There’s something about that creamy, garlicky chicken and pasta dish from Olive Garden that just sticks with you. Copycat Olive Garden Chicken Scampi brings all that restaurant magic right into your kitchen tender chicken, bell peppers, and angel hair tossed in a buttery white wine sauce that tastes like you’re out to dinner.
I started testing this one back in 2019 after a friend swore she could never get the sauce right at home. Turns out, the trick is using good-quality butter and not skipping the fresh garlic it blooms differently than the jarred stuff and gives you that authentic flavor. After six rounds in my test kitchen, this version nails it every time.
Enjoy a flavorful Copycat Olive Garden Chicken Scampi with tender chicken, sautéed bell peppers, and onion tossed with angel hair pasta in a rich butter scampi sauce. This comforting dish brings the favorite restaurant flavors right to your kitchen with simple ingredients and straightforward steps.
freshly grated Parmesan cheese for serving, if desired
2 Tablespoons unsalted butter
½ cup yellow onion diced
2 Tablespoons garlic minced
1 cup white wine
1 cup chicken stock
2 Tablespoons lemon juice (approximately 1 large lemon)
1 Tablespoon dried parsley
⅛ teaspoon red pepper flakes
¼ pound unsalted butter (8 tablespoons, one stick)
Method
Bring a large pot of salted water to a boil and add the angel hair pasta; cook until it is just short of al dente. Reserve 1 cup of the pasta water and drain the rest.
While the pasta water is heating, heat a large skillet on medium and pour in 2 Tablespoons of vegetable oil. In a shallow dish, combine flour with a pinch of salt and dredge the chicken tenderloins, shaking off excess flour.
Once the oil is hot, cook each piece of chicken until golden on both sides, about 5 to 7 minutes per side, using additional oil as necessary. Remove chicken and set aside.
In a medium saucepan over medium heat, melt 2 Tablespoons of butter. Add diced yellow onion and minced garlic, cooking gently for about 3 minutes until softened but not browned.
Pour in the white wine, letting it simmer for 2 minutes to reduce and evaporate the alcohol, scraping the pan to loosen any browned bits.
Add chicken stock, lemon juice, dried parsley, and red pepper flakes, then let the mixture simmer for 5 minutes to meld flavors.
Take the pan off heat and whisk in the remaining 8 tablespoons of butter until the sauce is smooth and glossy, then set the sauce aside.
Return the large pot to the stove and heat 1 Tablespoon of oil over medium heat. Add the sliced bell peppers and red onion, sautéing for 3 to 5 minutes just until they begin to soften.
Add the pasta and prepared scampi sauce to the pot with the vegetables, carefully tossing everything together to coat the pasta without breaking it. Adjust seasoning with salt and pepper, and use reserved pasta water to loosen the sauce if needed.
Serve the pasta topped with the cooked chicken pieces and sprinkle with freshly grated Parmesan cheese if desired.
Notes
This recipe can be prepped in stages—chicken and sauce can be made ahead to save time. Use a dry white wine like chardonnay, sauvignon blanc, or pinot grigio for best results and avoid sweeter varieties.
Why You’ll Love This Copycat Olive Garden Chicken Scampi
This dish brings all the restaurant comfort straight to your table without the wait or the bill. You get that buttery, garlicky flavor you crave, plus colorful bell peppers and tender chicken that make it feel special enough for company but easy enough for a weeknight.
Restaurant flavor at home: That scampi sauce tastes just like the originalrich, lemony, and perfectly balanced
Easy to find ingredients: Everything you need is available at your regular grocery store, no specialty trips required
Looks impressive: Those colorful peppers and golden chicken make this a showstopper on the plate
Family-friendly: Even picky eaters love the mild, buttery sauce and familiar pasta
What You’ll Need (and Smart Swaps)
The magic here is in the saucebutter, white wine, garlic, and lemon juice create that signature scampi flavor. I always use a wine I’d actually drink (chardonnay or pinot grigio work beautifully). The chicken tenderloins cook quickly and stay tender, while the trio of bell peppers adds sweetness and color.
Angel hair pasta is traditional here because it soaks up the sauce so well, but you could swap in linguine or fettuccine if that’s what you have. Just adjust your cooking time slightly for thicker noodles.
Ingredient
Easy Swap
Chicken tenderloins
Chicken breasts, sliced thin
White wine
Extra chicken stock + 1 tsp white wine vinegar
Angel hair pasta
Linguine or thin spaghetti
Fresh lemon juice
Bottled lemon juice (but fresh tastes brighter)
Red onion (sliced)
Yellow or white onion
How the Recipe Comes Together
The key is multitaskingwhile your pasta water heats, you’re cooking chicken. While the chicken rests, you’re building the sauce. It sounds like a lot, but everything moves quickly once you start.
You’ll flour and pan-fry the chicken until golden (this adds texture and helps it stay juicy), then build a quick scampi sauce with butter, garlic, wine, and chicken stock. The sauce simmers just long enough to mellow the wine and concentrate the flavors. Finish by tossing everything together with sautéed peppers and onionsthe pasta actually finishes cooking in the sauce, which helps it absorb all that buttery goodness.
Pro Tip: Save a cup of pasta water before draining. If your sauce gets too thick or clingy, a splash of that starchy water loosens it right up and makes everything silky.
Timing It All Out
Task
Time
When to Start
Boil pasta water
10 min
First thing
Cook pasta
6-8 min
Once water boils
Fry chicken
12-15 min total
While water heats
Make scampi sauce
10-12 min
While chicken cooks
Sauté peppers and onions
3-5 min
After chicken is done
Toss and assemble
2-3 min
Final step
Troubleshooting and Kitchen Wins
Sauce feels greasy? Make sure you whisk in that final stick of butter off the heatit emulsifies better when the pan isn’t blazing hot. If it separates, a quick whisk usually brings it back together.
Pasta sticking together? Angel hair clumps fast. Toss it immediately after draining with a tiny drizzle of oil, or add it straight to the warm sauce. The heat and butter will loosen everything up as you gently toss.
Chicken dry? Don’t overcook itgolden brown is perfect. It’ll finish cooking slightly when you plate it over the hot pasta. I pull mine at about 165°F internal temp and let carryover do the rest.
How to Serve and Store
Serve this family-style in a big pasta bowl with the chicken pieces arranged on top and a little extra Parmesan on the side. It’s gorgeous and feels like a celebration dinner even on a Tuesday. A simple green salad and garlic bread round it out perfectly.
Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of chicken stock or water to bring the sauce back to lifemicrowaving can make the pasta gummy, so low and slow on the stove is your friend here.
Storage Method
How Long
Reheating Tip
Refrigerator (airtight)
3 days
Stovetop with a splash of stock
Freezer (portions)
Up to 2 months
Thaw overnight, reheat gently
Make-Ahead Magic
You can cook the chicken and make the sauce a day ahead, then store them separately in the fridge. When you’re ready to eat, just cook your pasta, warm the sauce, sauté the peppers, and toss everything together. It cuts your active cooking time nearly in half.
The sauce also freezes beautifully for up to two monthsjust thaw it in the fridge overnight and rewarm gently before tossing with fresh pasta and vegetables.
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FAQs (Copycat Olive Garden Chicken Scampi)
What type of pasta works best for this recipe?
Angel hair or thin spaghetti works perfectly as they absorb the garlic butter sauce beautifully. Avoid thick pasta shapes that compete with the delicate flavors. Cook the pasta just until al dente since it will finish cooking when tossed with the sauce.
Can I substitute the white wine in this dish?
Yes, replace white wine with chicken broth or vegetable broth for similar depth of flavor. Add a splash of lemon juice to mimic wine’s acidity. The sauce will be slightly less complex but still delicious and restaurant-quality.
How do I prevent the chicken from becoming tough?
Slice chicken breasts into thin, even pieces and don’t overcook them. Saute over medium-high heat for 2-3 minutes per side until just golden. Remove chicken from pan while preparing the sauce, then add it back at the end to warm through.
What vegetables can I add to this meal?
Bell peppers, mushrooms, and cherry tomatoes work wonderfully in this dish. Saute them before adding the garlic to build layers of flavor. Asparagus and broccoli florets also complement the garlic butter sauce perfectly.
How long does this dish keep in the refrigerator?
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat gently in a skillet with a splash of broth to revive the sauce. The pasta may absorb some sauce overnight, which is completely normal.
This Copycat Olive Garden Chicken Scampi comes together in about thirty minutes and delivers that buttery, garlicky restaurant flavor you crave. The chicken stays tender, the peppers add sweetness, and the sauce clings to every strand of pasta. You’ll love how it turns outgolden, fragrant, and so satisfying on the plate.
Try swapping in shrimp for half the chicken if you want a seafood twist, or toss in some baby spinach at the end for extra greens. Leftovers reheat beautifully on the stovetop with a splash of stocka trick I learned from my aunt’s kitchen that keeps the sauce silky instead of separated. If you’re cooking for picky eaters, dial back the garlic just a touch and let them add red pepper flakes at the table.
I’d love to see your versiontag me with a photo or tell me if you added your own spin. Did you grow up ordering scampi at family dinners, or is this a new favorite? Either way, save this one for Sunday suppers or share it with someone who needs a little restaurant magic at home. Here’s to easy, delicious meals that bring everyone to the table.
