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
david says
Ppl add dry wine but your recipe does not call for it. I don’t see it in ingredients. Do you add if so how much?
Karrie says
Hi, nope there is no wine in this recipe.
Jannie says
This recipe is delicious but I made way to much. Can the finished scampi mixed with the pasta be frozen?
Karrie says
This one sadly is not the best for the freezer, as the sauce can separate after reheating and angel hair pasta can get mushy. I mean, it CAN be done if you’re not picky! Ha!
Andrea G. says
This is great recipe and very tasty. When I made it, I reduced the chicken broth and added white wine. I think next time I’ll add broccoli florets. Very delicious!
Janine says
Looking forward to making again! I ended up cooking 2/3 a box of thin spaghetti, and 2/3 the amount of red bell pepper and red onion. This left plenty of extra sauce to coat my chicken, keep the leftovers moist when reheated, and a little extra to drizzle on something else later! Yumm!
Richard Tunner says
Thank you! I love this recipe! I’ve made this twice now, it’s definitely a keeper ?
Dianne says
It was amazing! I didn’t have dry wine so I used a sweet white wine. It was really good. I added a little extra lemon to offset the sweet. Everyone loved it.
Emily says
Our new favorite dinner.
Katrina Hinrichsen says
Better than olive garden, for sure!! My husband and I LOVE this recipe. And bonus, our 4 and 3 year old do too! It’s become one of our regulars. Thank you!
Sandra says
Better than Olive Garden
tasha says
loved this!! multiple steps but easy steps. and it was just like the restaurant!! my kids didn’t eat it but I shared with others and they did. presents very nicely for company dinners. love the colors of yellow, orange and red peppers.
Terry says
Awesome recipe! Made it last night and we couldn’t get enough!
Laurie says
The best chicken scampi recipe ever! Spot on 🙂
Kristina Bills says
This is AMAZING!!! Made it and I couldn’t get enough! Seriously so delicious!!!
Karrie says
Thank you!!!
Lynette says
This was amazing! I stirred in some fresh spinach for a bit of color and boom! Adding this to my list of “always make” 🙂
Hennessy Harris says
I love this recipe! It tastes just like the dish from Olive Garden which is my favorite thing there! The entire family loved it!
Ty Richardson says
This dish was delicious! My husband loved it! I can’t wait to try your other recipes.
Angelia says
I have made this several times. It turns out perfect every time. I have even made it without the peppers when I had none, and it still tasted great.
Leeandra says
I LOVE this dish! I made it for my boyfriends daughter’s birthday diner! Her and her sisters and my daughters loved it! They even asked to take some home! My boyfriend called dibs on anyone who couldn’t finish! He says it’s one of his favorite meals I make! Makes me feel so good that everyone likes it so much, so thanks to you for sharing this recipe with us!
Gina says
So delicious!
I used red and yellow peppers and zuchinni too. Next time I think I need to double the vegetbles. But this was very good. Thank you for the recipe.
Andrea says
This recipe is so great! Tastes just like the chicken scampi at Olive Garden (which is the only thing I get there). It’s a little time consuming to make with a newborn so I was wondering if youve ever tried freezing it (Either just the sauce alone or the whole pasta dish). Would love to make a big batch of this ahead for multiple dinners and could just cook the chicken and add. Thanks!
Patricia says
You can definitely freeze the sauce, by putting it in a gallon size zip lock bag in the freezer. And btw, you can go ahead & put the pasta in the refrigerator also. Just don’t cook it fully. After you finish with the pasta, whatever you want to save, simply let cool (by running cold water over it & putting it in a flat container & make ice bath (zip lock bags filled) for it. Put in the fridge when you’re done. Next day (or up to 3) all you have to do is reheat the pasta in boiling water (pasta directly in water) for just 2-3 minutes.