Description

This Copycat Olive Garden Chicken Scampi is a delightful and creamy Italian-inspired dish featuring tender, lightly pan-fried chicken strips served over thin spaghetti noodles tossed in a rich lemon-garlic white wine sauce with sautéed colorful bell peppers and red onions. It’s an easy-to-make homemade version of the restaurant favorite that balances fresh veggies, zesty flavors, and comforting pasta for a satisfying meal.

Ingredients

Scale

Pasta

½ pound thin spaghetti noodles

Chicken and Coating

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

Cooking Fats

4 tablespoons olive oil
2 tablespoons unsalted butter

Vegetables

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

Sauce

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

Cook Pasta: In a large pot of boiling water, cook thin spaghetti noodles for 9 to 10 minutes or according to package directions until al dente. Drain and set aside.
Prepare Seasoned Flour: In a shallow dish, combine all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to mix evenly. Remove 2 tablespoons of this mixture and set aside in a small bowl for later use.
Coat Chicken Strips: Dredge each chicken strip in the seasoned flour, ensuring even coating, and place them on a plate.
Heat Fat: In a large skillet over medium-high heat, add olive oil and unsalted butter. Allow the mixture to heat to approximately 350°F. Test by sprinkling a pinch of flour in the skillet; if it sizzles, it’s ready.
Pan-Fry Chicken: Add half of the coated chicken strips to the skillet. Lightly fry for 3 to 4 minutes on each side or until golden and fully cooked (no pink inside, internal temp 165°F). Remove and rest on a plate. Repeat with remaining chicken.
Sauté Vegetables: Add the sliced red, yellow, green peppers, red onion, and grated garlic to the hot skillet. Cook for 4 to 5 minutes until vegetables are tender with a light sear. Remove vegetables to a plate.
Make Roux: Reduce heat to medium-low. Add the reserved 2 tablespoons seasoned flour to the skillet and whisk into the remaining butter and oil until flour is absorbed and forms a paste.
Add Liquids: Gradually whisk in the white wine and lemon juice, ensuring no lumps remain. Pour in the low-sodium chicken broth and bring to a low boil to thicken the sauce.
Finish Sauce: Stir in heavy cream and 1 tablespoon fresh chopped parsley. Let simmer gently for 2 to 3 minutes to combine flavors and thicken.
Toss Pasta in Sauce: Add the cooked and drained pasta to the skillet. Toss carefully to coat all noodles evenly with the creamy scampi sauce.
Combine All Components: Arrange the cooked chicken strips and sautéed vegetables over the pasta and sauce mixture.
Garnish and Serve: Sprinkle the remaining 1 tablespoon fresh chopped parsley over the dish for color and freshness. Serve warm immediately.

Notes

Use fresh garlic for best flavor in the sauce and vegetable sauté.
Adjust seasoning with salt and pepper to taste after cooking.
Do not overcrowd the skillet when frying chicken to ensure even cooking and browning.
To keep chicken juicy, do not overcook; aim for an internal temperature of 165°F.
Dry white wine can be substituted with chicken broth if preferred, but wine adds authentic depth of flavor.
Serve this dish with a side of crusty bread to soak up extra sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Italian-American

Keywords: Chicken Scampi, Copycat Olive Garden, Italian Chicken Recipe, Pan-Fried Chicken, Creamy Pasta, White Wine Sauce, Bell Peppers, Easy Dinner