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Copycat Olive Garden Chicken Scampi Recipe
Ash Tyrrell

Copycat Olive Garden Chicken Scampi Recipe

I still remember the first time I made this copycat Olive Garden chicken scampi recipe at home—it instantly took me back to those cozy restaurant dinners. I wanted something creamy, a little spicy, and packed with flavor, and this recipe delivered perfectly.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken tenderloins – 1½ pounds fresh chicken works best because it stays juicy and tender while cooking
  • All-purpose flour – ½ cup used for lightly coating the chicken, helping it brown and slightly thicken the sauce
  • Salt – 1 teaspoon enhances the overall flavor of both the chicken and the creamy sauce
  • Black pepper – ½ teaspoon adds mild warmth without overpowering the dish
  • Olive oil – 2 tablespoons ideal for sautéing because it handles heat well and adds subtle flavor
  • Butter – 4 tablespoons essential for that rich, restaurant-style scampi taste
  • Red bell pepper – 1 large sliced (adds sweetness, color, and balances the creamy sauce)
  • Green bell pepper – 1 large sliced (provides a mild bitterness that complements the sweetness of red pepper)
  • Yellow onion – 1 medium sliced (builds the base flavor and softens beautifully when sautéed)
  • Garlic – 4 cloves minced (fresh garlic gives the signature Olive Garden aroma and depth)
  • Heavy cream – 1½ cups creates a thick, creamy sauce—full-fat works best for texture
  • Chicken broth – ½ cup adds savory depth and prevents the sauce from becoming too heavy
  • Parmesan cheese – ¾ cup freshly grated (melts smoother and tastes richer than pre-shredded cheese)
  • Red pepper flakes – ½ teaspoon adds gentle heat; adjust based on spice preference
  • Angel hair pasta – 12 ounces light pasta that holds the sauce well and cooks quickly
  • Fresh parsley – 2 tablespoons chopped (adds freshness and a pop of color at the end)

Method
 

  1. Lightly season the chicken tenderloins with salt and pepper, then dredge them in flour. This thin coating helps the chicken brown nicely and gives the sauce extra body later.
  2. Heat olive oil and butter in a large skillet over medium heat. Cook the chicken until golden on both sides and fully cooked, then remove it from the pan and set aside.
  3. In the same skillet, add sliced peppers and onions. Cook until softened and slightly caramelized, scraping up the flavorful bits left from the chicken.
  4. Add minced garlic and red pepper flakes, stirring briefly until fragrant. Pour in the chicken broth and heavy cream, letting the sauce gently simmer and thicken.
  5. Stir in freshly grated Parmesan until melted. Return the cooked chicken to the skillet and let it simmer in the sauce to soak up flavor.
  6. While the sauce simmers, boil angel hair pasta until al dente. Drain well, reserving a little pasta water if needed to loosen the sauce.
  7. Add pasta directly to the skillet and toss until evenly coated. Garnish with chopped parsley and extra Parmesan before serving.

Notes

  • I always grate Parmesan fresh—it melts smoother and tastes richer.
  • I avoid overcrowding the pan so the chicken browns instead of steaming.
  • I taste the sauce before serving and adjust salt or spice as needed.
  • I add a splash of pasta water if the sauce thickens too much.