This Copycat Olive Garden Chicken Scampi brings restaurant-quality flavor right to your kitchen. Featuring tender, pan-seared chicken breast, colorful bell peppers, and onions tossed in a creamy, garlicky white wine sauce, this pasta dish is both comforting and elegant. Perfect for a weeknight dinner or special occasion, it’s easy to make and tastes just like the restaurant favorite!
Why You’ll Love This Recipe
- Creamy, garlicky, and full of bold Italian flavors
- Tender chicken with sautéed bell peppers and onions
- Quick and easy—ready in under 30 minutes
- Uses simple, pantry-friendly ingredients
- A restaurant-quality meal made at home for a fraction of the price
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
- Boneless, skinless chicken breasts, thinly sliced
- All-purpose flour (for dredging)
- Salt and black pepper to taste
- Garlic powder
- Olive oil or butter
For the pasta and sauce:
- Angel hair pasta (or thin spaghetti)
- Bell peppers (red, yellow, or green), thinly sliced
- Red onion, thinly sliced
- Garlic cloves, minced
- White wine (or chicken broth as a non-alcoholic substitute)
- Heavy cream
- Parmesan cheese, grated
- Italian seasoning
- Crushed red pepper flakes (optional, for heat)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Directions
- Cook the pasta: Boil angel hair pasta according to package instructions until al dente. Drain and set aside.
- Dredge and cook the chicken: Season the chicken with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off any excess. In a large skillet, heat olive oil over medium-high heat and cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- Sauté the vegetables: In the same pan, add a bit more oil if needed. Sauté sliced bell peppers, onions, and garlic until softened, about 3-4 minutes.
- Make the sauce: Add white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 5 minutes until the sauce thickens.
- Combine: Add cooked pasta and chicken back into the pan, tossing to coat in the creamy sauce.
- Garnish and serve: Sprinkle with fresh parsley and serve with lemon wedges for a bright, fresh finish.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Shrimp Scampi: Swap the chicken for shrimp and reduce the cooking time by half.
- Vegetarian Option: Omit the chicken and add mushrooms or zucchini for a veggie-packed dish.
- Low-Carb Version: Replace pasta with spiralized zucchini noodles or spaghetti squash.
- Extra Creamy: Add an extra splash of heavy cream and Parmesan for a thicker sauce.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a skillet over medium heat, adding a splash of cream or broth to loosen the sauce if needed.
- Freeze: Not recommended, as the cream sauce may separate when thawed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add more flavor and stay juicy during cooking.
What type of white wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best for this recipe.
Can I make this recipe without wine?
Yes, substitute chicken broth for the wine for a non-alcoholic version.
How do I prevent the sauce from breaking?
Simmer the cream gently over low heat and avoid boiling once the cream has been added.
Is this dish spicy?
As written, it’s mild. Add red pepper flakes for a spicier kick.
What vegetables pair well with this dish?
Broccoli, spinach, mushrooms, or asparagus make great additions to the pasta.
Can I use pre-cooked chicken?
Yes, just add it back to the pan when combining the pasta and sauce to heat through.
How do I prevent the pasta from sticking?
Toss the cooked pasta with a little olive oil if it sits for too long before adding to the sauce.
What’s the best pasta to use for this recipe?
Angel hair pasta is traditional, but spaghetti, linguine, or fettuccine work well too.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan melts better and has a stronger flavor, but pre-grated works in a pinch.
Conclusion
This Copycat Olive Garden Chicken Scampi is creamy, flavorful, and surprisingly easy to make at home. Loaded with tender chicken, colorful bell peppers, and a rich white wine cream sauce, it’s the perfect dish for a special dinner or a quick weeknight meal. Serve with garlic bread and a side salad for a complete Italian-inspired feast!
PrintCopycat Olive Garden Chicken Scampi Recipe
This Copycat Olive Garden Chicken Scampi brings restaurant-quality flavors right to your kitchen! Tender, golden chicken breast is sautéed with colorful bell peppers and onions, tossed in a creamy garlic butter sauce with a hint of lemon. Served over perfectly cooked pasta, it’s the ultimate comfort meal for date nights or family dinners!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Pasta
- Method: Sautéed
- Cuisine: Italian-American
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts, sliced into strips
- ½ cup (65 g) all-purpose flour (for dredging)
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Scampi Sauce:
- 4 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken broth
- ½ cup (50 g) grated Parmesan cheese
- 1 lemon, juiced and zested
- 1 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Pasta:
- 12 oz (340 g) angel hair pasta or spaghetti
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
- Grated Parmesan, for serving
Instructions
1. Cook the pasta:
- Boil water in a large pot and cook pasta according to package instructions until al dente.
- Drain and set aside.
2. Prepare the chicken:
- In a shallow bowl, mix flour, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Dredge chicken strips in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook the chicken strips for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. Sauté vegetables:
- In the same skillet, add a little more olive oil if needed.
- Sauté the garlic, onion, and bell peppers for 4-5 minutes until softened.
4. Make the creamy scampi sauce:
- Pour in the chicken broth and bring to a simmer.
- Add heavy cream, Parmesan cheese, lemon juice, zest, red pepper flakes, and Italian seasoning.
- Cook for 3-4 minutes, stirring frequently until the sauce thickens slightly. Season with salt and black pepper to taste.
5. Combine everything:
- Add the cooked pasta and chicken back into the skillet and toss to coat with the sauce.
- Let everything cook together for 2-3 minutes until heated through.
6. Serve:
- Garnish with fresh parsley, extra Parmesan cheese, and lemon slices.
- Serve hot with garlic bread or a fresh salad.
Notes
- Use boneless chicken thighs for a juicier result.
- Add mushrooms or spinach for extra veggies.
- Substitute half-and-half for a lighter version of the sauce.