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OLIVE GARDEN CHICKEN SCAMPI

This copycat Olive Garden Chicken Scampi features tender breaded chicken, sautéed bell peppers, and a rich, creamy garlic white wine sauce.

INGREDIENTS

  • 1 tbsp olive oil
  • 1 lb chicken tenders
  • 1 cup flour
  • 1 tbsp Italian seasoning
  • Salt & pepper, to taste
  • 1/2 lb angel hair pasta
  • 1 red, yellow, and green bell pepper, sliced
  • 1 red onion, sliced
  • 1 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Fresh parsley, for garnish

INSTRUCTIONS

  • In a large bowl, mix the flour and Italian seasoning. Dredge the chicken tenders in the mixture, then season with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
  • In the same skillet (without cleaning it), add the sliced bell peppers and red onion. Season with salt and pepper, then sauté for 4-5 minutes until tender-crisp. Remove from heat and set aside.
  • Meanwhile, cook the pasta in a pot of boiling water according to package instructions. Drain and set aside.
  • Melt butter in the skillet, then sauté the minced garlic for 30 seconds until fragrant. Stir in the chicken broth, white wine, and heavy cream, bringing the mixture to a gentle boil.
  • Add the parmesan cheese and whisk until fully combined and smooth.
  • Return the cooked pasta and sautéed vegetables to the skillet, tossing gently to coat in the creamy sauce.
  • Serve the chicken tenders over the pasta, garnishing with fresh parsley and extra parmesan if desired. Enjoy!

VIDEO

COPYCAT OLIVE GARDEN CHICKEN SCAMPI 

Copycat Olive Garden Chicken Scampi – A delicious and easy pasta dish that perfectly captures the flavors of Olive Garden’s classic favorite.

INGREDIENTS

  • 6 thin-cut chicken breasts
  • 1 cup flour
  • Seasoned salt, Creole seasoning, or salt and pepper (to taste)
  • 2 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup shredded Parmesan cheese
  • 12 oz angel hair pasta

INSTRUCTIONS

  • Cook the pasta until al dente, then set aside.
  • Slice chicken breasts into thirds (like tenders) and season to taste.
  • In a shallow dish, mix the flour with 1 teaspoon of seasoned salt. Dredge the chicken in the flour mixture.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (cast iron recommended).
  • Add the chicken and cook for 4 minutes on one side, then flip and cook for another 3-4 minutes. Remove from the skillet and set aside.
  • Add the remaining tablespoon of oil to the skillet, then add the bell peppers and onions. Season with salt and pepper and sauté for about 5 minutes.
  • Stir in the garlic and cook for another couple of minutes.
  • Pour in the heavy cream, milk, and Parmesan, stirring to combine. Bring to a gentle simmer.
  • Return the chicken to the skillet and let it simmer for 5 minutes—be careful not to overcook the vegetables.
  • Toss in the pasta, mixing well to coat. Adjust seasoning if needed and serve immediately.

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