Olive Garden Chicken Scampi
A creamy, comforting chicken scampi recipe inspired by Olive Garden, featuring tender chicken and vibrant vegetables over pasta.
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!
Notes
For a little extra flavor, consider adding a pinch of red pepper flakes to the sauce for some heat. You can also add other vegetables like zucchini or spinach for added nutrition.