Copycat Olive Garden Chicken Scampi Recipe

Introduction

Enjoy a delicious homemade version of Olive Garden’s famous Chicken Scampi. This creamy, flavorful dish features tender chicken, colorful peppers, and thin spaghetti noodles tossed in a lemony garlic sauce that’s sure to please the whole family.

Ingredients

• 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)

Instructions

1. Step 1: In a large pot of boiling water, cook the thin spaghetti noodles for 9 to 10 minutes or according to package directions. Drain and set aside.
2. Step 2: In a shallow dish, combine the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to mix well. Remove 2 tablespoons of this seasoned flour and set it aside in a small bowl.
3. Step 3: Coat each chicken strip evenly in the seasoned flour mixture and place them onto a plate.
4. Step 4: Heat olive oil and unsalted butter in a large skillet over medium-high heat until hot (about 350°F). To test, sprinkle a pinch of flour; it should sizzle immediately.
5. Step 5: Add half of the coated chicken strips to the skillet and pan-fry for 3 to 4 minutes on each side until lightly golden and fully cooked (no pink inside, internal temperature 165°F).
6. Step 6: Remove cooked chicken to a plate and repeat with the remaining chicken strips.
7. Step 7: Add the sliced red, yellow, green peppers, red onion, and grated garlic to the hot skillet. Cook for 4 to 5 minutes until vegetables are tender with a light sear.
8. Step 8: Remove cooked vegetables from the skillet and place them on a plate.
9. Step 9: Reduce heat to medium-low. Add the reserved 2 tablespoons of seasoned flour to the butter and oil in the skillet, whisking until the flour is fully absorbed.
10. Step 10: Pour in white wine and lemon juice while whisking to avoid lumps. Then add chicken broth and bring the mixture to a gentle boil to thicken the sauce.
11. Step 11: Stir in heavy cream and 1 tablespoon of fresh parsley. Let the sauce simmer for 2 to 3 minutes.
12. Step 12: Add the cooked spaghetti to the sauce and toss until all noodles are evenly coated.
13. Step 13: Top the pasta with the cooked peppers, onions, and chicken strips.
14. Step 14: Garnish with the remaining tablespoon of fresh parsley before serving.

Tips & Variations

• For extra flavor, marinate the chicken strips in lemon juice and Italian seasoning for 30 minutes before coating with flour.
• Swap the thin spaghetti for linguine or fettuccine if you prefer a wider noodle.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.
• Use vegetable broth instead of chicken broth for a lighter vegetarian option, and substitute chicken with sautéed mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before coating and cooking to ensure even cooking and proper browning.

What can I substitute for dry white wine?

You can use an equal amount of chicken broth or a splash of white grape juice mixed with a little vinegar as a non-alcoholic substitute.

Copycat Olive Garden Chicken Scampi Recipe

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★★★★★

4.6 from 142 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Copycat Olive Garden Chicken Scampi recipe recreates the beloved Italian-American classic with tender pan-fried chicken strips, vibrant sautéed bell peppers and onions, all tossed in a creamy garlic-lemon sauce and served over perfectly cooked thin spaghetti noodles. It’s a delicious, restaurant-style meal you can make right at home.

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Ingredients

Scale 1x2x3x

For the Pasta

• ½ pound thin spaghetti noodles

For the Chicken Coating

• ⅔ cup all-purpose flour
• 2 teaspoons salt, divided
• ¾ teaspoon Italian seasoning blend
• ½ teaspoon black pepper

For the Chicken and Vegetables

• 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

For the Sauce

• 2 tablespoons reserved seasoned flour (from the coating mixture)
• 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)

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Instructions

1. Cook Pasta: In a large pot of boiling water, cook the thin spaghetti noodles for 9 to 10 minutes or according to package directions. Drain and set aside.
2. Prepare Seasoned Flour: In a shallow dish, combine all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to mix well. Remove 2 tablespoons of this seasoned flour and set aside for later use in the sauce.
3. Coat Chicken: Dredge each chicken strip in the seasoned flour until well coated. Place the coated strips on a plate.
4. Heat Oil and Butter: In a large skillet over medium-high heat, add olive oil and unsalted butter. Heat until mixture reaches approximately 350°F; test by sprinkling a pinch of flour—if it sizzles, the oil is ready.
5. Pan-Fry Chicken: Add half of the coated chicken strips to the hot oil and pan-fry for 3 to 4 minutes on each side until golden brown and fully cooked (internal temp 165°F, no pink inside). Remove and rest on a plate. Repeat with the remaining chicken.
6. Sauté Vegetables: In the same skillet, add sliced red, yellow, and green peppers, red onion, and grated garlic. Cook for 4-5 minutes until vegetables are tender and lightly seared. Remove and set aside.
7. Create Sauce Roux: Reduce heat to medium-low. Add reserved 2 tablespoons of seasoned flour to the butter and oil remaining in skillet. Whisk continuously until flour is absorbed and mixture is smooth.
8. Add Liquids: Slowly whisk in white wine and lemon juice until no lumps remain. Then add low-sodium chicken broth and bring to a low boil to thicken the sauce.
9. Finish Sauce: Stir in heavy cream and 1 tablespoon chopped parsley. Simmer for 2 to 3 minutes to meld flavors and thicken slightly.
10. Toss Pasta in Sauce: Add the cooked spaghetti noodles to the skillet and toss thoroughly to coat noodles in the creamy sauce.
11. Combine and Serve: Plate the sauce-coated pasta and top with the cooked chicken strips and sautéed peppers and onions.
12. Garnish: Sprinkle the remaining tablespoon of fresh parsley over the dish for a fresh, vibrant finish.

Notes

• Be sure to maintain oil temperature around 350°F for optimal pan-frying results.
• Use fresh garlic for the best aromatic flavor; minced garlic can substitute if needed.
• Adjust seasoning in the sauce with extra salt or pepper to taste, if desired.
• White wine adds depth to the sauce but can be omitted or replaced with additional chicken broth if preferred.
• Serve immediately for best texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Chicken Scampi, Olive Garden Copycat, Creamy Chicken Pasta, Italian-American, One Pan Meal