I love this dish because it’s a complete, hearty meal that feels elegant but is ready in about 30 minutes. The combination of seasoned, lightly crisped chicken and the creamy, garlicky sauce is irresistible. The peppers and onions add a pop of color and sweetness that balance the richness of the cream. Plus, the aroma of garlic and herbs fills my kitchen and makes it feel like I’m dining at Olive Garden without ever leaving home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 chicken broth ⅔ cup heavy cream 1 teaspoon Italian seasoning 1 teaspoon salt (or to taste)
I start by mixing flour, salt, pepper, and Italian seasoning in a shallow dish until everything is well combined. Then I coat the chicken tenders in the mixture and shake off any excess flour. Next, I heat 2 tablespoons of oil in a large skillet over medium-high heat and pan fry the chicken for about 2–3 minutes per side until golden and fully cooked. Once done, I transfer the chicken to a plate and cover it with foil to keep warm. While the chicken cooks, I bring a large pot of salted water to a boil and cook the angel hair pasta according to the package instructions until al dente. I reserve one cup of pasta water before draining the pasta. After that, I wipe the skillet clean, add 1 tablespoon of oil, and sauté the sliced bell peppers and red onion for 3–4 minutes until they start to soften. I then add butter and minced garlic, cooking for another 1–2 minutes until fragrant and the vegetables are tender. Next, I pour in the broth to deglaze the pan, scraping up any browned bits, then add the remaining chicken broth. I let this simmer for about 2 minutes. I stir in the cream, Italian seasoning, and salt, bringing the mixture to a gentle boil before reducing the heat. Then I toss the cooked pasta in the sauce until it’s evenly coated, adding a splash of the reserved pasta water if I need to loosen or thicken the sauce. Finally, I place the cooked chicken over the pasta, garnish it with grated Parmesan cheese, chopped basil, and parsley, and serve it hot.
Servings and Timing
This recipe serves 6–8 people. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
Sometimes I like to switch things up by using shrimp or scallops instead of chicken for a seafood twist. I’ve also tried using fettuccine or spaghetti when I don’t have angel hair on hand. For extra heat, I add a pinch of red pepper flakes. When I want to lighten the dish, I replace half the cream with milk and skip the butter—it’s still delicious but a little less rich.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or milk to loosen the sauce before warming it gently on the stovetop. I avoid microwaving for too long because it can dry out the chicken. If I plan to serve it later, I like to keep the chicken and pasta separate to maintain the chicken’s crispiness.
FAQs
Can I use a different type of pasta?
Yes, I often use linguine or spaghetti if I don’t have angel hair, and they work perfectly with this sauce.
How do I make the sauce thicker?
I simmer it a bit longer or stir in a tablespoon of grated Parmesan to thicken it naturally.
Can I use rotisserie chicken instead of frying fresh chicken?
Yes, I sometimes shred rotisserie chicken and toss it directly into the sauce for a quicker version.
What’s the best way to make this dish spicier?
I like to add crushed red pepper flakes or a little cayenne to the sauce for a mild kick.
Can I prepare this recipe ahead of time?
Yes, I cook the chicken and prep the vegetables ahead, then make the sauce fresh before serving for the best flavor.
Is this dish gluten-free?
Not as written, but I can make it gluten-free by using gluten-free flour and pasta.
What can I serve with this pasta?
I usually serve it with garlic bread and a simple green salad for a complete meal.
Can I add more vegetables?
Absolutely. I’ve added mushrooms, zucchini, or spinach, and they blend beautifully with the creamy sauce.
How do I prevent the pasta from sticking?
I toss it with a little olive oil after draining and mix it into the sauce right away to keep it smooth and separated.
How do I keep the chicken tender?
I make sure not to overcook it—just a few minutes per side is enough to keep it juicy inside.
Conclusion
I love how this Olive Garden Chicken Scampi copycat combines simplicity with restaurant-quality flavor. The creamy garlic sauce, tender chicken, and colorful vegetables make it both comforting and elegant. It’s a dish I can serve any night of the week, yet it always feels special—just like my favorite Olive Garden meal, only fresher and homemade.
A delicious Olive Garden Chicken Scampi copycat featuring crispy, tender chicken served with colorful bell peppers, sweet onions, and a creamy garlic sauce tossed with angel hair pasta. A comforting restaurant-style meal made easily at home in just 30 minutes.
Ingredients
2 tbsp olive oil (or cooking oil of choice)
2 lbs chicken tenders (or thinly sliced chicken breast or thighs)
1 cup flour
2 tbsp Italian seasoning
1 tbsp salt
1 tsp black pepper
1 lb angel hair pasta (cooked al dente)
1 tbsp olive oil (for sautéing)
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 tbsp butter
5 cloves garlic (minced)
1 ½ cups chicken broth (divided)
½ cup chicken broth
⅔ cup heavy cream
1 tsp Italian seasoning
1 tsp salt (or to taste)
Parmesan cheese (grated, for garnish)
Fresh basil (finely chopped, for garnish)
Fresh parsley (finely chopped, for garnish)
Instructions
In a shallow dish, mix flour, salt, pepper, and Italian seasoning. Coat chicken tenders in the mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pan-fry chicken for 2–3 minutes per side until golden and fully cooked. Transfer to a plate and cover with foil to keep warm.
Cook the angel hair pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Wipe the skillet clean, add 1 tablespoon olive oil, and sauté the sliced bell peppers and red onion for 3–4 minutes until slightly softened.
Add butter and minced garlic to the pan, cooking for another 1–2 minutes until fragrant and tender.
Pour in the chicken broth to deglaze the pan, scraping up browned bits, then add the remaining broth. Simmer for 2 minutes.
Stir in heavy cream, Italian seasoning, and salt. Bring to a gentle boil, then reduce heat to simmer.
Toss cooked pasta in the sauce until evenly coated, adding reserved pasta water as needed to adjust consistency.
Top with cooked chicken, sprinkle with Parmesan cheese, chopped basil, and parsley, and serve hot.
Notes
For extra spice, add crushed red pepper flakes or cayenne to the sauce.
Use gluten-free pasta and flour for a gluten-free version.
Replace chicken with shrimp, scallops, or rotisserie chicken for variation.
Add more vegetables like mushrooms, spinach, or zucchini for extra nutrition.
Reheat leftovers gently on the stovetop with a splash of broth or milk.
