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.
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Jennife says
My friend took me to the Olive Garden for my birthday and I ordered the chicken scampi like I always do. And her girls tried it. So I told them the next time they came over for dinner I would make it them I found this recipe and said it tasted betted than what the Olive Garden makes. Now I didn’t put the peppers and onions in it because nobody likes them but I did double the sauce because. Everyone likes a lot Of sauce
DRA says
I left a reply earlier & wanted to add this remark. I don’t even use the PEPPERS & ONION’S and still love it. I like to add about 2 TABLESPOONS of cornstarch in CHICKEN broth to thicken the sauce to something like a nice thick rich GRAVY. The sauce will then stay on top of the PASTA & not be so WATERY.
Still give it 5 Stars & PROBABLY make it tonite.
Ulysses Taylor says
I thank you for this recipe for Chicken Scampi ..Besides as far as peppers i used green peppers instead of red
Is that OK?
D. R. A. says
I love this CHICKEN STRIP SCAMPI. AND … I almost never go to OLIVE GARDEN.
I have to make this at least 1X every 2 weeks.
One of my FAV’S.
Christenna says
We loved it. Next time I will add a little less red pepper flakes but I was the only one that thought that. It was also suggested to cut the chicken in to bite size to have it throughout it. My mom asked for the recipe and my husband asked me to make it again. My dad, who used to love OG scampi until they changed to chicken, was the reason I made it in the first place said it was delightful. Thanks for a great recipe.
Juanita says
Easy and delicious recipe, our fam favorite now ! Thank you
Happy-Money-Saver says
So glad! Thanks!
Julie says
My husband and I love this dish so much! My husband use to order the chicken scampi from olive garden all the time, but after I made this copycat recipe, he said this was sooo much better than the the restaurant version! Thanks for the amazing recipe 🤤🤤
Doris says
Wow! Thank you for sharing your Chicken Scampi recipe with us. Although I have had my share of Shrimp Scampi dishes this was my first time to partake in Chicken Scampi. I will definitely be serving this dish often.