Chicken Scampi Recipe – Copycat Olive Garden at Home
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:Patri
Description
Hello food enthusiasts! Today, I’m excited to share with you a Copycat Olive Garden Chicken Scampi Recipe that will transport your taste buds straight to the iconic Italian-American restaurant. This delightful dish combines perfectly sautéed chicken tenderloins, colorful bell peppers, and a luscious butter scampi sauce tossed with delicate angel hair pasta. If you’re a fan of delicious chicken pasta recipes, this is a must-try in your kitchen!
Freshly Grated Parmesan Cheese: For serving (optional)
For the Scampi Sauce:
Unsalted Butter: 2 tablespoons
Yellow Onion: ½ cup, diced
Garlic: 2 tablespoons, minced
White Wine: 1 cup
Chicken Stock: 1 cup
Lemon Juice: 2 tablespoons (approximately 1 large lemon)
Dried Parsley: 1 tablespoon
Red Pepper Flakes: ⅛ teaspoon
Unsalted Butter: 8 tablespoons (¼ pound)
Instructions
Cook the Pasta:
Begin by heating a large pot of water over high heat until boiling.
Salt the water generously and add the pasta. Cook until just shy of al dente (the pasta will finish cooking in the sauce later). Save 1 cup of the pasta water.
Drain the pasta and set aside.
Prepare the Chicken:
Heat a large frying pan over medium heat and add 2 tablespoons of vegetable oil.
Dredge the chicken tenderloins in flour, shaking off excess. Season with a pinch of salt.
Cook the chicken until just golden brown on each side, approximately 5-7 minutes per side. Set aside and repeat with remaining chicken.
Make the Scampi Sauce:
In a separate medium saucepan, melt 2 tablespoons of butter over medium heat.
Add diced yellow onion and minced garlic, cooking until just soft but not browned (about 3 minutes).
Pour in the white wine and simmer to reduce the alcohol, scraping up any bits from the pan. Cook for about 2 minutes.
Add chicken stock, lemon juice, parsley, and red pepper flakes. Simmer for 5 minutes.
Remove the sauce from heat and whisk in the remaining butter until fully incorporated.
Vegetables and Assembly:
Heat the large pasta pot again and add 1 tablespoon of oil.
Add the bell peppers and red onion, cooking until just softened (3-5 minutes).
Add the cooked pasta and scampi sauce, tossing gently to coat. Use reserved pasta water as needed to loosen the sauce.
Serve and Enjoy:
Season to taste with salt and pepper. Serve with freshly grated Parmesan if desired.
Place the cooked chicken on top of the pasta, and enjoy your Copycat Chicken Scampi!
Notes
Use freshly grated Parmesan for a burst of flavor.
For a creamier texture, add a splash of heavy cream to the scampi sauce.
Feel free to use your favorite pasta shape if angel hair isn’t available.
