That creamy garlic butter sauce clinging to tender chicken and pasta you know the one. Olive Garden Chicken Scampi hits different when you can make it at home with fresh bell peppers, quality olive oil, and pasta that doesn’t sit under heat lamps.
I’ve been recipe testing for eight years now, and this dish taught me something important back in 2019 fresh garlic needs just 60 seconds in hot butter or it turns bitter. My neighbor tasted the first version and said it was “better than waiting an hour for a table,” which still makes me smile. You can find every ingredient at your regular grocery store, no specialty run needed.
Yesica Andrews
Easy Olive Garden Chicken Scampi Recipe You Need Now
Enjoy this delicious Olive Garden Chicken Scampi copycat that combines crispy chicken tenders and vibrant bell peppers in a creamy, herb-infused sauce. This easy chicken dinner is perfect for anyone craving a homemade scampi with all the flavors of the classic Olive Garden dish.
2 lbs chicken tenders (or thinly sliced chicken breast or thighs)
1 cup flour
2 tablespoon Italian seasoning
1 tablespoon salt
1 teaspoon black pepper
1 lb angel hair pasta (cooked al dente)
1 tablespoon olive oil (or cooking oil of choice)
1 red bell pepper (sliced into thin strips)
1 yellow bell pepper (sliced into thin strips)
1 green bell pepper (sliced into thin strips)
1 red onion (sliced into thin strips)
3 tablespoon butter
5 cloves garlic (minced)
1 ½ cup chicken broth (store bought or homemade)
½ cup dry white wine (or sub with chicken broth)
⅔ cup heavy cream
1 teaspoon Italian seasoning
1 teaspoon salt (or to taste)
Parmesan cheese (grated)
Fresh basil (finely chopped)
Fresh parsley (finely chopped)
Method
Combine flour, salt, pepper, and Italian seasoning in a wide shallow dish and mix well.
Dredge the chicken tenders in the flour mixture, shaking off any extra coating.
Heat 2 tablespoons of oil in a large cast iron or frying pan over medium-high heat.
Cook the chicken tenders for about 2 to 3 minutes on each side until golden brown and fully cooked (165°F internal temperature).
Remove the chicken from the pan and keep warm by covering with foil.
While the chicken cooks, boil a large pot of salted water and prepare the angel hair pasta until al dente per package instructions.
Reserve one cup of the pasta water, then drain and set the pasta aside.
Wipe the skillet clean, add 1 tablespoon of oil, and heat over medium heat.
Add the sliced red, yellow, and green bell peppers along with the red onion, sautéing them for 3 to 4 minutes while stirring frequently.
Mix in the butter and minced garlic, cooking everything for another 1 to 2 minutes until the vegetables soften.
Pour the white wine into the pan, scraping the bottom to loosen any browned bits, then add the chicken broth and cook for 2 more minutes over medium heat.
Stir in the heavy cream, Italian seasoning, and salt, bringing the mixture to a gentle boil while stirring regularly.
Lower the heat and toss the cooked pasta into the sauce, mixing well to coat and cooking for 1 to 2 minutes.
Add reserved pasta water by spoonfuls as needed to reach your desired sauce consistency.
Place the cooked chicken on top of the pasta and sauce.
Sprinkle grated Parmesan cheese, chopped fresh basil, and parsley over the dish.
Serve immediately and enjoy your homemade Olive Garden Chicken Scampi!
Notes
For best results, use fresh herbs and quality white wine. You can substitute white wine with additional chicken broth if preferred. Leftovers keep well refrigerated for up to 3 days.
Why You’ll Love This Copycat Recipe
Here’s why this Olive Garden Chicken Scampi beats the restaurant version every single time:
Fresh bell peppers: Red, yellow, and green peppers add color and a slight crunch that holds up beautifully in the creamy sauce.
Crispy chicken tenders: Pan-fried until golden, then tucked into the pasta no soggy breading here.
30-minute timeline: From prep to plating, you’re looking at half an hour. Perfect for weeknight dinners when you want something special without the wait.
Affordable ingredients: Everything’s available at your regular grocery store. No specialty shops, no hunting down obscure herbs.
The creamy garlic butter sauce clings to every strand of angel hair pasta, and you control the salt level something I always appreciate when cooking for family.
Ingredient Swaps and Substitutions
Life happens. Here’s how to adapt this recipe when you’re missing something or need a lighter option:
Ingredient
Swap Option
Notes
Chicken tenders
Thinly sliced chicken breast or thighs
Thighs add extra flavor; breast is leaner
Heavy cream
Half-and-half
Sauce will be thinner but still tasty
Dry white wine
Extra chicken broth
Add 1 tsp lemon juice for brightness
Angel hair pasta
Linguine or fettuccine
Cook time will increase by 2-3 minutes
All three bell peppers
Just one or two colors
Still delicious, just less colorful
Pro Tip: If you’re using chicken breast instead of tenders, pound it thin (about ½ inch) so it cooks evenly and stays tender.
How to Make It Step-by-Step
This dish comes together in two main phases: crispy chicken first, then the creamy pasta and sauce. The key is keeping your chicken warm while you build the sauce.
Step
What to Do
Time
1
Coat chicken tenders in seasoned flour, shake off excess
3 min
2
Pan-fry chicken in hot oil, 2-3 minutes per side until golden (165°F)
6 min
3
Boil angel hair pasta until al dente, reserve 1 cup pasta water
4 min
4
Sauté sliced peppers and red onion in clean skillet with oil
4 min
5
Add butter and minced garlic, cook 1-2 minutes until fragrant
2 min
6
Deglaze with wine, add chicken broth, simmer 2 minutes
2 min
7
Stir in heavy cream and Italian seasoning, bring to light boil
3 min
8
Toss pasta in sauce, add reserved water if needed, top with chicken
2 min
Note: Don’t skip deglazing the pan with wine those browned bits on the bottom add serious flavor depth.
The Garlic Timing Trick
After years of testing Italian-style dishes, I’ve learned that garlic needs exactly 60-90 seconds in hot butter. Any longer and it turns bitter. Add it after your peppers are tender, let it bloom until fragrant, then immediately pour in the wine. Your kitchen will smell amazing, and the sauce will taste balanced instead of sharp.
Serving and Storage Tips
You’ll want to serve this immediately while the sauce is silky and the chicken is crispy. Garnish generously with grated parmesan cheese, fresh basil, and parsley the herbs brighten the richness beautifully.
Storage
Method
Timeline
Refrigerator
Store pasta and chicken together in airtight container
Up to 3 days
Reheating
Warm gently in skillet with splash of chicken broth or cream
Medium-low heat, 5 min
Freezing
Not recommended cream sauces separate when frozen
N/A
Pro Tip: Leftovers lose some of their crispiness, but the flavors deepen overnight. Reheat in a skillet rather than the microwave to revive the texture.
Troubleshooting Common Issues
Even straightforward recipes can throw curveballs. Here’s what to watch for:
Sauce too thin: Add a few splashes of reserved pasta water and simmer on low for 1-2 minutes. The starch helps thicken everything naturally.
Chicken not crispy: Make sure your oil is hot before adding the floured chicken. Medium-high heat is key too low and it steams instead of sears.
Garlic tastes bitter: You cooked it too long. Next time, add it after the vegetables are already tender and cook just until fragrant.
Peppers too soft: Cut them into slightly thicker strips and watch the sauté time. They should still have a little bite.
The beauty of this dish is how forgiving it is. A little tweak here or there, and you’re back on track.
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FAQs ( Olive Garden Chicken Scampi )
What type of pasta works best for this recipe?
Angel hair or thin spaghetti work perfectly as they absorb the garlic butter sauce beautifully. The delicate texture complements the tender chicken without overwhelming the dish. Avoid thick pasta shapes that might overpower the light, silky sauce.
How do I prevent the chicken from becoming rubbery?
Pound chicken breasts to even thickness and don’t overcook them. Cook over medium-high heat for 6-7 minutes per side until internal temperature reaches 165F. Let the chicken rest for 2 minutes before slicing to retain juices.
Can I make this dish ahead of time?
This meal is best served immediately for optimal texture and flavor. The pasta can become mushy and the sauce may separate when reheated. If needed, cook components separately and combine just before serving for best results.
What vegetables can I add to enhance the recipe?
Bell peppers, mushrooms, and cherry tomatoes work wonderfully in this dish. Saute them with the garlic before adding the chicken for extra flavor and color. Keep vegetables slightly crisp to maintain texture contrast with the tender pasta.
How much garlic should I use for authentic flavor?
Use 4-6 fresh garlic cloves, minced finely for the signature bold flavor. Fresh garlic is essential – avoid garlic powder as it won’t provide the same aromatic punch. Cook until fragrant but not browned to prevent bitterness.
Your New Weeknight Winner
You’ll love how this Olive Garden Chicken Scampi turns out creamy garlic sauce clinging to tender pasta, crispy chicken on top, all done in thirty minutes. It smells like an Italian restaurant kitchen, tastes better than takeout, and uses ingredients you probably already have. The peppers stay just crisp enough to give every bite a little pop of color and sweetness.
Want to make it stretch further? Toss in halved cherry tomatoes during the last minute of cooking they soften just enough to release their juices into the sauce. I learned that trick shopping farmers markets back in Texas, where tomatoes were always abundant. You can also swap the angel hair for whatever pasta shape your family loves best. Leftovers reheat beautifully in a skillet with a splash of broth, though honestly, there’s rarely any left in my house.
I’d love to see how yours turns out tag me if you snap a photo or tell me what tweaks you made. Did your family have a favorite chicken and pasta dish growing up? This one reminds me of Sunday suppers where everyone lingered at the table long after the plates were empty. Save this recipe for a night when you want something special without the fuss, and share it with someone who deserves a really good dinner.
