Golden sautéed chicken, sweet bell peppers, garlicky cream sauce, and twirly strands of angel hair pasta—this Olive Garden Chicken Scampi brings comfort food charm with a cozy little kick. The trio of peppers adds a pop of color and snappy sweetness, while a gentle swirl of white wine and Parmesan brings everything into creamy, dreamy harmony.
It’s savory, aromatic, and honestly, kind of a show-off… but in a “wears-pajamas-to-dinner-and-still-looks-fancy” kind of way. Whether it’s a Tuesday night or you’re trying to impress someone vaguely important (yourself, included), this is the move.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Olive Garden Chicken Scampi
There’s no shortage of pasta dishes in the world, but this one’s doing a little dance of its own. It’s bright, rich, tender, and just fun to make.
- Crispy, golden chicken: Lightly floured and pan-seared until the edges whisper crunch. Not deep-fried, just the perfect pan-kissed.
- Creamy white wine garlic sauce: A little fancy, a lot comforting. Don’t skip the wine—it makes the sauce sing.
- Colorful sautéed peppers: They add sweetness, crunch, and that restaurant-level elegance at home. Look at you, multitasking.
- Pasta that hugs the sauce: Angel hair twirls effortlessly in the velvety blend; it’s like tiny carb ballet.
- Total weeknight upgrade: Comes together fast but tastes like you toiled (while sneaking bites straight from the skillet).
- Flexible enough to riff on: Leftovers? Veg swaps? Parmesan mountain? Yes, yes, yes.
Ingredient Notes
This dish is layered with cozy flavors, but the ingredient list is refreshingly simple. A few pantry friends, some tender chicken, and boom—dinner worth repeating.
- Chicken tenderloins: They cook quickly and stay juicy. You can use boneless skinless breasts too, just slice them thin.
- Flour + seasoning blend: Helps the chicken brown and crisp beautifully. Italian seasoning keeps it familiar and comforting.
- Angel hair pasta: Its delicate texture works perfectly with the sauce. Swap with spaghetti if you want something heartier.
- Bell peppers (3 colors): Adds sweetness, crunch, and all the rainbow vibes. Don’t overcook them—they should still have a little bite.
- Garlic: Please don’t skimp. Fresh only. The fragrance alone when it hits the pan? Unreal.
- Dry white wine: Sauvignon Blanc or Pinot Grigio works well. It balances the richness and adds oomph to the sauce.
- Chicken broth: Just a splash for body and depth. Low-sodium is best so you can control salting yourself.
- Heavy cream: For that creamy-cuddly sauce texture. Not the place for skim milk, promise.
- Parmesan cheese: Stir it in off heat for that silky finish. The real deal, grated—not the green canister kind.
How To Make This Olive Garden Chicken Scampi
Let’s make your kitchen smell like a cozy trattoria, shall we? It comes together in under an hour and honestly, most of it is just stirring and layering like a pasta symphony.
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Prep and dredge the chicken: Pat that chicken dry like it’s about to model for a cooking magazine. Dredge each piece in the seasoned flour mixture and shake off the extra. You want a dusting, not a snowstorm.
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Cook the chicken in batches: Heat olive oil in a big skillet. Sear the tenderloins for 3 to 4 minutes on each side, until golden and looking smug. Work in batches if needed—don’t overcrowd the pan or you’ll steam, not sear. Once done, set them on a plate and pretend they’re resting before a red carpet appearance.
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Boil the angel hair pasta: While chicken’s getting its tan, bring water to a boil. Salt it like the ocean (seriously, don’t be shy). Cook the pasta just until al dente and save 1 cup of that pasta water before you drain. It’s liquid gold. Set aside.
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Sauté the vegetables: Wipe the skillet quick (we don’t want burned bits here), add a splash more oil, and toss in your sliced peppers and red onion. Sauté 3 to 4 minutes. You want soft but still vibrant. Then in goes the butter and garlic. Stir, sniff, smile.
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Deglaze with wine and broth: Once the garlic smells like you wish your whole life did, pour in the white wine and scrape the pan bottom with a wooden spoon to get all the tasty brown bits. Let that simmer down for a few minutes. Then stir in the broth and let it cozy up with the rest.
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Creamy sauce magic: Turn the heat low and swirl in the heavy cream. Stir, sigh a little, cuz it’s looking good. Turn the heat off and slowly stir in Parmesan until everything’s creamy and smooth.
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Toss in the pasta: Add the cooked angel hair and toss, toss, toss until it’s coated. You can loosen it with a splash of the reserved pasta water if it’s clinging too tightly.
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Assemble and serve: Spoon generous heaps of the pasta into bowls and top with that golden chicken. Finish with fresh parsley, more cheese (who’s stopping you?), maybe some crusty bread on the side. Boom.
Storage Options
If you somehow manage to have leftovers, first of all, congratulations on your restraint.
Pop the extras into an airtight container and keep them in the fridge for up to 3 days. The pasta will soak up more sauce by day two, so I like to add a splash of broth or water when reheating to loosen it up again.
Yes, you can freeze it, but with a few caveats. The chicken will hold up fine, and even the peppers stay decent. But the sauce? It might separate a bit due to the cream content. If you’re determined, freeze in individual portions in freezer-safe containers. Thaw in the fridge, then gently reheat on the stove with a bit more cream or broth to bring the sauce back to life.
Reheat over medium-low heat, stirring gently, and avoid blasting it in the microwave unless you like rubbery chicken and scorched edges.
Variations and Substitutions
Want to get a little creative or just work with what you’ve got? This dish doesn’t mind an improvisation or two.
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Chicken swap: Boneless thighs are a great alternative. They’re juicier, and they bring deeper flavor—just cook a few minutes longer.
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Cream-free version: You can totally leave out the cream and cheese for a lighter white wine–based scampi sauce. It’ll be thinner but still flavorful.
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Pasta alternatives: Go for fettuccine if you want something with a bit more chew, or even try it with zucchini noodles for a low-carb situation.
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Extra veggies: Mushrooms, snap peas, or spinach could slide right into that sauté pan. It’s kind of a “more the merrier” vibe.
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No wine on hand?: Chicken broth works in place of the wine, though you’ll miss that fragrant acidity. Or try a splash of lemon juice at the end to brighten things up.
What to Serve with Olive Garden Chicken Scampi
Once you’ve got this creamy, twirly pasta plated up, you might be wondering what else to put on the table. Totally valid. Let’s round it out.
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A crisp green salad with a lemony vinaigrette balances out the rich sauce beautifully. One of those sharp-tasting greens like arugula or spring mix would shine here. Bonus: it’s a five-minute throw-together.
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You can’t go wrong with warm bread. Garlic knots, a crusty sourdough, or one of those herb-laced rolls lurking in the freezer aisle… yes, absolutely yes. Get that sauce sop game strong.
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Roasted vegetables like broccoli, asparagus, or even brussels sprouts add color and texture. Plus, roasting brings out their sweetness, which plays well with everything else going on in the dish.
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If you’re entertaining or just feeling a little extra, serve a small starter like this pan seared salmon with pomegranate glaze for total restaurant-at-home vibes.
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Don’t forget dessert. After something garlicky and rich, maybe keep it light and fruity like this cheerful easy blueberry compote spooned over a little yogurt or cake.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Olive Garden Chicken Scampi without wine?
Yes, absolutely. While the wine does add a certain depth and brightness to the sauce, you can substitute it with a bit of extra chicken broth instead. Just keep in mind the sauce will be a little less tangy. A small squeeze of lemon at the end can help balance that out if you’re skipping the wine altogether.
What’s the best pasta to use for chicken scampi?
Angel hair is traditional in this version because it soaks up the creamy sauce almost too well. But if you prefer a sturdier bite, spaghetti or linguine holds up nicely. Even fettuccine works if you’re feeling indulgent. Just make sure you cook your pasta to al dente so it doesn’t go mushy when tossed with the sauce.
Can I make this ahead of time?
You can prep a few parts ahead of time if you’re planning for a busy day. Go ahead and cook the chicken in advance and refrigerate it. You can also sauté the peppers and onions ahead of time. Assemble everything just before serving and reheat gently, adding extra broth or a splash of cream so the sauce is smooth again.
Why is my sauce breaking or looking grainy?
This usually means the Parmesan was added when the sauce was too hot. Turn off the heat before stirring in your cheese and fold it in gradually to avoid clumping or oily separation. Also, make sure you’re using freshly grated Parmesan—it melts better and won’t leave you with weird clumps or stringiness.
Olive Garden Chicken Scampi
Ingredients
For the Chicken
- 1 lb (450 g) chicken tenderloins or boneless skinless breasts, sliced thin if using breasts
- 1/2 cup (65 g) all-purpose flour
- 1 tsp Italian seasoning
- 3/4 tsp (3.5 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 3 tbsp (45 ml) olive oil divided
For the Pasta and Sauce
- 8 oz (225 g) angel hair pasta
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small (1) red onion thinly sliced
- 4 cloves garlic minced
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (80 ml) dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1/3 cup (80 ml) chicken broth preferably low sodium
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese plus more for serving
- fresh parsley chopped, for garnish
Equipment
- Large skillet
- Large pot
- Tongs
- wooden spoon
Instructions
- Pat chicken dry. In a shallow bowl, mix flour, Italian seasoning, salt, and black pepper. Dredge chicken in the flour mixture, shaking off the excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3–4 minutes per side until golden and cooked through. Transfer to a plate and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook angel hair pasta until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Wipe skillet clean if needed. Add remaining 1 tablespoon olive oil over medium heat. Sauté bell peppers and red onion for 3–4 minutes until slightly softened but still vibrant.
- Add the butter and garlic. Sauté 30 seconds until fragrant.
- Pour in the wine and scrape any bits off the pan with a wooden spoon. Simmer until reduced by half, then add the chicken broth. Simmer for 2–3 minutes.
- Reduce heat to low and stir in the heavy cream. Cook gently until warmed through, then turn off the heat. Toss in the Parmesan, stirring until creamy and melted.
- Add the cooked angel hair pasta and toss until well coated. Use reserved pasta water, as needed, to loosen the sauce.
- Transfer pasta to serving bowls or plates. Top with sautéed chicken. Garnish with fresh parsley and extra Parmesan. Serve immediately.
