Olive Garden Chicken Scampi Recipe

Introduction

This Olive Garden Chicken Scampi is a delightful twist on the classic Italian dish, featuring tender chicken strips sautéed with colorful bell peppers and onions in a creamy, garlicky sauce. Served over thin spaghetti noodles, it’s a comforting meal perfect for any night of the week.

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

1. 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.
2. Step 2: In a shallow dish, combine all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir well. Remove 2 tablespoons of this seasoned flour and set it aside in a small bowl.
3. Step 3: Coat each chicken strip in the seasoned flour mixture and place them on a plate.
4. Step 4: Heat olive oil and unsalted butter in a large skillet over medium-high heat. To check if the oil is ready, sprinkle a pinch of flour; it should sizzle.
5. Step 5: Add half the coated chicken strips to the skillet. Pan-fry for 3 to 4 minutes per side until lightly golden and cooked through (internal temperature of 165°F). Remove and let rest on a plate. Repeat with remaining chicken strips.
6. Step 6: In the same skillet, add the sliced red, yellow, and green peppers, red onion, and grated garlic. Cook for 4 to 5 minutes until vegetables are tender with a light sear. Remove and set aside.
7. Step 7: Reduce heat to medium-low. Add reserved 2 tablespoons of seasoned flour to the skillet, whisking into the remaining oil and butter until fully absorbed.
8. Step 8: Gradually whisk in white wine, lemon juice, and chicken broth. Simmer until slightly thickened, about 3 to 5 minutes.
9. Step 9: Stir in heavy cream and half the chopped parsley. Cook for an additional 2 minutes to heat through.
10. Step 10: Return the cooked chicken strips and sautéed vegetables to the skillet. Stir gently to coat with the sauce and warm together for 1 to 2 minutes.
11. Step 11: Serve the chicken and vegetables over the cooked spaghetti noodles. Garnish with remaining parsley and enjoy.

Tips & Variations

• For extra flavor, marinate chicken strips briefly in lemon juice and garlic before coating with flour.
• Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• Add a pinch of crushed red pepper flakes to the vegetables for a subtle heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed to loosen the sauce. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, feel free to swap thin spaghetti with linguine, fettuccine, or even angel hair pasta depending on what you have available.

What can I use if I don’t have white wine?

If you prefer not to use wine, substitute with additional chicken broth and a splash of white wine vinegar or lemon juice to preserve the acidity in the sauce.

Olive Garden Chicken Scampi Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

This Olive Garden Chicken Scampi recipe features tender pan-fried chicken strips served over perfectly cooked thin spaghetti noodles, tossed with a flavorful sauté of bell peppers and onions in a creamy garlic lemon sauce enriched with white wine and chicken broth. A delicious and hearty dish combining bright, fresh flavors with creamy richness, perfect for a comforting dinner.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Noodles

• ½ pound thin spaghetti noodles

For the Chicken Coating

• ⅔ cup all-purpose flour
• 2 teaspoons salt (divided)
• ¾ teaspoon Italian seasoning blend
• ½ teaspoon black pepper

For the Chicken and Vegetables

• 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

For the 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

1. Cook the Noodles: 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. Prepare the Seasoned Flour: In a shallow dish, combine all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to combine. Remove 2 tablespoons of this seasoned flour and set aside in a small bowl for later use.
3. Coat the Chicken: Coat each chicken strip in the seasoned flour mixture and place onto a plate, ensuring all pieces are well coated.
4. Preheat Skillet and Heat Oil and Butter: In a large skillet over medium-high heat, add olive oil and unsalted butter. Heat to approximately 350°F. Test oil temperature by sprinkling a pinch of flour; if it sizzles, the oil is hot enough.
5. Pan-Fry the Chicken: Add half the coated chicken strips to the hot skillet. Lightly pan-fry for 3 to 4 minutes on each side or until golden and fully cooked, with no pink inside and an internal temperature of 165°F. Remove and let rest on a plate. Repeat with remaining chicken strips.
6. Sauté the Vegetables: In the same skillet, add sliced red, yellow, and green peppers, red onion, and grated garlic. Cook for 4 to 5 minutes until lightly seared and tender. Remove vegetables to a plate.
7. Create the Sauce Base: Reduce skillet heat to medium-low and add the 2 tablespoons of reserved seasoned flour. Whisk into the remaining butter and oil until the flour is fully absorbed, forming a roux.
8. Add Liquids: Gradually whisk in the dry white wine, fresh lemon juice, and low-sodium chicken broth. Continue stirring and bring the mixture to a gentle simmer.
9. Incorporate Cream and Simmer: Stir in the heavy cream and cook for several minutes until the sauce thickens slightly and is smooth.
10. Combine all Ingredients: Return the cooked chicken strips and sautéed vegetables to the skillet. Stir gently to coat them evenly with the sauce. Cook just until heated through.
11. Finish and Serve: Stir in half of the chopped fresh parsley. Serve the chicken scampi over the cooked thin spaghetti noodles. Garnish with the remaining parsley for a fresh, vibrant finish.

Notes

• Ensure chicken is cooked to an internal temperature of 165°F to guarantee food safety.
• Use dry white wine for best flavor; if unavailable, a light chicken broth can be substituted.
• Adjust seasoning to taste before serving, adding more salt or pepper as preferred.
• For a lighter dish, use half-and-half instead of heavy cream, though sauce will be less rich.
• Remember to reserve the seasoned flour to thicken the sauce for authentic texture and taste.

Keywords: Olive Garden Chicken Scampi, Chicken Scampi Recipe, Chicken Pasta, Creamy Chicken Scampi, Pan-Fried Chicken, Italian Chicken Dish