Olive Garden Chicken Scampi (Copycat Recipe)
easyhealthyrecipes.com/chicken-scampi-olive-garden-copycat/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.
Recipe makes approximately 4
Equipment Needed
- Large skillet
- Large pot
- Colander
- Whisk or silicone spatula
- instant-read meat thermometer
Ingredients Needed
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
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 Info (Approximate)
Net Carbs: 0g