Introduction

This Copycat Olive Garden Chicken Scampi is a deliciously creamy and flavorful pasta dish that brings the restaurant experience to your home kitchen. Tender chicken strips and vibrant sautéed peppers combine with a rich lemon butter sauce to create a satisfying meal perfect for weeknights or special occasions.

In a white pan, there is a creamy pasta base that covers the bottom layer with smooth, light beige sauce and tender noodles. On top of the pasta, there are sautéed strips of bell peppers in red, yellow, and green colors mixed with thin slices of soft red onions, adding a pop of color and texture around the edges. The top layer features several pieces of golden-brown grilled chicken tenders, seasoned and cooked to have a slight crisp outside, sprinkled with small green parsley pieces for fresh color. The pan sits on a white marbled surface with a wooden-handled pan grip visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound thin spaghetti noodles

⅔ cup all-purpose flour

2 teaspoons salt, (divided)

¾ teaspoon Italian seasoning blend

½ teaspoon black pepper

1 to 1½ pounds boneless skinless chicken breasts, cut into 1½-inch wide x 4-inch long strips

4 tablespoons olive oil

2 tablespoons unsalted butter

1 small red pepper, cut into thin strips

1 small yellow pepper, cut into thin strips

1 small green bell pepper, cut into strips

½ medium red onion, cut into strips

1½ tablespoons grated fresh garlic

¼ cup dry white wine

¼ cup fresh squeezed lemon juice

2 cups low-sodium chicken broth

¾ cup heavy cream

2 tablespoons fresh parsley, chopped, divided

Instructions

Step 1: In a large pot of boiling water, cook the thin spaghetti noodles for 9 to 10 minutes or according to package directions. Drain and set aside.

Step 2: In a shallow dish, combine the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir well. Remove 2 tablespoons of the seasoned flour and set aside in a small bowl.

Step 3: Coat each chicken strip in the seasoned flour mixture and place them on a plate.

Step 4: Heat the olive oil and unsalted butter in a large skillet over medium-high heat. When hot (about 350°F), test by sprinkling a pinch of flour—if it sizzles, the oil is ready.

Step 5: Add half of the coated chicken strips to the skillet and pan-fry for 3 to 4 minutes on each side until golden and cooked through (internal temperature 165°F, no pink remaining).

Step 6: Remove the cooked chicken and place on a plate to rest. Repeat with the remaining chicken strips.

Step 7: Add the sliced red, yellow, and green peppers, red onion, and grated garlic to the hot skillet. Cook for 4 to 5 minutes until slightly seared and tender.

Step 8: Remove the cooked vegetables from the skillet and set aside on a plate.

Step 9: Reduce heat to medium-low. Add the 2 tablespoons of reserved seasoned flour to the skillet and whisk into the remaining butter and oil until absorbed.

Step 10: Slowly whisk in the white wine and lemon juice until smooth with no lumps. Add chicken broth and bring to a low boil to thicken the sauce.

Step 11: Stir in the heavy cream and 1 tablespoon of fresh parsley. Let the sauce simmer for 2 to 3 minutes.

Step 12: Add the drained pasta to the sauce and toss to coat all noodles thoroughly.

Step 13: Top the pasta with the cooked peppers, onions, and chicken strips.

Step 14: Garnish with the remaining tablespoon of fresh chopped parsley before serving.

Tips & Variations

For a lighter option, substitute half-and-half for the heavy cream, though the sauce will be less rich.

Add a pinch of crushed red pepper flakes to the sauce for a subtle kick.

Use gluten-free flour and pasta to make this dish gluten-free.

Fresh lemon zest added to the sauce enhances the citrus flavor.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the right texture. Cooking from frozen may result in unevenly cooked chicken.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, substitute with an equal amount of additional chicken broth and a teaspoon of white wine vinegar or lemon juice to maintain the acidity and flavor balance.

Dinner

Copycat Olive Garden Chicken Scampi Recipe