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Clean recipe · fedbysab.com

Olive Garden Chicken Scampi Copycat

Olive Garden Chicken Scampi is a hearty pasta with colorful bell peppers, red onions and crispy chicken tenders. All served in a creamy sauce with lots of fresh herbs and garlic!

Original recipe: fedbysab.com

Yield:
6 servings
Prep:
10 min
Cook:
20 min
Total:
30 min
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Olive Garden Chicken Scampi Copycat

Ingredients

  1. 2 tbsp olive oil (or cooking oil of choice)
  2. 2 lbs chicken tenders (or thinly sliced chicken breast or thighs)
  3. 1 cup flour
  4. 2 tbsp Italian seasoning
  5. 1 tbsp salt
  6. 1 tsp black pepper
  7. 1 lb angel hair pasta (cooked al dente)
  8. 1 tbsp olive oil (or cooking oil of choice)
  9. 1 red bell pepper (sliced into thin strips)
  10. 1 yellow bell pepper (sliced into thin strips)
  11. 1 green bell pepper (sliced into thin strips)
  12. 1 red onion (sliced into thin strips)
  13. 3 tbsp butter
  14. 5 cloves garlic (minced)
  15. 1 ½ cup chicken broth (store bought or homemade)
  16. 1/2 cup dry white wine (or sub with chicken broth)
  17. 2/3 cup heavy cream
  18. 1 tsp Italian seasoning
  19. 1 tsp salt (or to taste)
  20. Parmesan cheese (grated)
  21. Fresh basil (finely chopped)
  22. Fresh parsley (finely chopped)

Instructions

  1. Prepare the Chicken

    In a large shallow dish, combine the flour, salt, pepper and Italian seasoning. Mix until evenly combined.
  2. Coat the chicken tenders in the flour mixture, shake off the excess flour.
  3. In a large cast iron skillet or frying pan, add 2 tbsp of oil and heat over medium high heat. Pan fry the chicken for 2-3 minutes per side, or until browned and cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate and cover with foil to keep warm.

  4. Prepare the Pasta and Sauce

    As the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package direction until al dente. Reserve one cup of pasta water, drain the pasta and set aside.
  5. Wipe the large skillet clean with a paper towel. On medium heat, add 1 tbsp of oil. Add in the sliced peppers and red onion. Sauté for 3-4 minutes, stirring often.
  6. Add the butter and minced garlic to the pan and pan fry for an additional 1-2 minutes, or until all of the vegetables are tender.
  7. Pour the wine into the pan and scrape the bottom of the pan to remove any browned bits. Pour in the chicken broth. Cook on medium heat for 2 minutes.
  8. Add in the cream, salt and Italian seasoning and bring to a light boil, stirring frequently.
  9. Reduce the heat to low and add the cooked pasta. Mix until evenly coated in the sauce. Cook for 1-2 minutes. If needed, add in a splash of the reserved pasta water to thicken the sauce.
  10. Once the sauce has thickened add the chicken on top of the pasta.
  11. Garnish with grated parmesan cheese, chopped fresh basil and parsley. Serve and enjoy!