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OLIVE GARDEN CHICKEN SCAMPI centered hero view, clean and uncluttered
Yesica Andrews

Easy Olive Garden Chicken Scampi Recipe You Must Try

This Easy Olive Garden Chicken Scampi is a flavorful and vibrant pasta dish featuring tender chicken tenders cooked to perfection, colorful bell peppers, and red onions all tossed in a creamy, herb-infused sauce. Perfect for a quick yet impressive Italian-inspired meal that the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Calories: 621
Ingredients Method Notes

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)

Method
 

  1. Combine flour, salt, black pepper, and Italian seasoning in a shallow dish and mix well.
  2. Dredge the chicken tenders in the flour mixture, shaking off any extra coating.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat and cook the chicken for 2 to 3 minutes per side until nicely browned and fully cooked; then transfer to a plate and cover with foil.
  4. While the chicken cooks, bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions until just tender; reserve 1 cup of pasta water, then drain and set pasta aside.
  5. Wipe the skillet clean and heat 1 tablespoon of oil over medium heat; add sliced red, yellow, and green bell peppers along with the red onion and sauté for about 3 to 4 minutes, stirring regularly.
  6. Add butter and minced garlic to the skillet, cooking for another 1 to 2 minutes until vegetables are soft.
  7. Pour in the white wine, scraping the skillet bottom to lift any browned bits, followed by chicken broth; let simmer on medium heat for 2 minutes.
  8. Stir in heavy cream, salt, and Italian seasoning and bring the sauce to a gentle boil, stirring often.
  9. Lower the heat and toss in the cooked pasta, mixing thoroughly to coat it with sauce; cook for another 1 to 2 minutes and add reserved pasta water if the sauce needs thickening.
  10. Place the cooked chicken on top of the pasta and sauce.
  11. Sprinkle with grated Parmesan cheese and garnish with fresh basil and parsley before serving.

Notes

  • For the best flavor, use fresh herbs and taste the sauce to adjust salt as needed. Substitute chicken thighs for tenders for a juicier result if preferred. Leftovers keep well refrigerated for up to 3 days.