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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Coat Chicken: Dredge each chicken strip in the seasoned flour until well coated. Place the coated strips on a plate.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish Sauce: Stir in heavy cream and 1 tablespoon chopped parsley. Simmer for 2 to 3 minutes to meld flavors and thicken slightly.
- Toss Pasta in Sauce: Add the cooked spaghetti noodles to the skillet and toss thoroughly to coat noodles in the creamy sauce.
- Combine and Serve: Plate the sauce-coated pasta and top with the cooked chicken strips and sautéed peppers and onions.
- 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
