Copycat Olive Garden Chicken Scampi
Tender flour-dusted chicken strips with sautéed bell peppers and onion in a garlicky white wine cream sauce over angel hair pasta — a spot-on copycat of Olive Garden's fan-favorite Chicken Scampi.
35 minutes, 4 Servings
Tender flour-dusted chicken strips with sautéed bell peppers and onion in a garlicky white wine cream sauce over angel hair pasta — a spot-on copycat of Olive Garden's fan-favorite Chicken Scampi.
35 minutes, 4 Servings
Ingredients - Chicken
| 1¼ lbs | Boneless skinless chicken breasts, sliced into thin strips |
| 1 tsp | Italian seasoning |
| ½ tsp | Lemon pepper seasoning |
| ½ tsp | Salt |
| ¼ tsp | Black pepper |
| 3 Tbsp | All-purpose flour |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Unsalted butter |
Ingredients - Pasta & Vegetables
| 8 oz | Angel hair pasta |
| ½ medium | Red onion, thinly sliced |
| 1 | Red bell pepper, thinly sliced |
| 1 | Yellow bell pepper, thinly sliced |
| 4 cloves | Garlic, minced |
Ingredients - Sauce
| ½ cup | Dry white wine |
| ½ cup | Low-sodium chicken broth |
| ¼ cup | Heavy cream |
| 2 Tbsp | Unsalted butter |
| 2 Tbsp | Fresh lemon juice |
| ¼ tsp | Red pepper flakes |
| ½ cup | Parmesan cheese, freshly grated |
| 2 Tbsp | Fresh parsley, chopped |
Preparation
| 1. Season the chicken strips with Italian seasoning, lemon pepper, salt, and black pepper. |
| 2. Toss the seasoned chicken with the flour until evenly coated. |
| 3. Bring a large pot of salted water to a boil. |
| 4. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. |
| 5. Add the chicken strips and cook for 3 to 4 minutes per side until golden and cooked through. |
| 6. Transfer the chicken to a plate and set aside. |
| 7. Add the red onion and bell peppers to the same skillet . |
| 8. Cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until softened. |
| 9. Add the garlic and cook for 30 seconds until fragrant. |
| 10. Cook the pasta in the boiling water until just al dente according to package directions. |
| 11. Reserve ½ cup of pasta cooking water, then drain the pasta . |
| 12. Pour the white wine into the skillet and simmer for 2 minutes, scraping up any browned bits from the pan . |
| 13. Add the chicken broth, heavy cream, and red pepper flakes. |
| 14. Simmer for 3 to 4 minutes until the sauce is slightly reduced. |
| 15. Stir in the 2 tablespoons butter and lemon juice until the butter is melted. |
| 16. Return the chicken to the skillet and add the drained pasta . |
| 17. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce. |
| 18. Stir in the Parmesan and parsley. |
| 19. Serve immediately with extra Parmesan if desired. |
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