There’s something about garlic butter, tender chicken, and a pile of buttery noodles that just feels like a treat. Copycat Olive Garden Chicken Scampi brings all that restaurant magic right to your own kitchenno reservation needed.
I first cracked this one back in 2019 after my neighbor kept raving about the original but hated the drive across town. After three test batches (and one slightly scorched pan), I nailed the balance: plenty of garlic, a splash of white wine, and that signature bell pepper crunch. Now it’s my go-to when I want something special without leaving home.
Yesica Andrews
Copycat Olive Garden Chicken Scampi Recipe Easy and Delicious
Enjoy a delightful homemade Copycat Olive Garden Chicken Scampi featuring tender sautéed chicken, vibrant bell peppers, and onions tossed with delicate angel hair pasta all coated in a rich butter scampi sauce. This dish brings the classic American-Italian flavors right to your table in an easy and approachable recipe.
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)
Method
Bring a large pot of water to a boil over high heat and salt it generously.
Add the angel hair pasta and cook it until just before al dente, then reserve one cup of pasta water and drain the pasta.
While the pasta water heats, warm a large skillet to medium and pour in 2 tablespoons of vegetable oil.
Place the flour mixed with a pinch of salt in a shallow dish, and coat each chicken tenderloin evenly, shaking off any surplus flour.
When the oil is hot, fry the chicken pieces until they turn golden brown on each side, approximately 5 to 7 minutes per side; set aside cooked chicken.
In a medium saucepan over medium heat, melt 2 tablespoons butter, then add diced yellow onion and minced garlic; cook until softened but not browned, about 3 minutes.
Pour in the white wine and let it simmer for two minutes to reduce and evaporate alcohol, scraping the pan bottom for flavor.
Add chicken stock, lemon juice, dried parsley, and red pepper flakes; let the sauce simmer gently for five minutes.
Remove the saucepan from heat and whisk in the remaining 8 tablespoons of butter until fully melted and the sauce is smooth; set aside.
Return the large pasta pot to the stove, add 1 tablespoon vegetable oil, and warm over medium heat.
Sauté the red, yellow, and green bell pepper strips along with sliced red onion until they begin to soften, about 3 to 5 minutes.
Add the drained pasta and prepared scampi sauce to the pot, tossing gently to coat the pasta without breaking it.
Adjust seasoning with salt and pepper to taste, adding reserved pasta water as needed to loosen the sauce.
Serve the pasta either in a large communal dish or divided plates, topped with freshly grated Parmesan if desired, then place the cooked chicken on top.
Notes
Many components of this recipe can be prepped simultaneously to save time. For easier meal prep, consider making the chicken or sauce ahead of time. Choose a dry white wine like chardonnay, sauvignon blanc, or pinot grigio for best flavor results and avoid sweeter varieties.
Why You’ll Love This Recipe
This dish captures everything you love about eating outwithout the wait or the bill. You get tender chicken, colorful bell peppers, and angel hair pasta all coated in a lemon-butter-wine sauce that tastes like it came straight from the kitchen of your favorite Italian spot.
Restaurant flavor at home: It’s rich, garlicky, and satisfying, with that perfect balance of butter and brightness.
Family-friendly and flexible: Even picky eaters love the familiar flavors, and you can dial the garlic or red pepper flakes up or down.
Great for entertaining: Looks impressive but comes together in about an hourperfect for a Friday night or weekend gathering.
Uses everyday ingredients: No hunting down specialty items. Just chicken, pasta, bell peppers, butter, and a bottle of white wine you’d enjoy drinking.
Key Ingredients You’ll Need
Here’s what makes this Copycat Olive Garden Chicken Scampi sing. Every ingredient plays a role, from the tender chicken tenderloins to the trio of colorful bell peppers that add sweetness and crunch.
Chicken tenderloins: They cook quickly and stay juicy. Dredging them in flour gives a light golden crust that soaks up the sauce beautifully.
Bell peppers and red onion: The mix of red, yellow, and green peppers isn’t just prettyit adds layers of flavor and a slight char that balances the richness.
White wine: Use something you’d drinkchardonnay, sauvignon blanc, or pinot grigio all work. It adds acidity and depth without making the sauce too heavy.
Butter and lemon juice: The foundation of any good scampi sauce. Butter makes it silky, lemon keeps it bright.
Angel hair pasta: Delicate and quick-cooking, it tangles perfectly with the sauce and doesn’t overpower the chicken.
How to Make It
The recipe has a few moving parts, but they all come together like a well-rehearsed dance. You’ll cook the chicken, build the sauce, sauté the veggies, and toss everything with the pasta. It’s easier than it sounds, and you can even multitask while the water boils.
Step
What to Do
Time
1. Boil pasta
Cook angel hair until just shy of al dente, reserve 1 cup pasta water, drain and set aside
8–10 min
2. Cook chicken
Dredge tenderloins in flour, fry in batches until golden, set aside
12–15 min
3. Make sauce
Sauté onion and garlic in butter, add wine, simmer, then add stock, lemon juice, parsley, and red pepper flakes. Finish by whisking in remaining butter
10–12 min
4. Sauté veggies
Cook bell peppers and red onion until just softened
3–5 min
5. Combine
Toss pasta with sauce and veggies, adjust with pasta water, top with chicken and Parmesan
3 min
Pro Tip: Start your sauce while the first batch of chicken is cooking. You’ll save time and keep everything warm and ready to go.
Smart Swaps and Substitutions
One of the best things about this recipe is how forgiving it is. You can adapt it based on what’s in your fridge or what your family prefers, and it’ll still taste like a special occasion.
Ingredient
Swap
Chicken tenderloins
Boneless, skinless chicken breasts (sliced thin) or thighs
Angel hair pasta
Linguine, fettuccine, or spaghetti
White wine
Extra chicken stock + 1 tsp white wine vinegar for acidity
Red onion
Yellow or white onion
Fresh lemon juice
Bottled lemon juice (though fresh tastes brighter)
Note: If you’re cooking for kids or anyone sensitive to spice, feel free to skip the red pepper flakes entirely. The sauce is still luscious and flavorful without them.
Serving and Storage Tips
Serve this dish family-style in a big shallow bowl with the golden chicken pieces arranged on top and a dusting of freshly grated Parmesan. It’s the kind of meal that makes everyone lean in and say, “Wow, you made this?”
What to serve with it: A simple green salad, garlic bread, or roasted asparagus all make great sides. Keep it light so the scampi stays the star.
Make ahead: You can cook the chicken and sauce a few hours (or even a day) ahead, then reheat gently and toss with freshly cooked pasta and veggies.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock or pasta water to loosen the sauce.
Freezing: The sauce and chicken freeze well separately for up to 2 months. I don’t recommend freezing the cooked pastait gets mushy.
Pro Tip: If reheating, add a pat of butter and a squeeze of lemon to bring back that fresh, bright flavor.
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FAQs (Copycat Olive Garden Chicken Scampi)
What type of pasta works best for this recipe?
Angel hair or thin spaghetti works perfectly for this dish, just like at Olive Garden. These delicate pastas absorb the butter and garlic sauce beautifully. If you prefer heartier noodles, linguine or fettuccine also work well. Cook the pasta just until al dente to prevent it from becoming mushy when tossed with the sauce.
How do I get the chicken tender and juicy?
Pound the chicken breasts to an even 3/4-inch thickness before cooking. Season generously and sear over medium-high heat for 3-4 minutes per side until golden. Don’t overcook – the internal temperature should reach 165°F. Let the chicken rest for 5 minutes before slicing to keep all the juices locked in.
Can I make this dish ahead of time?
This meal is best served immediately for optimal flavor and texture. However, you can prep the chicken and vegetables up to 4 hours ahead. Cook the pasta and assemble everything just before serving. If you must reheat leftovers, add a splash of chicken broth to restore the sauce consistency.
What vegetables can I add to this recipe?
Bell peppers, mushrooms, and cherry tomatoes are excellent additions that complement the garlic butter sauce. Add firmer vegetables like peppers first, then softer ones like tomatoes at the end. Spinach wilts quickly and adds great color when stirred in during the last minute of cooking.
How do I prevent the butter sauce from breaking?
Keep the heat at medium-low when adding butter to prevent it from separating. Add cold butter pieces gradually while whisking constantly. If the sauce starts to break, remove from heat and whisk in a tablespoon of pasta water. This helps emulsify everything back together smoothly.
Final Thoughts
This Copycat Olive Garden Chicken Scampi comes together in about an hour and delivers exactly what you’re cravinggarlicky, buttery, restaurant-quality comfort. You’ll love how the tender chicken soaks up all that bright lemon sauce, and how the peppers add just the right pop of color and sweetness. It’s the kind of dish that makes your kitchen smell amazing and brings everyone to the table faster than usual.
Feel free to swap in whatever bell peppers are on sale, or use chicken breasts if that’s what you’ve got. I’ve made this with linguine instead of angel hair, and it works beautifully. For a little extra richness, toss in a handful of cherry tomatoes during the last minute of cookingthey burst and mingle with the sauce in the best way. And if you’re reheating leftovers, a splash of stock and a fresh squeeze of lemon will wake everything right back up.
I’d love to hear how yours turns out! Did you add your own twist, or keep it classic? Snap a photo and tag meI always love seeing your kitchen wins. And if this becomes a favorite in your house like it has in mine, pin it so you can come back whenever the craving hits. Here’s to easy dinners that taste like you went all out.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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