Olive Garden Chicken Scampi
A creamy and flavorful chicken dish with garlic, butter, and white wine, served over angel hair pasta, perfect for family gatherings.
Ingredients
For the Chicken
- 2 Tbsp olive oil (for frying) Opt for high-quality olive oil.
- 2 lb chicken tenders (or sliced chicken breast) Make sure chicken is at room temperature.
- 1 cup all-purpose flour For coating the chicken.
- 1 Tbsp Italian seasoning
- 1 Tbsp salt
- 1 tsp black pepper
For the Pasta and Veggies
- 1 lb angel hair pasta Cook until al dente.
- 1 Tbsp olive oil (for veggies)
- 1 each red bell pepper, thinly sliced
- 1 each yellow bell pepper, thinly sliced
- 1 each green bell pepper, thinly sliced
- 1 each red onion, thinly sliced
For the Sauce
- 3 Tbsp butter
- 5 cloves garlic, minced
- ½ cup dry white wine (e.g., Sauvignon Blanc)
- 1½ cups chicken broth (low sodium recommended)
- ⅔ cup heavy cream
- ½ cup grated Parmesan cheese
- to taste Parsley & extra Parmesan, for garnish Add as needed.
Instructions
Preparation
- In a bowl, mix the flour, Italian seasoning, salt, and black pepper. Coat the chicken tenders evenly in the flour.
Cook Chicken
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2–4 minutes on each side until beautifully golden and cooked through. Cover them to keep warm.
Cook the Pasta
- In a separate pot, bring salted water to a boil and cook the angel hair pasta until al dente, about 3-4 minutes. Reserve 1 cup of pasta water, then drain.
Sauté the Veggies
- In the same skillet where you cooked the chicken, add 1 Tbsp olive oil. Toss in the sliced bell peppers and onion, sautéing for 3–5 minutes until tender-crisp.
Make the Sauce
- Lower the heat and add the butter and minced garlic to the pan. Cook for about 1 minute until fragrant. Pour in the white wine to deglaze, scraping up any bits, then add chicken broth and simmer for 2 minutes.
Add Cream and Cheese
- Stir in the heavy cream and grated Parmesan cheese, and bring to a gentle simmer, blending all the flavors.
Combine Everything
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If it’s too thick, add reserved pasta water until desired consistency.
Finish and Serve
- Top the pasta with the warm cooked chicken. Garnish with chopped parsley and more grated Parmesan if desired. Serve warm.
Notes
Store leftovers in the fridge for up to 3 days. Can freeze sauce separately for up to 3 months. For spiciness, add crushed red pepper flakes while cooking garlic.