4.9 from 87 votes
Olive Garden Chicken Scampi Copycat
Olive Garden Chicken Scampi is a hearty pasta with colorful bell peppers, red onions and crispy chicken tenders. All served in a creamy sauce with lots of fresh herbs and garlic!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 - 8 People
Calories: 621 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Chicken
- 2 tablespoon olive oil (or cooking oil of choice)
- 2 lbs chicken tenders (or thinly sliced chicken breast or thighs)
- 1 cup flour
- 2 tablespoon Italian seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
Pasta and Sauce
- 1 lb angel hair pasta (cooked al dente)
- 1 tablespoon olive oil (or cooking oil of choice)
- 1 red bell pepper (sliced into thin strips)
- 1 yellow bell pepper (sliced into thin strips)
- 1 green bell pepper (sliced into thin strips)
- 1 red onion (sliced into thin strips)
- 3 tablespoon butter
- 5 cloves garlic (minced)
- 1 ½ cup chicken broth (store bought or homemade)
- ½ cup dry white wine (or sub with chicken broth)
- ⅔ cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
Garnish
- Parmesan Cheese (grated)
- fresh basil (finely chopped)
- fresh parsley (finely chopped)
Instructions
Prepare the Chicken
- In a large shallow dish, combine the flour, salt, pepper and Italian seasoning. Mix until evenly combined.
- Coat the chicken tenders in the flour mixture, shake off the excess flour.
- In a large cast iron skillet or frying pan, add 2 tablespoon of oil and heat over medium high heat. Pan fry the chicken for 2-3 minutes per side, or until browned and cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate and cover with foil to keep warm.
Cup of Yum
Prepare the Pasta and Sauce
- As the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package direction until al dente. Reserve one cup of pasta water, drain the pasta and set aside.
- Wipe the large skillet clean with a paper towel. On medium heat, add 1 tablespoon of oil. Add in the sliced peppers and red onion. Sauté for 3-4 minutes, stirring often.
- Add the butter and minced garlic to the pan and pan fry for an additional 1-2 minutes, or until all of the vegetables are tender.
- Pour the wine into the pan and scrape the bottom of the pan to remove any browned bits. Pour in the chicken broth. Cook on medium heat for 2 minutes.
- Add in the cream, salt and Italian seasoning and bring to a light boil, stirring frequently.
- Reduce the heat to low and add the cooked pasta. Mix until evenly coated in the sauce. Cook for 1-2 minutes. If needed, add in a splash of the reserved pasta water to thicken the sauce.
- Once the sauce has thickened add the chicken on top of the pasta.
- Garnish with grated parmesan cheese, chopped fresh basil and parsley. Serve and enjoy!
Nutrition Information
Calories
621kcal
(31%)
Carbohydrates
48g
(16%)
Protein
41g
(82%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
143mg
(48%)
Sodium
2002mg
(83%)
Potassium
852mg
(24%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1381IU
(28%)
Vitamin C
82mg
(91%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6- 8 People
Amount Per Serving
Calories 621
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 48g | 16% |
| Protein | 41g | 82% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 2002mg | 83% |
| Potassium | 852mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1381IU | 28% |
| Vitamin C | 82mg | 91% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.