Copycat Olive Garden Chicken Scampi Recipe
Posted: 07/30/26
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You may not want to skip the breadsticks, but this copycat Olive Garden Chicken Scampi recipe might convince you. We do it all: lightly breaded chicken tenders, colorful bell peppers, red onion, delicate angel hair pasta, and a creamy garlic-white wine sauce are ready in about 40 minutes, and pure restaurant-quality for the whole family to enjoy at home!
What Makes This Chicken Scampi Different Than Olive Garden
- The entire dish is ready in about 40 minutes, which is often less time than it takes to order, pick up dinner, and get it home.
- While I love the Olive Garden version, with mine you can control the ingredients, and it tastes fresher overall. I can adjust the salt, spices, cream, vegetables, and overall taste. The chicken goes straight from the skillet to the plate, the peppers stay crisp-tender, and the sauce is served while it’s still silky and hot. Instantly yummy and nutritious.
- Let’s face it, friends—it’s expensive to eat out, so this copycat chicken scampi Olive Garden recipe makes 4 generous servings without having to pay 4 restaurant entrees, and it can give you leftovers, too
- Snaps up for a recipe that is adaptable, and this one is!
Cheryl’s Tested Notes Tips
- Shake off every bit of excess flour like you mean it. I always aim for a very light coating on the chicken. Too much flour turns gummy in the skillet and can make the finished sauce too thick and pasty (we don’t want that!).
- I don’t recommend crowding the chicken to save time. We want that chicken to brown with a golden crust, and smushing them beside each other defeats that purpose, so cook it in batches if necessary.
- Be really delicate with that angel hair pasta. Pull it out 1 minute early and save the pasta water. The starchy water is essential for loosening the sauce without diluting its flavor.
- Watch out when adding the dairy! I add the cream, butter, and freshly grated parmesan over low heat, and make sure it doesn’t boil. If it does, boom, you’ll end up with grainy sauce. And add lemon after the sauce is smooth.
Ingredient Notes
- Chicken tenderloins cook quickly and stay juicy. This makes them perfect for this recipe, and I wouldn’t recommend substituting. If you must, you could cut boneless, skinless chicken breasts into strips if tenderloins are truly a no-go.
- That bell pepper and red onion combo is magic. The trio of bell peppers adds sweetness, color, and a little savory bite while red onion brings mild sharpness. It’s possible to mix up the bell pepper colors, but I wouldn’t swap in a different onion; we want to keep that sharpness.
- A crisp, dry wine such as Pinot Grigio or Sauvignon Blanc is what I use. If you’d like an alcohol-free version, replace the ¾ cup wine with ¾ cup additional chicken broth plus 1 teaspoon white wine vinegar.
- Cream, butter, and parmesan make that sweet Olive Garden sauce. Don’t use pre-shredded cheese; it doesn’t melt smoothly. For a dairy-free version, use unsweetened dairy-free cooking cream, plant-based butter, and dairy-free parmesan.
- Angel hair’s delicate texture works especially well. Especially with the light, creamy sauce. I wouldn’t try this with another pasta, as it wouldn’t be the same!
Serving Suggestions
- Warm breadsticks or garlic bread. So yummy for soaking up the creamy wine sauce, and well, breadsticks are an Olive Garden tradition!
- A crisp green salad with Italian dressing. The acidity in the dressing balances the rich pasta, and amps up the health factor of the whole meal.
- Roasted veggies. Pair it with roasted broccoli, asparagus, or green beans for extra nutrition.
Storage & Make-Ahead
- Refrigerator: Store the pasta, vegetables, chicken, and sauce together for up to 3 days.
- Freezer: This is not something I’d try to freeze; cream sauce can separate and become grainy, which is slightly gross. And the angel hair pasta would not last a freezing.
- Reheating: I use a covered skillet over medium-low heat, and then add a splash of chicken broth, cream, or water to loosen the sauce. Individual portions can be microwaved at 50% power in short intervals; just stir between each one.
Recipe FAQs
- What is Olive Garden Chicken Scampi made of? Food magic, but seriously, the original recipe is lightly breaded chicken, bell peppers, red onion, and angel hair pasta in a creamy garlic sauce made with white wine, chicken broth, butter, cream, parmesan, and a squeeze of lemon.
- How do you thicken Chicken Scampi sauce? It’s easy if you take these steps: Let the wine and chicken broth reduce as directed before adding the cream. If it still seems thin, simmer it gently for another minute or two before adding the lemon juice. (Remember that it will continue to thicken as it cools!)
- What if the sauce is too thick? I got you; you will not ruin this dinner! Add reserved pasta water 1 tablespoon at a time until the sauce is smooth, glossy, and loose enough to coat the pasta. Then breathe easy and serve!
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Olive Garden Chicken Scampi (Copycat Recipe)
Let those free breadsticks go and make this Olive Garden Chicken Scampi copycat at home cheaper and fresher! Lightly breaded chicken tenders, three colors of bell pepper, red onion, and angel hair pasta tossed in a creamy garlic-white wine sauce.
Ingredients
For the Chicken Scampi
- 12 ounces angel hair pasta
- ½ cup reserved pasta water
- 1½ pounds chicken tenderloins
- ¾ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- ½ medium red bell pepper, thinly sliced
- ½ medium yellow bell pepper, thinly sliced
- ½ medium green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 6 cloves garlic, minced
For the Scampi Sauce
- ¾ cup dry white wine, such as pinot grigio or sauvignon blanc
- ¾ cup chicken broth
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- ½ cup freshly grated parmesan
- 2 tablespoons fresh lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon kosher salt, plus more to taste
For Serving
- 2 tablespoons chopped fresh parsley
- ¼ cup freshly grated parmesan, optional
Equipment
- Large skillet
- Large pot
- Colander
- Whisk or silicone spatula
- instant-read meat thermometer
Instructions
- Bring a large pot of well-salted water to a boil. Add 12 ounces angel hair pasta and cook until just barely al dente, approximately 1 minute less than directed on the package. Reserve ½ cup pasta water, then drain the pasta and set it aside.
- Add ¾ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper to a shallow bowl. Stir to combine. Dredge all 1½ pounds chicken tenderloins through the seasoned flour, then shake off the excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary. Cook for 4 to 5 minutes per side, or until golden and the thickest part reaches 165°F. Transfer the cooked chicken to a plate and loosely cover it with foil.
- Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced ½ red bell pepper, ½ yellow bell pepper, ½ green bell pepper, and 1 small red onion. Cook for 3 to 4 minutes, stirring occasionally, until crisp-tender.
- Add all 6 minced garlic cloves to the vegetables. Cook for 30 to 60 seconds, stirring constantly, just until fragrant. Transfer the vegetables to the plate with the chicken.
- Pour ¾ cup dry white wine into the skillet. Scrape the bottom of the pan to release the browned bits, then simmer for approximately 2 minutes or until the wine has reduced by half.
- Add ¾ cup chicken broth and simmer for another 2 to 3 minutes, or until reduced by approximately half.
- Reduce the heat to low. Stir in ½ cup heavy cream and 4 tablespoons unsalted butter. Once the butter has melted, gradually stir in ½ cup freshly grated parmesan until the sauce is smooth. Do not let the sauce boil.
- Stir in 2 tablespoons fresh lemon juice, 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Add the drained angel hair pasta to the skillet and toss until coated in the sauce. Add the reserved pasta water 1 tablespoon at a time, using up to ½ cup, until the sauce reaches your preferred consistency.
- Return the cooked peppers and red onion to the skillet and gently toss them with the pasta. Arrange the chicken tenders over the top.
- Sprinkle the finished dish with 2 tablespoons chopped fresh parsley and, if desired, ¼ cup freshly grated parmesan. Serve immediately.
Nutrition Information
Net Carbs: 0g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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