Olive Garden Chicken Scampi is one of those restaurant dishes that sounds fancy but is completely doable at home on a weeknight. Crispy golden chicken tenderloins sit on top of angel hair pasta tossed in a creamy garlic white wine sauce with colorful bell peppers and red onion. I made this for my family on a Friday night and everyone agreed it tasted better than the original.
The first time I tried to recreate this at home, I was honestly nervous about managing all the components at once. But once the chicken was done resting on a plate and I started the sauce, everything came together faster than I expected. This Olive Garden Chicken Scampi hits every note: crispy dredged chicken, a silky wine and cream sauce, tender pasta, and those sweet sauteed peppers that make the whole dish pop with color. Trust me on this one.
Table of Contents
Ingredients for Olive Garden Chicken Scampi
Before I start any recipe with this many components, I always slice the vegetables and measure the liquids ahead of time. Having everything ready before anything hits the pan makes this whole dish move smoothly. I have tested this recipe several times and these amounts produce the right sauce consistency for coating a full pound of pasta.
- 1.5 to 2 lbs chicken tenderloins – I recommend buying tenderloins rather than sliced breasts since they cook evenly and stay juicy without drying out
- 1 cup all-purpose flour (for dredging)
- 1 tbsp Italian seasoning
- 2 tsp salt (for the dredge)
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil (divided: 2 tbsp for chicken, 1 tbsp for vegetables)
- 1 lb angel hair pasta – my preference is angel hair since the delicate noodles absorb the light sauce without weighing the bowl down
- 1 small red onion (thinly sliced)
- 1 medium red bell pepper (thinly sliced)
- 1 medium yellow bell pepper (thinly sliced)
- 1 medium green bell pepper (thinly sliced)
- 2 tbsp butter
- 3 to 5 cloves garlic (minced) – in my experience, going closer to 5 cloves makes the sauce really come alive
- 1/2 cup dry white wine (pinot grigio or sauvignon blanc works great)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese (freshly grated from a block) – pro tip: skip the pre-shredded bag, the anti-caking coating prevents smooth melting and leaves the sauce gritty
- Salt to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
I recommend reading through all the steps once before you start. This recipe has a few components running at the same time and understanding the order up front makes a real difference between a smooth cook and a stressful one.
Step 1: Pat the chicken tenderloins dry with paper towels. In a shallow bowl, stir together the flour, Italian seasoning, salt, and black pepper. Dredge each tenderloin in the seasoned flour and shake off any excess. A thin, even coat is what you want, not a thick crust.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken in a single layer, working in batches rather than crowding the pan. Cook for 3 to 4 minutes per side until deep golden brown. The internal temperature should read 165 degrees F. Transfer to a plate and cover loosely with foil to keep warm.
Step 3: While the chicken cooks, bring a large pot of heavily salted water to a boil. Cook the angel hair pasta for 1 to 2 minutes less than the package time since it will finish in the sauce. Before draining, scoop out 1 cup of pasta water and set it aside. This starchy water is your safety net for adjusting the sauce later.
Step 4: Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced red onion and all three bell peppers. Saute for 3 to 4 minutes until slightly softened but still with a little bite. Add the butter and garlic, stirring for 1 to 2 minutes until fragrant. Watch it closely since garlic burns fast and turns bitter.
Step 5: Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Those bits carry a lot of flavor. Let the wine simmer for 3 to 4 minutes until reduced by about half and the sharp alcohol smell mellows out.
Step 6: Add the chicken broth and cook for 2 more minutes. Pour in the heavy cream, stir well, and bring to a gentle simmer. Remove the skillet from heat and stir in the grated Parmesan gradually until the sauce is completely smooth and creamy. Taste and adjust salt.
Step 7: Add the drained pasta to the skillet and toss to coat, adding splashes of the reserved pasta water a little at a time if the sauce feels too thick. Plate the pasta in large bowls with the golden chicken resting on top. Finish with fresh parsley and extra Parmesan if you like.
What to Serve with Olive Garden Chicken Scampi
This pasta dish is filling on its own, but a few simple sides round out the meal and give you something to soak up the extra sauce with.
Garlic Bread: A warm, crusty slice of garlic bread is the perfect table companion for this dish and an easy way to scoop up the last of that creamy garlic sauce. If you want a quick homemade version, this Easy Garlic Bread with Sliced Bread comes together in minutes alongside the pasta.
Simple Green Salad: A light salad with crisp romaine, cherry tomatoes, and a bright Italian dressing cuts through the richness of the cream sauce and keeps the meal feeling balanced. The acidity works really well against all that garlic and Parmesan.
Roasted Asparagus: A sheet pan of oven-roasted asparagus with olive oil and salt adds a fresh, slightly smoky note that complements the white wine flavors in the sauce. This Creamy Baked Chicken and Asparagus is a great reference if you want to double up on asparagus recipes for the week.
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Homemade Cheesy Breadsticks: For a more indulgent table spread, these Homemade Cheesy Breadsticks are a crowd-pleaser that pairs naturally with an Italian-style pasta night.
Another Creamy Chicken Pasta: If your family loves creamy garlic chicken pasta as much as mine does, keep this Creamy Garlic Parmesan Chicken Pasta bookmarked for the next night you need a quick dinner win. The sauce is in the same flavor family as this scampi.
Leftovers and Serving Tips
Store the chicken, pasta, and sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart prevents the pasta from soaking up all the sauce overnight and makes reheating much cleaner.
To reheat, warm the sauce in a skillet over low heat with a splash of chicken broth or a little cream to loosen it back up before adding the pasta. Reheat the chicken separately in a covered skillet with a small drizzle of olive oil over low heat so the crust stays intact instead of going soggy in the microwave.
Pro tip: if you have leftover sauce with no pasta, it makes a great quick dinner poured over fresh cooked linguine or even used as a base for a pan of Chicken Scampi with Creamy Garlic Parmesan Rice the next day.
Frequently Asked Questions
Can I substitute the white wine?
Yes. Replace the white wine with an equal amount of extra chicken broth and stir in a tablespoon of fresh lemon juice to replicate that bright, slightly acidic note the wine provides in the sauce.
Can I use chicken breasts instead of tenderloins?
You can. Slice them into strips about the same thickness as tenderloins, and pound any thicker pieces lightly so they cook evenly in the same time window. The dredge and cook time stay roughly the same.
How do I keep the angel hair pasta from clumping while I finish the sauce?
Drain the pasta and immediately toss it with a drizzle of olive oil and keep it loosely covered. That small step buys you several minutes before the noodles start sticking together.
Conclusion
This Olive Garden Chicken Scampi copycat brings all the flavors of the restaurant right into your kitchen with simple everyday ingredients. The crispy chicken, creamy garlic sauce, and colorful peppers make every single bite worth the effort. Make this tonight and your family will be asking for it again by next week.
Olive Garden Chicken Scampi
Ingredients
Equipment
Method
- Pat the chicken tenderloins dry with paper towels. In a shallow bowl, combine flour, Italian seasoning, salt, and black pepper. Dredge each tenderloin in the seasoned flour and shake off the excess.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in batches for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 165 degrees F. Transfer to a plate and cover loosely with foil.
- Bring a large pot of heavily salted water to a boil. Cook angel hair pasta 1 to 2 minutes less than package time. Reserve 1 cup of pasta water before draining.
- Wipe the skillet clean and heat 1 tablespoon olive oil over medium heat. Saute the red onion and bell peppers for 3 to 4 minutes until slightly softened. Add the butter and garlic and stir for 1 to 2 minutes until fragrant.
- Pour in the white wine and scrape up the browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until reduced by about half.
- Add the chicken broth and cook for 2 minutes. Pour in the heavy cream, stir well, and bring to a gentle simmer. Remove from heat and gradually stir in the grated Parmesan until fully melted and smooth. Season with salt to taste.
- Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to adjust consistency. Plate in large bowls with the golden chicken on top. Garnish with fresh parsley and extra Parmesan.
