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A bowl of copycat Olive Garden chicken scampi.
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4.34 from 6 votes

Olive Garden Chicken Scampi

This copycat Olive Garden Chicken Scampi tastes just as good, if not better than the real deal! It's easy to make at home for a fraction of the cost!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Keyword: Olive Garden Chicken Scampi
Servings: 6 servings
Calories: 533kcal


  • 1 Large pot
  • 1 Mixing bowl
  • 1 large skillet


  • 12 ounces angel hair pasta
  • 2 Tablespoons olive oil, divided
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 teaspoons Italian seasoning
  • 1 pound chicken tenders
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup red onion sliced
  • 2 Tablespoons butter unsalted
  • 2 Tablespoons garlic minced
  • ½ cup white wine
  • 1 cup chicken broth
  • ¼ cup heavy cream
  • ½ cup parmesan cheese grated


  • Add water to a large pot and bring it to a boil. Cook the pasta according to the directions on the package. Drain the pasta and toss it in 1 tablespoon of olive oil.  
    12 ounces angel hair pasta, 2 Tablespoons olive oil, divided
  • Mix the flour, salt, pepper, and Italian seasoning in a large bowl.
    ¾ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon ground black pepper, 3 teaspoons Italian seasoning
  • Add the rest of the olive oil to a large skillet and heat over medium-high heat.
  • Toss the chicken tenders in the mixture and put them in the pan. Make sure that they're in a single layer. You may have to do this in batches.
    1 pound chicken tenders
  • Cook the chicken tenders for 4 minutes, then flip them and cook them for another 3 minutes. Take the cooked chicken out of the pan and place it on a plate.
  • Add the sliced peppers and onion to the skillet and cook for 5 minutes. They should be softened and browned slightly. Remove the veggies and set them aside.
    1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 cup red onion
  • Put the butter and the garlic into the skillet and cook for 30 seconds over medium heat. Stir the whole time. Add the wine and chicken broth to the skillet and boil. Scrape the bottom of the skillet as you mix to get those yummy brown bits.
    2 Tablespoons butter, 2 Tablespoons garlic, 1 cup chicken broth, ½ cup white wine
  • Add the heavy cream and cheese and stir until the cheese is melted.
    ¼ cup heavy cream, ½ cup parmesan cheese
  • Add the cooked pasta and peppers into the skillet and toss together.
  • Divide the pasta and veggies between two bowls and top with the cooked chicken. Add some freshly chopped parsley on top as a garnish.


Serving: 1serving | Calories: 533kcal | Carbohydrates: 63g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 602mg | Potassium: 638mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1103IU | Vitamin C: 82mg | Calcium: 160mg | Iron: 3mg