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If you’ve ever dined at Olive Garden, you may remember the delightful experience of savoring their Chicken Scampi, a dish that perfectly marries succulent chicken with a rich, buttery sauce. This popular menu item has earned rave reviews for its combination of flavors and textures, making it a favorite among patrons. But what if you could recreate this beloved dish in the comfort of your own kitchen? The appeal of creating restaurant-style dishes at home lies not only in the satisfaction of mastering a culinary staple but also in the ability to customize flavors to suit your palate. In this article, you'll learn how to whip up a copycat version of Olive Garden’s Chicken Scampi, complete with detailed instructions, ingredient breakdowns, and tips for achieving the perfect balance of flavors.

Olive Garden Chicken Scampi (Copycat)

Treat yourself to a delicious homemade Olive Garden Chicken Scampi with this easy copycat recipe! This creamy, flavorful dish combines tender chicken, garlic, and a hint of spice, all tossed with linguine or fettuccine pasta. With just 30 minutes of prep time, you can enjoy restaurant-quality flavors at home. Perfect for a weeknight dinner or special occasion, don't forget to top it off with fresh parsley and Parmesan cheese for the ultimate indulgence!
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Ingredients
  

1 lb boneless, skinless chicken breasts, sliced into thin strips

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/4 cup olive oil

4 cloves garlic, minced

1/2 cup white wine (or chicken broth for a non-alcoholic version)

1 cup heavy cream

1 cup chicken broth

1/2 tsp crushed red pepper flakes (adjust for spice preference)

Juice of 1 lemon

2 tbsp fresh parsley, chopped

8 oz linguine or fettuccine pasta

Grated Parmesan cheese for serving

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Chicken: In a shallow dish, combine the flour, salt, and black pepper. Dredge the sliced chicken breasts in the flour mixture, shaking off any excess.

      Sauté the Chicken: In a large skillet over medium-high heat, heat the olive oil. Once hot, add the coated chicken in batches (don’t overcrowd the pan) and sauté until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

        Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds or until fragrant. Carefully pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes.

          Add Cream and Broth: Reduce the heat to medium and stir in the heavy cream and chicken broth. Add the crushed red pepper flakes and lemon juice. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until slightly thickened.

            Combine Chicken and Pasta: Return the sautéed chicken to the skillet and gently toss to coat in the sauce. Finally, add the cooked pasta and chopped parsley, mixing everything together until well combined. Adjust seasoning with salt and pepper to taste.

              Serve: Serve hot, garnished with extra parsley and a generous sprinkle of grated Parmesan cheese.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4