Olive Garden Chicken Scampi

This Olive Garden Chicken Scampi is pure comfort with juicy chicken tenderloins nestled over a bed of silky angel hair pasta, all tossed in a garlicky, creamy sauce brightened by colorful peppers. It is a weeknight winner that feels like a restaurant splurge but is easy enough for busy evenings.

I started making this scampi when we were craving Olive Garden at home. My family now asks for it every month and the leftovers are always just as good the next day.

Ingredients

• Chicken tenderloins: Essential for quick cooking and staying juicy Look for ones with minimal fat and even thickness
• All-purpose flour: Helps the chicken crisp up when sautéed Choose unbleached for better flavor
• Italian seasoning: Brings classic herbs like oregano and basil Use a fresh mix for more aroma
• Salt and freshly ground black pepper: Key for seasoning both chicken and sauce Use coarse salt and grind pepper fresh
• Olive oil: Adds richness when browning the chicken and sautéing veggies Use extra-virgin for best taste
• Angel hair pasta: Means quick cook time and a tender bite Go for high-quality pasta for better texture
• Red onion and red yellow green bell peppers: Boosts color and sweetness in the sauce Choose peppers that are firm and shiny
• Butter: Adds silkiness and depth to your sauce Go for real butter never margarine
• Garlic: Brings classic scampi flavor Use fresh cloves for the best punch
• Dry white wine: Balances the richness and deepens the sauce A crisp Pinot Grigio or Sauvignon Blanc works well
• Low-sodium chicken broth: Gives savory depth and prevents the sauce from tasting flat
• Heavy cream: Makes the sauce luscious and smooth Choose fresh cream for velvet texture
• Grated Parmesan cheese: Melts into the sauce for nutty flavor Always grate from the block for maximum melt
• Fresh parsley: For garnish and bright finish Use flat-leaf for more flavor

Step-by-Step Instructions

Prepare the Chicken:

Coat chicken tenderloins in a seasoned flour mixture then let them rest so the coating adheres well

Brown the Chicken:

In a large skillet heat olive oil and cook chicken pieces until they are golden on both sides and fully cooked through Work in batches for the best sear and cover cooked pieces to keep them moist

Boil the Pasta:

In salted water cook angel hair pasta until just al dente Reserve a cup of the starchy cooking water before draining

Sauté the Vegetables:

In the same skillet soften red onion and sliced peppers in olive oil until just tender then stir in butter and garlic and cook until fragrant

Deglaze with Wine:

Pour in white wine and scrape up flavorful browned bits then let it reduce slightly before adding chicken broth for even more flavor

Make the Creamy Sauce:

Add heavy cream and stir until it simmers then turn off the heat and blend in Parmesan cheese until smooth and creamy

Toss Pasta and Finish:

Add drained angel hair pasta to the skillet and toss everything to coat If it seems thick add splashes of the reserved pasta water until silky Serve with chicken on top and finish with parsley

Bookmark

When I first learned to deglaze the pan with wine I could not believe the difference it made It reminds me of cooking with my grandmother on Sundays when she insisted on real wine for the pan sauce Her kitchen always smelled incredible

Storage tips

Store leftovers in an airtight container in the fridge for up to three days For best results reheat gently with a splash of water or extra cream to loosen the sauce before serving The flavors deepen overnight so it is just as tasty

Ingredient substitutions

If you cannot find chicken tenderloins use boneless skinless chicken breasts sliced into strips Instead of angel hair you can try fettuccine or linguine For a lighter sauce substitute half and half for the heavy cream You can omit wine but a splash of extra broth plus a squeeze of lemon adds a pop

Bookmark

Serving suggestions

This dish is perfect on its own but it shines with a crisp Caesar salad and warm breadsticks For special occasions I like to add a squeeze of lemon and extra fresh Parmesan at the table

Cultural context

Scampi is traditionally made with shrimp in Italy but American versions often star chicken and creamy sauces This restaurant-style take brings the same festive flavor but in a way that is perfect for family meals at home

Frequently Asked Questions

→ Can I substitute another type of pasta for angel hair?

Yes, you can use fettuccine or spaghetti if you prefer a heartier texture. Just adjust the cooking time as needed.

→ Is there an alternative to white wine in the sauce?

You can use additional chicken broth with a splash of lemon juice for brightness if you'd rather skip the wine.

→ What’s the best chicken cut to use?

Chicken tenderloins work best as they cook quickly and stay tender, but sliced chicken breasts are also fine.

→ How can I make the sauce creamier?

To achieve a silkier sauce, add a bit more heavy cream or Parmesan cheese, and use reserved pasta water for adjustment.

→ What vegetables pair well with this dish?

Classic bell peppers and red onions are traditional, but you can add zucchini or spinach for variety.

→ How do I store and reheat leftovers?

Keep leftovers covered in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of broth or milk.