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OLIVE GARDEN CHICKEN SCAMPI centered hero view, clean and uncluttered
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Calories: 621
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon olive oil (or cooking oil of choice)
  • 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
 

  1. Combine flour, salt, pepper, and Italian seasoning in a wide shallow dish and mix well.
  2. Dredge the chicken tenders in the flour mixture, shaking off any extra coating.
  3. Heat 2 tablespoons of oil in a large cast iron or frying pan over medium-high heat.
  4. Cook the chicken tenders for about 2 to 3 minutes on each side until golden brown and fully cooked (165°F internal temperature).
  5. Remove the chicken from the pan and keep warm by covering with foil.
  6. While the chicken cooks, boil a large pot of salted water and prepare the angel hair pasta until al dente per package instructions.
  7. Reserve one cup of the pasta water, then drain and set the pasta aside.
  8. Wipe the skillet clean, add 1 tablespoon of oil, and heat over medium heat.
  9. Add the sliced red, yellow, and green bell peppers along with the red onion, sautéing them for 3 to 4 minutes while stirring frequently.
  10. Mix in the butter and minced garlic, cooking everything for another 1 to 2 minutes until the vegetables soften.
  11. 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.
  12. Stir in the heavy cream, Italian seasoning, and salt, bringing the mixture to a gentle boil while stirring regularly.
  13. Lower the heat and toss the cooked pasta into the sauce, mixing well to coat and cooking for 1 to 2 minutes.
  14. Add reserved pasta water by spoonfuls as needed to reach your desired sauce consistency.
  15. Place the cooked chicken on top of the pasta and sauce.
  16. Sprinkle grated Parmesan cheese, chopped fresh basil, and parsley over the dish.
  17. 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.