Name: Olive Garden Chicken Scampi Copycat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
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)

Description

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)

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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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan Frying and Sautéing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approx. 300 g)
Calories: 610
Sugar: 5 g
Sodium: 980 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 135 mg