There’s something about garlic, butter, and bell peppers sizzling together that just stops you in your tracks. Olive Garden Chicken Scampi brings all that restaurant magic right into your kitchentender chicken, bright red peppers, and angel hair pasta tangled in a garlicky white wine sauce.
I tested this copycat recipe about a dozen times back in spring 2019, tweaking the balance between butter and broth until it tasted just right. My neighbor walked in during round eight and said, “Waityou made this?” The trick is using really good garlic and not skimping on the lemon zest at the endit wakes up every single bite.
PrintOlive Garden Chicken Scampi Recipe Easy Homemade Copycat
Enjoy this easy Olive Garden Chicken Scampi made from fresh ingredients with tender chicken tenders and colorful bell peppers in a creamy sauce. Perfect for a quick family dinner packed with flavor and herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6 – 8 People 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Standard
Ingredients
- 2 tablespoon olive oil or cooking oil of choice
- 2 lbs chicken tenders or thinly sliced chicken breast or thighs
- 1 cup flour
- 2 tablespoon Italian seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lb angel hair pasta cooked al dente
- 1 tablespoon olive oil or cooking oil of choice
- 1 red bell pepper sliced into thin strips
- 1 yellow bell pepper sliced into thin strips
- 1 green bell pepper sliced into thin strips
- 1 red onion sliced into thin strips
- 3 tablespoon butter
- 5 cloves garlic minced
- 1 ½ cup chicken broth store bought or homemade
- ½ cup dry white wine or sub with chicken broth
- ⅔ cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- Parmesan cheese grated
- Fresh basil finely chopped
- Fresh parsley finely chopped
Instructions
- Mix the flour, salt, pepper, and Italian seasoning in a wide bowl, then coat the chicken tenders thoroughly and shake off any excess.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat and cook the chicken tenders for about 2-3 minutes on each side until they are golden and fully cooked; set aside covered.
- Meanwhile, boil salted water and cook the angel hair pasta until just tender, drain, and reserve some pasta water.
- Clean the skillet, heat 1 tablespoon of oil over medium heat, then add sliced bell peppers and red onion and sauté for 3-4 minutes until softened.
- Stir in butter and garlic and cook 1-2 more minutes until fragrant and tender.
- Pour in the wine to deglaze the pan, scraping up browned bits, then add the chicken broth and simmer for 2 minutes.
- Add cream, salt, and Italian seasoning, bring to a gentle boil while stirring frequently.
- Lower heat, mix in the pasta, and cook 1-2 minutes so the sauce coats everything well, adding pasta water if needed to thicken.
- Place the cooked chicken on top of the pasta, garnish with Parmesan cheese, basil, and parsley before serving.
Nutrition
- Calories: 621kcal
- Sugar: 4g
- Sodium: 2002mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 2g + 10g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 143mg
Why You’ll Love This Copycat Version
This recipe delivers restaurant flavor without the wait or the bill. The combination of crispy chicken tenders, colorful bell peppers, and a creamy garlic sauce over angel hair pasta feels indulgent but comes together in about 30 minutes.
- Weeknight-friendly: Everything cooks in one skillet after the pasta boils, so cleanup is minimal.
- Flexible and forgiving: Swap chicken breasts for tenders, skip the wine if you prefer, or use whatever bell pepper colors you have on hand.
- Tastes like the real deal: The secret is deglazing the pan with wine and chicken broth to capture all those caramelized bitsit builds layers of flavor fast.
Key Ingredients That Make It Work
You probably have most of these already. The magic happens when garlic, butter, and fresh herbs meet a splash of white wine and creamthat’s where the sauce gets its soul.
- Chicken tenders: They cook quickly and stay tender. Thin-sliced chicken breast or thighs work beautifully too.
- Angel hair pasta: Its delicate texture soaks up the sauce without feeling heavy.
- Tri-color bell peppers: Red, yellow, and green add sweetness and a gorgeous pop of color.
- Dry white wine: It deglazes the pan and adds brightness. Swap with extra chicken broth if needed.
- Heavy cream: Balances the acidity and creates that silky, restaurant-style finish.
How to Make Olive Garden Chicken Scampi
Start by coating your chicken in seasoned flourthis gives it a golden crust and helps thicken the sauce later. While the chicken cooks, get your pasta water boiling. Once the chicken is done, use the same skillet to sauté the peppers and onions, then build the sauce right in the pan.
| Step | What to Do | Time |
|---|---|---|
| 1 | Coat chicken in flour mixture, pan-fry until golden and cooked through | 6–7 min |
| 2 | Boil angel hair pasta until al dente, reserve 1 cup pasta water | 3–4 min |
| 3 | Sauté bell peppers and red onion until tender | 3–4 min |
| 4 | Add butter and garlic, cook until fragrant | 1–2 min |
| 5 | Deglaze with wine, add broth, cream, and seasonings; simmer | 2–3 min |
| 6 | Toss pasta in sauce, top with chicken, garnish with parmesan and herbs | 2 min |
Pro Tip: Don’t skip reserving that pasta watera splash helps the sauce cling to every strand and brings everything together if it looks too thick.
Smart Swaps and Simple Tweaks
One of the best things about this dish is how adaptable it is. You can make it work with what’s in your fridge or adjust it to match your family’s tastes.
| Ingredient | Swap Option |
|---|---|
| Chicken tenders | Thinly sliced chicken breast, thighs, or even shrimp |
| Dry white wine | Extra chicken broth + splash of lemon juice |
| Heavy cream | Half-and-half (sauce will be slightly thinner) |
| Angel hair pasta | Linguine, fettuccine, or spaghetti |
| Tri-color bell peppers | Use all red or all yellowwhatever you have |
Note: If you want extra vegetables, thinly sliced zucchini or mushrooms fit right in with the peppers and onions.
Serving and Storage Tips
Serve this right away while the sauce is still silky and the chicken is warm. A little extra parmesan and a sprinkle of fresh basil or parsley on top makes it feel specialeven on a Tuesday night.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce as it sits.
- Reheating: Warm gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. Microwave works too, but stir halfway through.
- Freezing: The cream sauce doesn’t freeze perfectly, but if you must, freeze the chicken and sauce separately from the pasta for best results.
Pro Tip: If you’re meal prepping, cook the chicken and veggies ahead, then toss everything together with freshly boiled pasta the night you serve it.
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FAQs ( Olive Garden Chicken Scampi )
Can I use frozen chicken for this recipe?
Yes, but thaw it completely first for even cooking. Pat the chicken dry with paper towels to remove excess moisture. Frozen chicken that’s not fully thawed will release water and prevent proper browning. Plan 4-6 hours for refrigerator thawing.
What pasta works best with this dish?
Angel hair pasta is traditional and soaks up the garlic butter sauce beautifully. Linguine or thin spaghetti work well too. Cook the pasta until just al dente since it will finish cooking slightly when tossed with the hot sauce. Save some pasta water to thin the sauce if needed.
How do I prevent the garlic from burning?
Keep the heat at medium and add garlic after cooking the chicken. Minced garlic burns quickly, so stir constantly and cook for just 30-60 seconds until fragrant. If it starts browning too fast, remove the pan from heat temporarily. Burnt garlic will make the entire dish bitter.
Can I make this meal ahead of time?
This dish is best served immediately for optimal texture and flavor. If you must prepare ahead, cook the chicken and store separately from the pasta. Reheat gently in a skillet with a splash of chicken broth or pasta water to refresh the sauce.
What wine should I use in the sauce?
Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid sweet wines which can make the sauce cloying. If you don’t cook with alcohol, substitute with additional chicken broth plus a splash of white wine vinegar for acidity.
This Olive Garden Chicken Scampi comes together in about 30 minutes, and the garlic-butter aroma alone is worth it. The chicken stays tender, the peppers add sweetness, and that silky wine-and-cream sauce clings to every strand of angel hair. You’ll love how it turns outrestaurant-worthy, but made in your own kitchen.
For a little extra brightness, I like to squeeze fresh lemon juice over the top right before servingit cuts through the richness beautifully. If you want more vegetables, toss in sliced mushrooms or zucchini with the peppers. Leftovers reheat gently on the stovetop with a splash of broth to bring back that creamy texture. A trick I learned from testing this recipe too many times: don’t skip the pasta waterit’s the secret to a sauce that actually sticks.
I’d love to see your version of thistag me if you make it, or tell me what you served alongside. Did you grow up ordering this at Olive Garden, or is it new to your table? Either way, I hope it becomes one of those recipes you come back to when you need something comforting and quick. Save it, share it, and make it your own.
