Why you’ll love this chicken scampi recipe
If you’re craving Olive Garden’s famous chicken scampi but don’t feel like putting on real pants to go get it, this recipe is your answer. It’s got juicy, seared chicken, sautéed bell peppers, and a rich, creamy lemon garlic sauce that clings to every bite of pasta.
The best part? It’s super easy to make at home with simple ingredients — and if you need it dairy free (like we do in my house), there’s a quick swap for that too. Serve it with a big Olive Garden salad and maybe some breadsticks if you’re feeling fancy.
More copycat recipes: chicken marsala fettuccine / pasta fresca / spicy chicken chipotle pasta / crawfish monica
Recipe tips & tricks:
- Get everything prepped before you begin cooking the pasta. Get the chicken cooked and the sauce started. Angel hair pasta cooks super quickly so you don’t want to be rushing around at the last minute.
- If your pasta is ready earlier than expected, drain and drizzle it with olive oil to prevent it from sticking.
The Pasta Twins always say save a little pasta water before draining your pasta. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking – thanks to the magic starches!
More pasta recipes with chicken: creamy lemon chicken pasta / slow cooker buffalo chicken pasta / chicken piccata meatballs / marry me chicken pasta
Olive Garden Chicken Scampi
Ingredients
- 1 pound boneless (skinless chicken breasts, halved and pounded to 1/2-inch thick.)
- salt and pepper (to taste)
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 bell peppers (sliced)
- 1/4 cup thinly sliced red onion
- ½ teaspoon coarse salt
- 4 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 lemon (zested and juiced)
- 1/4 cup fresh parsley (chopped)
- 1 pound angel hair pasta
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Reserve about 1/2 cup of pasta water before draining.
- Prep the chicken. Pat the chicken dry and liberally season both sides with salt and pepper. Dredge lightly in flour, shaking off the excess as needed.
- Cook the chicken. In a large skillet over medium-high heat, add a 2 tablespoons of olive oil and sear chicken for 4–5 minutes per side, or until cooked through and golden. Transfer to a plate and slice once slightly cooled.
- Make the sauce. In the same skillet, melt the butter. Add onions and bell peppers, and sauté for 3–4 minutes, until softened. Stir in garlic, lemon zest, red pepper flakes (if using), Italian seasoning, and salt. Cook for about 30 seconds, or until fragrant.
- Deglaze and simmer. Next, stir in lemon juice, chicken broth, and heavy cream. Bring to a gentle simmer and allow the sauce to thicken slightly, about 3–5 minutes. Remove from heat and whisk in the parmesan cheese and about 1/4 cup of pasta water and stir until smooth.
- Toss the pasta. Transfer the cooked pasta to the sauce and toss to coat evenly, adding additional pasta water if needed. Adjust seasoning with salt & pepper to taste and garnish with fresh parsley before serving.
Nutrition
