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Copycat Olive Garden Chicken Scampi Recipe
Ben Carraoli

Copycat Olive Garden Chicken Scampi Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

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
  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In the same skillet, sauté the bell peppers and red onion until softened but still colorful. Avoid overcooking so they retain texture.
  5. 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