
• 2 teaspoons salt, divided
• ¾ teaspoon Italian seasoning blend
• ½ teaspoon black pepper
• 1-1½ pounds boneless skinless chicken breasts, cut into 1½-inch wide x 4-inch long strips
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small red pepper, cut into thin strips
• 1 small yellow pepper, cut into thin strips
• 1 small green bell pepper, cut into strips
• ½ medium red onion, cut into strips
• 1½ tablespoons grated fresh garlic
• ¼ cup dry white wine
• ¼ cup fresh squeezed lemon juice
• 2 cups low-sodium chicken broth
• ¾ cup heavy cream
• 2 tablespoons fresh parsley, chopped, divided

• Chicken: Use a package of chicken tenderloins to save yourself some time. You can also use four thin chicken breast cutlets.
• Pasta: Use any thin, long pasta. Check the package for cooking times.
• Add Spice: Sprinkle in red pepper flakes to give your chicken scampi a bit of a spicy bite.

Complete instructions for making our chicken scampi recipe are at the bottom of this post.

We've included plenty of helpful tips for perfecting this creamy pasta dish. It takes a bit of time to chop the veggies, but trust us, it is worth it!

Here are the main steps:

• COOK THE PASTA: In a large pot of boiling water, cook your thin spaghetti noodles for 9 to 10 minutes until al dente or according to package directions. Drain and set aside.

• SEASONING THE CHICKEN: In a shallow dish (a pie pan works great), add the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to combine.
  
  Remove 2 tablespoons of the seasoned flour and set it aside in a small bowl. Coat each of the chicken strips in the seasoned flour mixture and place it onto a plate.

• COOK THE CHICKEN: On medium-high heat, add olive oil and unsalted butter to a large skillet. Allow the oil and butter to heat up to approximately 350°F before adding the chicken strips to lightly pan-fry.
  
  A quick way to test the temperature of your oil is to sprinkle a small amount of flour into it. If it starts to sizzle, then your oil should be hot enough. 
  
  Place half the amount of your coated chicken strips into the skillet of hot oil to lightly pan-fry for 3 to 4 minutes on each side or until lightly golden and fully cooked. You should have no pink remaining, and the internal temperature of the chicken should be 165°F.

 Remove the cooked chicken strips and place them onto a plate to rest. Repeat with the second half of the coated chicken strips.  

Once all the chicken has been lightly pan-fried and removed to a plate, add the sliced red peppers, yellow peppers, green bell peppers, red onions, and grated fresh garlic to the hot skillet.

• SAUTÉ THE VEGGIES: Cook the vegetables for 4 to 5 minutes or until you get a light sear on the vegetables and they are tender.

Remove the cooked peppers and onions from the skillet and place them on a plate.

• MAKE THE SCAMPI SAUCE: Turn the heat of the skillet down to medium-low heat and add the 2 tablespoons of the reserved seasoned flour. Whisk the flour into the butter and oil remaining in the skillet until all the flour is absorbed.

Add the white wine and lemon juice to the skillet and whisk until you have no lumps of flour remaining. Add the low-sodium chicken broth to the skillet and bring the liquids to a low boil to allow the sauce to thicken.

Pour in the heavy cream and 1 tablespoon of fresh chopped parsley. Allow the sauce to simmer for 2 to 3 minutes.

• PUT IT ALL TOGETHER: Add the reserved cooked pasta to the sauce and toss to completely coat all the thin spaghetti noodles with the sauce.

Top the sauce-coated pasta with the cooked peppers, onions, and chicken strips.

 Garnish with the remaining tablespoon of fresh chopped parsley.

Creamy garlic sauce and tender pasta make this one a crowd favorite for every occasion.

🏠 Family Dinners: Serve this pasta for a cozy family meal during any season. Pair it with roasted asparagus and chocolate chip cheesecake bars for a complete meal.

🎉 Special Celebrations: This dish feels fancy enough for birthdays, anniversaries, or holiday gatherings. Serve with stuffed mushrooms and tiramisu cake for a restaurant-style dinner at home.

☀️ Spring or Summer Parties: Enjoy this light yet satisfying recipe at outdoor gatherings. Pair it with bruschetta and lemon bars for a fresh seasonal menu.

❤️ Easy steps for a restaurant-style dinner at home. Pretty peppers, fresh parsley, and cozy garlic sauce make it shine.

❤️ Works for weeknights or celebrations. Everyone loves the creamy sauce and tender chicken.

❤️ Comfort and flavor in every bite. A recipe you’ll crave again and again.

What is chicken scampi?
Chicken scampi, similar to shrimp scampi, is a dish classically made with garlic, butter, and white wine. This chicken scampi has heavy cream and parmesan cheese added to the sauce to create a rich, creamy main dish.

How do I know when my pasta is al dente?
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

Do I have to use bell peppers?
Bell peppers add sweetness and color, but you can swap them for zucchini, asparagus, or mushrooms if you prefer.

Can I make chicken scampi ahead of time?
It’s best fresh, but you can prep the chicken and veggies in advance. Cook the pasta and sauce just before serving.

IN THE FRIDGE: You can store leftovers in the refrigerator for up to two days and enjoy them for a quick lunch or dinner. 

IN THE FREEZER: We don't recommend freezing this recipe for chicken scampi, as the creamy sauce will separate when it is thawed.

REHEATING: Reheat gently in a skillet over medium-low heat until warmed through. Use thirty second increments to heat in the microwave, stirring between each to keep the sauce creamy.

Chicken Scampi

Copycat Olive Garden chicken scampi combines tender chicken, fresh vegetables, and pasta in a rich garlic Parmesan sauce. Make this easy pasta dinner at home anytime.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Chicken, Chicken Dinner Ideas, Main Course, Pasta

Cuisine American, Italian

Servings 4

Calories 874 kcal

Ingredients

  

1x2x3x

• ½ pound thin spaghetti noodles
• ⅔ cup all-purpose flour
• 2 teaspoons salt (divided)
• ¾ teaspoon Italian seasoning blend
• ½ teaspoon black pepper
• 1 to 1½ pounds boneless skinless chicken breasts (cut into 1½-inch wide x 4-inch long strips)
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small red pepper (cut into thin strips)
• 1 small yellow pepper (cut into thin strips)
• 1 small green bell pepper (cut into strips)
• ½ medium red onion (cut into strips)
• 1½ tablespoons grated fresh garlic
• ¼ cup dry white wine
• ¼ cup fresh squeezed lemon juice
• 2 cups low-sodium chicken broth
• ¾ cup heavy cream
• 2 tablespoons fresh parsley chopped (divided)

DIRECTIONS

 

• In a large pot of boiling water, cook your thin spaghetti noodles for 9 to 10 minutes or according to package directions. Drain and set aside.
• In a shallow dish (a pie pan works great), add the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to combine. Remove 2 tablespoons of the seasoned flour and set it aside in a small bowl.
• Coat each of the boneless skinless chicken strips in the seasoned flour and place it onto a plate.
• In a large skillet on medium-high heat, add the olive oil and unsalted butter. Allow the oil and butter to heat up to approximately 350°F before adding the chicken strips to lightly pan-fry. A quick way to test the temperature of your oil is to sprinkle a little pinch of flour into the oil. If it starts to sizzle, then your oil should be hot enough.
• Place half the amount of your coated chicken strips into the skillet of hot oil to lightly pan-fry for 3 to 4 minutes on each side or until lightly golden and fully cooked. You should have no pink remaining, and the internal temperature of the chicken should be 165°F.
• Remove the chicken strips and place them onto a plate to rest. Repeat with the second half of the coated chicken strips.
• Once all the chicken has been lightly pan-fried and removed to a plate, add the sliced red peppers, yellow peppers, green peppers, red onion, and grated fresh garlic to the hot skillet. Cook the vegetables for 4-5 minutes or until you get a light sear on the vegetables and they are tender.
• Remove the cooked peppers and onions from the skillet and place them on a plate.
• Turn the heat to the skillet down to medium-low and add the 2 tablespoons of the reserved seasoned flour. Whisk the flour into the butter and oil that is remaining in the skillet until all the flour is absorbed.
• Add the white wine and lemon juice to the skillet and whisk until you have no lumps of flour remaining. Add the low-sodium chicken broth to the skillet and bring the liquids to a low boil to allow the sauce to thicken.
• Add the heavy cream and 1 tablespoon of fresh chopped parsley. Allow the sauce to simmer for 2 to 3 minutes.
• To the sauce, add the reserved cooked and drained pasta and toss to completely coat all the thin spaghetti noodles with the sauce.
• Top the sauce-coated pasta with the cooked peppers, onions, and chicken strips.
• Garnish with the remaining tablespoon of fresh chopped parsley.

Notes

• Because this Olive Garden chicken scampi has a few steps, I like to prep my vegetables ahead of time and store them in a zip-top bag in the fridge until I am ready to cook the meal. I will even pre-measure my liquids and store them in labeled lidded containers, as well as pre-mix my seasoned flour to make this a quick weeknight one-skillet dinner.
• You can drizzle a little (1½ tablespoons) olive oil over the drained pasta to prevent the pasta from sticking if your pasta is done before you are ready to add it to the sauce.
• If your boneless skinless chicken breasts are really thick, then you can butterfly them in half to make the pieces thinner before slicing them into strips.
• If your oil has gotten too dark from frying the chicken, you can remove the dark oil from the skillet and add a fresh tablespoon of olive oil and a tablespoon of butter to the skillet before adding the reserved seasoned flour to make the roux (cooked flour in butter) to thicken the sauce. You will need the oil and butter as the butter adds flavor, and the olive oil keeps the butter from burning on the bottom of the pan.
• This Olive Garden chicken scampi pasta dish should be served immediately. As the dish cools, the pasta will absorb the sauce. You can reserve ¼ cup of your scampi sauce from the pan to drizzle onto the top of the chicken before serving.

Nutrition

Calories: 874kcal | Carbohydrates: 70g | Protein: 51g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 174mg | Sodium: 1418mg | Potassium: 1180mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2161IU | Vitamin C: 129mg | Calcium: 89mg | Iron: 4mg

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