Go Back
Olive Garden Chicken Scampi

Olive Garden Chicken Scampi

Evelyn
Creamy garlic chicken scampi with bell peppers, red onions, and angel hair pasta in a rich white wine sauce. A restaurant-quality one-pot dinner ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian-American
Servings 6 servings
Calories 685 kcal

Equipment

  • Large skillet
  • Large pot for pasta
  • Shallow dish for dredging
  • Tongs
  • Cutting board

Ingredients
  

  • 12 pieces chicken tenders or 1.5 lbs chicken breast cut into strips
  • 1 cup all-purpose flour for dredging
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil divided
  • 1 whole red bell pepper sliced into thin strips
  • 1 whole yellow bell pepper sliced into thin strips
  • 1 whole green bell pepper sliced into thin strips
  • 1 medium red onion sliced into thin strips
  • 5 cloves garlic minced
  • 1/2 cup dry white wine Pinot Grigio
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup fresh lemon juice about 1 large lemon
  • 1 teaspoon lemon zest
  • 12 ounces angel hair pasta
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon crushed red pepper flakes optional

Instructions
 

  • Bring a large pot of salted water to boil for the pasta. While heating, combine flour, Italian seasoning, salt, and pepper in a shallow dish.
  • Dredge chicken tenders in the seasoned flour, shaking off excess. This creates the crispy coating.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches for 4-5 minutes per side until golden and cooked through (165°F internal). Remove and tent with foil.
  • Add remaining 1 tablespoon oil to the skillet. Cook bell peppers and red onion for 5-6 minutes until tender-crisp. Add garlic and cook 1 minute until fragrant.
  • Pour in white wine to deglaze, scraping up browned bits from the bottom. Stir in chicken broth, heavy cream, lemon juice, and lemon zest.
  • Bring to gentle simmer and cook 3-4 minutes until sauce thickens slightly. Return chicken to pan with accumulated juices.
  • Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
  • Add cooked pasta to skillet with Parmesan and parsley. Toss everything together until pasta is well coated. Add pasta water if sauce is too thick.
  • Serve immediately with extra Parmesan and fresh parsley. Garnish with lemon wedges if desired.

Notes

  • Reserve pasta water before draining - it's essential for adjusting sauce consistency
  • Don't overcook vegetables - they should stay tender-crisp for best texture
  • Use fresh lemon juice, not bottled, for the brightest flavor
  • Work in batches when cooking chicken to ensure proper browning
  • For lighter version, substitute half-and-half for heavy cream
Keyword Olive Garden Chicken Scampi