Olive Garden Chicken Scampi (Printer-Friendly)
Juicy chicken and peppers in a creamy garlic sauce over pasta make a savory Italian-inspired meal.
# What You’ll Need to Cook:
→ Chicken Preparation
01 -
900 g to 1 kg chicken tenderloins
02 -
120 g all-purpose flour
03 -
1 tablespoon Italian seasoning
04 -
2 teaspoons fine sea salt
05 -
1 teaspoon freshly ground black pepper
06 -
2 tablespoons olive oil
→ Pasta and Sauce
07 -
450 g angel hair pasta
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1 tablespoon olive oil
09 -
1 small red onion, thinly sliced
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1 medium red bell pepper, thinly sliced
11 -
1 medium yellow bell pepper, thinly sliced
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1 medium green bell pepper, thinly sliced
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2 tablespoons unsalted butter
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3–5 garlic cloves, minced
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120 ml dry white wine
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120 ml low-sodium chicken broth
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120 ml heavy cream
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50 g Parmesan cheese, freshly grated
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Fine sea salt, to taste
20 -
Chopped fresh parsley, for garnish
# Steps to Prepare:
01 -
Pat chicken tenderloins dry with paper towels. Combine flour, Italian seasoning, salt, and black pepper in a shallow bowl. Dredge chicken pieces in seasoned flour, shaking off excess and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add chicken and sear for 3–4 minutes per side until golden and cooked through. Transfer cooked chicken to a plate and cover loosely to keep warm. Repeat in batches if necessary.
03 -
Bring a large pot of well-salted water to the boil. Add angel hair pasta and cook until al dente according to package instructions. Reserve 240 ml pasta water, then drain the pasta and set aside.
04 -
Wipe the skillet clean. Add 1 tablespoon olive oil and heat over medium. Add red onion, red, yellow, and green bell peppers. Sauté for 3–4 minutes until just tender.
05 -
Add butter and minced garlic to the skillet and cook for 1–2 minutes until fragrant. Deglaze with dry white wine, scraping up any browned bits. Simmer for 3–4 minutes to reduce the wine, then add chicken broth and cook for another 2 minutes.
06 -
Pour in the heavy cream, stir well, and bring to a gentle simmer. Remove from heat and whisk in grated Parmesan cheese until melted and the sauce is creamy.
07 -
Add drained pasta to the sauce and toss thoroughly to coat. Adjust the consistency with reserved pasta water as needed. Season with salt to taste.
08 -
Divide pasta and vegetables among serving bowls. Arrange cooked chicken on top. Garnish with chopped parsley and additional Parmesan cheese if desired.
# Extra Cooking Tips:
01 -
Chicken tenderloins yield quick, juicy results and require no pounding.
02 -
Using a dry white wine such as Pinot Grigio or Sauvignon Blanc adds depth to the sauce.
03 -
Reserved pasta water is essential for achieving a silky, emulsified sauce.