There’s something about garlic, butter, and tender chicken tossed with pasta that just feels like comfort in a bowl. This Copycat Olive Garden Chicken Scampi brings that restaurant magic right to your own kitchenbright, garlicky, and so satisfying.
I first made this back in the spring of 2003, right after a birthday dinner out with my girls. They couldn’t stop talking about the “lemon pasta with the red peppers,” so I recreated it the very next week. The trick is getting your butter and white wine to emulsify just rightdon’t rush it. After decades of cooking for my family, I can tell you this dish never fails to bring smiles to the table.
PrintCopycat Olive Garden Chicken Scampi Recipe Easy and Delicious
Enjoy a delicious Copycat Olive Garden Chicken Scampi made with sautéed chicken and fresh bell peppers tossed with angel hair pasta in a flavorful butter scampi sauce. Perfect for an easy restaurant-quality dinner at home.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Standard
Ingredients
- 12 chicken tenderloins (approximately 1.75 pounds)
- ½ cup flour
- vegetable oil for frying
- ½ red bell pepper cut into strips
- ½ yellow bell pepper cut into strips
- ½ green bell pepper cut into strips
- ½ medium red onion sliced
- 12 ounces angel hair pasta
- salt to taste
- freshly grated Parmesan cheese for serving if desired
- 2 Tablespoons unsalted butter
- ½ cup yellow onion diced
- 2 Tablespoons garlic minced
- 1 cup white wine
- 1 cup chicken stock
- 2 Tablespoons lemon juice (approximately 1 large lemon)
- 1 Tablespoon dried parsley
- ⅛ teaspoon red pepper flakes
- ¼ pound unsalted butter (8 tablespoons one stick)
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta until nearly al dente, then save 1 cup of pasta water and drain the rest.
- Warm a large skillet with 2 tablespoons of vegetable oil over medium heat. Coat the chicken tenderloins in flour mixed with a pinch of salt and cook until golden brown on each side, about 5 to 7 minutes per side. Set the cooked chicken aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat, then gently cook the diced yellow onion and minced garlic for about 3 minutes until softened but not browned.
- Pour in the white wine and simmer for 2 minutes to reduce and burn off alcohol, scraping the bottom as needed.
- Add chicken stock, lemon juice, dried parsley, and red pepper flakes; simmer for 5 minutes. Remove from heat and whisk in the remaining 8 tablespoons of butter to finish the sauce.
- In the pot used for pasta or another large pot, warm 1 tablespoon of oil over medium heat and sauté the bell peppers and red onion strips until just beginning to soften, about 3 to 5 minutes.
- Gently mix the cooked pasta and scampi sauce with the sautéed vegetables, seasoning with salt and pepper. Use reserved pasta water as needed to loosen the sauce.
- Serve the pasta hot topped with Parmesan cheese if desired and place the cooked chicken pieces on top.
Notes
- This recipe includes several steps but many can be done simultaneously or ahead of time
- You can prepare the chicken or sauce in advance to simplify mealtime
- Choose a dry white wine like chardonnay, sauvignon blanc, or pinot grigio for best flavor
Nutrition
- Serving Size: 1 serving
- Calories: 901 kcal
- Sugar: 7 g
- Sodium: 279 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 2 g + 9 g
- Trans Fat: 1 g
- Carbohydrates: 87 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 174 mg
Why You’ll Love This Dish
This Copycat Olive Garden Chicken Scampi captures everything wonderful about restaurant diningwithout the wait or the bill. You get tender chicken, colorful bell peppers, and silky angel hair pasta all coated in a buttery, garlicky sauce that tastes like a special occasion.
What makes it even better? You probably have most of these ingredients already, and the steps layer together beautifully. Cook the pasta while you’re working on the chicken, simmer the sauce as things come together, and suddenly you’ve got a restaurant-quality dinner that feels both indulgent and doable on a weeknight.
The Key Players in Your Kitchen
You’ll need chicken tenderloins (they cook quickly and stay tender), a trio of bell peppers for sweetness and color, and angel hair pasta that soaks up all that buttery goodness. The scampi sauce is where the magic happenswhite wine, chicken stock, lemon juice, garlic, and plenty of butter create that signature tangy richness.
- Chicken tenderloins: Already the perfect sizeno trimming needed
- Bell peppers (red, yellow, green): They add crunch and a pop of color
- White wine: Use something you’d enjoy drinking; chardonnay or pinot grigio work beautifully
- Butter: Don’t skimpit’s what makes the sauce velvety
How It All Comes Together
The beauty of this recipe is that everything can overlap. While your pasta water heats, you’re flouring and pan-frying the chicken until golden. As those batches cook, your scampi sauce simmers away on another burnergarlic and onion softening in butter, white wine reducing, then chicken stock and lemon juice joining the party.
Once the sauce comes off the heat, whisk in a whole stick of butter to create that luscious, glossy finish. Then it’s just a matter of sautéing your peppers and onion, tossing everything with the pasta and sauce, and laying those beautiful golden chicken pieces right on top. The pasta finishes cooking in the sauce, soaking up every bit of flavor.
| Component | Timing | What to Watch For |
|---|---|---|
| Pasta Water | 10–12 minutes | Cook just shy of al dente; save 1 cup pasta water |
| Chicken | 5–7 minutes per side | Golden brown outside, just cooked through |
| Scampi Sauce | 12–15 minutes total | Simmer wine to reduce, whisk butter off heat |
| Peppers & Onion | 3–5 minutes | Softened but still with a little bite |
Simple Swaps and Tweaks
If you can’t find chicken tenderloins, boneless chicken breasts sliced into strips work just as wellthey’ll take about the same amount of time. Don’t have three colors of bell peppers? Use what you have; even all red or all green will be delicious.
For the wine, stick with something dry and crisp. Avoid anything sweet or heavily oaked. And if you want a little more heat, bump up those red pepper flakesI like a generous pinch when I’m in the mood for a kick.
| Original Ingredient | Easy Swap |
|---|---|
| Chicken tenderloins | Sliced chicken breasts or thighs |
| Angel hair pasta | Linguine or thin spaghetti |
| Fresh lemon juice | Bottled lemon juice (use 2 Tbsp) |
| White wine | Extra chicken stock + 1 tsp white wine vinegar |
Serving and Storing Your Scampi
Serve this family-style in a big shallow bowl with extra Parmesan cheese at the table and maybe some crusty bread to soak up the sauce. It’s a showstopper for dinner parties but cozy enough for Tuesday night.
Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of chicken stock or pasta water to loosen the sauceit brings everything back to life without drying out the pasta.
Pro Tips from My Kitchen
- Don’t skip saving the pasta water: It’s your secret weapon for adjusting the sauce consistency at the end
- Whisk the butter in off the heat: This keeps the sauce from breaking and gives you that silky restaurant finish
- Make it ahead: Cook the chicken and sauce earlier in the day, then just reheat and toss with fresh pasta and veggies when you’re ready to eat
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FAQs ( Copycat Olive Garden Chicken Scampi )
What type of pasta works best for this recipe?
Angel hair pasta is the traditional choice and works beautifully with the light garlic butter sauce. Thin spaghetti or capellini are excellent alternatives. The thin noodles allow the sauce to coat evenly without becoming heavy.
Can I substitute the white wine in the sauce?
Yes, you can replace white wine with chicken broth or additional heavy cream for a milder flavor. If using broth, add a squeeze of lemon juice to maintain the bright acidity. The dish will still be delicious without wine.
How do I prevent the chicken from becoming dry?
Pound chicken breasts to even thickness before cooking and don’t overcook them. Cook until internal temperature reaches 165F, then remove immediately. Let the chicken rest in the warm sauce to finish cooking gently.
What vegetables can I add to this dish?
Bell peppers, mushrooms, and cherry tomatoes work wonderfully in this meal. Add them after cooking the chicken and saute until tender. Spinach or asparagus can be stirred in during the last few minutes of cooking.
How long will leftovers keep in the refrigerator?
This dish keeps well for 3-4 days in the refrigerator when stored in an airtight container. Reheat gently on the stovetop with a splash of broth or cream to restore the sauce consistency. Avoid microwaving at high power.
A Plate Worth Savoring
This Copycat Olive Garden Chicken Scampi comes together in about forty minutes and fills your kitchen with the kind of garlicky, buttery aroma that makes everyone gather around. The chicken stays tender, the peppers add just the right sweetness, and that silky sauce clings to every strand of pasta. You’ll love how restaurant-special it feels, even on a regular weeknight.
A little trick from my own table: if the sauce thickens too much as it sits, just stir in a few tablespoons of that reserved pasta water until it loosens beautifully again. For a brighter finish, add an extra squeeze of fresh lemon right before serving. And if you’re making this for company, set out a small bowl of toasted pine nuts or slivered almondsthey add a lovely crunch that surprises and delights.
I’d love to hear how this turns out in your kitchen. Did it remind you of a favorite dinner out, or maybe a dish someone special used to make? Snap a photo, share it with friends who need a cozy pasta night, or tuck this recipe away for the next time you want to bring a little joy to your table. Happy cooking!
