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Olive Garden Chicken Scampi Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/olive-garden-chicken-scampi-recipe/