Craving Olive Garden Chicken Scampi but want to enjoy it from the comfort of your kitchen? You’re in luck! This easy and delicious copycat recipe brings that iconic hearty pasta with colorful veggies and a rich, creamy sauce straight to your dinner table.
And dare I say, it’s even better than the original?
I used to order this every time we went to Olive Garden, so when I finally cracked the recipe at home, I was thrilled — and so was my family. All it took was a few tweaks (and maybe a little extra garlic) to perfect.
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Better Than Olive Garden Chicken Scampi Recipe
My chicken scampi recipe comes together in under 30 minutes, making it the perfect weeknight meal.
From the tender chicken and chewy pasta to the irresistible garlic and white wine sauce, every bite tastes like a restaurant-quality dish—without the wait or the bill!
Pair it with soft, garlicky breadsticks or a bright, fresh salad for the ultimate Italian feast. Just be sure to make extra – you’ll need it!
Ingredients You’ll Need
For the Chicken:
- Chicken Tenderloins: Juicy, quick-cooking, and perfect for soaking up all that garlicky goodness. (I sometimes use thighs for extra richness, but keep in mind, they'll need longer to cook!)
- All-Purpose Flour: Gives the chicken a light, golden crust that holds onto the sauce.
- Italian Seasoning, Salt & Pepper: The flavor trifecta! This combo adds that classic Italian-American depth. I also add a pinch of red pepper flakes for heat—my little secret!
- Olive Oil: For sautéing the chicken to crispy perfection.
For the Pasta & Veggies:
- Angel Hair Pasta: Thin, delicate, and soaks up the chicken scampi sauce like a dream. Bonus: It cooks in just 4 minutes!
- Red Onion & Bell Peppers: Sweet, crisp, and colorful—they make every bite vibrant. I love the confetti-like look of the red, yellow, and green peppers, but you can use just one if that's all you have.
- Butter & Garlic: The soul of this dish! Sauté until fragrant but don’t burn it—I’ve learned that the hard way.
- Dry White Wine: Deglazes the pan and adds bright acidity. (No wine? Swap in extra broth with a splash of lemon juice.)
- Chicken Broth: Builds a savory base for the sauce. In a pinch? Chicken stock works too, but you might need extra salt.
- Heavy Cream & Parmesan Cheese: The dynamic duo for that luscious, velvety texture. Freshly grated Parmesan melts so much better—don't skip it!
- Fresh parsley: A pop of color and freshness to balance the richness.
Top Tip: Taste as you go! Adjust the garlic, cheese, or salt to your liking. After all, the best recipes are the ones you love.
How to Make The Best Chicken Scampi Copycat
I’ve officially cracked the code to making this restaurant favorite even better at home. Every time I make it, someone asks for seconds.
The key is all in the layers. Extra garlic? Check. Perfectly seared chicken? You bet. Just don’t skip the fresh parsley at the end. That pop of color and freshness? Chef’s kiss.
If you're a fan of shrimp scampi, this memorable meal is a must-make!
1. Prep the Chicken: Pat the chicken tenderloins dry with paper towels — this helps them brown better in the pan. I always do this first so they can dry as I get everything else ready.
2. Dredge and Season: In a shallow dish, mix the flour, Italian seasoning, salt, and black pepper. Dredge each piece of chicken in the seasoned flour, shaking off the excess. Don’t skip this step — it gives the chicken a light, crispy coating that holds up under the sauce.
3. Sear until Golden: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown. My secret to the perfect crust? I test one piece first to perfect my heat level. Also, I usually work in batches to avoid overcrowding.
4. Cook the Pasta: Boil angel hair in water as salty as the sea (about 2 tbsp per gallon) until al dente. I set a timer for 1 minute less than the package says – perfect texture every time. Reserve some pasta water – it’s the magic glue for our sauce!
5. Sauté the Veggies: Wipe out the skillet, add a bit more olive oil, and sauté the sliced onion and colorful bell peppers over medium heat for 3-4 minutes. You want them soft but still vibrant. Stir in the butter and garlic (measure with your heart), cooking until the kitchen smells fantastic (about 1-2 minutes).
6. Deglaze with Wine: Pour in the white wine, scraping up all those flavorful browned bits (chefs call this “fond” – it’s flavor gold!). Let it simmer for 3–4 minutes to cook off the alcohol and concentrate the flavor. Add the chicken broth and simmer another 2 minutes.
7. Make It Creamy: Stir in the heavy cream and bring everything to a gentle simmer. Turn off the heat and gradually stir in the Parmesan cheese until it’s melted and smooth. It should coat the back of a spoon — my favorite part to taste-test.
8. Toss in the Pasta: Add the cooked pasta to the skillet and toss gently to coat it in that dreamy sauce. Use a splash of the reserved pasta water if it feels too thick (start with ¼ cup).
9. Assemble and Serve: This dish waits for no one! The pasta keeps absorbing liquid, so enjoy it at its peak. Plate the saucy pasta and top with the crispy chicken. Garnish with fresh parsley and an extra sprinkle of Parmesan. I always sneak an extra sprinkle of Parmesan – because why not? Enjoy!
Tips for the Best Crispy Chicken Scampi with Pasta
Want to take your dinner from good to “can't-stop-eating-it” great? After making this dish dozens of times (and learning from all my mistakes!), I’ve nailed down the must-know tricks that make all the difference.
- Choose the right chicken: I prefer chicken tenders because they’re already the perfect size and cook super quickly. You can also use boneless, skinless chicken breasts — just slice them into thin strips for even cooking or pound them to even thickness.
- Keep things uniform. Cut the peppers and onions into uniform, thin slices. This ensures even cooking and a more professional presentation.
- Cook the pasta just right: Aim for just before al dente. Since it finishes in the sauce, overcooking the pasta in the pot can leave it mushy later.
- Rest the chicken. Let the flour-coated chicken rest on a wire rack for 5-10 minutes before cooking. This helps the coating adhere better and results in extra crispy chicken.
- Use freshly grated Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. I always grate mine fresh — it melts like a dream and adds that rich, nutty flavor.
- Make it extra creamy. Add 1–2 tablespoons of cream cheese to the sauce when adding the Parmesan. Stir well.
- Let the sauce rest before adding cheese: Turn off the heat and let the cream settle slightly before stirring in the Parmesan. This prevents the cheese from clumping and helps it melt smoothly.
- Customize the heat level: If you like a little spice, add a pinch of crushed red pepper flakes when you sauté the garlic. It gives the dish a gentle kick without overpowering the flavors.
What to Serve with Olive Garden Chicken Scampi Pasta
No Italian feast is complete without the perfect sides! This creamy garlic pasta pairs beautifully with fresh flavors to balance the dish.
I like to serve it with a crisp wedge salad for some cool crunch and balance. And crusty garlic bread is another must in my house — perfect for soaking up that dreamy scampi sauce.
Of course, for a true restaurant-quality experience, warm buttery garlic breadsticks are a must. And if it’s summer? I’ll throw some corn on the cob on the grill for a buttery, sweet side that complements the dish beautifully.
FAQs
Olive Garden’s dish features lightly breaded chicken tenderloins served over angel hair pasta with sautéed bell peppers and onions, all coated in a creamy garlic white wine sauce. My version uses a dreamy combo of Italian spices, Parmesan, and heavy cream to recreate that signature restaurant-style taste.
Traditionally, they use thin angel hair pasta, but you can swap in spaghetti, linguine, or even fettuccine if you prefer a thicker noodle. I’ve tried it with all kinds, and it’s always delicious!
Yes, you can use pre-cooked chicken to save time! Just slice or shred it and add it during the final step when tossing the pasta with the sauce. It won’t have the same golden sear as fresh-cooked tenderloins, but it still works great in a pinch.
You can! I like to prep the sauce and chicken a day in advance, then cook the pasta fresh and toss it all together just before serving. Keep everything in separate airtight containers in the fridge.
You can lighten it up by using half-and-half instead of heavy cream and cutting back slightly on the cheese. It’ll still be creamy and flavorful, just a little less rich.
A dry white wine works best — something crisp and not too sweet. I usually go with a Sauvignon Blanc or Pinot Grigio, but Chardonnay (unoaked) works too if that’s what you have on hand. You don’t need anything fancy, but make sure it’s something you’d actually drink!
Yep! Just swap the dry white wine for extra chicken broth and add a squeeze of lemon juice to brighten the flavor. You won’t miss a thing.
How to Store Leftovers
This copycat recipe stores surprisingly well, which means leftovers = another easy, delicious dinner!
To Store: Let everything cool to room temperature, then transfer the chicken and pasta to an airtight container. Store in the refrigerator for up to 3–4 days.
To Reheat: Warm leftover chicken scampi gently on the stovetop over medium-low heat, adding a splash of milk, cream, or reserved pasta water to revive the sauce. You can also microwave it in 30-second bursts, stirring between each to keep the texture creamy. I recommend removing the chicken and heating it separately so it doesn’t overcook.
Note: I don’t recommend freezing this dish, since the creamy sauce may separate and the peppers can turn mushy. It’s definitely best fresh or refrigerated!
More Olive Garden Copycat Recipes
Five-Cheese Ziti al Forno
Ravioli Carbonara
Chicken Gnocchi Soup
Chicken Alfredo
Olive Garden Chicken Scampi
6
servings15
minutes25
minutes774
kcalThis copycat Olive Garden Chicken Scampi recipe features tender chicken, colorful veggies, and a creamy garlic wine sauce that’s better than the original!
Ingredients
- For the Chicken:
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
- For the Pasta:
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 dry with paper towels and set aside.
- In a shallow bowl, stir the flour, Italian seasoning, salt, and black pepper until well combined. One by one, dredge the chicken tenderloins in the seasoned flour, shaking off the excess. Set aside on a chopping board.
- In a large skillet over medium heat, warm the olive oil. Add the chicken and cook for 3–4 minutes per side or until golden brown and cooked. Transfer the chicken to a plate and cover to keep warm. Work in batches, if needed, to avoid overcrowding the pan.
- In a large pot of well-salted water, boil the pasta to al dente per the package instructions. Drain but reserve 1 cup of pasta water. Set aside.
- Wipe the skillet clean with paper towels, add 1 tablespoon olive oil, and warm over medium heat. Add the sliced red onion, red, yellow, and green bell peppers. Sauté for 3-4 minutes until slightly softened. Add the butter and garlic, and stir for 1-2 minutes, until fragrant.
- Slowly 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, then add the chicken broth and cook for another 2 minutes.
- Add the heavy cream, stir well, and bring the mixture to a gentle simmer. Then, turn off the heat and gradually stir in the Parmesan cheese until melted and the sauce becomes creamy.
- Add the cooked pasta to the skillet, tossing to coat the noodles in the sauce. Adjust the consistency with the reserved pasta water, as needed.
- Serve the pasta and sauce in large bowls with the cooked chicken layered on top. Finish with fresh parsley and extra Parmesan cheese. Enjoy!
Notes
- Use Chicken Tenderloins: They cook quickly and stay juicy — no need to pound them thin.
- Don’t Skip the Wine: It builds rich flavor in the sauce. Use a dry white like Pinot Grigio or Sauvignon Blanc.
- Reserve Pasta Water: It helps loosen the sauce and makes it silky enough to coat every bite.
Nutrition
- Calories: 774kcal
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 136mg
- Sodium: 1146mg
- Carbohydrates: 81g
- Fiber: 5g
- Sugar: 5g
- Protein: 48g
1 Comments
I’ve made this a few times because my very picky boyfriend loves it. However, I find the amount of pasta too much for the vegetables, so I double the onion and peppers. It’s a ton of slicing, but the end result is worth it! In the future I’ll use linguine instead of angel hair because it seems to hold up better when reheating leftovers.