If you’re craving the rich, creamy goodness of Olive Garden’s Chicken Scampi but don’t want to leave the house, this copycat recipe brings all the deliciousness of the restaurant dish straight to your kitchen. With tender strips of chicken, colorful bell peppers, a creamy garlic sauce, and perfectly cooked spaghetti, this dish is sure to become a favorite weeknight meal that the whole family will love.

Why You’ll Love This Recipe

This Copycat Olive Garden Chicken Scampi brings the flavors of the iconic restaurant dish into your home with ease. The creamy garlic sauce is rich yet light, while the bell peppers add a delightful sweetness and crunch. The chicken is tender and juicy, and the pasta ties everything together perfectly. It’s a simple, flavorful dish that delivers restaurant-quality taste without the wait! Copycat Olive Garden Chicken Scampi

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 fresh squeezed lemon juice

  • 2 cups low-sodium chicken broth

  • ¾ cup heavy cream

  • 2 tablespoons fresh parsley, chopped, divided

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  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.

  2. In a bowl, mix the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper.

  3. Coat the chicken strips in the flour mixture.

  4. Heat olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4–5 minutes, until golden and cooked through. Remove chicken from the skillet and set aside.

  5. In the same skillet, melt the butter and sauté the red, yellow, and green bell peppers, and onion for 3–4 minutes, until softened.

  6. Add the grated garlic and sauté for an additional minute, until fragrant.

  7. Add the lemon juice, chicken broth, and the remaining 1 teaspoon salt to the skillet. Bring the mixture to a simmer.

  8. Stir in the heavy cream and return the chicken to the skillet. Let it simmer for another 5 minutes, until the sauce thickens.

  9. Add the cooked pasta to the skillet and toss to coat everything in the creamy sauce.

  10. Garnish with fresh parsley and serve warm.

Servings and Timing

  • Prep Time: 15 minutes

  • Cooking Time: 30 minutes

  • Total Time: 45 minutes

  • Servings: 4 servings

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce, or microwave in short intervals until heated through.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute thin spaghetti with any pasta you prefer, such as fettuccine, penne, or linguine. Just adjust the cooking time according to the pasta type.

2. Can I use boneless, skinless chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully in this recipe. They will give a slightly richer flavor and remain juicy when cooked.

3. Can I make this dish gluten-free?

To make this dish gluten-free, you can substitute the spaghetti with gluten-free pasta and use a gluten-free all-purpose flour blend for the chicken coating.

4. Can I make the sauce lighter?

If you’d like a lighter sauce, you can use half-and-half instead of heavy cream, or try using a low-fat version of the cream. The sauce will still be creamy but with a slightly less rich texture.

5. Can I make this dish ahead of time?

This dish is best served fresh, but you can make the chicken and sauce ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat and toss with the cooked pasta.

6. Can I add more vegetables to the dish?

Absolutely! You can add other vegetables like mushrooms, spinach, or zucchini for extra flavor and nutrition. Just sauté them along with the bell peppers and onions.

7. Can I make the chicken spicier?

If you like a bit of heat, you can add a pinch of red pepper flakes or use a spicier Italian seasoning blend to give the dish some spice.

8. How do I know when the chicken is done cooking?

The chicken is done when it is golden brown on the outside and reaches an internal temperature of 165°F (74°C). It should be juicy and no longer pink in the center.

9. Can I use store-bought chicken broth instead of homemade?

Yes, store-bought chicken broth works just fine. For a more flavorful sauce, consider using low-sodium broth so you can control the seasoning.

10. Can I freeze the leftovers?

While this dish is best enjoyed fresh, you can freeze leftovers for up to 1 month. When reheating, the sauce may separate a bit, so be sure to stir it well and add a splash of broth to help bring it back together.

Conclusion

This Copycat Olive Garden Chicken Scampi is the perfect homemade version of the beloved restaurant dish. With juicy chicken, a creamy garlic sauce, colorful vegetables, and pasta, it’s a comforting and satisfying meal that’s sure to impress. Whether you’re serving it for dinner tonight or preparing it for a special occasion, this dish is guaranteed to be a hit with everyone at the table.

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Copycat Olive Garden Chicken Scampi

Copycat Olive Garden Chicken Scampi

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This Olive Garden chicken scampi recipe is a copycat dish with a creamy garlic sauce, colorful bell peppers, and juicy chicken, all tossed with perfectly cooked pasta.

  • Total Time: 45 minutes
  • Yield: 4 servings

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 pounds boneless skinless chicken breasts, cut into -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 fresh squeezed lemon juice
  • 2 cups low-sodium chicken broth
  • ¾ cup heavy cream
  • 2 tablespoons fresh parsley, chopped, divided

Instructions

  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.
  2. In a bowl, mix the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper.
  3. Coat the chicken strips in the flour mixture.
  4. Heat olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4–5 minutes until golden and cooked through. Remove chicken from the skillet and set aside.
  5. In the same skillet, melt the butter and sauté the red, yellow, and green bell peppers, and onion for 3–4 minutes until softened.
  6. Add the grated garlic and sauté for an additional minute until fragrant.
  7. Add the lemon juice, chicken broth, and the remaining 1 teaspoon salt to the skillet. Bring the mixture to a simmer.
  8. Stir in the heavy cream and return the chicken to the skillet. Let it simmer for another 5 minutes, until the sauce thickens.
  9. Add the cooked pasta to the skillet and toss to coat everything in the creamy sauce.
  10. Garnish with fresh parsley and serve warm.

Notes

  • For extra richness, you can substitute half-and-half for the heavy cream.
  • Feel free to add additional vegetables, like zucchini or spinach, for more color and flavor.
  • To make it spicier, you can add red pepper flakes while cooking the garlic.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Sautéing
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6g
  • Sodium: 980mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 85mg

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