Olive Garden Chicken Scampi Pasta (Copycat)

Olive Garden Chicken Scampi Pasta copycat made with a creamy garlic white wine sauce with lemon, bell peppers and onions.

We love Olive Garden pasta dishes including Olive Garden Five Cheese Ziti al Forno (Copycat) and chicken dishes like Olive Garden Chicken Piccata (Copycat) served with their classic salad topped with Olive Garden Italian Salad Dressing (Copycat).

Olive Garden Chicken Scampi Pasta (Copycat)
  Olive Garden Chicken Scampi Pasta (Copycat)

Creamy chicken pastas are sure fire winners in our house. This creamy garlicky, lemony, white wine sauce with Parmesan cheese is basically heaven on earth. This sauce would taste delicious with shrimp or pork or even beef medallions as well.

What is in chicken scampi?

Chicken scampi, similar to the shrimp scampi is a dish classically made with garlic, butter and white wine. This chicken scampi has heavy cream and parmesan cheese added to the sauce to create a rich, creamy main dish.

Olive Garden Chicken Scampi Recipe

Best Pasta For Scampi Pasta:

For an authentic copycat I stuck with angel hair pasta, but I tend to find angel hair pasta is simply too thin, cooks too quickly and won’t hold up to other vegetables and chicken well, breaking too easily.

For creamy pasta recipes I tend to stick to spaghetti or thin spaghetti which is still relatively thin while staying strong enough to not break apart in tossing the creamy sauce with the noodles.

The base of the creamy sauce is just a roux. The mixture of butter and flour is used to thicken sauces.

How to make a creamy roux sauce:

  • To start the roux use even parts butter and flour melted and whisked together.
  • Cook the flour just long enough for it to start to turn a creamy beige color (20-30 seconds) to ensure no raw flour taste.
  • Add room temperature or warm liquids, SLOWLY.
  • Whisk quickly while adding the liquids and maintain a creamy texture. Too much at once can break the sauce.
  • Reduce on a medium low or medium heat.
  • Finish with cream, don’t boil the cream down.

Also remember, when you’re cooking with lemon and Parmesan cheese they are best added at the end of the cooking time. They are fresh and bright flavors. You can also finish the recipe with more lemon juice or lemon wedges in addition to the remaining parmesan cheese.

Can you meal prep this chicken scampi?

The problem with meal prepping pastas with creamy sauces is that the pasta will continue to soak up the sauce once it is cooled.

Sometimes if I am really craving a dish I will keep the sauce separate. Then just before serving add a splash of milk or water and stir with a fork before warming up the sauce just to make it a little thinner.

To make the dish easier to eat during lunch I will usually chop the chicken before putting it in containers. This makes it easier to eat with just a fork at work/school.

Chicken Scampi Pasta from Olive Garden

Looking for more Copycat Italian Recipes?

Pin this recipe now to remember it later

Pin Recipe

Olive Garden Chicken Scampi Pasta

Olive Garden Chicken Scampi Pasta copycat made with a creamy garlic white wine sauce with lemon, bell peppers and onions.
Yield 6 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Author Sabrina Snyder

Ingredients
 

  • 4 tablespoons unsalted butter divided
  • 1/2 red bell pepper sliced thinly
  • 1/2 yellow bell pepper sliced thinly
  • 1/2 green bell pepper sliced thinly
  • 1/2 red onion thinly sliced
  • 2 tablespoons garlic minced
  • 4 tablespoons flour divided
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup white wine
  • 1 cup chicken broth
  • 1 pound angel hair pasta
  • 1 pound chicken breast tenderloins
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream warm to the touch
  • 1/2 medium lemon juiced
  • 1 cup parmesan cheese shaved, divided

Instructions

  • Add 2 tablespoons of butter to a cast iron skillet on medium high heat and cook the bell peppers and onions for 2-3 minutes or until slightly softened.
  • Remove the vegetables and add in remaining 2 tablespoons of butter.
  • Once melted add in two tablespoons of flour and garlic.
  • Whisk well until the flour has had a chance to "cook" for about 20 seconds.
  • Add in the red pepper flakes, oregano, basil, wine and chicken broth, then let reduce on medium heat for 18-20 minutes.
  • While the sauce is reducing cook the pasta one minute shy of the instructions, do not rinse.
  • In a second pan add 2 tablespoons of olive oil on medium high heat.
  • Coat the chicken tenderloins in the salt and pepper before tossing in the remaining flour.
  • Add in the chicken, cooking for 3-4 minutes on each side.
  • Remove the chicken from the heat while the sauce finishes reducing.
  • When the sauce is reduced by half add in the heavy cream and whisk well until you have a nice thick sauce.
  • Add in the lemon juice and half the parmesan cheese and whisk.
  • Toss with the pasta, bell peppers and onions.
  • Top with the chicken and Parmesan and serve.

Nutrition

Calories: 678kcal | Carbohydrates: 66g | Protein: 33g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 905mg | Potassium: 621mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 44mg | Calcium: 247mg | Iron: 2.1mg
Keyword: chicken, chicken scampi, copycat recipe, olive garden, Olive Garden Chicken Scampi Pasta (Copycat)

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Show More Comments