Olive Garden Chicken Scampi: The Ultimate Chicken Scampi Recipe
Introduction to Olive Garden Chicken Scampi
If you’re looking for a comforting and delicious meal that brings the flavors of Italy right to your kitchen, look no further than Olive Garden Chicken Scampi. This dish features tender chicken, vibrant bell peppers, and a creamy garlic sauce tossed with perfectly cooked angel hair pasta. It’s a delightful recipe that’s perfect for family dinners or special occasions.
A Personal Story Behind My Olive Garden Chicken Scampi Journey
My love for Chicken Scampi started during a family dinner at Olive Garden, where the aroma of garlic and buttery sauce filled the air. I was captivated by the dish’s rich flavors and the way it brought everyone together around the table. After several attempts to replicate it at home, I finally created a version that captures the essence of that dining experience. Now, I’m excited to share it with you, so you can enjoy the same warmth and joy it brings to my family!
What Makes This Olive Garden Chicken Scampi Recipe Special?
This recipe stands out for its simplicity and the balance of flavors. The chicken is first coated in seasoned flour, giving it a delicious crust when cooked. The sautéed bell peppers add color and texture, while the creamy garlic sauce binds all the components together. The use of dry white wine (or chicken broth as a substitute) elevates the sauce, making it rich and flavorful. Plus, it’s a meal that can be prepared in just 40 minutes, making it perfect for busy weeknights!
The Full Olive Garden Chicken Scampi Recipe
Ingredients
- 2 tablespoons olive oil (or cooking oil of choice)
- 2 lbs chicken tenders (or thinly sliced chicken breast or thighs)
- 1 cup flour
- 2 tablespoons 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 tablespoons butter
- 5 cloves garlic (minced)
- 1 ½ cups chicken broth (store-bought or homemade)
- ½ cup dry white wine (or substitute with chicken broth)
- ⅔ cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- Grated Parmesan cheese (for garnish)
- Fresh basil (finely chopped, for garnish)
- Fresh parsley (finely chopped, for garnish)
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Prepare the Chicken: In a large shallow dish, mix together the flour, salt, pepper, and Italian seasoning until well combined. Coat the chicken tenders in the flour mixture, shaking off any excess flour. This step ensures a flavorful crust.
- Cook the Chicken: Heat 2 tablespoons of oil in a large cast iron skillet or frying pan over medium-high heat. Add the chicken and pan-fry for 2-3 minutes on each side, or until browned and cooked through (internal temperature should reach 165°F). Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside. This reserved water can help adjust the sauce consistency later.
- Prepare the Sauce: Wipe the skillet clean with a paper towel. Add 1 tablespoon of oil to the skillet over medium heat. Add the sliced peppers and red onion, sautéing for 3-4 minutes while stirring frequently until they begin to soften.
- Add Garlic and Butter: Add the butter and minced garlic to the pan, cooking for an additional 1-2 minutes until the vegetables are tender and fragrant.
- Combine Ingredients: Pour the wine into the pan, scraping the bottom to release any browned bits. Add the chicken broth and cook on medium heat for 2 minutes. Stir in the cream, salt, and Italian seasoning, bringing the mixture to a light boil while stirring frequently.
- Mix in Pasta: Reduce the heat to low and add the cooked pasta to the sauce, mixing until evenly coated. Cook for 1-2 minutes, adding a splash of reserved pasta water if needed to thicken the sauce.
- Serve: Once the sauce has thickened, place the cooked chicken on top of the pasta. Garnish with grated Parmesan cheese, chopped fresh basil, and parsley. Serve and enjoy your homemade Chicken Scampi!
Serving Suggestions and Variations for Olive Garden Chicken Scampi
This Olive Garden Chicken Scampi pairs wonderfully with a fresh garden salad or garlic bread for a complete meal. You can also enhance the dish by adding other vegetables like zucchini or spinach for added nutrition. If you enjoy a bit of heat, consider sprinkling some red pepper flakes into the sauce for a spicy kick. This Olive Garden Chicken Scampi recipe is versatile and can easily be adjusted to suit your taste preferences!
Frequently Asked Questions About Olive Garden Chicken Scampi
Can I use different types of pasta? Yes, while angel hair is traditional, you can substitute with other pasta types such as fettuccine or linguine.
Is there a gluten-free option? Absolutely! You can use gluten-free pasta and ensure the flour used for coating the chicken is gluten-free as well.
Can I make this recipe ahead of time? It’s best enjoyed fresh, but you can prepare the chicken and sauce in advance and combine them just before serving.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of chicken broth or water to loosen the sauce.
Olive Garden Chicken Scampi
Equipment
- Large cast iron skillet For frying the chicken and sautéing the vegetables.
- Large pot For boiling the pasta.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or cooking oil of choice
- 2 lbs chicken tenders or thinly sliced chicken breast or thighs
- 1 cup flour
- 2 tablespoons 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 tablespoons butter
- 5 cloves garlic minced
- 1.5 cups chicken broth store-bought or homemade
- 0.5 cup dry white wine or substitute with chicken broth
- 0.67 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- 1 cup grated Parmesan cheese for garnish
- 1 bunch fresh basil finely chopped, for garnish
- 1 bunch fresh parsley finely chopped, for garnish
- 1 note No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- In a large shallow dish, mix together the flour, salt, pepper, and Italian seasoning until well combined. Coat the chicken tenders in the flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of oil in a large cast iron skillet or frying pan over medium-high heat. Add the chicken and pan-fry for 2-3 minutes on each side, or until browned and cooked through (internal temperature should reach 165°F). Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
- While the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Wipe the skillet clean with a paper towel. Add 1 tablespoon of oil to the skillet over medium heat. Add the sliced peppers and red onion, sautéing for 3-4 minutes while stirring frequently until they begin to soften.
- Add the butter and minced garlic to the pan, cooking for an additional 1-2 minutes until the vegetables are tender and fragrant.
- Pour the wine into the pan, scraping the bottom to release any browned bits. Add the chicken broth and cook on medium heat for 2 minutes. Stir in the cream, salt, and Italian seasoning, bringing the mixture to a light boil while stirring frequently.
- Reduce the heat to low and add the cooked pasta to the sauce, mixing until evenly coated. Cook for 1-2 minutes, adding a splash of reserved pasta water if needed to thicken the sauce.
- Once the sauce has thickened, place the cooked chicken on top of the pasta. Garnish with grated Parmesan cheese, chopped fresh basil, and parsley. Serve and enjoy your homemade Chicken Scampi!