Description
Olive Garden Chicken Scampi is a creamy, flavorful pasta dish featuring golden-brown chicken tenderloins, bell peppers, and angel hair pasta coated in a rich, garlicky, Parmesan sauce. This copycat recipe recreates the indulgent flavors of the restaurant’s beloved dish with a homemade touch that’s just as delicious!
Ingredients
1.5–2 pounds chicken tenderloins
1 cup all-purpose flour
1 tablespoon Italian seasoning
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound angel hair pasta
1 tablespoon olive oil
1 small red onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
2 tablespoons butter
3–5 cloves garlic, minced
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt, to taste
Chopped fresh parsley, for garnish
Instructions
- Pat the chicken tenderloins dry with paper towels and set aside. In a shallow bowl, stir together the flour, Italian seasoning, salt, and black pepper. Dredge each chicken tenderloin in the seasoned flour, shaking off any excess. Set aside on a chopping board.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken tenderloins and cook for 3–4 minutes per side, or until golden brown and cooked through. Once done, transfer the chicken to a plate and cover to keep warm. Work in batches if needed to avoid overcrowding the pan.
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions, ensuring it’s al dente. Drain the pasta, reserving 1 cup of pasta water. Set the pasta aside.
- Wipe the skillet clean with paper towels, then add 1 tablespoon of olive oil and heat over medium heat. Add the sliced red onion and bell peppers to the skillet, sautéing for 3-4 minutes until softened. Stir in the butter and garlic, cooking for 1-2 minutes until fragrant. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 3-4 minutes to reduce slightly. Add the chicken broth and cook for an additional 2 minutes. Stir in the heavy cream and bring to a gentle simmer. Once simmering, turn off the heat and gradually add the grated Parmesan cheese, stirring until the sauce is creamy.
- Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. If needed, adjust the sauce consistency by adding some of the reserved pasta water.
- Plate the pasta and sauce, layering the cooked chicken tenderloins on top. Finish with a sprinkle of fresh parsley and additional grated Parmesan cheese. Serve immediately and enjoy!
Notes
- Spicy Version: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Vegetarian: Skip the chicken and substitute with sautéed mushrooms or grilled vegetables for a delicious vegetarian option.
- Add Shrimp: For a seafood twist, add shrimp to the dish in place of the chicken, cooking them in the same skillet before adding the wine and cream.
- Different Pasta: Use other types of pasta, like fettuccine or penne, if you prefer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
