Olive Garden Chicken Scampi is one of their most requested menu items. It is very easy to make, and if you love fresh peppers this recipe is perfect for you. Chicken is breaded and cooked, and then served with a savory wine sauce.
This recipe was one that was requested a little while back from a young reader who has had great success with many of the other Olive Garden copy cat recipes, and he asked for this one. I wanted to make this recipe for him. So often people just like yourself request many recipes, and if the restaurant is still in business, I can get to it, and I will try my best. In his letter, he mentioned that his family used to go to the Olive Garden frequently, and they had a lot of good memories there. I think by recreating your favorite dish at home helps you recreate those favorite memories that you have when you go out to eat.
Honestly, this is one of my favorite dishes. It was requested in such a sweet and touching way. It was also my first recipe to shoot with my new camera guy. I loved how this dish turned out.
If you do not drink wine, you may want substitute low sodium chicken broth. When choosing wine for this recipe, I would choose an inexpensive Chardonnay or other dry white wine. I would choose something that is drinkable. If you want to go meatless on this dish, I think you could omit the chicken and use some mushrooms instead. Either way this is going to be delicious.
Here is my cooking tip, if you don’t want to have to buy random bottles of wine for cooking, I suggest you buy a bottle of dry sherry and use it whenever a recipe calls for white wine. You don’t have to worry about sherry going bad, in a couple of days. This stays good for a couple of months.
Do you like the Olive Garden? Try this copy cat recipes from the Olive Garden.
Favorite Olive Garden Recipes
Olive Garden Alfredo Sauce
Olive Garden Fried Mozzarella Cheese
Olive Garden Chicken Scampi
Ingredients
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil - divided use
- 1/2 green bell pepper sliced thin
- 1/2 red bell pepper sliced thin
- 1/2 orange bell pepper sliced thin
- 1/2 red onion sliced thin
- 1 clove garlic sliced thin
- 1 pound pasta
- 3/4 cup white wine
- 3/4 cup heavy cream
- 1/4 teaspoon Italian seasonings
Instructions
- Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dredge chicken first in flour, then dip into milk, and then dredge again in the flour.
- Place breaded chicken on a rack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic. Saute peppers, onions, and garlic in a large heavy-bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light sprinkling of salt. Saute until peppers begin to brown. Remove from skillet.
- Place remaining 2 tablespoons of olive oil in hot skillet. Place chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine to the pan and add italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.
Amal says
June 20, 2017 at 11:25 amHi,
Can you substitute white wine with a non-alcoholic item? In my family alcohol is off limits. Thanks in return.
Terry says
July 20, 2017 at 10:41 amChicken stock/broth is always a good subsitute.
Susan says
June 4, 2017 at 3:35 pmI’ve made this several times already and it’s really good. Thank you for the recipe
Karen Herman says
May 14, 2017 at 1:43 pmSounds great – and not too difficult. Chicken scampi is my favorite dish at Olive Garden – It’s absolutely delicious!. Every time I go there I think I’ll try something else, but when it’s time to order I just can’t pass it up. Thanks for the recipe.
Json formatter says
March 20, 2017 at 11:10 pmThis look yummy!
Denise M says
March 16, 2017 at 7:06 pmSounds Easy Enough for an experienced cook like me! Thank you for sharing
Ann says
January 25, 2017 at 8:45 pmStephanie,
I saw a recipe of yours for cabbage and sliced sausage and thought I copied the recipe but it did not
come through. Would you please send it to me. Thanking you in advance for your help.
Ann
Stephanie says
March 7, 2017 at 7:44 pmNot sure what recipe this was for, can you share more about this?
Janet m says
December 31, 2016 at 4:34 pmThis taste exactly like Olive Garden!!! If it doesn’t you did something wrong!
Erin says
December 21, 2016 at 3:31 pmWhen I was cooking the sauce, it did not thicken as mentioned in a previous comment. Even with a liquid sauce, I did not think this came at all close to Olive Garden.
Annette says
October 26, 2016 at 4:00 pmRecently went to OG and had their lite fare Shrimp Scampi on angel hair pasta. Made with creamy garlic sauce. Do you have a recipe for this my husband loved it
Stephanie says
October 27, 2016 at 2:19 amI do not have this recipe. I appreciate the request. I will add it to my list.
DNew says
October 10, 2016 at 4:18 pmI did not understand how to make the sauce and not have it a liquid. The recipe was not very clear at this part.
Stephanie says
October 10, 2016 at 4:29 pmI am not sure that I follow your question, the sauce will thicken as you cook it and the water evaporates.
robin johnson says
September 7, 2016 at 2:46 pmlove the great sauce reviews. Going to try this week. If the sauce is even half what OG is i may never go back to OG. They stopped serving the lunch size and the chicken scampi is now $15. Please, it’s a few pcs. of chicken and pasta (angel hair).Last few times i ordered scampi they did not even have onions on them. thank you so much.
Tiawanna says
August 25, 2016 at 12:27 pmI am a Olive Garden fan one of my favorite restaurants and the chicken scampi is my favorite dish. When surfing the internet I came across Stephanie I love this recreation of this dish. My husband was like honey this taste better than the restaurants it has more sauce and that’s a plus. Sometimes our dish don’t have enough sauce. Good job thumbs up.
Debbie says
August 24, 2016 at 6:01 pmI plan on trying this tomorrow for dinner. I will season the flour with salt, pepper and garlic powder. I will also add fresh parsley and basil. Simply because I can! Our garden is overflowing. The recipe sound delicious. Thanks for sharing.
Tom Hanrahan says
July 6, 2016 at 12:55 pmyour “print recipe” button doesn’t work
Pauline Uren says
August 23, 2016 at 2:41 pmI agree as well.. print don’t work as well as recipe hard to find!!!!!!
jes058 says
December 17, 2016 at 5:19 pmCopy and paste into your email..then you can print it from there…or when you copy it and you get share, choose your printer and that should work too!
Arlene SANDISON says
May 1, 2016 at 3:44 pmThis is what I order almost every time I’ve gone to the Olive Garden. When I’ve ordered something else I always wish I’d stuck with the chicken scampi. But what you put as pasta in the recipe should read angel hair pasta. That’s the way my OG always serves it. That’s what got me to order it as I love angel hair pasta.
Stephanie says
June 5, 2016 at 7:35 amThank you for the heads up. I think it depends on who is cooking back in the kitchen as to what pasta you get.
Amanda says
January 24, 2017 at 8:28 pmAs a former employee, chicken or shrimp scampi from the OG are always served on angel hair (capalini), unless you request otherwise.
Cathy says
August 22, 2016 at 2:10 pmYes never had OG chicken scampi (my always OG go to meal) with anything but angel hair pasta AND the chicken is not breaded
Eve says
September 7, 2016 at 11:55 amAlways served with angel hair unless otherwise requested. And ALL og chicken is lightly breaded unless it’s gluten free.
Barbara Grimes says
April 29, 2016 at 6:24 pmHad OG’s new lite fare Shrimp Scampi recently. Grandson and I loved it. Do you have a recipe for it?
Tom says
April 20, 2016 at 1:41 pmThe original menu item also contained “roasted garlic” although every Olive Garden where I had this dish served it with abut a dozen full garlic cloves that had been sautéd about as long as the peppers and onion. Roasted garlic is so much better in this recipe
Stephanie says
June 5, 2016 at 7:56 amI bet it tastes better with roasted garlic. Roasted garlic makes most things better.
Stephanie Payton-Rigsby says
March 29, 2016 at 2:48 pmI cannot believe how spot on this was. I have cooked this many times before seeing your video, but I just always sautéed my chicken, but never with the flour and milk dip. And my family loved it before, but now——-they can’t get enough. OMG!!! Thank you so much, you are the greatest.
Stephanie says
April 9, 2016 at 7:15 pmI am really glad you enjoyed this recipe.
Marilyn says
September 26, 2017 at 8:08 amRecipe sounds wonderful. My question is: Can you tell me what brand frying pan you use? I have had awful luck trying to fry anything with the pans I have. Do you use a non-stick pan? Thanks so much for your time.
Marilyn
Stephanie says
September 27, 2017 at 3:40 amI generally use an iron skillet to cook meat. It performs the best. I try to stay away from non-stick as much as possible. I hope this helps.
Kyle says
February 16, 2016 at 7:04 pmStephanie,
Such a great recipe, thank you! Your chicken preparation is spot on to OG’s. I’ve tried to make this a dozen times or so, and your chicken method comes the closest and was wonderful by itself.
Thank you for also mentioning to add salt to the peppers. I’ve forgotten that on my previous attempts and blah! I also find that adding salt to any saute mixture with garlic pulls out the garlic flavor without having to add so much garlic to keep Dracula away. I forget this often, but thanks for the reminder.
Great dish, thanks for sharing.
Stephanie says
February 24, 2016 at 5:07 amI am so glad you enjoyed the recipe. I love how this tastes. It is really important when sauteeing vegetables to add a little bit of salt, it always helps to pull out the water so the vegetables cook better.
vicky porter says
February 14, 2016 at 1:18 pmHi Stephanie thank you so much for this delicious recipe.. I have made this at least four times, and it comes out wonderful every time..when the nearest Olive Garden is 21/2 hrs away, these recipes and videos are a real treat. Thank you