Copycat Chicken Scampi [Olive Garden!]
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Get a restaurant-style dinner on the table in 30 minutes with this delicious and easy chicken scampi recipe. The perfect Olive Garden dupe of angel hair pasta in a garlic butter sauce with white wine and fresh lemon. Don’t forget the juicy chicken pieces!
Winner winner chicken scampi dinner! This is an absolute classic in our house inspired by everyone’s favorite Olive Garden Chicken Scampi. Because who doesn’t want a restaurant-quality meal that you can make at home?
This chicken scampi is:
- An easy weeknight meal – Because who has time to cook a whole 3 course meal on a weeknight?
- Packed full of flavor – olive oil, garlic, fresh lemon juice, shallots, dry white wine, and parsley. It’s an Italian party in your mouth!
- Perfect for those who don’t like shrimp – Want the shrimp scampi…but without the shrimp? If you don’t like or are allergic to shrimp I’ve got you covered with this chicken scampi recipe. Perfect for anyone who doesn’t want seafood!
What is Chicken Scampi?
Scampi is oftentimes associated with Shrimp Scampi, an Italian-American dish that consists of pan-fried shrimp and pasta in a garlic, butter and wine sauce. Scampi actually refers to a type of crustacean called langoustine or Dublin Bay Prawn. So technically “Chicken Scampi” would be “Chicken Shrimp”, which well, doesn’t make much sense!
However, the dish has been popularized by the American chain Olive Garden and has come to be synonymous with traditional shrimp scampi but made with chicken breast instead of shrimp.
Recipe Tip
Olive Garden Chicken Scampi uses breaded chicken pieces that are pan fried before being added to the pasta and sauce. If you’d rather leave the chicken unbreaded, you can skip this step and use grilled or just plain pan fried chicken without the flour instead.
Ingredients Needed
- Angel Hair Pasta -Chicken scampi traditionally uses angel hair pasta but feel free to use whatever pasta you’d like.
- Chicken Tenders -I like using chicken tenders simply because some slicing has already been done for you but you can use chicken breasts or even chicken thighs too.
- Flour – all-purpose white flour works great here. We’re using this to lightly bread the chicken.
- Extra Virgin Olive Oil – for cooking the chicken + for the sauce.
- Butter – I like use butter to cook the aromatics (garlic + shallot) but you can use additional olive oil instead if desired.
- Garlic Cloves – lots of garlic! Scampi doesn’t hold back on the garlic.
- Shallot – If you don’t have shallot, red onion can easily be substituted in place.
- Dry White Wine – Pinot Grigio and Sauvignon Blanc. If you don’t have wine or are avoiding alcohol I’d recommend using chicken broth in place and a little splash of white wine vinegar (if you have) or additional lemon juice.
- Lemon juice – Ideally from a fresh lemon
- Red Pepper Flakes – for a little kick. You can skip if you don’t like spice.
- Parmesan Cheese – Ideally using freshly grated parmesan cheese.
- Fresh Parsley – for sprinkling on top. You could also use a different fresh herb like basil or oregano.
- Salt and Pepper – feel free to adjust based on taste preference.
How to Make Chicken Scampi
STEP 1: COOK PASTA
Cook your pasta al dente according to package instructions. Reserve a cup of pasta water for later. Drain pasta and set aside.
STEP 2: COOK CHICKEN
In a large bowl add your chicken pieces, flour and 1/2 a tsp salt. Toss to fully coat chicken. Add olive oil to a large pot or skillet over medium heat. Add your chicken pieces and sear until browned on bottom, about 4 mins, turn and let cook through for another 2 – 3 mins. Remove chicken from pot and set aside.
STEP 3: MAKE SAUCE
Add butter to pot and allow to melt over medium heat. Stir in garlic and shallot and cook for 1-2 mins. Watch carefully to ensure it doesn’t burn. Stir in white wine and deglaze pan. Add 1/2 cup of reserved pasta water, 1/2 tsp salt and a 1/4 tsp black pepper and allow sauce to cook and reduce for 3-5 mins. Stir in lemon juice and red pepper flakes (if using).
STEP 4: FINISH DISH
Lower to medium-low heat and stir in your cooked pasta and chicken and more pasta water if needed (discard remaining if there’s enough sauce to coat pasta). Sprinkle with fresh parmesan and parsley and serve.
Chicken Scampi FAQs
Absolutely. Scampi is traditionally made with angel hair pasta but you can use your favorite pasta of choice. Spaghetti is an easy substitute if you can’t find angel hair.
Sure! Try pairing the juicy chicken tenders with a different hearty carb like rice or potatoes.
For sure! Scampi is often associated with shrimp so I highly recommend using shrimp in place of chicken but you can replace the chicken with any protein. Just be sure to adjust cooking times.
Yes! Simply use a gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend.
If you don’t have wine or are avoiding alcohol I’d recommend using chicken broth in place and a little splash of white wine vinegar (if you have) or additional lemon juice for that added acidity.
Absolutely! I oftentimes pair my chicken scampi with a side salad (I love this simple kale salad) but if you’d like to stir in some veggies of choice you absolutely can. Bell pepper, tender baby greens or even brussel sprouts would be dlicious.
Storage Instructions
This chicken scampi recipe will keep in an airtight container in the fridge for up to 3 days. Simply reheat leftovers in the microwave or on the stove top.
Freezer Instructions: Store leftovers in a freezer-safe container or bag for up to 3 months. Allow to thaw overnight in the fridge. Reheat on stove top.
More Delicious Pasta Dishes:
Chicken Scampi
Get a restaurant-style dinner on the table in 30 minutes with this delicious and easy chicken scampi recipe. The perfect Olive Garden dupe of angel hair pasta in a garlic butter sauce with white wine and fresh lemon. Don’t forget the juicy chicken pieces!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Italian
- 1 lb angel hair pasta
- 1 1/2 lbs chicken tenders, chopped into bite-sized pieces
- 2 tbsp all-purpose flour
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 6 garlic cloves, minced
- 1 large shallot, minced
- 1/2 cup dry white wine (pinot grigio or sauvignon blanc are good options)
- Juice, 1/2 lemon
- Optional: 1/2-1 tsp red pepper flakes
- 1/2 cup fresh parmesan cheese
- 1/4 cup fresh parsley, roughly chopped
- Cook your pasta al dente according to package instructions. Reserve 1 cup of pasta water for later. Strain pasta and set aside.
- In a large bowl add your chicken pieces, flour and 1/2 a tsp salt. Toss to fully coat chicken.
- Add olive oil to a large pot or skillet over medium heat.
- Add your chicken pieces and sear until browned on bottom, about 4 mins, turn and let cook through for another 2 – 3 mins. Remove chicken from pot and set aside.
- Add butter to pot and allow to melt over medium heat. Stir in garlic and shallot and cook for 1-2 mins. Watch carefully to ensure it doesn’t burn.
- Stir in white wine and deglaze pan.
- Add 1/2 cup of reserved pasta water, 1/2 tsp salt and a 1/4 tsp black pepper and allow sauce to cook and reduce for 3-5 mins.
- Stir in lemon juice and red pepper flakes (if using).
- Lower to medium-low heat and stir in your cooked pasta and chicken and more pasta water if needed (discard remaining if there’s enough sauce to coat pasta).
- Sprinkle with fresh parmesan and parsley and serve.
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