This chicken scampi recipe is to die for. Angel hair pasta covered in a creamy garlic sauce with caramelized onions and bell peppers, then topped with pan-fried chicken tenderloins.
After trying chicken scampi for the first time at the Olive Garden I just knew I needed to recreate it and make it even better. Some of my other favorite Olive Garden copycat recipes I’ve recreated are Olive Garden Italian dressing and Olive Garden Zuppa Toscana soup.
I am so excited to share one of my families most favorite pasta dishes with you today! It’s my Chicken Scampi recipe and it is so good that me and my husband always fight over the leftovers the next day!
Have you tried the Olive Garden Chicken Scampi? This is where I first fell in love with this dish. Angel hair pasta covered in a creamy garlic sauce mixed with caramelized red onions and bell peppers. Then topped with pan-fried chicken tenderloins. Oh my!
Although I love Olive Gardens chicken scampi, I honestly prefer my own recipe. Does it taste better you ask? I will let you be the judge. But the answer is yes. 100% yes.
INGREDIENTS
To make this Chicken Scampi recipe, you only need a handful of simple ingredients.
- Chicken Tenderloins: Boneless and skinless chicken tenderloins are preferred for this recipe, but you can also try it with chicken breasts, or chicken thighs.
- Flour: For dusting the chicken, which helps in creating a light crust when pan-frying. All-purpose flour will work great.
- Olive Oil: Used for frying the chicken and sautéing the garlic. Extra virgin olive oil is preferred for its flavor, but you can also use other mild oils such as canola or avocado oil.
- Butter: Adds richness to the sauce. Unsalted butter is often used to control the saltiness of the dish.
- Garlic and Onion: Freshly minced garlic and onion is key for the characteristic flavor of scampi sauce.
- Bell Peppers: Red bell peppers will complement the chicken flavor and add sweetness and flavor to the dish.
- Parsley: Fresh parsley, chopped, for garnish and added flavor.
- Seasonings: The right seasonings are important to get the best scampi sauce. On top of salt, and pepper, I add Italian seasonings and red pepper flakes for an extra kick.
- Pasta: Angel hair is the best choice for this dish but it’s also often served with spaghetti or linguine. The pasta is typically cooked al dente and tossed with the chicken and sauce.
HOW DO YOU MAKE SCAMPI SAUCE?
It is super easy to make the scampi sauce that tastes just like the Olive Garden one. Basically, all you need to do is saute some garlic and onion, add in chicken broth and some seasonings and simmer for 15 minutes. Then after the flavors have developed together, you add in some heavy cream and simmer on low for 10 minutes more. Such a delicious and creamy sauce.
HOW DO YOU MAKE CHICKEN SCAMPI?
After making your scampi sauce, make the rest of the recipe and assemble the dish reading for serving.
- Dredge the chicken tenders in flour and fry them until golden brown.
2. Caramelize the sliced peppers and onions until soft.
3. Cook the angel hair pasta and add the scampi sauce to the pot.
4. Add the peppers and onions to the pasta.
5. Plate the pasta and add the chicken on top.
6. Add more sauce on top and fresh Parmesan and parsley.
STORAGE NOTES
Once your chicken scampi is cooked, it’s important to store any leftovers properly to maintain freshness and ensure safety.
- First, allow the chicken scampi to cool to room temperature, but do not leave it out for more than two hours to prevent bacterial growth. Then, transfer the leftovers into airtight containers. If you have cooked pasta mixed with the chicken and sauce, you can store it all together.
- Refrigerate the containers and consume the leftovers within three to four days.
- For longer storage, you can freeze the chicken scampi in airtight, freezer-safe containers or heavy-duty freezer bags for up to two months.
- If reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating. Remember, reheated chicken scampi is best when heated just until warm, as overcooking can dry out the chicken and affect the sauce’s consistency.
RECIPE FAQ
Yes, you can use chicken thighs if you prefer. They tend to be juicier and more flavorful but keep in mind that cooking times may vary slightly due to the difference in texture and thickness.
Absolutely! Mushrooms, broccoli, or spinach can be great additions. Sauté them in the pan together or in place of the peppers and onions.
Yes, you can prepare this Olive Garden chicken scampi recipe ahead of time. However, it’s best to store the sauce and chicken separately and combine them when reheating to maintain the best texture and flavor.
MORE CHICKEN RECIPES
- Honey Sesame Chicken
- Creamy Hazelnut Chicken Penne
- Chicken Enchilada Casserole
- Chicken Burrito Bowls
- Chicken Picatta Freezer Meal
- Make Ahead Orange Chicken
Chicken Scampi
Ingredients
- 3 tbs butter
- 2 tbs minced onions
- 1 tsp minced garlic
- 1 1/2 cups chicken broth
- 1/2 tsp Italian seasoning
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tbs dried parsley
- 1 cup heavy cream
- 16 oz angel hair pasta
- 1 lb chicken tenderloins about 9-12 pieces
- salt and pepper
- 1 cup flour
- 4 tbs olive oil
- 2 red bell peppers
- 1 red onions
- 1 tbsp freshly grated Parmesan cheese
- 1 tbsp freshly chopped parsley, optional garnish
Instructions
- In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for a 1-2 minutes. Don’t let the garlic burn! Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the dried parsley. Simmer for 15 minutes on med-low heat.
- After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.
- In a separate pot, boil the angel hair pasta according to the directions on the box.
- To prepare your chicken tenders, sprinkle with salt and pepper and dip in flour. Fry in a skillet over medium heat with a couple tablespoons of olive oil 3-5 minutes on each side until golden brown and cooked all the way through. Set aside.
- Take your onions and bell peppers and cut in julienne strips, making sure to remove all seeds and the white membrane on the inside. In the same skillet that the chicken was cooked in, add another tablespoon or so of olive oil and saute the onions and bell peppers. I cook on high for 3-5 minutes until they get soft and caramelized.
- Take the creamy garlic sauce and add half of it to the pasta. Stir to incorporate sauce.
- Add all the onions and bell peppers and mix into the pasta. Dish up pasta, adding the chicken on top. Drizzle more sauce over pasta and chicken. Garnish with freshly grated Parmesan cheese and parsley if desired.
Notes
- You can store the leftovers in airtight containers in the fridge for three to four days.
- For longer storage, you can freeze the chicken scampi in airtight, freezer-safe containers or heavy-duty freezer bags for up to two months.
Nutrition
Loved this recipe?
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This dish is perfect in so many ways. I hope you love it as much as I do.
Comments & Reviews
Julia says
Made this last night and it was absolutely amazing! I did substitute half a cup of broth for Pinot Grigio and only made half a box of pasta since it’s just me and the hubby. Thank you SOO much for sharing this recipe! Will most definitely be making this again soon! =D
Ruby Ryan says
Also there isn’t an Olive Garden Restaurant in our entire province, so if I wanted to have it again, I had to make it myself!
Ruby Ryan says
We live in Newfoundland, Canada, and recently spent two weeks touring around the USA. The chicken scampi at the Olive Garden was the best meal I ate for the entire trip! I decided to try your recipe and it is very close! I thoroughly enjoyed it!!
Thanks for posting!
Melanie Alvarez says
This recipe is delicious, although I had to make a few substitutes. I made my own italian seasoning which was a blend of dried basil, dried oregano, black pepper, dried thyme, onion powder, garlic powder, dried parsley, and dried rosemary. I also didn’t have red peppers so I used an orange pepper. I substituted heavy cream with milk, flour, and a butter mix. I’m sure the original is better but this substitute was a hit at home!
Melanie Alvarez says
One more thing, I also used linguine instead of angel hair. It came out good with the linguine but next time I’ll definitely use angel hair.
Alexis says
Thank you for helping me put a smile on my family’s faces! They loved this yummy pasta! First time making chicken scampi and it was amazing!
christi says
Love this recipe! Even better, I didn’t even need to go to the store. Just googled and came across this. Family is lucky tonight!
SuzyQ'Midwife says
Made this for dinner tonight. Sub for broth half white wine and broth.
Doubled Italian herbs. Doubled garlic.
We are gluten free used cornstarh for flour.
Family went nuts! Next time I will increase sauce amount as it is yummy! Thanks for the recipe it is the best! Even if I changed it.
Karrie says
So happy you liked it! I just made it tonight again too, it’s a family favorite!
Melissa says
making it for my second time! Both my daughters LOVE it as well as my man and myself 🙂 The only thing I did different this time, was to double the sauce! The pasta absorbs it wonderfully, and we all like a litte extra sauce, so… there you have. It’s a hit, and a new go to favorite! Thanks!
Happy.MoneySaver says
So glad you like it!
Misty says
I made this saturday night(7-5) for dinner testing out new recipes for chicken on the hubby,well two bites into it says “when can you make this again?” I was pretty surprised when he said that because it normally takes him a few more bites than that to give me his opinion on things. I was pretty nervous to make this since i have never made scampi before and hubby has never had it before but I’m quit happy with the results and i now have a new recipe to add to my rotation.
Tina says
Hi Karrie,
I made this recipe a few days ago when my father in law was visiting. I invited my dad and brother to join us and everyone really liked it. I added a pound of shrimp in addition to the chicken. My kids liked it too, even though it had more of a ‘grown up’ taste according to them. I added a bit too much pepper but to my grown up taste buds it was still really good. My husband has been hording the left overs for the past two days! I’ll definitely be doing this again! I made your freezer chicken taquitos first and we were addicted so I had to try something else. On to the next recipe! Hmmm….what to choose?
sarah says
Do you use the ENTIRE 16 oz box of pasta? I was a ‘lil bit confused by step 6 and didn’t want to get my proportions wrong… Thanks!!!
Happy.MoneySaver says
Sorry that was confusing! Yes, you cook the whole box of pasta! I had you put half the sauce on half the pasta and mix it up and then put the other half of the sauce on the other half of the pasta. That way all the pasta is coated in the yummy sauce! 🙂
Julie says
Just had the real thing for my Easter dinner last night and told my hubby I would love to make it myself if I just had a recipe for the cream sauce. I can’t wait to try this!
I just finished making a batch of your dishwasher detergent tabs, can’t wait to see how they turn out! Thanks for the recipes.
Becky @ Connect The Dots Ginger says
Making this for our Easter dinner tonight. Been planning our meal for weeks now! Looking forward to trying this!
Gave a shout out on my blog to you today! THANKS for all the great recipes!
Becky @ Connect The Dots Ginger says
This was great! Hubs is in a food coma now he loved it so much. He usually doesn’t like any different sauce on his pasta besides the red stuff but he really loved this! Thanks!
Happy.MoneySaver says
Glad you liked it!
Happy.MoneySaver says
Thanks, Becky! Hope dinner turned out great!
Peggy Volker says
I made this last night and it was AMAZING! And you are right…my husband and I were fighting for leftovers. So excited to make this again!
Happy.MoneySaver says
So glad you liked it!
e says
Made this the other night. AMAZING.
Keep recipes like this coming. . .
Happy.MoneySaver says
Thank you! I am so glad you like it!
Michele says
We made it for dinner last night and it was a hit with both my husband and the kids! This is definetly going into the regular weekly menu. Thank you!
Laurie says
I know this may be a “silly” point to make ,but I have some beginning chefs at my house and got the comment,”mom,am I sposed to drain the pasta and then add the onions and peppers or what?——————-:) anyway Love your blog Keep up the great work!!
Amanda Lee says
I cannot have dairy, are there any substitutions I can try for the cream? I used to work for Olive Garden years ago and this was one of my favorite meals!
Catie says
I used 1 cup almond milk whisked together with 2 tbs corn starch instead of the cream, and it worked great!
Teri says
Karrie, do you think it would work with half and half instead of the heavy cream?
Happy.MoneySaver says
I haven’t tried any substitutes on this recipe. The cream thickens the sauce and gives the noodles something to stick to whereas I am not sure you could get that thickness with half and half. But I definitely think it’s worth a try! Let me know what you think! 🙂
Monica says
Karrie, approximately how many servings can you get from this recipe?
Karrie says
About 6 servings.
Monica says
Thanks! I tried the recipe and can’t seem to get the sauce creamy enough. It ends up more like the consistency of a watery soup. Is this how it’s meant to be? If not, how do I get it creamier? I am using heavy whipping cream and keeping it on a low simmer for 10 mins after I add in the cream.
Annmarie says
What if you do t have purple onions, i am making this right now not sure what do do I have yellow onions can I use those instead?
Karrie says
Yes you can use yellow onions, however the purple ones have a slightly sweeter taste, but it would still be good.
Sara says
I used half and half and then about 2 tsp of corn starch to thicken it up. Worked great and was very yummy!!!
Patricia says
Half and Half is what I used. It worked fine. I also added a little bit of corn starch with the melted butter whisked together until blended, then added the chicken broth. Brought this to a boil, then I added the half and half, with a squirt or two of lemon juice.
Anita says
Karrie, this looks delicious, I’m gonna have to try this. I love easy cheap recipes like this, simple ingredients and small shopping list. Yum!