Olive Garden Chicken Scampi Recipe
This Olive Garden Chicken Scampi recipe is a copycat version featuring tender, golden-browned chicken tenderloins served over al dente angel hair pasta tossed in a creamy garlic white wine sauce with sautéed colorful bell peppers and red onion. The dish is finished with Parmesan cheese and fresh parsley for a flavorful Italian-American main course that’s easy to prepare and deliciously satisfying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, American
Ingredients
For the Chicken:
- 1.5-2 pounds chicken tenderloins
- 1 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Pasta and Sauce:
- 1 pound angel hair pasta
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 tablespoons butter
- 3-5 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken: Pat the chicken tenderloins dry with paper towels to remove excess moisture. This helps the flour coating stick better and ensures a good sear.
- Season and Dredge: In a shallow bowl, mix together the flour, Italian seasoning, salt, and freshly ground black pepper. Dredge each chicken tenderloin in the seasoned flour, shaking off any excess, then place them on a chopping board.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken tenderloins and cook 3-4 minutes per side until they are golden brown and cooked through. Remove the chicken and keep warm, cooking in batches if necessary to avoid overcrowding the pan.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the angel hair pasta according to the package directions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
- Sauté Vegetables: Wipe the skillet clean, add 1 tablespoon olive oil, and warm over medium heat. Add thinly sliced red onion and all the bell peppers. Sauté for 3-4 minutes until vegetables are slightly softened.
- Add Butter and Garlic: Stir in the butter and minced garlic, cooking for 1-2 minutes until fragrant to build the garlic flavor base for the sauce.
- Deglaze and Simmer: Pour in the dry white wine slowly, scraping the skillet bottom to loosen any browned bits. Simmer for 3-4 minutes to reduce slightly. Then add the chicken broth and cook for another 2 minutes to combine flavors.
- Add Cream and Cheese: Stir in the heavy cream and bring the mixture to a gentle simmer. Turn off the heat, then gradually add the grated Parmesan cheese, stirring until the sauce turns creamy and smooth.
- Toss Pasta in Sauce: Add the cooked angel hair pasta to the skillet and toss to coat the noodles evenly in the creamy sauce. Use the reserved pasta water as needed to adjust the sauce consistency for a silky texture.
- Serve: Plate the pasta and sauce in large bowls, layering the cooked chicken tenderloins on top. Garnish with chopped fresh parsley and additional Parmesan cheese as desired. Serve immediately and enjoy this delicious chicken scampi dish.
Notes
- Ensure the chicken is patted dry for better coating adherence.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Adjust the amount of garlic based on personal preference for pungency.
- Reserve pasta water to loosen the sauce and achieve desired consistency.
- Cook pasta al dente to prevent it from becoming mushy in the sauce.
- This dish can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend and using gluten-free pasta.
Find it online: https://zaracooking.com/olive-garden-chicken-scampi-recipe/
