Copycat Olive Garden Chicken Scampi: Restaurant-Style Feast at Home!

Few restaurant chains have captured the public’s heart like Olive Garden, known for hearty, American-Italian plates brimming with flavor. Among their fan-favorite dishes is Chicken Scampi—a garlicky, buttery, and lemony masterpiece typically served over pasta. If you’ve ever wished you could replicate that magic without leaving your kitchen (or your wallet at the restaurant), this Copycat Olive Garden Chicken Scampi recipe is here to grant your wish. Expect juicy chicken, a rich sauce flecked with peppers and onions, and the comfort of a home-cooked meal that’s impressively close to the real thing.

this now & bake later ❤️

In the coming sections, we’ll outline every component of the dish, from marinating the chicken to whisking together the scampi sauce that forms its soul. We’ll cover suggestions on pasta choices, side dishes, and how to scale up for entertaining. By the final bite, you’ll see how easily restaurant-style indulgence can be duplicated at home. Let’s get cooking, shall we?

Why Copy This Dish?

1. Beloved Classic: Olive Garden’s Chicken Scampi has garnered a loyal following. Now, you can enjoy it anytime—free of lines or reservations.
2. Manageable Ingredients: While the flavor is complex, the ingredient list is surprisingly straightforward: chicken, butter, garlic, wine or broth, peppers, and onions.
3. Customizable: Adjust the sauce thickness, use different peppers, or swap pasta types to suit your household’s preferences.
4. Money-Saving: Dining out can be pricey. Making a copycat version often costs less per serving, and you can create extra portions for lunches or second helpings.

Ingredient Overview

Plan for approximately 4 servings. Scale as needed:

• 1 pound boneless chicken tenders or thinly sliced chicken breasts
• 1/4 cup all-purpose flour (for dredging)
• 1 teaspoon salt, plus extra as needed
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 3–4 garlic cloves, minced
• 1/2 cup white wine (dry) or chicken broth
• 1/2 cup heavy cream (optional for a creamier sauce)
• 1/2 cup chicken broth (if not using wine, increase to 1 cup total)
• 1 teaspoon Italian seasoning (or a combo of basil, oregano, thyme)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese (for finishing)
• Spaghetti or angel hair pasta, cooked
• Chopped parsley, for garnish (optional)

Note: Some versions skip cream entirely to keep the sauce clear and buttery. Feel free to do so if you prefer a lighter scampi style.

Step-by-Step Recipe

1. Prep the Chicken

1. Season and Dredge: In a shallow plate, mix flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each chicken tender lightly, shaking off excess flour.
2. Pan-Sear: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken tenders. Cook for about 3–4 minutes per side or until golden and cooked through (internal temp of 165°F). Transfer to a plate.

2. Sauté Peppers and Onions

1. Add Remaining Oil: In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of olive oil plus 1 tablespoon butter.
2. Peppers and Onions: Toss in sliced bell peppers and onion. Sprinkle with a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until they soften and develop slight caramelization. Remove them to a separate dish.

3. Build the Sauce

1. Butter and Garlic: Melt 1 tablespoon butter in the skillet. Add minced garlic, sauté for 30 seconds or until fragrant (avoid browning).
2. Deglaze: Pour in white wine (or chicken broth if substituting) and scrape up any browned bits. Simmer for 1–2 minutes to reduce slightly.
3. Broth and Cream: Add chicken broth and, if you desire, heavy cream. Stir in Italian seasoning. Let the sauce bubble for a couple of minutes, thickening slightly.

4. Combine and Simmer

1. Return Chicken: Nestle the cooked chicken back into the sauce, spooning the liquid over it.
2. Reintroduce Peppers/Onions: Scatter the peppers and onions around the chicken.
3. Lemon Juice: Squeeze fresh lemon over the dish, brightening the flavors. Simmer for 2–3 additional minutes, allowing everything to marry.

5. Serve Over Pasta

1. Taste Test: Check seasoning. Add more salt, pepper, or lemon juice if needed.
2. Plate: In a large serving bowl, place cooked spaghetti or angel hair. Ladle sauce over the pasta, arrange chicken on top, then finish with peppers and onions.
3. Garnish: Sprinkle grated Parmesan cheese generously and top with chopped parsley for a burst of color.

Extra Tips and Techniques

1. Wine vs. Broth
   White wine imparts a classic scampi essence. If you prefer alcohol-free, chicken broth plus a dash of white wine vinegar or lemon can approximate the tanginess.
2. Spice Level
   This dish isn’t typically hot-spicy. However, if you enjoy a kick, toss in red pepper flakes with the garlic or use a pinch of cayenne for gentle heat.
3. Cream Factor
   Traditional scampi sauce is often just butter, garlic, wine, and lemon. Adding cream yields a richer texture. If you want a pure scampi style, skip cream or reduce to a few tablespoons.
4. Vegetable Boost
   Mushrooms, zucchini, or cherry tomatoes can seamlessly join the pepper-and-onion medley if you like more color and nutrients.
5. Making it Cheesy
   Beyond Parmesan, you could top with mozzarella or provolone. However, too much melty cheese might overshadow the delicate lemon-garlic notes.

Serving Suggestions

• Side Salad: A crisp Caesar or mixed greens salad cuts through the butter and cream.
• Garlic Bread: Perfect for sopping up the sauce—just be mindful of carb overload if served alongside pasta.
• Roasted Vegetables: Broccoli, asparagus, or cauliflower can complement the dish, adding color and a balanced nutritional profile.

Storing and Reheating

1. Refrigeration: Transfer leftovers to an airtight container and store up to 3 days. The sauce may thicken as it sits.
2. Reheating: Warm gently on the stovetop over low heat or in the microwave in short bursts, adding a splash of water or broth if the sauce becomes too thick.
3. Freezing: Creamy sauces can sometimes separate upon thawing. If you plan to freeze, consider skipping cream or adding it fresh when reheating.

Frequently Asked Questions

Q1: Do I need to marinate the chicken beforehand?
A: Not mandatory for this copycat version. However, if you have time, a short soak in salt, pepper, garlic, and olive oil can heighten flavor. Just pat the chicken dry before dredging in flour.

Q2: Can I substitute shrimp for chicken?
A: Absolutely. Classic “scampi” references shrimp in Italian-American cuisine. Adjust cooking time since shrimp cooks faster—just a few minutes until pink and opaque.

Q3: What if my sauce is too runny?
A: Let it simmer uncovered to reduce or whisk in a cornstarch slurry. Aim for a silky, lightly thickened consistency—scampi isn’t meant to be as thick as Alfredo sauce.

Q4: Could I serve it without pasta?
A: Sure. Polenta, mashed potatoes, or roasted veggies can make a hearty base. Some folks also enjoy this with zoodles (zucchini noodles) for a lower-carb option.

Q5: How can I replicate Olive Garden’s side breadsticks at home?
A: Many recipes exist online for “copycat Olive Garden breadsticks,” typically using a yeast dough that’s brushed with butter, garlic powder, and salt. Baking those fresh can complete the restaurant vibe.

Conclusion

Copycat Olive Garden Chicken Scampi is more than a nod to a restaurant favorite—it’s a gateway to realizing that you can recreate high-quality Italian-American dining in your very own kitchen. With the right balance of garlic, butter, lemon, and tender chicken, all nestled atop pasta, you evoke the comforting indulgence that’s made this dish a menu staple.

Experiment with sauce thickness, spice levels, and additional veggies to tailor the experience to your preference. Whichever path you choose, the result is a crowd-pleaser that spares you a trip out and ensures second helpings for tomorrow’s lunch. Light a candle, toss together a quick salad, and maybe open a bottle of wine to truly capture the feeling of an at-home Olive Garden feast—no reservation necessary.

Copycat Olive Garden Chicken Scampi: Restaurant-Style Feast at Home!

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• Author: Evelyn Marcella Rivera
• Total Time: 35 minutes
• Yield: 4 1x

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Description

Enjoy a restaurant-quality chicken scampi inspired by Olive Garden right in your own kitchen! This dish features tender, seasoned chicken sautéed in a garlicky white wine and lemon sauce, enriched with butter and Parmesan, then tossed with al dente pasta. Finished with a sprinkle of fresh parsley and extra Parmesan, it’s a flavor-packed feast that elevates your dinner to gourmet status.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken:

• 1 lb Boneless (skinless chicken breasts Sliced into thin strips; season with salt and pepper)
• 1/2 cup All-purpose flour (For dredging the chicken)
• To taste: Salt and black pepper (For seasoning)
• 2 tbsp Olive oil (For sautéing)

For the Scampi Sauce:

• 4 cloves Garlic (minced)
• 1/2 cup Dry white wine (Can substitute with additional chicken broth if desired)
• 1/2 cup Chicken broth (For deglazing and extra liquid)
• 1 Lemon juiced (Approximately 3 tbsp fresh lemon juice)
• 1/4 cup Unsalted butter (Cut into pieces)
• 1/4 cup Heavy cream (Optional for extra creaminess)
• 1/4 cup Grated Parmesan cheese ( Plus extra for garnish)
• 1/4 tsp Red pepper flakes (Optional for a mild kick)

For the Pasta:

• 8 oz Linguine or fettuccine (Cooked al dente)

For Garnish:

• A handful: Fresh parsley chopped
• Optional: Lemon slices (For serving)
• Optional: Extra Parmesan cheese (For sprinkling on top)

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Instructions

Prep and Dredge the Chicken:

1. In a mixing bowl, season the chicken strips with salt and pepper.
2. Dredge each piece in the flour, shaking off any excess.

Sauté the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the floured chicken strips and sauté for about 4–5 minutes until the chicken is golden and just cooked through. Remove the chicken from the skillet and set aside.

Make the Scampi Sauce:

1. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
2. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom.
3. Stir in the fresh lemon juice and let the mixture simmer for 2–3 minutes to reduce slightly.
4. Add the unsalted butter and allow it to melt into the sauce. If using heavy cream, stir it in now for a richer, creamier sauce.
5. Sprinkle in the red pepper flakes (if desired) and stir in the grated Parmesan until the sauce is smooth.

Combine with Chicken and Pasta:

1. Return the cooked chicken to the skillet and toss to coat in the sauce.
2. Add the cooked pasta and gently toss until everything is evenly combined and heated through.
3. Taste and adjust seasoning if necessary.

Garnish and Serve:

1. Transfer the chicken scampi and pasta to serving bowls.
2. Garnish with chopped fresh parsley, extra Parmesan cheese, and lemon slices if desired.
3. Serve immediately and savor the restaurant-style flavors at home!

Notes

• For an even richer flavor, allow the sauce to simmer a few minutes longer to thicken slightly before tossing with the chicken and pasta.
• Ensure the chicken is not overcooked to maintain its tenderness.
• Adjust the red pepper flakes according to your desired heat level.
• This dish pairs wonderfully with a crisp green salad or garlic bread for a complete, satisfying meal.

Enjoy your Copycat Olive Garden Chicken Scampi—a restaurant-style feast at home bursting with bright, garlicky, lemony flavor that will leave your taste buds dancing!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Chicken Recipes, Italian

Nutrition

• Calories: 500