Go Back
–+ servings
A plate of creamy pasta topped with sliced grilled chicken, red and yellow bell peppers, red onions, grated cheese, and chopped herbs, with a fork resting on the plate.

Olive Garden Chicken Scampi

This easy chicken scampi is a cozy weeknight take on the Olive Garden classic. It’s made with juicy pan-seared chicken, sautéed bell peppers, and a bright, creamy lemon garlic sauce tossed with pasta. Simple, flavorful, and totally satisfying - but you can make it at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients

For the chicken:
  • 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
For the pasta
  • 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

Calories: 543kcal Carbohydrates: 52g Protein: 25g Fat: 26g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 0.2g Cholesterol: 96mg Sodium: 556mg Potassium: 506mg Fiber: 3g Sugar: 4g Vitamin A: 1868IU Vitamin C: 49mg Calcium: 161mg Iron: 2mg