Olive Garden Chicken Scampi copycat recipe by Todd Wilbur
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Olive Garden Chicken Scampi

Score: 4.87. Votes: 15
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Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

This copycat chicken scampi recipe is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce.The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section. 

Find more delicious recipes for Olive Garden's most famous dishes here

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Scampi Sauce
  • 3 tablespoons butter
  • 2 tablespoons minced white onion
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1 1/2 cups Chablis wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons minced fresh parsley
  • 1 cup heavy cream
  • 5 to 6 quarts water
  • 16 ounces angel hair pasta
  • 4 tablespoons olive oil
  • 12 chicken tenderloins
  • 1/2 cup all-purpose flour
  • 1 green bell pepper, cut into bite-size strips
  • 1 red bell pepper, cut into bite-size strips
  • 1 yellow bell pepper, cut into bite-size strips
  • 1 chopped red onion
Optional Garnish
  • Freshly grated Parmesan cheese
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Make the scampi sauce by melting butter in a preheated saute pan over medium/low heat. Add 2 tablespoons minced white onion and saute for 2 to 4 minutes or until the onion begins to brown. If the butter begins to burn, turn down the heat. When the onions are beginning to brown, add the minced garlic and saute for another 30 seconds. Don't let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring the mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half. Add the parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let the mixture reach a boil.

      2. Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until the pasta is al dente, or mostly tender with just a slight toughness. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.

      3. If preparing all four servings, preheat the oil in 2 large saute pans over medium heat (if making just 2 servings, you'll need only one pan and half of the total ingredients—save the rest for another meal). Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sauteing 6 tenderloins in each pan. Cook the tenderloins for 3 to 5 minutes on one side or until golden brown. 

      4. When the chicken is brown on one side, flip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4 to 6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.

      5. Divide the scampi sauce in half and pour it over the chicken and other ingredients in each pan. Add 2 portions of pasta to each pan, then toss everything a bit and continue to cook for a couple minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Use a spoon or tongs to add the peppers and onion on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta.

      6. Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated Parmesan cheese if desired.

      Makes 4 servings (but can be divided into 2 separate servings for 2).

Average rating:

Score: 4.87. Votes: 15
Rating of votes (15)
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Tom Fox
Jan 18, 2020, 19:17

My wife was craving this, and I made it from scratch following this recipe. It turned out great! I also made your recipe for Olive Garden breadsticks and we ended up with a very close approximation without leaving the house. I will make it again, which is the real test of any recipe.

Kathy Criswell
Feb 1, 2016, 22:00

This is the best recipe ever !! I have made it again and again, with great results. From family to friends, everyone raves about it and asks for seconds.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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