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
Terry says
This was amazing! I used casava flourto fredge the chicken and i used spaghetti squash for the pasta! Wow, wow! Was it delicious! Going to put this in the rotation. Thank you for taking the time to share this recipe! ! My husband couldn’t get enough! And i know i wont have a stomach ache later! Thank you!😋
Doris says
Sounds so tasty. I am going to give your recipe twist a try this weekend. Thanks for sharing.
Jen says
This was delicious! Thank you for sharing!
Abbey says
This is sooo good and pretty dang close to Olive Garden! My husband and I made it for Valentine’s day and are making it again tonight. It does make for a lot of dishes afterward, but for this, totally worth it!
Cindy says
I got my OG chicken scampi without going out! I found that shallots were better than red onions. To each their own. Yummy!
Ricky Butler says
I’m happy about it.
Robyn says
One of the best meals I’ve ever made!! Soooo dang good. Restaurant quality!
Deb says
Awesome recipe! Definitely a keeper!
Cyndi says
Made for dinner for my daughter and I. Knock it out of the park. Will be making again but with extra sauce.
Sherry says
Awesome flavor!!! The only issue I had was the sauce was too thin, I thickened it up with a little corn starch and it was perfect. The red pepper flakes make it a little too spicy for some, I thought it was delightful.
Elizabeth says
Thank you! I love this recipe! I’ve made this twice now, it’s definitely a keeper 🙂
Melissa says
Turned out beautifully with the recipe as is!!! My friends like it! Will make again. Thank you so much!
James says
I just knew I needed to recreate it and make it even better.
Sharon D says
This was delicious and just like Olive Garden’s. I would definitely make it again!
Kristina Bills says
One of my favorite meals to make!! So good!!
Megan says
My family loves this recipe I literally have to triple the recipe and we still have no left overs !
Kristen says
I just tried this recipe and I’m sure it would have come out great. But, I’m lactose intolerant so I switched the butter for ghee (which during the cooking process smelled amazing!) and the heavy cream with Greek yogurt. This was my first time doing something like this and only had low fat Greek yogurt on hand. It curdled pretty much right after adding it to the chicken stock sauce. Can you tell me what mistake I made? did I fail to use the propper full fat yogurt or did I cook it at too high of a heat? I had it on medium low as suggested and turned it down after incorporating the yogurt.
Karrie says
Hi, I think if you cooled down the chicken stock sauce for about 5 minutes, and then added the greek yogurt, it wouldn’t have curdled I’m pretty sure. Things like sour cream and greek yogurt you have to be careful adding to hot sauces or they curdle!
Gabriel says
I made it and it came out delicious, we enjoyed it so much, none is left over .. LOLOL
Amy says
Can this be made into a freezer meal?
Karrie says
No, sadly the cream and ingredients wouldn’t work out too well.
Rimmy says
This was outstanding! My husband literally licked his plate! ?
Roger says
Very simple to make and flavorful. Thank you