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
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This dish is perfect in so many ways. I hope you love it as much as I do.
Comments & Reviews
Emily says
This is easily one of our favorite recipes! I make it when we have guests over and it is always a hit. Thanks for a delicious, cheap meal!
Happy.MoneySaver says
I am so glad you like it! It is one of my family favorites!
Joni says
When ya get a fist bump from Hubby u kwow it’s a keeper
Happy.MoneySaver says
Best approval out there!
Caren says
Made this tonight for dinner and it was a hit. Both hubs and I love the original and this one is very close! Only thing is my sauce didn’t thicken. Any idea why?
Happy.MoneySaver says
It’s a pretty thin sauce. It coats the noodles and the chicken. If you want it thicker I would add a little cornstarch slurry to it about 5 minutes before you want to eat it.
Britt says
I’m literally making this now! Very excited to see how it will turn out 🙂
Happy.MoneySaver says
Yum! Hope you enjoyed dinner!
Perla Sanchez says
It sounds delicious I would make it this week for my family. I just have a question for how many people is this recipe, the way I calculate the amount correct with my family members.
Happy.MoneySaver says
This recipe feeds 4 adult portions!
Eileen says
I made this yesterday it was wonderful my kids loved it. I will be making this often i’m always looking for new dishes to make i love to cook. Thank you 🙂
Rashmi says
I’ve recently moved to a different province and there isn’t any Olive Garden restaurants here, I’ve been craving for chicken scampi for a long time now and I’m so glad I stumbled upon your website and found this SPOT-ON recipe!! My cravings are satisfied!!! This was incredibly easy and I followed your recipe to the T! Thanks a bunch!! This is now my go to recipe each time I crave chicken scampi !!
Happy.MoneySaver says
I am so glad you like it! It is one of my family’s staples!
Stacey says
Do you think the sauce and chicken would freeze well? I’m making a few of your freezer meals for a friend that’s having surgery next week and this sound so good – I’d like to include it if freezing is an option.
Thanks so much! SO glad I found this site!!
Happy.MoneySaver says
I think the chicken would freeze well but I haven’t tried the sauce yet. Let me know what you think!
Nat says
What about adding a little lemon juice and how much do you think? Will be trying this tonight!
Happy.MoneySaver says
I think the lemon juice would brighten up the flavor. Try it and let me know if you liked it!
Debra says
Stumbled across this recipe today and just had to try it today. Great recipe from a food hobbyist. I did substitute with half and half since I had no cream and I added a little Italian cheese blend to help thicken the sauce which did the trick for me. I was very pleased and will be making it again very soon. Next time I will have cream and some crusty bread to sop up the sauce which is soooo good. I will probably try with shrimp as well as the sauce over grilled/steamed mussels which actually sounds good. Thank you so much.
Happy.MoneySaver says
Yum! You just made my taste buds dance with your addition! 🙂
Stephanie says
Tried your recipe tonight and it was a huge success! Not ony was it very quick and easy to make after work, but my family and I LOVED it. This is definitely being added to our regular dinner menu:)
hugo says
I made this tonight for my mom and my honey and it was a major hit! I did add some lemon and white whine to the sauce, and upped about 17 times more garlic (which for me worked good), but the base recipe itself was super swaggy. Thanks for this friend!
Andrew says
My wife has made this twice for me over the past few months. Really delicious. Last time we realized that if we be a little patient and let it sit and cool for a brief spell after it’s done cooking, it thickens ups a bit and tastes that much better. I’m not a huge leftover fan, but this does very well as leftovers.
Molly P says
I LOVE Olive Garden’s Chicken Scampi and have been ordering it for years – however – I made this recipe tonight for dinner and it definitely BEATS Olive Garden’s version!
The flavors are spot on and I think the chicken tastes better cooked this way vs. Olive Garden.
Love this recipe!!
Kay says
First I must state a disclaimer……I never comment on recipes….however this dish deserves it!! I found this today, I made it this evening for dinner. AMAZING!!!!! Excellent recipe. I will definitely make it again. THANK YOU!!!
Happy.MoneySaver says
So glad you liked it!
denise says
All i can find is heavy whipping cream. sure hope that’s the same.
Happy.MoneySaver says
Yes, that’s the same thing!
Britini says
Chicken scampi is my favorite dish at Olive Garden, your recioe is SPOT ON! Made this for my family tonight. It was a big hit, everyone enjoyed. Thanks for sharing!
Lisa says
Picky eater hubby approves. haha
mike says
Wanted to do a scampi, googled it and this is what I picked. Super easy and super good. I will most defiantly be doing this again adding a little shrimp in the mix. Thank you
Janet Dunigan says
Made it tonight for my son’s 23rd birthday. Requested Olive Garden chicken scampi and I made this instead. He said it was the best meal he ever had!!! Took a long time the first time, but should be much simple the next time. Was a huge hit the day of and the following day, as well. Kudos to you!!
Sherah says
I was wondering how many ppl would this recipe feed? Thanks…
Happy.MoneySaver says
It feeds my family of six with no leftovers!
Lauri says
Hi –
Am anxious to make this recipe; however, I am a bit confused. How does 4-6 tenderloins feed a family of six? Can you tell me how many pounds of tenderloin you used?