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!
Ingredients
- Chicken Tenderloins: 12 pieces (approximately 1.75 pounds)
- Flour: ½ cup, for dredging
- Vegetable Oil: For frying
- Red Bell Pepper: ½, cut into strips
- Yellow Bell Pepper: ½, cut into strips
- Green Bell Pepper: ½, cut into strips
- Red Onion: ½ medium, sliced
- Angel Hair Pasta: 12 ounces
- Salt: To taste
- 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.