What makes Olive Garden chicken scampi different from regular chicken scampi?

Olive Garden's version includes roasted red peppers and red onions, which aren't traditional in classic scampi. They also use a combination of white wine and chicken broth for the sauce base, creating a richer flavor than the typical butter-wine sauce.

Can I use a different type of pasta for this recipe?

While angel hair is traditional for Olive Garden's version, you can substitute with thin spaghetti, linguine, or fettuccine. Adjust cooking times accordingly as thicker pastas will need longer to cook and may require more sauce to coat properly.

How do I prevent the garlic from burning in the sauce?

Add garlic last when sautéing vegetables and cook for only 30 seconds until fragrant. If your pan is too hot, remove it from heat temporarily when adding garlic, then return to heat once incorporated.

What wine works best for chicken scampi?

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid sweet wines as they'll make the sauce too sugary. The wine should be something you'd drink, as cooking concentrates the flavors.

Why is my sauce too thin or too thick?

If too thin, simmer longer to reduce or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold broth. If too thick, thin with reserved pasta water or additional chicken broth until you reach the desired consistency.

Olive Garden Copycat

·entree

Olive Garden Chicken Scampi

Name: Chicken Scampi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 generous servings
Ingredients: 1 pound boneless skinless chicken breasts; 1 pound angel hair pasta; 1/4 cup olive oil; 6 tablespoons butter; 6 cloves garlic; 1 medium red bell pepper; 1 jar roasted red peppers; 1 medium red onion; 1/2 cup dry white wine; 1 1/2 cups chicken broth; 1/4 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon Italian seasoning; 1/4 cup fresh parsley; 1/2 cup Parmesan cheese

The Olive Garden chicken scampi recipe is one of the restaurant's most beloved pasta dishes, featuring tender chicken breast in a rich, garlicky white wine sauce with bell peppers and red onions. This indulgent entree combines the bright flavors of classic shrimp scampi with hearty chicken, creating a dish that's both elegant and satisfying. What makes Olive Garden's version so special is the perfect balance of garlic, butter, and white wine that coats every strand of angel hair pasta, while the colorful vegetables add sweetness and crunch. The restaurant's signature touch includes a generous amount of roasted red peppers that give the dish its distinctive flavor profile. Making this copycat version at home allows you to control the quality of ingredients and adjust the garlic level to your preference, all while saving money on what can be an expensive restaurant meal. With simple techniques and readily available ingredients, you can recreate that same rich, restaurant-quality flavor that keeps diners coming back to Olive Garden time and time again.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Yield

4 generous servings

Difficulty

Medium

Equipment: Large skillet or sauté pan · Large pot for pasta · Cutting board · Sharp knife · Measuring cups and spoons · Tongs · Colander

Ingredients

boneless skinless chicken breasts — cut into bite-sized pieces1 pound

angel hair pasta1 pound

olive oil1/4 cup

butter — divided6 tablespoons

garlic — minced6 cloves

red bell pepper — sliced into strips1 medium

roasted red peppers — 7 oz, drained and sliced1 jar

red onion — sliced1 medium

dry white wine1/2 cup

chicken broth1 1/2 cups

heavy cream1/4 cup

salt1/2 teaspoon

black pepper1/4 teaspoon

Italian seasoning1/4 teaspoon

fresh parsley — chopped1/4 cup

Parmesan cheese — grated1/2 cup

Instructions

Prepare the pasta

Bring a large pot of salted water to boil and cook angel hair pasta according to package directions until al dente, about 2-3 minutes. The pasta should still have a slight bite since it will continue cooking briefly in the sauce. Reserve 1/2 cup pasta water before draining. Drain pasta and set aside, tossing with a drizzle of olive oil to prevent sticking.

Cook the chicken

Season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter stops foaming. Add chicken pieces in a single layer and cook for 3-4 minutes without moving them, allowing a golden crust to form. Flip and cook another 2-3 minutes until golden and cooked through (165°F internal temperature). Remove chicken to a plate and set aside.

Sauté the vegetables

In the same skillet, add red onion and fresh bell pepper strips. Cook for 3-4 minutes until onions are translucent and peppers are slightly softened but still crisp. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. The garlic should sizzle immediately when added to indicate proper heat level.

Build the sauce

Add white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 2 minutes. Pour in chicken broth and bring to a simmer. Add roasted red pepper strips and let the sauce reduce for 3-4 minutes until it coats the back of a spoon. The sauce should have a glossy appearance and reduced by about one-third.

Finish and serve

Stir in heavy cream and remaining 4 tablespoons butter, whisking until smooth and creamy. Return chicken to the skillet along with drained pasta. Toss everything together using tongs, adding reserved pasta water if needed to achieve a silky consistency that coats the pasta. Remove from heat and stir in fresh parsley and half the Parmesan cheese. Serve immediately with remaining Parmesan and additional black pepper.

Pro tips for authenticity

▸The key to authentic flavor is using both fresh and roasted red peppers - the roasted ones add that signature smoky-sweet taste that makes Olive Garden's version distinctive.

▸Can't find dry white wine? Substitute with additional chicken broth plus 1 tablespoon white wine vinegar for acidity.

▸This dish can be prepped ahead by cutting vegetables and chicken up to 4 hours in advance, but cook the pasta fresh for best texture.

▸Don't overcook the angel hair pasta - it goes from perfect to mushy very quickly, and it will cook a bit more when tossed with the hot sauce.

▸Serve with Olive Garden's breadsticks and a Caesar salad to complete the restaurant experience at home.

▸For extra richness, add an additional tablespoon of butter just before serving and toss to create an even silkier sauce.

Refrigerator

Store leftovers for up to 3 days in refrigerator in airtight container

Freezer

Not recommended as pasta texture becomes mushy when frozen

Reheat

Reheat gently in skillet over low heat with a splash of chicken broth to restore sauce consistency

Nutrition per serving

687

Calories

35g

Protein

68g

Carbs

28g

Fat

Fiber

892mg

Sodium

How does it compare to the real thing?

This homemade version captures about 90% of Olive Garden's original flavor profile, with the roasted red peppers and garlic-butter sauce being nearly identical. The main difference is that the restaurant likely uses a standardized sauce base that may include additional flavor enhancers, making their version slightly more intense. The chicken pieces in this recipe are more generous than what you typically get at the restaurant, and you have better control over the doneness. The pasta-to-sauce ratio is also more balanced at home, whereas the restaurant version sometimes seems sauce-heavy. Overall, this copycat delivers the same satisfying, garlicky comfort food experience that makes the original so popular.

Frequently asked questions

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