Copycat Olive Garden Chicken Scampi Recipe | Creamy & Delicious
I have to be honest — the very first time I made this Copycat Olive Garden Chicken Scampi, I paused after the first bite because it tasted exactly like the restaurant version. I’ve cooked this dish several times now, and every time it gets rave reviews. The tender chicken, colorful peppers, and buttery garlic sauce wrapped around delicate pasta feel like pure comfort food.
I love that I can control the ingredients and flavors at home while saving money. This recipe has officially become one of my favorite pasta dinners to make when I want something special but not complicated. Sometimes, I even enjoy a refreshing drink like a Blackberry Mojito while preparing it—it makes cooking feel like a mini celebration.
Ingredients
- 12 chicken tenderloins (about 1.75 pounds) – tender cuts that cook evenly and stay juicy
- ½ cup all-purpose flour – lightly coats the chicken so the sauce clings better
- Vegetable oil, as needed – helps achieve a golden crust without burning
Vegetables
- ½ red bell pepper, sliced – adds natural sweetness and bright color
- ½ yellow bell pepper, sliced – mild flavor that balances the dish
- ½ green bell pepper, sliced – slightly earthy with a crisp bite
- ½ medium red onion, sliced – softens beautifully and adds depth
- 12 ounces angel hair pasta – thin strands absorb the scampi sauce perfectly
- Salt, to taste – enhances all the flavors
- Freshly grated Parmesan cheese (optional) – melts smoother and tastes richer than pre-shredded
Scampi Sauce
- 2 tablespoons unsalted butter – builds the base flavor
- ½ cup yellow onion, finely diced – adds subtle sweetness once sautéed
- 2 tablespoons fresh garlic, minced – fresh garlic gives the best aroma and depth
- 1 cup dry white wine – brings brightness and complexity to the sauce
- 1 cup chicken stock – balances the wine and deepens flavor
- 2 tablespoons fresh lemon juice – cuts through the richness
- 1 tablespoon dried parsley – adds mild herbal notes
- ⅛ teaspoon red pepper flakes – gentle warmth without overpowering
- ¼ pound (8 tablespoons) unsalted butter – whisked in at the end for a silky finish
Note: several servings — based on these quantities, this recipe serves about 4 people generously.
Variations
You can easily adapt this recipe to suit different preferences.
- Dairy-free option:
Use olive oil or dairy-free butter instead of regular butter and skip the Parmesan cheese. - Lower-alcohol version:
Replace white wine with additional chicken stock and a splash of white wine vinegar for acidity. - Spicy upgrade:
Add extra red pepper flakes or a pinch of cayenne for noticeable heat. - Protein alternatives:
Shrimp or scallops work beautifully in place of chicken—just reduce cooking time. Pairing with a Mango Mojito on the side makes it feel extra special. - Vegetable add-ins:
Zucchini slices or cherry tomatoes add freshness and texture.
Cooking Time
This recipe fits perfectly into a busy schedule.
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Equipment You Need
Having the right tools makes cooking easier and faster.
- Large pot – boils pasta evenly
- Large skillet – cooks chicken and vegetables
- Saucepan – prepares the scampi sauce
- Tongs – flips chicken and tosses pasta
- Knife and cutting board – vegetable prep
- Measuring cups and spoons – accurate flavor balance
- Whisk – helps emulsify butter into the sauce
How to Make Copycat Olive Garden Chicken Scampi Recipe?
This recipe comes together in simple, manageable steps.
Prepare the Chicken
Heat oil in a skillet over medium heat. Lightly coat the chicken in flour and season with salt. Cook until golden on both sides and fully cooked through. This step locks in moisture and gives the chicken a light crust.
Make the Scampi Sauce
Melt butter in a saucepan and sauté onion and garlic until fragrant. Add white wine and let it reduce slightly, then pour in chicken stock, lemon juice, parsley, and red pepper flakes. Remove from heat and whisk in remaining butter until smooth.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the angel hair pasta until just tender. Drain and reserve some pasta water to adjust the sauce later if needed.
Sauté the Vegetables
In the same skillet, sauté the bell peppers and red onion until softened but still colorful. Avoid overcooking so they retain texture.
Combine and Serve
Add the cooked pasta to the vegetables and pour over the scampi sauce. Toss gently, adding reserved pasta water if needed. Top with chicken and finish with Parmesan cheese if desired.
Additional Tips for Making This Recipe Better
After making this dish multiple times, these tips really helped me perfect it:
- I always taste the sauce before adding pasta to adjust lemon or salt
- I keep peppers slightly crisp for better texture
- I reserve extra pasta water in case the sauce thickens too much
- I grate Parmesan fresh for smoother melting
- I add a splash of lemon juice at the end to brighten everything
How to Serve Copycat Olive Garden Chicken Scampi?
Serve this dish hot on wide plates with chicken arranged on top of the pasta. Garnish with fresh parsley or lemon zest for color. Garlic bread and a crisp side salad pair perfectly and help soak up the extra sauce.
Nutritional Information
Here’s a general nutritional overview per serving:
- Calories: approximately 900
- Protein: about 48g
- Carbohydrates: about 87g
- Fat: about 35g
Make Ahead and Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days. For best texture, keep pasta and sauce separate if possible.
Freezing
The scampi sauce freezes well for up to 2 months, but pasta is best made fresh.
Reheating
Reheat gently on the stove with a splash of water or stock to loosen the sauce. Avoid high heat to keep the chicken tender.
Why You’ll Love This Recipe
This dish has everything you want in a homemade restaurant-style meal.
- Restaurant-quality flavor that rivals Olive Garden
- Easy to customize with different proteins and spice levels
- Perfect for family dinners or guests
- Comforting yet bright, thanks to lemon and garlic
- Great leftovers that reheat beautifully
Copycat Olive Garden Chicken Scampi Recipe
Ingredients
Method
- Heat oil in a skillet over medium heat. Lightly coat the chicken in flour and season with salt. Cook until golden on both sides and fully cooked through. This step locks in moisture and gives the chicken a light crust.
- Melt butter in a saucepan and sauté onion and garlic until fragrant. Add white wine and let it reduce slightly, then pour in chicken stock, lemon juice, parsley, and red pepper flakes. Remove from heat and whisk in remaining butter until smooth.
- Bring a large pot of salted water to a boil and cook the angel hair pasta until just tender. Drain and reserve some pasta water to adjust the sauce later if needed.
- In the same skillet, sauté the bell peppers and red onion until softened but still colorful. Avoid overcooking so they retain texture.
- Add the cooked pasta to the vegetables and pour over the scampi sauce. Toss gently, adding reserved pasta water if needed. Top with chicken and finish with Parmesan cheese if desired.
Notes
- I always taste the sauce before adding pasta to adjust lemon or salt
- I keep peppers slightly crisp for better texture
- I reserve extra pasta water in case the sauce thickens too much
- I grate Parmesan fresh for smoother melting
- I add a splash of lemon juice at the end to brighten everything